Shrimp with Red Pepper in Garlic Sauce

Red Peppers, the ripe form of green peppers, No not the hot ones, but the s-w-e-e-t variety that seem to be left out in the realm of cooking. Grind them in a sauce, chop them so finely you can't tell they are in the dish.

So here's a recipe I have developed to blend their sweet crispiness with succulent shrimp. I do hope you enjoy.

INGREDIENTS:
¾ pound Shrimp 16-20/lb. (raw)
¼ pound Capellini (Angle Hair) spaghetti
1 large Sweet Red Pepper
1 large clove garlic
1/8-¼ tsp crushed red pepper flakes
2 Tbsp olive oil
1 tsp parsley
1/3+ cup white wine
1 Tbsp grated Parmesan cheese
Fresh parsley sprigs for garnish

PREPARATION:

Wash the shrimp, peel removing the vein and tail shell. Prepare the red pepper flakes (Note: crushed red pepper can be substituted, but the seeds mess up the presentation).

Wash the red pepper, carve and cut it into 3/4 ” squares. Wash the parsley and shake off the water; cut from the stem and chop 1 tsp. Peel and chop the garlic do not use a press.

COOKING:

First cook Capellini , drain, rinse and put it on a serving platter, cover with a foil tent to keep it warm.

While it is cooking, heat a heavy skillet medium hot, 'till the rim is hot to the touch add the oil and let it heat. Add the garlic and pepper flakes, reduce heat, sauté until the garlic just starts to turn light brown. Add the red peppers and chopped parsley sauté a few min. then add the shrimp,. Sauté until shrimp become firm and opaque (about 2 min. per side). Remove the shrimp and peppers with a slotted spoon to the waiting Capellini  and re-tent.

Add a splash of white wine (1/3+ cup) then deglaze the pan over moderate heat. reduce to about 3/4 and pour over the shrimp/peppers and sprinkle with the Parmesan.

Garnish with parsley.

Johnsonville Italian Sausage

In the past, I have recommended Johnsonville Italian sausage in several of my recipes, Well I now must emphatically withdraw that recommendation as it has changed!

Since the introduction of the crescent shaped yellow Styrofoam tray, the fat content has skyrocketed and the spice balance has shifted to a point where it taints my recipes with an undesirable flavor. I recently fried a single link of their Hot Italian sausage and was amazed to find almost three tablespoons of rendered fat was in the pan around the meat - unacceptable. I know this isn't a scientific test, but it's enough to disgust me. As far as the Sweet Italian, there now is a noticeable hot tinge to the flavor, again messing up my Sausage and Red Pepper sandwich recipe.

I have called the company on two separate occasions to report my findings and both times I have been told that there hasn't been any changes made. Well since the calls, I have purchased at least a dozen packages of the Sweet and Hot verities only to find them consistently bad.

Out of desperation, I have purchases a package of Kroger house brand Italian sausage and find it to be much better, but more trials are necessary on other brands to find a suitable replacement.