Recipe: Shrimp & Angel Hair Pasta with Sweet Yellow Pepper Sauce would be an ideal dish to serve at a warm dinner party. Its gorgeous color of sweet yellow pepper sauce and different flavors of numerous ingredients will make your dinner more sparkling and satisfying!
Although my current food obsessions are the eggplant and the red potato, my crazy need to put sweet bell peppers in everything is still going strong. The incredibly gorgeous (and huge!) red and yellow bell peppers that were being sold throughout last weekend’s farmers market certainly helped to continue fueling this obsession, which made this a prime opportunity for recreating a dish I am still drooling over after 2 months.
This dish is inspired by the Butter Poached Shrimp with Yellow Peppers & Housemade Cavatelli that I had the pleasure of enjoying at Hawks Restaurant in Granite Bay a couple of months ago. I was so taken by the sweet yellow pepper sauce made by Chef Michael that I just knew I had to recreate it at home. Though I cannot remember all of the steps to the lengthy sauce process described to me by Chef Michael, I feel I did a decent job at bringing back that smooth, slightly sweet & spicy flavor that I fell in love with. For the Poor Girl version, I used angel hair pasta versus cavatelli (I can never find it in stores and have not gotten around to teaching myself how to make it; yes, I am lazy) and added red & yellow pepper strips for more color and texture. I also used regularly cooked shrimp as that was all I had at my disposal and wanted to cut back on the amount of fat in the dish, but if and when I have a chance to buy some fresh shrimp again, I will definitely try the butter-poached approach (hey, that rhymed…).
I was very pleased to know that this can easily be made at home for two people for about the same price as that of my light rail day pass. Though good quality sweet yellow peppers can sometimes cost up to $2 apiece (don’t worry, you can find them way cheaper most of the time!), the recipe will yield close to 2 cups of sauce and the rest of the ingredients are fairly inexpensive. It requires a bit more work than some of my other dishes do and offers a lovely alternative to standard pasta dishes and sauces. Not that I don’t enjoy a good marinara, alfredo, or puttanesca sauce; it’s just nice to have some non-traditional options available. This would definitely be a great dish to serve at a nice dinner party, as the colors are gorgeous and the flavors so different. Vegetarians, simply omit the shrimp and add some zucchini (that’s how I had originally planned to make it) and you will have an amazing dinner!
It just goes to show that just because you can’t get to the restaurant doesn’t mean you can’t bring the restaurant to you. 🙂