Fettuccine with Jalapeno-Lime Cream and Shrimp

Ingredients:

3 T. olive oil

½ lb. peeled medium shrimp

Coarse salt and freshly ground pepper

1 c. each green, red and yellow bell peppers, cored and cubed

1 medium red onion, cubed

1 T. minced jalapeno pepper, seeds removed

Juice of ½ lime or more to taste

½ c. heavy cream

½ lb. egg fettuccine

Minced fresh cilantro or basil

 Method:

In a large heavy cast-iron skillet, heat 2 T. of the olive oil. Add the shrimp and sauté over high heat until nicely browned and slightly charred. Season with salt and pepper. Remove to a cutting board and, when they are cool enough to handle, cube the shrimp.

Add the remaining 1 T. oil to the pan. Add the bell peppers and red onion. Season with salt and pepper and cook over medium-high heat until soft and slightly charred, 3 to 5 minutes. Be sure not to burn the peppers.

Lower the heat and add the jalapeño, lime juice, and cream. Bring to a simmer and correct the seasoning. Set the sauce aside.

In a large pot, bring plenty of salted water to a boil. Add the fettuccine and cook for 3 to 4 minutes, or until just tender. Drain and return to the pot.

Pour the pepper-and-shrimp sauce over the pasta; toss with two spoons. Add a large grinding of black pepper and the minced cilantro, and serve in individual soup bowls.

Serves 2-3

Note: for variation use grilled chicken