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Christmas Eve Confetti Pasta Recipe

Christmas Eve Confetti Pasta Recipe photo by Taste of Home

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This fabulous, easy pasta has become a holiday tradition in our home. All the prep is done before we attend Christmas Eve service. On returning, I just boil water and saute. It's so colorful with a tossed salad and garlic bread—and always gets raves! —Ellen Fiore, Ridgewood, New Jersey

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Christmas Eve Confetti Pasta Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

5 20 25

Ingredients

1 package (16 ounces) linguine
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/3 cup chopped onion
3 garlic cloves, peeled and thinly sliced
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1/4 cup olive oil
2 pounds cooked small shrimp, peeled and deveined
1/2 cup shredded Parmesan cheese

Directions

Cook linguine according to package directions. Meanwhile, in a Dutch oven, saute the peppers, onion, garlic and seasonings in oil until vegetables are tender.
Add the shrimp; cook and stir 2-3 minutes longer or until heated through. Drain linguine; toss with shrimp mixture. Sprinkle with cheese. Yield: 8 servings.

Originally published as Christmas Eve Confetti Pasta in Simple & Delicious November/December 2007, p36

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Christmas Eve Confetti Pasta

Christmas Eve Confetti Pasta

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(1-10) of 11 reviews

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Reviewed on Mar. 27, 2013 by skh1234

very bland - not enough sauce - no one in my family liked this and we all love pasta dishes. Ended up throwing most of it out and the shrimp was very expensive. What a waste. Will not be making it again.

Reviewed on Jan. 26, 2013 by AFleeman

It is too dry. I like my pasta with more of a sauce on it. Felt like the sauce needy to be creamy.

Reviewed on Jul. 28, 2010 by tskamp

I used fresh pasta and cheese. I also added extra crushed red pepper as we like things a little spicier than most people. Great recipe - I'll be making it again.

Reviewed on Dec. 28, 2009 by joanneharrington

This was a nice simple dish to make. I followed another reader's suggestion to add a squeeze of lemon juice prior to serving and a drizzle of high quality extra virgin olive oil.

Reviewed on Dec. 28, 2009 by HoneyBun2009

Shimp needs a little butter for flavor and maybe a squeeze of lemon juice as an acid. Melt the butter with the olive oil and finish the dish off with lemon juice.

Reviewed on Dec. 08, 2009 by cindyb8992

This was a very good recipe with a good flavor,but it wasn't strong

Reviewed on Jan. 30, 2009 by cpecor

I found the vegetables were very tasty. My shrimp was bland but that was my fault. My son doesn't like shrimp so I added to the finished meal. He did, however, have 2 servings of the pasta and vegetables.

Reviewed on Jan. 16, 2009 by Joscy

Thank you for sharing your recipe - it was very tasty!!

What a small world -- I'm originally from Waldwick, New Jersey.

Reviewed on Dec. 27, 2008 by valmarie

I don't know, this had NO taste whatsoever. With all the chopping I did it was so not worth it. It was just blah.

Reviewed on Dec. 23, 2008 by skayweber

Instead of peppers in this recipe, try cutting up some green onions, with a bit of the top. Or add chopped up (seeded) tomatoes or small pieces of brocolli. Different possibilities are endless and I think that I may try this one. I love shrimp and pasta!

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