Christmas Eve Confetti Pasta Recipe

4 22 27
Christmas Eve Confetti Pasta Recipe
Christmas Eve Confetti Pasta Recipe photo by Taste of Home
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Christmas Eve Confetti Pasta Recipe

Read Reviews
4 22 27
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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 peeled and deveined cooked shrimp (61-70 per pound)
  • 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

Nutritional Facts

1-1/3 cups: 418 calories, 11g fat (2g saturated fat), 176mg cholesterol, 331mg sodium, 46g carbohydrate (3g sugars, 3g fiber), 33g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.

  • 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 peeled and deveined cooked shrimp (61-70 per pound)
  • 1/2 cup shredded Parmesan cheese
  1. Cook linguine according to package directions. Meanwhile, in a Dutch oven, saute the peppers, onion, garlic and seasonings in oil until vegetables are tender.
  2. 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

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Reviews forChristmas Eve Confetti Pasta

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sdipiazza User ID: 2106899 260651
Reviewed Feb. 1, 2017

"Delicious and easy. I cut it down to two servings. Other commenters said it was dry so I saved some of the pasta water and added some granulated bouillon and poured that over the shrimp and veggies before I added the pasta. Really good, not soupy, just enough moisture. I used olive oil spray rather than olive oil to cut down on calories a bit. Try it."

MY REVIEW
asnunez User ID: 2408742 258541
Reviewed Dec. 23, 2016

"Very Blah!"

MY REVIEW
homemadewithlove User ID: 4311884 252117
Reviewed Aug. 1, 2016

"Very good dish!! Loved the flavors and shredded Parmesan. Served with salad and corn on the cob."

MY REVIEW
laura6364 User ID: 8690626 241391
Reviewed Jan. 9, 2016

"I made this xmas eve and my family loved it that much I made it again new years eve I used prawns because I couldn,t get shrimps we added our own parmesan and I cut lemon wedges for anyone who wanted them we live in england"

MY REVIEW
KittieCatt User ID: 6154720 239676
Reviewed Dec. 18, 2015

"I haven't made this yet. It sounds easy enough, and since I was planning to serve shrimp this evening anyways, I think I'll give it a try, but I'll cut the recipe in half."

MY REVIEW
Ginnie0414 User ID: 6792948 239622
Reviewed Dec. 17, 2015

"For those who said the shrimp is too bland try buying steamed shrimp from the grocery store and add it to your dish. I do this quite often so the shrimp flavor is enhanced. HAPPY HOLIDAYS everyone!"

MY REVIEW
naduah User ID: 6774175 239009
Reviewed Dec. 8, 2015

"set aside a large ladle of the water when the pasta is done. if your pasta seems too dry add this ladle of pasta water to the drained pasta as needed."

MY REVIEW
ConnieK User ID: 282614 217972
Reviewed Jan. 16, 2015

"Excellent! Flavorful, colorful and so simple to make. I had some small multicolor peppers (red, yellow, orange) and used these instead of the red pepper--looked so colorful with the green pepper and shrimp. Will definitely make this again!!!"

MY REVIEW
brownrexx User ID: 1161327 215283
Reviewed Dec. 18, 2014

"I had some Orange Szechwan flavored pasta and used that instead of plain pasta so I left out the oregano. It was very tasty. The oil covered the pasta so we did not feel the need for a heavy sauce. I put the Parmesan on the table and we added our own cheese to taste.

It was a very eye appealing meal and was easy to make"

MY REVIEW
Sherryhomemaker User ID: 6169456 214909
Reviewed Dec. 14, 2014

"I tried this recipe as is the first time and it was very good. We loved it but we are used to pasta with sauce so I added a little homemade tomato sauce with Italian season and a little spinach Voila! Made I our own. Loved it.

Sherryhomemaker"

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