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Christmas Eve Confetti Pasta Recipe

Christmas Eve Confetti Pasta Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Christmas Eve Confetti Pasta

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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"

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."

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!"

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."

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!!!"

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"

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.


Reviewed Jan. 19, 2014

"Really tasty. It isn't supposed to be drowning in sauce. To spice it up I use more crushed red pepper flakes, fresh ground pepper and salt. I also use green onions with tops I think it brings out the onion flavor more. Also, use fresh parmesan cheese. My husband hates pasta that is over sauced so this fits the bill for him."

Reviewed Mar. 27, 2013

"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 Jan. 26, 2013

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

Reviewed Jul. 28, 2010

"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 Dec. 28, 2009 Edited Jan. 14, 2016

"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 Dec. 28, 2009

"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 Dec. 8, 2009

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

Reviewed Jan. 30, 2009 Edited Jan. 14, 2016

"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 Jan. 16, 2009 Edited Jan. 14, 2016

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

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

Reviewed Dec. 27, 2008

"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 Dec. 23, 2008 Edited Jan. 14, 2016

"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!"

Reviewed Dec. 6, 2008

"This recipe was great! We left out the bell peppers since we don't usually like them and it was still very tasty. Even my picky kids ate it."

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Wine Pairings

Light-Bodied White Wine

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