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Christmas Eve Confetti Pasta

 Christmas Eve Confetti Pasta
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
8 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Christmas Eve Confetti Pasta (continued)

Wine (continued)