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Christmas Eve Confetti Pasta

This easy Christmas dinner 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.
  • Makes
    8 servings

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.
Nutrition 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.

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Reviews

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Average Rating:
  • Marcia
    Dec 27, 2020

    As written, this will probably be too bland and dry for the average palate. I made 1/2 the pasta, 1/2 the red and green peppers, but kept everything else the same and at first taste, it had no flavor. I then started adding in the juice of almost 1 whole large lemon, and kept adding garlic, oregano and Italian seasoning until it had some taste. It was quite good at that point and we enjoyed it.

  • Adele
    Dec 20, 2020

    Yes, I would be willing to try this. The nutritional analysis alone is reason enough. I would add more spice. Also, I would use Italian seasoning instead of oregano; a personal preference. I have made a similar recipe in the past, so I have taken the liberty of giving it four stars.

  • PegWI
    Aug 15, 2019

    This was bland, I will make again but double the spices and toss the pasta with butter. I made it in summer and used red and yellow peppers.

  • tammycookblogsbooks
    Jul 23, 2019

    We had this for a summer cookout as a cold side dish. The flavor is light, simple, and tasty. I would recommend doubling the dry spices and olive oil.

  • muffbear74
    Jul 6, 2017

    It's about as far away from Christmas as you can get, but I made this tonight and really enjoyed the light flavor as a summer dinner. I am going to try the leftovers cold tomorrow for lunch.

  • sdipiazza
    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.

  • asnunez
    Dec 23, 2016

    Very Blah!

  • homemadewithlove
    Aug 1, 2016

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

  • laura6364
    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

  • KittieCatt
    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.