Shrimps with Bell Peppers and Cheese Sauce
Indulge in the vibrant flavors of this Shrimp with Bell Peppers and Cheese Sauce recipe, a perfect blend of fresh, juicy shrimp and colorful bell peppers all cloaked in a rich, creamy cheese sauce. This dish features an irresistible combination of sautéed red, yellow, and green bell peppers that provide a delightful crunch, paired with perfectly seasoned shrimp. The crowning glory is the luscious sauce made with heavy cream, sharp cheddar, and nutty parmesan, creating a velvety texture and bold flavor. With a quick 35-minute prep and cook time, this dish is ideal for weeknights yet elegant enough for entertaining. Serve it over pasta, rice, or crusty bread for a comforting meal that brings restaurant-quality dining to your table.
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Recipe Information
Ingredients
- 500 grams raw medium shrimps, peeled and deveined
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large green bell pepper, sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1.5 cups heavy cream
- 1 cup cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Wash the shrimps under cold water and pat them dry with a paper towel. Set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Toss in the shrimps, season them with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and the paprika. Cook for 2-3 minutes on each side until pink and fully cooked. Remove shrimps from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Stir in the sliced red, yellow, and green bell peppers. Sauté for 5-6 minutes until the peppers soften but still retain some crunch.
Remove the sautéed bell peppers from the skillet and set aside with the cooked shrimps.
In the skillet, lower the heat to medium-low and pour the heavy cream. Stir continuously and let it heat gently for 1-2 minutes, being careful not to boil.
Gradually add the shredded cheddar cheese and grated parmesan cheese to the cream while stirring. Continue to mix until the cheese melts and the sauce thickens.
Season the cheese sauce with the remaining salt and black pepper, adjusting to taste.
Return the cooked shrimps and bell peppers to the skillet with the cheese sauce. Stir well to coat everything evenly.
Simmer for 2-3 minutes until the dish is warmed through.
Garnish with freshly chopped parsley if desired and serve hot with rice, pasta, or crusty bread.
Nutrition Facts
Calories |
2928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.9 g | 305% | |
| Saturated Fat | 127.9 g | 640% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1295 mg | 432% | |
| Sodium | 5240 mg | 228% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 18.1 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1514 mg | 116% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2572 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
