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Here's another recipe I made last week using some leftover wine.


  • 1 stick of butter
  • 1 medium onion, chopped fine
  • 2 tablespoons minced garlic
  • 1 lb of cooked, medium/large shrimp
  • 1-2 cups tri colored peppers, sliced in strips
  • 1/2 cup white zinfandel wine (or any white wine thats not too sweet)
  • salt & pepper to taste
  • handful of thin spaghetti or angel hair pasta
  • GARNISH - shredded parmesan & chopped italian parsley (optional)


  • boil water and cook pasta per directions
  • melt butter in pan
  • saute garlic and onions in butter over high heat til tender
  • add wine and peppers and reduce for a few minutes until alcohol is cooked off
  • add shrimp, seasonings and cook until warmed through
  • drain pasta when cooked and place in serving dish/platter
  • top pasta with shrimp, pepper and butter sauce
  • garnish with shredded parmesan cheese and chopped italian parsley
  • ** this can be served on rice instead of pasta
  • ** you can substitute chicken instead of shrimp

Categories: Pasta  Shellfish 
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