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Shrimp And Zucchini Pasta With Roasted Pepper Sauce

Contributed by: from Chef Christoph Carl (at the Old Country House on Highland Street in Haliburton, ON Canada


  • 16 shrimp
  • 2 fresh rosemary sprigs
  • 1 fresh zucchini
  • 1 yellow pepper
  • 1 red pepper
  • 1 white onion
  • 5 cloves of garlic
  • 4 tbsp extra virgin olive oil
  • 2 cups of chicken or seafood stock
  • 1/4 cup of dry white wine
  • 1/2 cup of lemon juice
  • parmesan cheese
  • salt & pepper


Roast whole peppers in oven at 400 'til black. Peel skin off peppers and puree with 1 sprig of rosemary, onion, zucchini, and shrimp with olive oil, saute on medium heat for 4 or 5 mins. (remove shrimp) add garlic, wine, lemon, and cook for 1 to 2 mins. Add stock and puree, simmer for 3 to 4 mins. Toss with pasta and shrimp. Garnish with remaining rosemary sprig, parmesan cheese, salt & pepper to taste.

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