1 cup edamame, shelled and cooked 8 oz. fettuccine, dry 1 jar roasted red peppers, drained, reserving liquid (26 oz.) 1 Tbsp. Old Bay seasoning 1 tsp. thyme, ground 1 tsp. salt 2 tsps. balsamic vinegar 2 Tbsps. olive oil 1 cup shallots, chopped 4 tsps. garlic, minced 1 medium carrot, thinly sliced on the bias 1 lb. shrimp, fully cooked, medium to large, fresh or frozen, drained with tails removed 1 yellow bell pepper, cut into thin strips 1 cup kalamata olives, pitted, drained and cut in half 1/8-1/4 tsp. crushed red pepper flakes
Prepare edamame as directed on package, drain and set aside. Prepare fettuccine as directed on package, drain and set aside.
Place red peppers, Old Bay seasoning, thyme, salt and vinegar in food processor or blender. Process until smooth; set aside.
Add edamame, red pepper mixture, shrimp, bell pepper, olives and red pepper flakes. Add 4 to 6 tablespoons of reserved roasted red pepper liquid to desired sauce consistency. Cook 5 to 10 minutes or until heated through and vegetables are crisp tender, stirring occasionally. Spoon over hot fettuccine. Sprinkle with grated Parmesan cheese, if desired. Serve immediately.
Yield: 4 Servings