As beautiful to look at, as it is good to eat! Light and Fresh, plus FAST and EASY! **
GARLIC * HERBS ** One of my favorite shrimp dinner to make **
SHRIMP and PEPPERS PASTA
1/2 TB extra-virgin olive oil
1/2 cup thinly sliced onion
1 lb. peeled & deveined small shrimp (tails removed)
3/4 cup thinly sliced bell peppers (green, yellow & red)
2 tsp. minced garlic
2 tsp. dried oregano
1-2 tsp fresh rosemary, minced (1 small sprig)
4-5 fresh basil leaves, small julienne strips
1 tsp. cracked red pepper
1 tsp. Kosher salt
1 TB. Lemon juice
2 medium tomatoes, chopped
4 oz. spaghetti or fettucine, cooked per instructions on package
Heat oil in medium skillet. Add onion and peppers; cook for about 10 minutes or until very soft. Add shrimp, garlic, salt and herbs (except basil); cook for about 5 minutes more (until shrimp turn pink). Stir in tomatoes and lemon juice and cook until heated through. Sprinkle with cracked red pepper and basil; mix with the cooked pasta and serve. Serves 2-3
NOTE: If you don’t like cooking at the last minute: I prepared this completely about 2 hours ahead and put it into a large casserole dish (covered). Then, I reheated it in the microwave for about 5 minutes to reheat.