Now here’s a fun way to prepare shrimp that’s also quick and easy. The shrimp are sautéed in olive oil with finely diced red and green bell pepper, along with garlic and grated ginger, and then tossed with angel hair pasta. So festive!
It’s as if the pasta wanted in on some holiday decoration action and the bell peppers piped up to say, “hey, we can do that!” Just like New Year’s confetti. That you eat. Made with diced bell peppers. And served with shrimp and pasta.
It’s a party on a plate! It also tastes great. Simple flavors that work beautifully together.
- 1/2 cup olive olive
- 2 cups finely diced red and green bell peppers (3 to 4 bell peppers)
- 2 Tbsp grated fresh ginger root
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 pound peeled and deveined medium sized shrimp (31-40 count)
- 4 Tbsp fresh lime juice (can sub lemon juice)
- 1/2 teaspoon black pepper
- 3 Tbsp chopped chives (or green onion greens)
- 3/4 pound angel hair pasta
1 Put a large pot of salted water (4 quarts of water, 2 Tbsp salt) on high heat. While the water is heating, continue with the recipe.
2 Heat 3 Tbsp olive oil in a large sauté pan on medium high heat. Add the diced bell peppers and cook until softened, about 4 to 5 minutes. Add the grated ginger and minced garlic, and cook for 1 to 2 minutes more.
3 Add the shrimp and cook until just cooked through and no longer translucent, about 2 to 3 minutes. Sprinkle with lime juice, the remaining olive oil, and black pepper. Remove from heat.
4 When the pasta water is boiling, add the angel hair pasta and cook for 2 minutes or until cooked through, but still slightly al dente. Drain, reserving 1/2 cup of the pasta water.
5 Add the drained pasta back to the pan with the shrimp. Add the reserved pasta cooking water to the pot. Stir to combine all of the ingredients. Sprinkle with chopped chives to serve.