Recipe information
Yield
Makes 4 servings
Ingredients
2 tablespoons olive oil
3 large red bell peppers, cut into thin strips
2 medium onions, thinly sliced
3 large garlic cloves, minced
1 tablespoon chopped fresh thyme
1 teaspoon grated orange peel
12 ounces uncooked medium shrimp, peeled, deveined
1 1/2 cups frozen peas, unthawed
8 ounces gemelli or fusilli pasta (about 2 1/2 cups)
Preparation
Step 1
Heat oil in large nonstick skillet over medium-high heat. Add peppers and onions; sauté until onions are deep golden, about 10 minutes. Add garlic, thyme, and orange peel; stir 1 minute. Add shrimp and peas; sprinkle with salt and pepper. Sauté until shrimp are just opaque in center and peas are heated through, about 4 minutes. Season to taste with salt and pepper.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle out 1/2 cup pasta cooking water and reserve. Drain pasta; return to pot.
Step 3
Add shrimp mixture and reserved cooking water to pasta; toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl and serve.
Nutrition Per Serving
Per serving: calories
405; total fat
9 g; saturated fat
1 g; cholesterol
126 mg; fiber
7 g
#### Nutritional analysis provided by Bon Appétit
