Spicy Shrimp Pasta with Bell Peppers
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Ingredients:
- 12 large shrimp, peeled and deveined
- 8 oz spaghetti or linguine
- 2 tbsp Garlic Olive Oil (or your favorite EVOO)
- 1 small onion, sliced
- 1 cup bell peppers (red, yellow, green), chopped
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 1 tsp red chili flakes (adjust to taste)
- Salt and pepper to taste
- Parmesan cheese for garnish (optional)
- Lettuce leaves for presentation (optional)
Instructions:
- Cook the pasta in a pot of salted water according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- Heat 1 tbsp of Garlic Olive Oil in a large skillet over medium heat. Add shrimp and season with salt, pepper, and a pinch of chili flakes. Cook for 2-3 minutes per side until the shrimp turn pink. Remove from the skillet and set aside.
- In the same skillet, add another tbsp of Garlic Olive Oil. Sauté the onions until they turn translucent. Add the bell peppers and cook for 3-4 minutes until slightly tender. Stir in the minced garlic and cherry tomatoes, cooking until fragrant.
- Add the cooked spaghetti to the skillet, tossing to coat in the vegetables and oil. Stir in the fresh basil, remaining chili flakes, and a splash of reserved pasta water to loosen the sauce if needed.
- Return the cooked shrimp to the skillet, mix well, and heat through for 1-2 minutes. Adjust salt and pepper to taste.
- Arrange lettuce leaves on a plate (optional), then add the pasta mixture. Top with shrimp and a sprinkle of Parmesan cheese if desired.