Tuesday, July 24, 2012

Spaghetti with Shrimp and Bell Peppers

There are so many different combinations of proteins and vegetables you can create with spaghetti. And, for those of us that are so mature, spaghetti is really fun to eat! I have to admit, I have not always been a huge fan of shrimp. I only actually tried it and liked it about a year and a half ago. These past few months (and especially this summer), I have been using it much more because it is so simple to cook and so light. Who wants to eat a heavy meat sauce during the summer? Not I! Anyways, this spaghetti with sauteed onions and red peppers is very, very light and super delicious! P.S., you can absolutely use ANY color peppers you'd like, I just chose red because they're so pretty :)

What you'll need:
1 lb. uncooked, peeled, deveined shrimp
1 red pepper, chopped
1 large onion, chopped
3-4 cloves fresh garlic, chopped
Salt & pepper
2 tbs. olive oil
1/2 tsp. red pepper flakes
2 tbs. fresh lemon juice

1. In a large pan on medium-high heat, heat the olive oil. Once it is hot enough (you'll know by sticking a wooden spoon in the oil; if it bubbles around the wood, it's hot enough!), add the onions. Sautee until brown.
2. While the onions are cooking, boil water and cook pasta (don't forget to season the water when it boils with kosher salt!).
3. Add the chopped peppers, salt, pepper, and red pepper flakes. 
4. After about 5 minutes, add the chopped garlic, lemon juice, and shrimp. Cook until the shrimp is pink. THE SECOND IT TURNS PINK, TAKE IT OFF THE HEAT!!! (uncooked shrimp is NOT tasty... at all!!!)
5. Toss in the spaghetti, top with freshly grated parmesan and you're good to go!!!
enjoy :)

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