Pepper and Herb Shrimp Pasta Season the shrimp with sea salt and freshly cracked pepper, to taste. Remove the shrimp from the skillet. Note that shrimp should almost be fully cooked at this stage, but not completely, so don't overcook this step or shrimp will be tough.

Ingredients of Pepper and Herb Shrimp Pasta

  1. Prepare 2 of Red Bell Peppers.
  2. It's 1 cup of finely chopped onion.
  3. It's 1 tbsp of minced garlic.
  4. Prepare 1/2 lb of medium deveined shrimp.
  5. It's 2 tbsp of extra- virgin olive oil.
  6. Prepare 1 tbsp of unsalted butter.
  7. Prepare 1 box of linguine pasta.
  8. Prepare 1/4 cup of lemon juice.
  9. It's 2 tbsp of chopped fresh parsley.
  10. It's 1 tsp of fresh chopped thyme.
  11. It's 1/2 tsp of sage.
  12. It's 3/4 tsp of salt.
  13. You need 1/2 tsp of black pepper.

Pepper and Herb Shrimp Pasta instructions

  1. Preheat broiler.
  2. Cut the red bell peppers in half lengthwise; discard seeds and membranes. Place the halves (skin sides up) and press flat against a foil lined baking sheet. broil for about 10 minutes. Place the cooked peppers in a paper bag and close tightly. Let stand 10 minutes. Peel off the skin and chop..
  3. Cook the pasta as per the directions on the box. Drain and add some olive oil. Set aside..
  4. Heat olive oil and butter on a skillet over medium-high heat. Add the onions and minced garlic. Cook for about 3 minutes, stirring frequently. Add the shrimp to the pan for about 2 minutes. Add bell peppers and lemon juice to the pan, and cook for about 2-3 minutes. Add the chopped parsley, thyme, sage, salt, and pepper. Remove pan from heat..
  5. Add more olive oil to the pasta as needed. Toss the pasta well. Add the shrimp mixture. Top with shaved parmesan cheese..

All you have to do is boil up some pasta and saute your shrimp in a pool of garlic-butter-herb goodness. Once that's ready, just toss in your pasta and some fresh greens. It's easy, quick, and comforting in any kind of weather! Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked. Add oregano and spinach, cook until wilted.

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