Italian Stir Fried Pasta with Shrimp Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 6 ounces dry linguine or other thin dry pasta strands | ||
| Olive oil | 2 Tablespoon | |
| 1 small onion, cut into bite-size chunks | ||
| 1 medium-size green bell pepper, seeded and cut into bite-size chunks | ||
| Red pepper flakes | 1/4 Teaspoon, crushed | |
| Dry oregano | 1 Teaspoon | |
| Chinese snow peas | 2 Ounce | |
| Butter/Margarine | 1 Tablespoon | |
| 12 ounces small cooked shrimp | ||
| Grated Parmesan cheese | ||
Directions
In a 5- to 6-quart pan, cook pasta in about 3 quarts boiling water until just tender to bite (about 9 minutes).
Meanwhile, heat oil in a wok or wide frying pan over high heat.
Add onion, bell pepper, pepper flakes, and oregano.
Cook, stirring, until vegetables are tender-crisp to bite (about 4 minutes).
Add pea pods and butter; continue to cook, stirring, until pea pods turn bright green (about 2 more minutes).
Add shrimp, stir well, and remove pan from heat.
Drain pasta well, place in a warm bowl, and top with shrimp mixture; mix lightly, using 2 forks.
Divide between 2 warm shallow bowls or plates and offer cheese to add to taste.
Meanwhile, heat oil in a wok or wide frying pan over high heat.
Add onion, bell pepper, pepper flakes, and oregano.
Cook, stirring, until vegetables are tender-crisp to bite (about 4 minutes).
Add pea pods and butter; continue to cook, stirring, until pea pods turn bright green (about 2 more minutes).
Add shrimp, stir well, and remove pan from heat.
Drain pasta well, place in a warm bowl, and top with shrimp mixture; mix lightly, using 2 forks.
Divide between 2 warm shallow bowls or plates and offer cheese to add to taste.
Chef
