Garlicky Peppers and Shrimp

Remember vegetarians, I'm a pescetarian (technically). This recipe is all about shrimp!

We hadn't made shrimp for a long time, as I'm almost as picky with seafood as I used to be with meat. However, I was in the mood for seafood. Shrimp were the perfect answer and I was really excited when I found this recipe - it's so easy. One of those recipes you almost doubt being any good because it's too easy. But, it was good. Oh yes, quite good!

While the recipe called for spinach linguini noodles, I made it with whole wheat spaghetti. Would be great with any pasta, and also corn tortillas.


I would say... This is definitely a solid recipe, and worth putting into regular rotation. Great weeknight meal. I'd also make it for informal family gatherings or guests that come visit us. Tim liked it so much, he ate all the leftovers in a second helping and asked that it be made again. Always a good sign. The recipe was also very easy to half for a 2 person dinner.

Was easy, light, flavorful, protein rich and delicious!

Garlicky Peppers and Shrimp
from Better Homes & Gardens

1 9-oz. pkg. refrigerated spinach fettuccine
4 Tbsp. extra-virgin olive oil
3 small red, green, yellow, or orange sweet peppers, seeded and cut in strips
2 medium onions, cut in thin wedges
4 cloves garlic, thinly sliced
1 lb. peeled and deveined medium shrimp
1/8 tsp. cayenne pepper


Cook pasta according to package directions; drain and return to pan. Toss with 2 tablespoons of the olive oil. Keep warm.

Meanwhile, in skillet heat the remaining 2 tablespoons olive oil over medium-high heat. Stir in peppers, onions, and garlic; stir-fry 4 to 6 minutes or until crisp-tender.

Add shrimp and cayenne pepper. Cook 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Serve over pasta. Serves 4.

Additional shrimp and pasta/rice recipes:
- Shrimp and Okra Gumbo, from Allrecipes
- Penne a la Betsy, from The Pioneer Woman
- Arugula-Almond Pesto with Pasta and Grilled Shrimp, from Just a Bite

Guten appetit!