June 29, 2009

Shrimp scampi

Tender shrimp with angel hair pasta and peppers in a delicious garlic butter sauce.

1 pound frozen or fresh shrimp, tails removed
1 pound angel hair pasta
3 peppers (red, green and orange), sliced
3 cloves garlic
2 TBSP olive oil
4 TBSP butter

Cook peppers, garlic, butter, and oil in a frying pan or skillet on a medium heat until peppers and garlic are soft. Boil water for pasta. When water is boiling, add your pasta to the water. Add tailless shrimp to the peppers and cook until shrimp is fully cooked; they will be a bright pink or light red. Drain pasta and add shrimp, peppers, garlic butter topping and enjoy. Serves 5-6.

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