Thursday, June 30, 2011

Farfalle with Shrimp and Red Bell Pepper

This dish is my take on a recipe posted on the blog Gourmet Fashion. It's a light, quick and easy summer dish for busy days when you don't have a lot of time to prepare dinner.

10 ounces Farfalle pasta
1-2 tbsp olive oil
1 red bell pepper, cut into 1/4 inch by 2 inch strips
25 raw medium shrimp, peeled and deveined, halved
2 garlic cloves, smashed
3 large plum tomatoes, cut into 1/2 inch cubes
black pepper
2-3 tbsp fresh basil, cut into thin strips

Cook pasta as instructed. In a large skilled, heat the oil over medium-high heat. Add bell pepper and cook, stirring occasionally, until starting to soften, about 5 minutes. Remove from skillet, set aside. In the same skillet and same oil, cook shrimp until just opaque in center. Remove from skillet, set aside. Add tomatoes and garlic to pan. Cook for 1-2 minutes until garlic softens. Add bell pepper and shrimp. Season to taste with salt and pepper. Cook for 2-3 minutes, add basil. Serve with pasta.

1 comment:

  1. Sounds good - but I can't indulge...I'm allergic to shrimp - darn it!