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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a super fast recipe to speed dinner to the table on a busy night. I spooned this over bow tie pasta in a large pasta bowl and served it family style with a garden salad & bread. I hope you enjoy my RSC #7 creation. Ingredients:
1 lb shrimp, peeled, deveined, and tails removed |
1 tablespoon olive oil |
1 large green bell pepper, julienned |
1 medium orange bell pepper, julienned |
1 medium onion, cut into strips |
1/2 lb fresh green beans, ends removed and cut into 2 pieces |
2 garlic cloves, minced |
2 roma tomatoes, coarsely chopped |
1/2 cup white wine |
1 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/2 teaspoon red pepper flakes |
1/2 teaspoon kosher salt |
1 teaspoon cracked black pepper |
1/2 cup parmesan cheese, shredded |
Directions:
1. Cut all vegetables ahead as this dish cooks quickly.
2. Pour oil into large skillet and heat.
3. Add minced garlic and onion: stir until nearly translucent.
4. Add green beans, both bell peppers: stir until nearly done, leaving them crisp tender.
5. Add shrimp, wine, and seasonings: stir until shrimp is pink & wine is reduced.
6. Add tomatoes and stir in; cook one minute more.
7. Spoon over pasta or rice. Sprinkle with grated parmesan & serve hot.
8. I also topped this with a sprinkle of French Grey sea salt & more fresh cracked black pepper.
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