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Gemelli with Shrimp, Red Bell Peppers, and Peas
Gemelli with Shrimp, Red Bell Peppers, and Peas
(Gemelli con Gamberetti, Peperoni Rossi e Piselli)
 
 
Ingredients:

2 tablespoons extra virgin olive oil
3 large red bell peppers, cut into thin strips
2 medium onions, thinly sliced
3 large garlic cloves, minced
1 tablespoon chopped fresh thyme
1 teaspoon grated orange peel
12 ounces uncooked medium shrimp, peeled, deveined
1 and 1/2 cups frozen peas, unthawed
8 ounces Gemelli or fusilli pasta (about 2 and 1/2 cups)

Directions:

Heat olive oil in large nonstick skillet over medium-high heat.

Add peppers and onions; saute until onions are deep golden, about 10 minutes.

Add garlic, thyme, and orange peel; stir 1 minute.

Add shrimp and peas; sprinkle with salt and pepper.

Saute until shrimp are just opaque in center and peas are heated through, about 4 minutes.

Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Ladle out 1/2 cup pasta cooking water and reserve.

Drain pasta; return to pot.

Add shrimp mixture and reserved cooking water to pasta; toss to blend.

Season to taste with salt and pepper.

Transfer pasta to bowl and serve.

That's it!
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