Ingredients
Ingredients
1 LB Jumbo Frozen or Fresh Peeled Shrink with Tails
1 Large Red Pepper chopped into 1" Strips and chunks
1 Large Yellow Pepper chopped into 1" Strips and chunks
1 Large Green Pepper chopped into 1" Strips and chunks
1 large Sweet Onion Chopped into ½"slices
1 16 oz can chopped tomatoes in juice (Reserve juice)
1/2 cup spicy white wine such as Sauvignon Blanc
4 tablespoons Extra Virgin Olive Oil
1 teaspoon Sea Salt
½ Teaspoon Pepper
½ teaspoon crushed red peppers (optional)
10 OZ Bow tie pasta
½ Cup Shredded Parmesan Cheese
Preparation
Preparation
Thaw frozen Shrimp, set aside
Cook Pasta in boiling SALTED water. While cooking pasta: Sauté Onion in 2 Tablespoons of Olive oil in large 12" frying pan until slightly golden. Add chopped peppers and drained tomatoes and sauté until peppers are softened. Season with Salt and pepper and set aside in bowl.
In same pan add 2 more tablespoons of olive oil and sauté shrimp sprinkled with salt( and crushed red peppers If using) until cooked through. 2-3 minutes only! Add tomato juice and wine and over high heat reduce by 1/3. Add the pepper/ onion mixture and heat through.
Drain Pasta and place in large shallow pasta bowl. Pour entire shrimp mixture over pasta and top with Shredded cheese. Toss and serve! Add additional olive oil if desired.
4 servings
Substitutions: Delicious with 4 boneless, skinless chicken breasts instead of Shrimp. Sauté chicken cut into strips then follow the rest of directions.
