This recipe is not about specific quantities but rather about ingredients. You can adjust the quantity for your size family. Henry and I made this and we had a little left over for lunch. I served it with crusty French Bread.
About 1/3 cup of Extra Light Olive Oil and 3 Tablespoons of butter
Seasonings... Salat, pepper, paprika, parsley flakes and Italian seasoning.
20 peeled shrimp
About 6 green onions with tops, sliced
5 toes of garlic chopped by hand
1/2 red pepper sliced thin
1/2 yellow pepper sliced thin
(You can also use green pepper if you wish.)
3-4 pieces of sun dried tomatoes chopped.(I use Boscoli Brand Sun Dried Tomatoes in Extra Virgin Olive Oil)
A thin pasta… I usually use Angle Hair Pasta
First start your water boiling for the pasta. Cook pasta according to package directions but do NOT drain.
Heat the olive oil and butter in a large pan. Add uncooked shrimp and season with salt, pepper, and Italian seasoning.Parsley will be added at the end.
Saute shrimp till cooked.
Add green onions, garlic, all peppers and sun dried tomatoes. Cook quickly... You do not want "limp" vegetables.
Using tongs take the pasta out of the boiling water and mix with shrimp and vegetables. You want some of the water dripping off the pasta into your pan. If you need more liquid take a spoon full of the pasta water and add to your pan. Add parsley at this time.
That all. You're done!!!! Your cooking time should have only been the few minutes that it took to cook the pasta. Who says you have no time for a home cooked meal.
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