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angel hair pasta olive oil onion red bell pepper sprinkling of crushed dried hot red chiles oregano peas shrimp Parmesan cheese
Viewed: 41 - Published at: 9 years agoIngredients
- 4 oz. dry linguini or angel hair pasta
- 2 Tbsp. olive oil or chicken broth
- 1 small onion, cut into eighths
- 1 yellow and 1 red bell pepper, seeded and cut into 1/4-inch strips
- sprinkling of crushed dried hot red chiles
- 1 1/4 tsp. dry oregano leaves
- 1 (8 oz.) pkg. Birds Eye frozen sugar snap peas
- 1 lb. tiny, cooked, shelled shrimp
- 1/2 c. grated Parmesan cheese
Method
- Bring water to a boil.
- Add pasta when you begin to stir-fry vegetables.
- In a wok or large, heavy skillet, stir-fry onion, bell peppers, chiles and oregano with olive oil or chicken broth over medium-high heat until tender to bite (about 5 minutes).
- Add pea pods and continue to stir-fry about 2 minutes more.
- Add shrimp and remove from heat.
- Cook pasta until tender to bite (6 to 8 minutes); drain.
- Mix into skillet of vegetables and add Parmesan.
- Serve with additional Parmesan.
