Recipe: Fettucine with Shrimp and Peppers

FETTUCINE WITH SHRIMP AND PEPPERS

1/4 cup extra virgin olive oil
2 small red bell peppers, cut in 1/4-inch strips
2 small yellow bell peppers, cut in 1/4-inch strips
1/2 pound fettucine
2 cloves garlic, minced
1 1/4 pounds medium shrimp, shelled, deveined, butterflied
1/4 tsp dried hot red pepper flakes
1/2 cup chopped fresh basil
Freshly ground pepper

In a saute pan or skillet large enough to hold all the pasta after it has been cooked, warm the olive oil over medium-high heat for 1 minute.

Add the bell peppers. Cook and stir for 2 minutes. Reduce the heat to medium. Cover the pan and cook for 2 more minutes to soften the peppers.

Meanwhile, plunge the pasta into a large pot of boiling salted water.

Remove the cover from the saute pan. Add the garlic and shrimp. Cook and stir for 3-4 minutes, or until the shrimp just begins to turn pink (the shrimp should be barely done). Add the red pepper flakes and basil. Keep warm.

When the pasta is al dente, drain it well and add it to the saute pan with the peppers. Cook and stir for 1 minute to heat through and incorporate the flavors.

Makes 4 servings
Source: The Ultimate Pasta Cookbook by Pasquale Bruno Jr