Red Pepper and Garlic Shrimp Pasta

Red Pepper and Garlic Shrimp Pasta from thelittlekitchen.net

Things have been really stressful at home lately and honestly, quick and easy meals have done the trick. Are you like me and are always looking for easy meals? I’m a huge fan of easy meals and love sharing them with you!

I’m excited to be working with The National Shrimp Council this year and creating recipes with shrimp to share with you! Shrimp is so easy to cook and with pasta, I can’t think of a better combination!

Red Pepper and Garlic Shrimp Pasta from thelittlekitchen.net

This is how I quickly defrost shrimp. Place the shrimp in a glass mixing bowl and fill it up with cold water. Let it sit for a few minutes. Drain the water and fill it up again with cold water. After sitting for a few minutes, the shrimp is usually defrosted. Just drain the water and peel and devein the shrimp!

Red Pepper and Garlic Shrimp Pasta from thelittlekitchen.net

After peeling them, dry them with a paper towel. This ensures you get a nice sear on your shrimp when you cook them otherwise you’ll just steam them.

Red Pepper and Garlic Shrimp Pasta from thelittlekitchen.net

Dice the peppers and mince the garlic.

Red Pepper and Garlic Shrimp Pasta from thelittlekitchen.net

It only takes 1 to 2 minutes on each side to cook the shrimp.

Red Pepper and Garlic Shrimp Pasta from thelittlekitchen.net

Remove the shrimp and set aside. Add butter to your cast iron skillet.

Red Pepper and Garlic Shrimp Pasta from thelittlekitchen.net

Cook the red peppers in the butter.

Red Pepper and Garlic Shrimp Pasta from thelittlekitchen.net

Then, add the garlic.

Red Pepper and Garlic Shrimp Pasta from thelittlekitchen.net

It’s so lovely! I then add the shrimp back into coat.

Red Pepper and Garlic Shrimp Pasta from thelittlekitchen.net

I served this shrimp with Barilla Collezione Bucatini pasta which I loved! It’s such an easy and comforting meal…this recipe is perfect for meatless Mondays and on Fridays for Lent!

For more great shrimp recipes, be sure to check out the Council’s facebook and pinterest pages!

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Recipe

Red Pepper and Garlic Shrimp Pasta Recipe

Ingredients:

  • 1 pound shrimp, if frozen then defrosted, peeled, deveined and washed
  • salt and pepper
  • 1-12 ounce package of Barilla Collezione Bucatini pasta, cooked according to package instructions
  • 2 Tablespoons olive oil
  • 4 Tablespoons salted butter
  • 8 garlic cloves, peeled and minced
  • 1 red pepper, cored and diced
  • 1 Tablespoon fresh parsley, chopped
  • grated parmesan cheese, for serving

Directions:

  1. If your shrimp is frozen, add the shrimp to a large mixing bowl and fill with cold water. Let sit for a few minutes. Then, drain the water and add more cold water. Shrimp should defrost in just a few minutes. Prep shrimp and dry with a paper towel. Season the shrimp with salt and pepper.
  2. Bring water to a boil in a large pot for the pasta. Follow instructions on the package.
  3. Heat a cast iron skillet on medium high for 3 minutes. Add shrimp to skillet and cook for 1 to 2 minutes on each side, until cooked through and browned. Remove shrimp and place on a clean plate. Set aside.
  4. Add olive oil and butter to the skillet on medium heat. When the butter melts, add the red pepper and cook for 2 to 3 minutes. Then add the garlic and cook for 1 to 2 minutes. Add the shrimp back in for 30 seconds and toss to coat.
  5. Serve the shrimp with pasta topped with fresh parsley and parmesan cheese.

from The Little Kitchen

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Red Pepper and Garlic Shrimp Pasta from thelittlekitchen.net

Disclosure: This post is sponsored by The National Shrimp Council. I always share with you my own opinions and only work with brands that I love. Thank you for supporting the brands that I work with so I can continue to share with you recipes like these!