Gemelli with Shrimp, Red Bell Peppers, and Peas Recipe

Gemelli with Shrimp, Red Bell Peppers, and Peas Recipe

  • 2 tablespoons olive oil
  • 3 large red bell peppers, cut into thin strips
  • 2 medium onions, thinly sliced
  • 3 large garlic cloves, minced
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon grated orange peel
  • 12 ounces uncooked medium shrimp, peeled, deveined
  • 1 1/2 cups frozen peas, unthawed
  • 8 ounces gemelli or fusilli pasta (about 2 1/2 cups)
  1. Heat oil in large nonstick skillet over medium-high heat. Add peppers and onions; sauté until onions are deep golden, about 10 minutes. Add garlic, thyme, and orange peel; stir 1 minute. Add shrimp and peas; sprinkle with salt and pepper. Sauté until shrimp are just opaque in center and peas are heated through, about 4 minutes. Season to taste with salt and pepper.
  2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle out 1/2 cup pasta cooking water and reserve. Drain pasta; return to pot.
  3. Add shrimp mixture and reserved cooking water to pasta; toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl and serve.
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