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Categories:Viewed: 49 - Published at: 5 years ago
Ingredients
- 4 ozs. angel hair pasta
- 1 TB salt
- 1 & 1/2 7 oz. jars roasted sweet red peppers, drained & rinsed
- 1/2 lb. cooked, peeled shrimp
- 1 garlic clove, minced
- 2 scallions, thinly sliced
- 1 TB minced fresh Italian parsley
- 1/2 lemon, juiced
- 4 TB extra virgin olive oil, divided
- salt/pepper
Method
- 1) Bring a four-quart pot of water to the boil and add 1 TB salt. Break the angel hair pasta into fourths, add to the water, and cook three minutes. (Lower the heat to medium, if needed, to avoid boil-over.) Drain, toss with 1 TB of the olive oil, and set aside to cool. 2) Cut the red peppers lengthwise into 1/4" julienne. Cut the shrimp in half, crosswise. 3) Add the peppers and shrimp to the pasta, along with the garlic, scallions, parsley, lemon juice, and remaining 3 TB olive oil, and mix carefully with a rubber scraper. Season to taste with salt and pepper, and mix again. Serve at room temperature.
