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angel hair pasta

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Angel Hair Pasta

Easy 30-min dinner! Shrimp sauteed in olive oil with ginger, garlic, and colorful red and green bell pepper tossed with angel hair pasta. The shrimp are sautéed in olive oil with finely diced red and green bell pepper, along with garlic and grated ginger, and then tossed with angel hair pasta. So festive!If you are working with frozen shrimp, to defrost place in a large bowl, cover with an inch or two of cold water, stir a couple of teaspoons of salt into the water, add a few ice cubes. Let sit until defrosted.

Ingredients :
  • 3/4 pound Angel hair pasta
  • 3 tbsp. Chopped chives
  • 1/2 tsp. Black pepper
  • 4 tbsp. Fresh lime juice
  • 1 pound Peeled and deveined medium sized shrimp
  • Salt
  • 2 cloves Garlic, minced
  • 2 tbsp. Grated fresh ginger root
  • 2 cup Finely diced bell peppers
Directions :
  1. Put a large pot of salted water (4 quarts of water, 2 Tbsp salt) on high heat. While the water is heating, continue with the recipe.
  2. Heat 3 Tbsp olive oil in a large saute pan on medium-high heat. Add the diced bell peppers and cook until softened, about 4 to 5 minutes. Add the grated ginger and minced garlic, and cook for 1 to 2 minutes more.
  3. Add the shrimp and cook until just cooked through and no longer translucent, about 2 to 3 minutes. Sprinkle with lime juice, the remaining olive oil, and black pepper. Remove from heat.
  4. When the pasta water is boiling, add the angel hair pasta and cook for 2 minutes or until cooked through, but still slightly al dente. Drain, reserving 1/2 cup of the pasta water.
  5. Add the drained pasta back to the pan with the shrimp. Add the reserved pasta cooking water to the pot. Stir to combine all of the ingredients. Sprinkle with chopped chives to serve.

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