Ingredients Jump to Instructions ↓

  1. 1/4 c. olive oil

  2. 2 red peppers

  3. 1 yellow pepper

  4. 1 green bell pepper - all cut into 1/4 inch strips

  5. 2 garlic cloves chopped

  6. 2 lbs. gulf shrimp (deveined and butterflied)

  7. 1 c. black olives, pitted and halved

  8. 1/4 c. chopped fresh parsley

  9. 1/4 c. basil

  10. Freshly ground black pepper and red pepper to taste

  11. 1/2 c. grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large frying pan heat oil. Saute bell peppers and garlic until tender. Add shrimp and cook for 4 minutes, until barely done. Add olives, parsley, basil and black and red pepper. Stir and remove from heat.

  2. Meanwhile bring a large pot of water to boil and cook pasta (linguine, angel hair) until al dente. Drain, toss the pasta with a little olive oil and the cheese. Spoon sauce over top. Serve immediately. Serves 5.


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