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Pasta with Shrimp and Bell Peppers

Healthy whole-wheat linguine is tossed with sauteed shrimp, red and yellow bell peppers, and plenty of garlic for a robust pasta entrée.


3/4 lb. whole-wheat linguine, boiled and drained

24 shrimp, peeled and cleaned

1 Markon First Crop Red Bell Pepper, cut into strips

1 Markon First Crop Yellow Bell Pepper, cut into strips

4 cloves Ready-Set-Serve Peeled Garlic, sliced

1/4 cup Markon First Crop Italian Parsley, chopped

1/4 cup olive oil


Heat 2 Tbsp. of oil in a large pan. saute shrimp until just cooked; remove from heat and reserve. Add remaining oil to pan and saute peppers and garlic.

Toss together shrimp, vegetables, Italian parsley, remaining oil from the pan, and pasta. Season with salt and pepper and serve.