Wednesday, March 2, 2011

Shrimp and Sweet Pepper Linguine

Shrimp and Sweet Red Pepper Linguine

Fast and easy recipes are what I seek out on those days when it seems like there are not enough hours in the day.  I've gotten into a cooking groove that I can whip out in 30 minutes or less since that is what our lifestyle calls for recently . . . except for our two days off.  Fast and easy is smart cooking, but doesn't have to compromise the quality of the meal.  

This recipe has everything I look for in a fast, easy and quality meal.  Add a salad and some good bread to complete the meal.

This Shrimp and Sweet Pepper Linquine recipe comes from Crisco's website.  They are currently hosting an awesome giveaway . . . their theme . . . 
"The authentic flavors of Crisco® Olive Oil can inspire you to transform everyday ingredients into something extraordinary. And you can share your inspirations for a chance to win a trip to Italy!"
Click here to get details and enter the contest.


1/4 cup Crisco® Pure Olive Oil
4 to 6 cloves garlic, minced
1/2 cup chopped onion
1 large red pepper, cut into strips
1/2 pound medium raw shrimp, peeled and de-veined
Salt and pepper, to taste
1/2 pound linguine, cooked and drained
Parmesan cheese, to taste
2 tablespoons chopped Italian parsley


1.HEAT oil in a large skillet over medium heat. Add garlic. Cook and stir until golden. Add onion and peppers, cooking until tender.

2.ADD shrimp, salt and pepper. Cook shrimp until pink and tender. 

(I never cook shrimp more than 4 minutes)

Serve over cooked linguine. 

Top with grated Parmesan cheese and parsley.

There are countless ways to vary this recipe  
and ways to make it even easier on a busy day.


Use chicken instead of shrimp 

Make it a veggie meal by adding mushrooms, broccoli, green beans or diced tomatoes or sun dried tomatoes instead of shrimp or chicken.  Experiment with what you like or what you have in the fridge.

Kick it up a notch by using jalapeno peppers if spicy hot is what you like.

Kitchen tips to make it easier!

Use pre-cut onions and peppers . . . when I have time, I'll cut peppers and onions and place them in freezer bags.  For one thing, they don't go to waste if you don't use them fast . . . second, this meal can really come together way faster if you don't have to spend the time to cut your veggies.
Another thing I've started doing to make things easier . . . I buy minced garlic in a big jar since I use so much garlic in my cooking.  Garlic dries out so fast and I hate waste.  Or you can make your own minced garlic in olive oil packed in a glass jar and kept in the fridge.  Make it on the same day you cut your peppers and onions to freeze . . . get it all done at one time so you won't have to be bothered with that stuff until you run out.

Have you experimented with sun dried tomatoes?  Try throwing some in a sauce or a stir fry type of meal like this one.  

How about roasted red peppers that come in a glass jar?   Some come packed in garlic for awesome flavored peppers that are ready to go with no fuss.  I love them!  They add a new dimension to any recipe that calls for peppers.

Since I finally have a "life" with the awesome new man in my life, I'd rather spend more time with him than in the kitchen . . . I'm finding ways to cook faster and with convenience foods, and adopting the "Sandra Lee" style of cooking.

Hope these tips help save you some time!


Jenn said...

artichoke hearts and sun dried tomatoes would taste good thrown into the mix. Such a versatile and simple recipe.

Miz Helen said...

Hi Gina,
What a lovely presentation for your Shrimp and Sweet Pepper Linguine. I really like your recipe and the seasons that you have used. Thank you so much for sharing at Full Plate Thursday and please come back!

Unknown said...

Gina-- What awesome looking food. I'll bookmark it for future cooking reference.

As a 50%er Italian I appreciate real Italian food.

Thanks for stopping by my place.


Sarj said...

the deliciousness has landed!

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