June 29, 2016


Linguine - 150 ml
Olive oil -2 tbsp
Small onion - 1 (finely chopped)
Green bell pepper - 1 medium (seeded and cut into bite sized chunks)
Red pepper - 1/2 tsp (crushed)
Dry oregano - 3/4 tsp
Chinese pea pods - 50 gms (stem ends and strings removed)
Butter - 1-2 tbsp
Small cooked shrimp -350 gms
Parmesan cheese - 1/2 cup (grated)


  • In a pan, bring 1 1/2 quarts water to a boil over high heat. Ad linguine when you begin stir fry vegetables.
  • Heat oil in a wok over high heat. When oil is hot, add onion, bell pepper, and crushed red pepper and oregano to taste. Stir fry until vegetables are just tender (about 5 minutes)
  • Add pea pods and butter to taste. Continue to stir fry until butter is melted.
  • Add shrimp and stir just until heated through. Remove pan from heat.
  • Cook pasta just until al dente (about 8 minutes). Or cook according to package instructions.
  • Drain pasta and arrange on a warm platter.
  • Spoon shrimp mixture over and sprinkle with cheese to taste.

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