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Christmas Eve Confetti Pasta

From the kitchen of the Capitol Area Winnies of Pennsylvania

  • 1 package (16 ounces) linguine 
  • ¼ teaspoon dried oregano
  • 1 cup chopped sweet red pepper            
  • 1/8 teaspoon crushed red pepper flakes
  • 1 cup chopped green pepper    
  • 1/8 teaspoon pepper
  • 1/3 cup chopped onion
  • ¼ cup olive oil
  • 3 garlic cloves, peeled and thinly sliced  
  • 2 pounds cooked small shrimp, peeled and deveined
  • ¼ teaspoon salt
  • ½ cup shredded Parmesan cheese

 

  1. Cook linguine according to package directions.
  2. Meanwhile, in a Dutch oven, saute the peppers, onion, garlic and seasonings in oil until vegetables are tender. 
  3. Add the shrimp; cook and stir 2-3 minutes longer or until heated through.
  4. Drain linguine; toss with shrimp mixture.
  5. Sprinkle with cheese.

Yield: 8 servings.