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Orange Shrimp with Peppers
3 tablespoons of olive oil
2 red bell peppers
1 yellow bell pepper
1 Vidalia onion
4 large garlic cloves, minced
2 tablespoons chopped fresh thyme
Grated zest from 1 orange
1 1/2 pounds uncooked, peeled cleaned shrimp (51/60 per pound)
1 box frozen peas
1 pound fusili or penne pasta
Heat oil in a nonstick skillet over medium high heat. Add peppers and onions and sauté until onions are soft, about 10 minutes or so.
Add garlic and stir for 1 more minute.
Add shrimp and peas. Sauté until the shrimp are opaque in the center, about 5 minutes.
Meanwhile, cook the pasta in a large pot of boiling water until just tender (al dente). Reserve about a 1/2 cup of the pasta water.
Add the orange zest and the thyme to the shrimp and stir. Sprinkle with salt and fresh ground black pepper to taste.
Drain pasta and return to pot.
Add shrimp mixture, reserved water and drizzle with extra virgin olive oil. Toss and place on a large platter or in a pasta bowl.