250 gr. fusilli pasta (rottini), 4 Tbsp. extra virgin olive oil, 1 cup sliced three color bell peppers, 16 (count 21-25) black tiger shrimp, 1 teaspoon minced garlic,
1 teaspoon chopped fresh parsley,
1/2 cup steamed broccoli,
1/4 thinly sliced onion.
Recipe: Heat the olive oil in a medium frying pan and sauté the garlic and onion for 2-3 minutes. Add the shrimp and vegetables and cook stirring until the vegetables are soft and the shrimp turns red. Boil the fusilli pasta according to your taste or following the package instructions. Add the boiled and strained fusilli noodles to the pan and season to taste with salt and pepper. Sprinkle the shrimp pasta with the fresh parsley and toss well. Dried basil and oregano can be used, too. Top the pasta with freshly grated Parmesan cheese after serving.
