Italian Stir Fried Pasta with Shrimp
|Linguine pasta/Other thin dry pasta strands||6 Ounce|
|Olive oil||2 Tablespoon|
|Onion||1 Small, cut into bite-size chunks|
|Green bell pepper||1 Medium, seeded and cut into bite-size chunks|
|Crushed red pepper flakes||1⁄4 Teaspoon|
|Dry oregano||1 Teaspoon|
|Chinese pea pods||2 Ounce, ends and strings removed (Also Called Snow Peas)|
|Small cooked shrimp||12 Ounce|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In a 5- to 6-quart pan, cook pasta in about 3 quarts boiling water until just tender to bite (about 9 minutes).
Meanwhile, heat oil in a wok or wide frying pan over high heat.
Add onion, bell pepper, pepper flakes, and oregano.
Cook, stirring, until vegetables are tender-crisp to bite (about 4 minutes).
Add pea pods and butter; continue to cook, stirring, until pea pods turn bright green (about 2 more minutes).
Add shrimp, stir well, and remove pan from heat.
Drain pasta well, place in a warm bowl, and top with shrimp mixture; mix lightly, using 2 forks.
Divide between 2 warm shallow bowls or plates and offer cheese to add to taste.