2 Tbsp olive oil
1 cup fresh or frozen and (thawed) peas
3 cloves garlic, slivered
1 pound capellini pasta
30 medium shrimp, peeled and deveined
¾ cup freshly grated parmesan cheese
1 red onion, cut into julienne strips
1 large red bell pepper, cut into julienne strips
¾ cup Newman's Own® Caesar or Lite Caesar Salad Dressing
salt and pepper
Bring a large pot of salted water to a boil. Meanwhile, heat the oil in a large skillet or sauté pan over medium-high heat until hot. Add the garlic and cook until golden. Add the shrimp and cook, tossing until barely pink.
With a slotted spoon, remove the shrimp to a plate and cover loosely. Add the onion, pepper, and peas to the skillet and cook, stirring until the onion is softened and the pepper is tender but still crisp, about 5 minutes. Return the shrimp to the skillet and sauté briefly, stirring to combine with the vegetables and to warm. Be careful not to overcook. Remove from heat and keep warm.
Add the pasta to boiling water, stir to separate strands, and cook according to package directions. Drain and place in a large heated bowl. Add the shrimp, dressing, and ½ cup of parmesan cheese. Toss well and season with salt and pepper.
Serve immediately in heated bowls, with the remaining ¼ cup of cheese on the side.
Print this recipe Print