Confetti Pasta with Shrimp: Pass the Tissues, Darlin’

I want to share with you today another recipe that I came across in Simple and Delicious Magazine.  If you have not bought a copy of this magazine yet, I’m telling you . . . you really need to get one.  Fast.  I haven’t found any duds.  And, with most of the stuff I’ve made, I’ve made very few changes.  They have a lifelong subscriber right here.  [Angie Pangie is not receiving any compensation for telling you this.  And I think that stinks.  Nah, I'm just kidding, folks.]   Seriously though, I just want to pass on to you how excited I am to have found a great resource for recipes.  Of course, if you stick around here long enough, you won’t need to buy the magazine, because I’m going to keep on making this awesome stuff, and then I’m going to keep on telling you all about it.

So, my BFF, Deb, is in Indiana and has been since Easter (the day she returned my lemon extract).  Her Mom is real bad sick and she’s down there taking care of her.  I miss Deb like nobody’s business.  I’m actually getting all misty just thinking about it . . . lord I hate early menopause. 

Well, anyhow, Deb is from Southern Indiana, and she has a twang when she talks.  She says things like “Darlin’” and “Y’all” and she means it.  She is all the time making me uncomfortable, because she does things that make people take notice.  Like complimenting complete strangers on random things; for instance saying to the guy at the movie theater, “Your eyes are beautiful!  You should be an eye glasses model!”  Or, sometimes she’ll just bust out and say something like “Dang it!  My butt itches!” and I just want to keel over dead, cuz it’s embarrassing.  And, sometimes, she’ll touch my straw just to screw with me.  But, a while back I realized something .  .  .  Deb is the most genuine, straight shooting, loving person you’ll ever meet.   She’s the epitome of “Keeping it Real.”  And I love her because she makes me uncomfortable.  And HOLY CRYING I miss her!

Right, so I’m not telling you all of this so as to get you to feel bad for me and my lonesome and menopausal self, but to tell you that I’ve been cooking (whenever I can) for her Hubby and daughter (who are still here in Michigan).  Her Hubby adores shrimp.  And as far as he’s concerned, the spicier the better.  So, when I came across this Confetti Pasta with Shrimp recipe, I knew he’d be happy.  So, I made it and gave half to BFF’s Hub (and we ate the other half!).  And, I was right, he loved it (and so did we!).  So, you should make some, and when you do I want you to think of one random compliment and give it to someone.  For Deb and for her Mom.

P.S.  If you pray, or something like that, Deb and her Mom could really use the prayers.  Oh and send me chocolate, cuz that always makes me feel better.  I don’t need any prayers.  I’m good.  Really.  I’m fine.  Good grief, o.k., I’ve got a tissue now.  Here’s the recipe, y’all. 

 Confetti Pasta with Shrimp
Adapted from Simple and Delicious Magazine
Serves 8

1 (16 ounce) package thin spaghetti, angel hair, or pasta of your choice
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 small white onion, chopped
3 garlic cloves, thinly sliced
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon crushed red pepper (or more, to taste)
1/8 teaspoon ground black pepper
1/4 cup olive oil
1 pound (size 50-55) frozen shrimp, peeled, tail removed, deveined
1/2 cup shredded Parmesan cheese

Start out by thawing your shrimp (if frozen) under cold water in a colander.  Once they are cold, but not frozen you can begin to peel and devein the shrimp.  To devein simply use a small paring knife to make a tiny slit down the inside of the curve, along the black line.

Use your knife to pull out the vein and discard.  It’s yucky!  Once you have peeled and prepared all the shrimp, give them a good rinse and set them aside.

 

Cook pasta according to package directions.
Meanwhile, in a large (5 quart, approximately) pan, sauté the peppers, onion, garlic, salt, oregano, crushed red pepper, and black pepper in olive oil until vegetables are tender.  We like stuff a little on the spicy side, so I add closer to 3/4 teaspoon of crushed red pepper.  You can adjust it to your own taste, or leave it out if you’re wimpy (don’t worry, I was like that for many years, but thanks to Prilosec, I’m livin’ it up now)!

Add the shrimp; cook and stir until shrimp are hot, slightly firm, and pink.

Drain pasta; toss with shrimp mixture.  Sprinkle with Parmesan cheese.

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