You can easily make this dish vegetarian/vegan if you skip the shrimp and cheese. I wasn’t going to add shrimp but you know me, I love shrimp and I eat it with everything!
This makes two lunch portions or one large lunch portion.
[100% organic, sustainable farmed shrimp]
- ½ red bell pepper
- ½ yellow bell pepper
- ½ orange bell pepper
- 16 shrimp, peeled & deveined
- 2 TBS ground ginger
- 1½ cups fusilli
- 2 TBS parsley, finely chopped
- 2 tsp parmesan, freshly grated
- EVOO, as needed
- Salt & freshly ground pepper
Preheat oven to 350°F. Remove all the ribs and seeds to the bell peppers. Place bell peppers in a deep baking tray and drizzle olive oil over the tops of the peppers. Do not season. Bake for 20-30 minutes but do not allow bell peppers to burn. Once peppers are ready, remove from pan and chop into small squares. Reserve the olive oil.
Sprinkle shrimp with ground ginger and salt for 15 minutes. Sauté shrimp with some of the reserved olive oil. Add a little water and cook for 2 minutes. Drain and set aside.
Boil the fusilli in salted water and add a few drops of oil to prevent sticking. Cook 1 minute short of al dente, remove from heat and drain (pasta should still be quite firm) and keep warm.
In the remaining olive oil, sauté the cut bell peppers. Season and taste. Then add in the pasta and the shrimp. Sprinkle in the cheese and then turn off the heat. Sprinkle the parsley at the very end. Serve in warm bowls.