Ingredients:
1 lb shrimp, peeled, deveined, and tails removed
1 tablespoon olive oil
1 large green bell peppers, julienned
1 medium orange bell peppers, julienned
1 medium onions, cut into strips
1/2 lb fresh green beans, ends removed and cut into 2 pieces
2 garlic cloves, minced
2 roma tomatoes, coarsely chopped
1/2 cup white wine
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 teaspoon cracked black pepper
1/2 cup parmesan cheese, shredded
Directions:
Cut all vegetables ahead as this dish cooks quickly.
Pour oil into large skillet and heat.
Add minced garlic and onion: stir until nearly translucent.
Add green beans, both bell peppers: stir until nearly done, leaving them crisp tender.
Add shrimp, wine, and seasonings: stir until shrimp is pink & wine is reduced.
Add tomatoes and stir in; cook one minute more.
Spoon over pasta or rice. Sprinkle with grated parmesan & serve hot.
I also topped this with a sprinkle of French Grey sea salt & more fresh cracked black pepper.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.