SHRIMP STIR FRY OF SAN FRANCISCO

By gibsonashlee

Ingredients

• 3 tbsp. OLIVE OIL, DIVIDED
• 2 cloves GARLIC, MINCED
• 1 cup FROZEN PEAS
• 4 oz. COOKED ANGLE HAIR PASTA OR SPINACH FETTUCCINE
• 1 lb. LARGE SHRIMP DEVEINED
• 3 PLUM TOMATOES, CHOPPED
• 1 tsp. DRIED BASIL
• 1 1/2 cups SHREDDED PARMESAN CHEESE

Preparation

Step 1

IN LARGE SKILLET , HEAT 1 TBSP. OIL OVER MED-HIGH HEAT. ADD SHRIMP STIR-FRY 2 MINUTES THEN ADD GARLIC. COOK 1 MINUTE LONGER UNTIL SHRIMP IS OPAQUE. DON'T LET THE GARLIC BURN. REMOVE SHRIMP FROM SKILLET; SET ASIDE. ADD 1 TBSP. OIL AND FROZEN PEAS, TOMATOES AND BASIL; STIR-FRY 1 MINUTE. RETURN SHRIMP TO SKILLET ; STIR-FRY 1 MINUTE. TOSS ANGLE HAIR PASTA WITH 1 TBSP. OIL AND 1/2 CUP PARMESAN CHEESE. TOP WITH SHRIMP MIXTURE; SPRINKLE WITH REMAINING 1 CUP OF CHEESE. MAKES 4 SERVINGS , SERVE WITH FRENCH BREAD AND SALAD