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🍝 Pasta and Shrimp in Bell Pepper Tomato Sauce
635 kcal · 30 min · 4 servings
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Ingredients
- Shrimp cooked, frozen 500 g
- Onions, yellow 1 pc.
- Pepper, yellow 1 pc.
- Pepper, red 2 pc.
- Oil 2 tbsp
- Tomatoes, chopped 800 g
- Salt pinch
- Pepper, black ground pinch
- Sugar pinch
- Thyme, dried pinch
- farfalle 500 g
- Garlic cloves 1 pc.
- Lemons 1 pc.
- Basil, fresh 30 g
Instructions
- 1. Best let the shrimp thaw overnight in the fridge. Halve the onions, peel them, and cut into small cubes. Wash the peppers thoroughly, halve them, remove the seeds and the core, and also dice them.
- 2. Heat 1 tbsp of oil in a pot on high heat and sauté the onions together with the peppers for about 3 minutes. Add the chopped tomatoes and season with salt, pepper, sugar, and thyme. Let the mixture simmer for about 15 minutes.
- 3. Boil about 5 liters of salted water in a large pot and cook the farfalle in the boiling salted water for about 10 minutes, until al dente. Drain the pasta in a sieve and let it drip dry.
- 4. Wash the shrimp and pat them dry. Peel and chop the garlic. Wash the lemon, halve it, and squeeze out the juice. Wash the basil, shake it dry, and pluck the leaves from the stems.
- 5. Heat 1 tbsp of oil in a pan on high heat. Fry the shrimp together with the garlic for about 3 minutes. Deglaze with 2 tbsp of lemon juice and season with salt and pepper.
- 6. Add the farfalle and the shrimp to the pepper tomato sauce in the pot and mix everything well. Distribute the mixture onto plates and garnish with fresh basil. Enjoy your meal!
Nutrition per serving
- kcal: 635
- Protein: 32 g · Fett/Fat: 16 g · Carbs: 83 g