Pasta with Shrimp & Bell Peppers

Do you have extra bell peppers from your garden or from the store? Not sure if you can use008 them all before they go bad? Here is an inspired idea. Cut them up into strips. Lay them out in a single layer on a cookie sheet. Freeze them for 1-2 hours. Take them out and put them in a plastic bag or container. Return to freezer. Simply take out what you need and store the rest for another use.

They thaw quickly when you are ready. Add them to your salad, omelet, frittata, lasagna, quesadilla, sandwich and much more. (You can also use this freezing method with your berries and grapes.)

Try this quick and easy recipe for your frozen bell pepper strips. It’s delicious!

Pasta with Shrimp & Bell Peppers

Serves 4

Mix together:005

  • 1/2 pound of penne pasta, cooked to al dente
  • 3/4 cup frozen pepper strips, cut into large pieces
  • 1/2 lb. shrimp, shelled & deveined
  • 1/4 cup Ranch Dressing*
  • Salt and Pepper to taste
  • Garnish with grated Parmesan Cheese and Parsley, if desired004

Serve cold or at room temperature.

Bon Appetite!

 

* Also delicious with Parmesan Peppercorn Dressing

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