250 gr. fusilli pasta (rottini),
4 Tbsp. extra virgin olive oil,
1 cup sliced three color bell peppers,
16 (count 21-25) black tiger shrimp,
1 teaspoon minced garlic,
1 teaspoon chopped fresh parsley,
1/2 cup steamed broccoli,
1/4 thinly sliced onion.
Recipe: Heat the olive oil in a medium frying pan and sauté the garlic and onion for 2-3 minutes. Add the shrimp and vegetables and cook stirring until the vegetables are soft and the shrimp turns red. Boil the fusilli pasta according to your taste or following the package instructions. Add the boiled and strained fusilli noodles to the pan and season to taste with salt and pepper. Sprinkle the shrimp pasta with the fresh parsley and toss well. Dried basil and oregano can be used, too. Top the pasta with freshly grated Parmesan cheese after serving.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.