This is a recipe that my sister, Gesica, taught me many years ago! It is so quick and easy. It’s a recipe that is adaptable too. My youngest son is not a huge fan of shrimp. I have swapped out the shrimp for chicken before and it’s just as delicious!
Ingredients:
- 1 lb short cut pasta
- 1 lb large, shelled and deveined shrimp
- 3 large poblano peppers, cored and sliced
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- Zest of one orange
- Salt and pepper
Bring a large pot of water to a boil. Salt the water. Add pasta and cook as directed on package.
Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the peppers. Season with salt and pepper. Heat for about 3 minutes. Add the garlic and stir until fragrant (about one minute). Add the shrimp and cook until the shrimp turn pink (about 3-4 minutes per side). Add zest and stir until fragrant.
Once pasta is cooked al dente, reserve 1/4 cup of cooking water. Drain pasta and add to skillet with peppers and shrimp. Add pasta water to combine.
Season with salt and pepper to taste.
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