Ingredients
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1 lb shrimp, peeled, deveined, and tails removed
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1 tablespoon olive oil
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1 medium orange bell pepper, julienned
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1 medium onion, cut into strips
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1/2 lb fresh green beans, ends removed and cut into 2 pieces
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2 garlic cloves, minced
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2 roma tomatoes, coarsely chopped
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1/2 cup white wine
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1 teaspoon dried oregano
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1/2 teaspoon dried basil
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1/2 teaspoon red pepper flakes
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1/2 teaspoon kosher salt
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1 teaspoon cracked black pepper
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1/2 cup parmesan cheese, shredded
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1 large green bell pepper, julienned
Instructions
- Cut all vegetables ahead as this dish cooks quickly.
- Pour oil into large skillet and heat.
- Add minced garlic and onion: stir until nearly translucent.
- Add green beans, both bell peppers: stir until nearly done, leaving them crisp tender.
- Add shrimp, wine, and seasonings: stir until shrimp is pink & wine is reduced.
- Add tomatoes and stir in; cook one minute more.
- Spoon over pasta or rice. Sprinkle with grated parmesan & serve hot.
- I also topped this with a sprinkle of French Grey sea salt & more fresh cracked black pepper.