Shrimp Pasta Skillet

I used to make this skillet dinner with fresh Gulf shrimp just caught that morning in Louisiana, but it's still yummy with frozen shrimp here in Missouri. Pair it with crusty French bread and a glass of wine and you have good eatin'!

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 367 Calories

Ingredients

• ½ teaspoon ground black pepper
• 1 cup chopped onion
• 1 cup chopped celery
• ½ teaspoon dried thyme
• 1 bay leaf
• ½ teaspoon dried oregano
• ¼ teaspoon dried rosemary
• 1 cup chopped green bell pepper
• 1 clove garlic, crushed
• ¼ teaspoon red pepper flakes
• 1 tablespoon olive oil, or as needed
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 cups chopped fresh tomatoes
• ½ (16 ounce) package bow-tie pasta (farfalle)

Recipe Instructions

Step 1

Heat olive oil in a skillet over medium-high heat. Saute tomatoes, onion, bell pepper, celery, garlic, and red pepper flakes in the hot oil for about 5 minutes. Add shrimp, bay leaf, thyme, oregano, pepper, and rosemary. Reduce heat and let simmer until shrimp are bright pink, about 15 minutes.

Step 2

Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta.

Step 3

Stir veggie and shrimp mixture into the drained pasta and serve.