Total Time
Prep 10 mins
Cook 10 mins

This is a super fast recipe to speed dinner to the table on a busy night. I spooned this over bow tie pasta in a large pasta bowl and served it family style with a garden salad & bread. I hope you enjoy my RSC #7 creation.

Ingredients Nutrition


  1. Cut all vegetables ahead as this dish cooks quickly.
  2. Pour oil into large skillet and heat.
  3. Add minced garlic and onion: stir until nearly translucent.
  4. Add green beans, both bell peppers: stir until nearly done, leaving them crisp tender.
  5. Add shrimp, wine, and seasonings: stir until shrimp is pink & wine is reduced.
  6. Add tomatoes and stir in; cook one minute more.
  7. Spoon over pasta or rice. Sprinkle with grated parmesan & serve hot.
  8. I also topped this with a sprinkle of French Grey sea salt & more fresh cracked black pepper.
Most Helpful

Although I did cut the recipe in half for the 2 of us, I'll be keeping it around to make for special company in another two weeks! Absolutely loved this shrimp dish & look forward to sharing it with others! I did make one small change, though, in that I substituted lemon pepper for the usual S&P! Many thanks for a keeper of a recipe! [Made & reviewed in I Recommend recipe tag]

Sydney Mike July 25, 2011

Very tasty, we vegetable lovers rejoiced! Next time I would decrease the black pepper and increase the red pepper flakes, and double the tomatoes. The green beans remained very crunchy, so adjust according to your taste. Made for I Recommend Tag.

KateL June 11, 2011

We loved this recipe. I served it on rice. The only thing I would do differently would be to steam the green beans first. Cause I don't like them too crunchy. I used green and yellow bell pepper, red onion. The taste of the seasonings is perfect. Thanks Susie :) Made for the Zwizzle Chicks of ZWT

Boomette June 09, 2010