Ingredients

4 ozs. angel hair pasta

1 TB salt

1 & 1/2 7 oz. jars roasted sweet red peppers, drained & rinsed

1/2 lb. cooked, peeled shrimp

1 garlic clove, minced

2 scallions, thinly sliced

1 TB minced fresh Italian parsley

1/2 lemon, juiced

4 TB extra virgin olive oil, divided

salt/pepper

Preparation

  1. Bring a four-quart pot of water to the boil and add 1 TB salt. Break the angel hair pasta into fourths, add to the water, and cook three minutes. (Lower the heat to medium, if needed, to avoid boil-over.) Drain, toss with 1 TB of the olive oil, and set aside to cool. 2) Cut the red peppers lengthwise into 1/4" julienne. Cut the shrimp in half, crosswise. 3) Add the peppers and shrimp to the pasta, along with the garlic, scallions, parsley, lemon juice, and remaining 3 TB olive oil, and mix carefully with a rubber scraper. Season to taste with salt and pepper, and mix again. Serve at room temperature.