This recipe for spicy chicken soup is one of my favorite chicken noodle soup recipes. I need to be honest and admit to you that it takes a little bit of time to prep because there are so many vegetables in it but it's well worth it.

This spicy chicken noodle soup brings back so many memories! First of all, I love ordering Mama Mandola’s Sicilian chicken soup at Carrabba's Italian Grill.

I have made this Carrabba's chicken soup recipe for years. I have a funny story about it below. But I did stop making it for a few years. Last December, something reminded me about this recipe so I made it again. I ended up eating it for days after we had to put our beloved dog, Charley, to sleep. I can't even tell you how much it brought me comfort.

I didn't have to cook dinner, I would just defrost the container from the freezer and just eat it. It had starch, protein and vegetables and while I was in the thickest part of my grieving, I was well nourished.

Years ago, when I made this chicken noodle soup for dinner, Curtis, my husband, refused to eat it. I probably shouldn't even tell you this story but we laugh about it now. After I finished making it, I put a lot of it away in the refrigerator and left just enough for the both of us to eat in the soup pot.

If you see other recipes online for this Sicilian chicken soup, they will tell you to cook the soup with the whole chicken in the pot for two hours+. The whole chicken falls apart and that's exactly what happened. Curtis went to make himself a bowl for dinner and in the ladle was a neck bone.

He freaked out and said, I'm not eating this! I was so upset, I had worked so hard on making this dinner. I packed it all up and brought all of the soup into work the next day. Everyone LOVED this chicken noodle soup.

One of my co-workers asked, “can Curtis refuse to eat more of your food so we can get more of your cooking, Julie?” LOL Take it from 18 of my former co-workers, this Sicilian chicken soup tastes good!

By the way, I'll show you how to make this spicy chicken noodle soup and you don't have to cook the entire soup for 2+ hours.

Why chicken noodle soup is the best

Chicken noodle soup is the best because it's pure comfort food. You can't go wrong with chicken noodle soup. Doesn't it bring back childhood memories for you? I love a good bowl of spicy chicken noodle soup any day of the year!

How chicken soup is made

Chicken noodle soup is usually made with a whole chicken. Most chicken soup recipes use a whole chicken and a few different vegetables. You'll want to add the chicken and vegetables to a large soup pot with water. Bring the soup to a boil and then lower the heat to a simmer. I let it simmer for 1.5 hours.

Can chicken soup be frozen?

Yes, I freeze the leftovers and when I'm craving some comfort food like chicken noodle soup, I defrost it in the microwave and then heat it up, add Parmesan cheese on top and enjoy!

When I freeze soup, I put one or two portions in each container so I only defrost what I need. Be sure to put the name of the recipe and the date (with the year!) on a label on all of your containers so you can easily identify each container. It usually keeps just fine in the freezer for a few months!

Which pasta for chicken soup?

You can use any pasta you like for chicken soup! I love curly egg noodles and even bow ties. For this spicy chicken soup recipe, I love to use the small tube shaped pasta also known as ditalini pasta.

How to make spicy chicken soup at home

How to make spicy chicken noodle soup

First, you do some prep work cutting up vegetables. The vegetables are:  onion, celery, carrots, bell peppers and potatoes. Take the whole chicken and remove the giblets. Add the chicken, vegetables and water to a soup pot. Bring the pot to a boil and then skim the foam from the soup. I use a spoon to do that.

Add the parsley, garlic, salt, pepper and crushed red pepper to the soup. Then, reduce the heat and simmer for 1.5 hours. You'll want to remove the whole chicken from the spicy chicken noodle soup, I use turkey lifters to remove the chicken easily.

Allow the chicken to cool and then cut it up with a knife. While the soup is cooking, you'll want to use another pot to boil your favorite pasta noodles for the soup.

I'll share the instructions on how to make this Sicilian chicken soup again below with step by step photos:

Chop the onion.

Dice the celery.

Dice the carrots.

Dice the bell peppers. You can totally use red bell peppers if you like them better.

Chop the potatoes into cubes.

Chop the parsley and garlic.

Remove the giblets from the chicken and pat dry with a clean paper towel. Place the whole chicken into a large soup pot.

Add the chopped vegetables: onion, celery, carrots and bell peppers.

Next, the potatoes.

Add the canned tomatoes along with the juices.

Add water to the pot (about 6 to 7 cups) to cover the chicken and vegetables.

Bring the soup pot to a boil on high. Using a spoon, skim off any foam that rises to surface (you’ll need to do this every so often while the soup is cooking).

Add parsley, garlic, 1 tablespoon of salt, 1 teaspoon of pepper and 1 1/2 teaspoons crushed red pepper to the soup pot.

Reduce heat to medium low. Allow the soup to cook at a simmer for about 1.5 hours, partially covered with a lid, until the chicken is cooked through. (I usually flip the chicken over in the pot halfway through using big tongs.)

In a separate smaller pot, bring water to a boil and cook the ditalini pasta according to the package instructions.

Drain and set aside.

Remove chicken from the pot and place on a cutting board. Allow for it to cool for about 10 to 15 minutes. Keep the pot of soup simmering and add more water (about 2-3 cups), if you want.

Remove the skin from the chicken. Separate meat from the bones. Cut up the chicken using a knife. Set aside.

Using a potato masher, mash some potatoes in pot, this will thicken the broth slightly. Serve the soup with chicken, pasta and parmesan cheese.

I can't even say enough…how luxuriously comforting this soup is. I love the spiciness from the black pepper and the crushed red pepper. (If you have little ones, you can totally omit the crushed red pepper and use less black pepper.) The cut up chicken stays intact and the pasta al dente when I keep the chicken and the pasta separate from the soup if I'm storing the leftovers in the refrigerator.

You have to make this soup!

And I have to mention, today, Curtis eats this soup!

Now tell me, have you made chicken noodle soup before? Are you going to make this recipe for spicy chicken soup?

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Sicilian-Style Spicy Chicken Noodle Soup

Prep Time 30 minutes minutes

Total Time 2 hours hours

Servings 8 servings

Ingredients

• 1 large yellow onion chopped
• 3 celery diced
• 3 carrots peeled and diced
• 2 green bell peppers cored and diced
• 3 medium baking potatoes such as russet, peeled and cut into 1/2 inch cubes
• 1 14.5-ounce can diced tomatoes, including the juice
• 1 whole chicken about 4 to 4.5 pounds, giblets removed
• 1/2 cup chopped fresh flat-leaf parsley
• 8 garlic cloves chopped
• Kosher salt and freshly ground black pepper
• 1 1/2 teaspoons crushed red pepper optional
• 8 ounces ditalini pasta
• Parmesan cheese for serving

Instructions

• Prep the vegetables: the onion, celery, carrots, bell peppers and potatoes.
• Remove the giblets from the chicken and pat dry with a clean paper towel. Place the whole chicken into a large soup pot.
• Add the chopped vegetables to the soup pot.
• Add water to the pot (about 6 to 7 cups) to cover the chicken and vegetables.
• Bring the soup pot to a boil on high. Using a spoon, skim off any foam that rises to surface (you’ll need to do this every so often while the soup is cooking).
• Add parsley, garlic, 1 tablespoon of salt, 1 teaspoon of pepper and 1 1/2 teaspoons crushed red pepper to the soup pot.
• Reduce heat to medium low. Allow the soup to cook at a simmer for about 1.5 hours, partially covered with a lid, until the chicken is cooked through.
• In a separate smaller pot, bring water to a boil and cook the ditalini pasta according to the package instructions. Drain and set aside.
• Remove chicken from the pot and place on a cutting board. Allow for it to cool for about 10 to 15 minutes. Keep the pot of soup simmering and add more water (about 2-3 cups), if you want.
• Remove the skin from the chicken. Separate meat from the bones. Cut up the chicken using a knife. Set aside.
• Using a potato masher, mash some potatoes in pot, this will thicken the broth slightly.
• Serve the soup with chicken, pasta and parmesan cheese.

Notes

If you’re storing your leftovers in the fridge, I like to save the soup separate from the chicken and the pasta and when I go to reheat it, I add the chicken and pasta to the bowl.

If you’re storing your leftovers in the freezer, add the chicken and the pasta to the soup and then portion into containers. Label the containers with the date and the recipe name. I use the defrost function on my microwave and then heat on 100% power. (Sometimes after defrosting, I will add additional water to the soup before heating on 100%.) Add parmesan cheese and enjoy when you’re craving soup!

Other Chicken Soup Recipes

Homemade Chicken and Noodles 
Chicken Tortilla Soup

Other Soup Recipes

Panera Garden Vegetable Soup
Pork and Shrimp Wonton Soup

Other Whole Chicken Recipes

Crockpot Whole Chicken
Homemade Chicken Stock
Crispy Roasted Garlic Chicken

The post Sicilian-Style Spicy Chicken Noodle Soup appeared first on The Little Kitchen.

This post is sponsored by Bertolli®.

When I think about easy lasagna recipes, I think of this recipe for lasagna rolls. For Sunday Supper and even weeknight meals, this lasagna recipe will make your family so happy!

I'm excited to be working with Bertolli® to spread the news about their Rustic Cut sauces. Rustic Cut sauces have thick cuts of hearty vegetables and no artificial colors, no artificial flavors and no added sugar. Your family will love that it's delicious and that it's Tuscan-inspired! We love lasagna in our house and it's the perfect dish to enjoy for Sunday Supper. This is just another spin on how to make lasagna!

There's just something about Sunday Supper in our house, I love being able to make a wonderfully comforting meal that will start our week out nicely. We love to have family and friends over, or even if it's just us, we prep our meals together. With Bertolli Rustic Cut sauce, I know that I can make a delicious dinner full of vegetables without spending hours in the kitchen.

You know me, I love taking shortcuts when I can and cooking with Bertolli sauces actually doesn't feel like it. I love cooking with olive oil and the sauce is cooked lightly with olive oil so the flavor to me is perfect!

I love seeing and tasting vegetables in my pasta sauce and that's one of my favorite things about using using the Bertolli® Rustic Cut Roasted Garlic Marinara with Garden Vegetables. It's a gourmet addition to our cooking for Sunday Supper!

Now to prep the lasagna roll ups!

Most good lasagnas to me need to have good ricotta cheese and an amazing sauce.

I mix the ricotta cheese with salt, pepper, chopped Italian parsley and Parmesan cheese.

Then, add in the mozzarella cheese and mix just until it's combined.

Add the Bertolli Rustic Cut Roasted Garlic Marinara with Garden Vegetables to the bottom of the baking dish…this is to make sure the lasagna pasta doesn't stick to the bottom.

I love the chunks of garlic in this marinara sauce!

This is how I make this dish fast. Spread out four lasagna noodles at a time and spread the ricotta cheese mixture on all four noodles.

Roll them up and place in the baking dish seam side down.

It only takes a few minutes to put this lasagna recipe together!

Pour the Bertolli Rustic Cut Roasted Garlic Marinara with Garden Vegetables on top of the lasagna roll ups.

This is where I fell in love with this pasta sauce. Can you see the thick cut vegetables?

Can you see them even better in this photo?

I added a little water to the jar so I can be sure to get all of the sauce out. None of it goes to waste! Make sure all of the lasagna pasta noodles are covered.

Top your lasagna rolls with more mozzarella and parmesan cheeses.

Cover the baking dish tightly with foil and bake for 25 minutes. Remove the foil and then bake another 10 to 15 minutes.

It comes out looking beautiful just like this! The Rustic Cut sauce is perfect too! I wish you could join us for Sunday Supper!

So so good. The simplicity of the prep of this dish along with the Bertolli Rustic Cut Roasted Garlic Marinara with Garden Vegetables, makes this dish so irresistible!

It's an easy lasagna recipe and perfect for your next Sunday Supper. Your family and friends will be so impressed!

Even though you didn't have to spend so much time on dinner, they will enjoy it and you'll get to spend more quality time and get to savor the moments during dinner.

I can't wait for you to make this lasagna recipe…please make sure you comment below and let me know how it turns out when you do!

And be sure to check out this Sunday Supper Video series as well as for more recipes, visit:  Bertolli.com!!

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Lasagna Roll Ups Recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10 lasagna rolls

Ingredients

• 10 lasagna noodles
• 1 cup ricotta cheese
• salt & pepper
• 2 Tablespoons chopped fresh Italian parsley
• 1/4 cup grated Parmesan cheese
• 1 large egg beaten
• 3/4 cup shredded mozzarella cheese
• Bertolli® Rustic Cut Roasted Garlic Marinara Garden Vegetables Sauce

Cheese for topping

• 1/3 cup shredded mozzarella cheese
• 2 Tablespoons grated Parmesan cheese

Instructions

• Bring a salted pot of water to a boil and prepare lasagna noodles according to the instructions on the package. Drain the water and set aside.
• While the water is boiling, heat oven to 425 degrees F and prep the rest of the dish.
• Add 1/4 teaspoon salt and 1/8 teaspoon pepper to the ricotta cheese in a medium sized bowl. Mix in parsley and Parmesan cheese. Add beaten egg and mix thoroughly. Add mozzarella cheese and mix until combined.
• Take an oven safe baking dish and add 1/3 cup of Bertolli Rustic Cut Roast Garlic Marinara Garden Vegetables Pasta Sauce to the bottom of the baking dish and smooth out to cover.
• Prep 4 lasagna noodles at a time on a large plate. Add 2 tablespoons ricotta cheese filling to each noodle and spread out with a spoon. Roll it up and place into the baking dish with the seam side down.
• Repeat until you have done 10 noodles. Pour the remaining sauce into the baking dish. Add about 1/4 cup of water to the jar to make sure you get every last bit out of the jar and pour over the lasagna rolls. Make sure the lasagna noodles are covered in sauce.
• Sprinkle 1/3 cup shredded mozzarella cheese and 2 tablespoons Parmesan cheese on top and cover tightly with foil. Bake for 25 minutes. Remove foil and bake for another 10 to 15 minutes.

Notes

Notes:  This dish reheats nicely! Store in sealed containers in the refrigerator and you have a great option for a week day lunch or dinner!

Disclosure: This post is sponsored by Bertolli®. I always share with you my own opinions and I only work with brands that I love.

The post Lasagna Roll Ups appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

What's perfect for summer? A light and fresh cold noodle dish and citrus right? These orange sesame noodles with vegetables fit that bill!

They are light and easy to make! You can use soba noodles or thin spaghetti, whichever you prefer!

I love cooking and baking with Florida orange juice. Did you know it was so easy to cook with? (If you missed out my orange tres leches cake…you need to check it out!)

Prep the veggies.

Boil the noodles and then parboil the veggies.

I like these noodles cold, so refrigerate the noodles and the vegetables.

Mix up the sauce…

then add the Florida orange juice!

Whisk it all together!

Mix the vegetables up with the noodles.

What I love about this dish is that you can make it ahead! If you do make it ahead, don't add the sauce until you're ready to serve.

I can't wait for you to make this…I know you'll love it!!!

Make sure you follow the hashtag #AmazingInside on on Facebook, Twitter and Instagram and join in on the conversation! Be sure to follow Florida Orange Juice on Facebook, follow on twitter and on instagram!

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Orange Sesame Noodles with Vegetables Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 to 6

Ingredients

• 1/2 pound soba noodles or thin spaghetti cooked al dente according to package instructions
• 2 carrots peeled and sliced at an angle
• 1 broccoli head cut into bite-sized florets
• 1 red pepper sliced and then cut in thirds
• 1/2 cup snap peas
• 1 garlic clove peeled and minced
• 1 teaspoon sesame oil
• 2 Tablespoons low sodium soy sauce
• 1 1/2 teaspoons sriracha
• 1/4 cup orange juice
• 1 green onion sliced
• sesame seed to garnish

Instructions

• Bring a pot of water to a boil. Cook pasta according to package instructions. Remove pasta with tongs and place in a medium sized mixing bowl. Allow it to cool on the counter for a few minutes and then put it in the refrigerator.
• Add broccoli to boiling water and cook for one minute. Remove with a slotted spoon. Rinse carefully with cold water (to stop the cooking). Add carrots and cook for about four minutes. Remove with a slotted and rinse carefully with cold water. Do the same for the snap peas, cook for just one minute.
• Place the cooked vegetables in the refrigerator while you prepare the sauce.
• Add minced garlic, sesame oil, soy sauce and sriracha to a small bowl. Whisk together and then add orange juice. Whisk together.
• Take pasta and vegetables and mix together. Add orange sesame sauce and mix together. Garnish with green onions and sesame seed.

Notes

Note: If you’re making it a day ahead, keep the sauce separated from the noodles and veggies until you’re ready to serve!

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Sesame Noodles with Vegetables appeared first on The Little Kitchen.

I’m excited to once again partner with Tuttorosso Tomatoes to bring you this post and recipe.

I'm a huge fan of quick and easy meals. Weeknights are hard right? We don't have kids but sometimes I feel like we have so much going on. Too much to do and yes, even though I write and cook and run this blog, we also run out of ideas for dinner.

When one pot pastas came on to the scene, I was so intrigued and once I started trying them like this one and this one with mushrooms, I became obsessed.

The only reason I call this one a one pot lasagna pasta is because I added ricotta and mozzarella cheeses and of course beef…and it's so easy to make.

It's so simple to make and as long as you have great ingredients, it tastes amazing!

Can we talk tomatoes? Namely canned tomatoes…I am in love with Tuttorosso tomatoes. Last year, I attended an event in Atlanta with them and they showed us how to cut and taste tomatoes. It might sound strange but have you ever tasted the canned tomatoes that you buy?

They sent me their whole plum tomatoes along with another brand's whole plum tomatoes. When I opened both cans, I can tell the difference in quality. The Tuttorosso tomatoes are whole tomatoes, the other ones are in pieces. The texture and color, such a difference. When you taste the two different brands, there's a huge difference, you guys.

And my friend was really interested in this when I told her about this…she did a blind taste test and told me she liked the taste of Tuttorosso's tomatoes better.

Let's talk about this recipe. First we're going to cook the onions…

and the ground beef.

Once it's browned, remove the beef with a slotted spoon and then wipe the pan clean.

Add the pasta with the Tuttorosso tomatoes…

and also add the olive oil, water, salt, pepper, oregano, thyme and basil.

And then mix it all up.

Bring it to a boil, once it's boiling, cook it for another 9 to 10 minutes.

Add the beef and mix.

Add both cheeses.

This recipe is soooo good! We loved it, our friends loved it…and even better, it reheats well.

What to have for dinner, problem solved and you'll thank me for it!

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One Pot Lasagna Pasta Recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 to 6

Ingredients

Beef

• 1 Tablespoon olive oil
• 2 garlic cloves peeled and thinly sliced
• 1/2 onion diced
• 1/2 pound ground beef
• 12- ounce package of bowtie pasta
• 1 Tablespoon olive oil
• 28- ounce can Tuttorosso diced tomatoes
• 3 1/2 cups water
• 5 garlic cloves peeled and thinly sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 Tablespoons chopped fresh basil plus more for serving
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup ricotta cheese
• 1/2 cup grated mozzarella cheese (plus more for serving)

Instructions

• Preparing the beef: Heat the olive oil in large skillet on medium for 2 to 3 minutes. Add the garlic and onions and cook for 1 minute. Add the ground beef, season with salt and pepper. Cook the beef for 3 to 4 minutes until browned. As you’re cooking the beef, break it up the beef with a rubber spatula or wooden spoon.
• Remove the cooked ground beef with a slotted spoon and place in a medium sized bowl, set aside. Wipe the pan with a paper towel.
• Add pasta, olive oil, Tuttorosso diced tomatoes, water, garlic, oregano, thyme, fresh basil, salt and pepper to skillet. Stir ingredients together and bring to a boil on high. Once it comes to a boil, boil for about 9 to 10 minutes, stirring constantly.
• Turn the heat down to low and add the cooked beef and cook for 1 minute to heat through. Season with salt and pepper, if necessary. Add the ricotta and mozzarella and serve.
• Serve with fresh chopped basil and more mozzarella cheese on top.

Disclosure: This post is sponsored by Tuttorosso. I only share with you brands and products that I love and always only share with you my own opinions.

The post One Pot Lasagna Pasta appeared first on The Little Kitchen.

You guys, it's spring!! Time for picnics and just plain enjoying the outdoors! For spring, I love love pasta salads.

So when Hidden Valley® Ranch and Walmart reached out to work together, I knew I wanted to make a pasta salad with Hidden Valley's new Sriracha Ranch dressing…so perfect, right?

I bought all of my ingredients at Walmart, it's a great place to get ingredients to make delicious meals.

First, grill two ears of corn. I love grilled corn in pasta salad!

Cut up your red pepper.

Dice it up for the salad.

Love love, grape tomatoes…quarter these up for the salad.

Dice up half of a cucumber.

After the corn is grilled, cut off the kernels for the salad.

Set up all of your ingredients.

Including the Hidden Valley Ranch Sriracha dressing, one of their new dressings they just launched. It tastes like the ranch dressing you know and love and at the end, you get a kick with the sriracha!

Check out their other new Ranch dressings: Buffalo, Honey BBQ and Cilantro Lime, all available at Walmart!

Combine the corn, red pepper, onion and cucumber in a large mixing bowl. Mix in the pasta too.

Then, add the Hidden Valley Ranch Sriracha dressing.

Mix it together, add the tomatoes and mix again. Refrigerate for at least 30 minutes. After refrigerating, remove the pasta and mix it again. You might need to add more dressing at this point.

Serve the pasta salad with sliced green onions, sesame seeds and lime wedges. This is the perfect salad for a picnic, a potluck or a great side for a weekend meal. You will LOVE it, I just know it!

To try this sriracha dressing and Hidden Valley Ranch's other new dressings: buffalo, honey BBQ and cilantro lime…be sure to check out this coupon (psst! it's a coupon for $0.75 off any 12 oz or 16 oz bottle of Hidden Valley Ranch)!

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Sriracha Ranch Pasta Salad Recipe

Ingredients

• 12- ounce package tri-color rotini pasta cooked according to package instructions
• 2 ears of fresh corn uncooked
• 1 red pepper chopped
• 1/4 red onion diced (about 1/2 cup)
• 1/2 cucumber chopped (about 1 cup)
• 1/2 cup Hidden Valley Ranch Sriracha dressing plus additional for serving
• 1 lime cut into wedges
• 8 ounces grape tomatoes quartered
• 3 green onions sliced
• 1 Tablespoon sesame seeds

Instructions

• Bring a pot of water to boil. Follow instructions on package to cook the pasta. After the pasta cooks, set it aside and allow it to cool.
• While the water is boiling, heat a grill pan on medium hight for 5 to 7 minutes. Cook corn for 4 to 5 minutes on each side, about 10 to 12 minutes. (Being careful not to burn the corn.) Allow to cool on a plate and then cut the kernels off.
• Prep your other vegetables.
• In a large mixing bowl, add corn, red pepper, onion and cucumber. Mix together well with a rubber spatula. Add pasta and mix together. Add Hidden Valley Ranch Sriracha dressing and mix together. Squeeze a couple of lime wedges into the bowl with the pasta salad.
• Add to the bowl with the pasta salad, grape tomatoes and mix well. Refrigerate the pasta salad covered for at least 30 minutes.
• Before serving, mix the pasta salad and add more Hidden Valley Ranch Sriracha dressing if necessary. Serve the pasta salad with green onions, sesame seeds and lime wedges.

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch. The opinions and text are all mine.

The post Sriracha Ranch Pasta Salad appeared first on The Little Kitchen.

Things have been really stressful at home lately and honestly, quick and easy meals have done the trick. Are you like me and are always looking for easy meals? I'm a huge fan of easy meals and love sharing them with you!

I'm excited to be working with The National Shrimp Council this year and creating recipes with shrimp to share with you! Shrimp is so easy to cook and with pasta, I can't think of a better combination!

This is how I quickly defrost shrimp. Place the shrimp in a glass mixing bowl and fill it up with cold water. Let it sit for a few minutes. Drain the water and fill it up again with cold water. After sitting for a few minutes, the shrimp is usually defrosted. Just drain the water and peel and devein the shrimp!

After peeling them, dry them with a paper towel. This ensures you get a nice sear on your shrimp when you cook them otherwise you'll just steam them.

Dice the peppers and mince the garlic.

It only takes 1 to 2 minutes on each side to cook the shrimp.

Remove the shrimp and set aside. Add butter to your cast iron skillet.

Cook the red peppers in the butter.

Then, add the garlic.

It's so lovely! I then add the shrimp back into coat.

I served this shrimp with Barilla Collezione Bucatini pasta which I loved! It's such an easy and comforting meal…this recipe is perfect for meatless Mondays and on Fridays for Lent!

For more great shrimp recipes, be sure to check out the Council's facebook and pinterest pages!

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Red Pepper and Garlic Shrimp Pasta Recipe

Ingredients

• 1 pound shrimp if frozen then defrosted, peeled, deveined and washed
• salt and pepper
• 1-12 ounce package of Barilla Collezione Bucatini pasta cooked according to package instructions
• 2 Tablespoons olive oil
• 4 Tablespoons salted butter
• 8 garlic cloves peeled and minced
• 1 red pepper cored and diced
• 1 Tablespoon fresh parsley chopped
• grated parmesan cheese for serving

Instructions

• If your shrimp is frozen, add the shrimp to a large mixing bowl and fill with cold water. Let sit for a few minutes. Then, drain the water and add more cold water. Shrimp should defrost in just a few minutes. Prep shrimp and dry with a paper towel. Season the shrimp with salt and pepper.
• Bring water to a boil in a large pot for the pasta. Follow instructions on the package.
• Heat a cast iron skillet on medium high for 3 minutes. Add shrimp to skillet and cook for 1 to 2 minutes on each side, until cooked through and browned. Remove shrimp and place on a clean plate. Set aside.
• Add olive oil and butter to the skillet on medium heat. When the butter melts, add the red pepper and cook for 2 to 3 minutes. Then add the garlic and cook for 1 to 2 minutes. Add the shrimp back in for 30 seconds and toss to coat.
• Serve the shrimp with pasta topped with fresh parsley and parmesan cheese.

Disclosure: This post is sponsored by The National Shrimp Council. I always share with you my own opinions and only work with brands that I love. Thank you for supporting the brands that I work with so I can continue to share with you recipes like these!

The post Red Pepper and Garlic Shrimp Pasta appeared first on The Little Kitchen.