Casey 2 Cook

Casey’s Garlic Shrimp Pasta – Recipe Corner

Need a great one pot dish for dinner?

Something filling but light and quick to make? 

Well, I have just the dish for you..


Casey’s Garlic Shrimp Pasta –

8oz of pasta (your choice, I prefer linguini)

1 bell pepper, thin sliced

4 cloves of garlic, minced.

1/4 cup of olive oil

1 tablespoon of salt

1 teaspoon of pepper

1 teaspoon of dried oregano

12oz of frozen mini shrimp

2 tablespoons of water

1 tablespoon of corn starch

1/4 cup of orange juice

  1. Cook the 8oz of pasta (I used whole wheat spaghetti.. I was 2oz short so I added in some Regular linguini.. It’s a bit thicker but the whole wheat takes longer to cook anyway so it cooked perfectly together!) in salted water per the box instructions, drain and set aside.
  2. In the same pot the pasta was in, once drained, add 1/4 cup of olive oil and heat over medium..add in the pepper and sauté for 2 minutes and next add the garlic and cook until fragrant, another two minutes. Stirring to avoid the garlic from burning.
  3. Next add in a tablespoon of salt, a teaspoon of black pepper and a teaspoon of dried oregano. Also add in your thawed shrimp at this time. I used a 12oz bag of mini frozen shrimp but you can use whatever you desire! Cover again for 10 minutes on medium/low heat.
  4. Meanwhile, mix together 2 tablespoons of water, one tablespoon of corn starch and 1/4 cup of orange juice.
  5. Remove the lid, turn to high heat and stir in your cornstarch mixture then add in your reserved cooked pasta. Mix to combine. It should make a nice thick sauce to coat the pasta, shrimp and peppers!

Serve hot out of the pot, that is if there is any left to serve after you taste it ☺️? 

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