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Gemelli with Shrimp, Red Bell Peppers, and Peas
- 2 tablespoons olive oil
- 3 large red bell peppers, cut into thin strips
- 2 medium onions, thinly sliced
- 3 large garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 1 teaspoon grated orange peel
- 12 ounces uncooked medium shrimp, peeled, deveined
- 1 1/2 cups frozen peas, unthawed
- 8 ounces gemelli or fusilli pasta (about 2 1/2 cups)
Directions:View on Bon Appetit
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