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)

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add peppers and onions; saute until onions are deep golden, about 10 minutes.
3. Add garlic, thyme, and orange peel; stir 1 minute.
4. Add shrimp and peas; sprinkle with salt and pepper.
5. Saute until shrimp are just opaque in center and peas are heated through, about 4 minutes.
6. Season to taste with salt and pepper.
7. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
8. Ladle out 1/2 cup pasta cooking water and reserve.
9. Drain pasta; return to pot.
10. Add shrimp mixture and reserved cooking water to pasta; toss to blend.
11. Season to taste with salt and pepper.
12. Transfer pasta to bowl and serve.

olive oil, red bell peppers, onions, garlic, thyme, shrimp, frozen peas, gemelli

Taken from www.epicurious.com/recipes/food/views/gemelli-with-shrimp-red-bell-peppers-and-peas-107851 (may not work)