I used to make this skillet dinner with fresh Gulf shrimp just caught that morning in Louisiana, but it's still yummy with frozen shrimp here in Missouri. Pair it with crusty French bread and a glass of wine and you have good eatin'!

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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium-high heat. Saute tomatoes, onion, bell pepper, celery, garlic, and red pepper flakes in the hot oil for about 5 minutes. Add shrimp, bay leaf, thyme, oregano, pepper, and rosemary. Reduce heat and let simmer until shrimp are bright pink, about 15 minutes.

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  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta.

  • Stir veggie and shrimp mixture into the drained pasta and serve.

Nutrition Facts

367 calories; protein 27.9g; carbohydrates 51.7g; fat 6g; cholesterol 172.6mg; sodium 233.7mg. Full Nutrition
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