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1
Cook pasta and set aside.
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2
Spray frypan with nonstick cooking spray, heat on medium-high.
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3
Add pepper strips, cook 3 minutes, stirring until peppers are crisp-tender.
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4
Remove vegetables from pan into bowl and set aside.
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5
Add margarine to same frypan and melt.
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6
Add garlic, cook 1 minute, stirring to blend.
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7
Gradually add 1 cup chicken broth, mix until smooth.
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8
Add thyme, hot pepper sauce, black pepper and red pepper.
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9
Bring to a boil and add shrimp.
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10
Reduce heat to medium-low.
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11
Cook about 5 minutes until shrimp is pink.
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12
Return the pepper strips to the pan, cook and stir about 1 minute to heat.
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13
To serve:
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14
Drain pasta, place in large bowl and toss with remaining chicken broth and a sprinkle of parsley.
-
15
Add a few drops of lemon juice.
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16
Add shrimp.
