Andi's Shrimp Pasta Primavera

I made this based this off a recipe I found on the internet. I didn't have all the ingredients, so I made up a lot of it!!! LOL

Essence Seasoning
2 1/2 tbsp Paprika
2 tbsp Salt
2 tbsp Garlic Powder
1 tbsp Ground Pepper
1 tbsp Onion Powder
1 tbsp Cayenne
1 tbsp Dried Oregano
1 tbsp Dried Thyme

(Mix in small container that can be stored for up to 2 months)


1 pound spaghetti noodles / angel hair pasta
11/4 pounds large shrimp, peeled and deveined
2 teaspoons Essence Seasoning (see recipe)
8 tablespoons (1 stick) unsalted butter
1/2 cup Beer (lol..calls for white wine but we only had beer)
1/4 cup freshly squeezed lemon juice (I used bottled lemon juice)
1/4 cup diced green peppers
1/4 cup diced onions

DIRECTIONS:
Prep time: 8 minutes Cook time: 12 minutes total: 20 minutes
4 to 6 servings

1. Bring a large pot of salted water to a boil and cook the noodles according to the box.

2. While the pasta is cooking, toss the shrimp with the Essence Seasoning in a medium bowl. sautee green peppers & onions w/ 4 tbsp butter in a 14- inch skillet set over high heat. Add the shrimp, spreading them evenly in one layer.

Cook for 2 minutes, and then turn them to the other side. Add the a pinch of garlic powder and cook for 30 seconds. Add the wine (or beer), lemon juice, and 2 tablespoons of the remaining butter, and cook for 1 1/2 minutes. Season the shrimp with the 1/2 teaspoon salt and the black pepper.

3. Drain the pasta in a colander, reserving 1/2 cup of the cooking water. Add the pasta, reserved cooking water to the sauce in the skillet. Toss until everything is heated through and the pasta is well coated, about 1 minute.

4. Remove the skillet from the heat, add the remaining 2 tablespoons butter ..toss and garnish with parsley, mozzeralla & parmsan cheese

Serve hot.