Tagliatelle with Gulf Shrimp & Gypsy Peppers
1/4 cup olive oil 1/2 pound gypsy peppers, cut into 1/2″ strips 4 garlic cloves, chopped 2 pounds Gulf shrimp, shelled, deveined and butterflied 1 cups Calamata olives, pitted and halved 1/2 cup parsley, chopped 3/4 cup basil Freshly ground Read on!