This dinner party-worthy dish is a snap to make — simply toss together grilled sweet peppers, garlic, cayenne pepper, and jumbo shrimp.

• 1 9-ounce package refrigerated spinach fettuccine
• 4 Tablespoons extra-virgin olive oil
• 3 small red, green, yellow, or orange sweet peppers, seeded and cut in strips
• 2 medium onions, cut in thin wedges
• 4 cloves garlic, thinly sliced
• 1 lb. peeled and deveined medium shrimp
• ⅛ teaspoon cayenne pepper

1. Cook pasta according to package directions; drain and return to pan. Toss with 2 tablespoons of the olive oil. Keep warm.
2. Meanwhile, in skillet heat the remaining 2 tablespoons olive oil over medium-high heat. Stir in peppers, onions, and garlic; stir-fry 4 to 6 minutes or until crisp-tender. Add shrimp and cayenne pepper. Cook 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Serve over pasta.

Serves 4.