Shrimp pasta with bell peppers and tomatoes

Bring a large pot of water to a rolling boil and add the pasta.

Cook until firm when pressed but not crunchy; drain and rinse with a little cold water to stop the cooking.

Toss the shrimp with paprika, thyme, black pepper and salt until coated.

Heat 2 tbsp oil in a large skillet; stir fry the diced onion and minced garlic until the onion is translucent.

Add the shrimp and cook about four to six minutes until pink, without overcooking so they stay juicy.

Near the end add the red and green bell peppers and stir fry a minute or two, keeping their crunch; remove from the heat and set aside.

In the same pan heat another 2 tbsp oil, add the tomatoes, stir, cover and cook three to five minutes until soft and juicy.

Stir in soy sauce, red chili flakes, black pepper and thyme.

Combine with the pasta and the shrimp; finish with basil leaves, optional.