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Spicy Shrimp & Peppers with Pasta Recipe

Spicy Shrimp & Peppers with Pasta Recipe photo by Taste of Home

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Spice up any weeknight with this filling and tasty family dish. It goes together in no time and features tender shrimp, veggies, whole-wheat pasta and just the right amount of heat. Amy Clemons - Babson Park, Florida

This recipe is:

Healthy

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Spicy Shrimp & Peppers with Pasta Recipe

Prep: 20 min. Cook: 25 min.

Yield: 4 Servings

20 25 45

Ingredients

1 cup sliced baby portobello mushrooms
1 medium sweet yellow pepper, cut into 1/2-inch pieces
1 medium green pepper, cut into 1/2-inch pieces
1 shallot, minced
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
1 can (28 ounces) crushed tomatoes
1 teaspoon Italian seasoning
1/2 teaspoon salt
6 ounces uncooked multigrain linguine
1 pound uncooked medium shrimp, peeled and deveined
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes

Directions

In a large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer.
Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender.
Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink.
Drain linguine; stir into sauce. Heat through. Sprinkle with parsley. Yield: 4 servings.

Nutritional Facts 2 cups equals 385 calories, 10 g fat (1 g saturated fat), 138 mg cholesterol, 697 mg sodium, 53 g carbohydrate, 10 g fiber, 28 g protein.

Originally published as Spicy Shrimp & Peppers with Pasta in Healthy Cooking June/July 2010, p57

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Spicy Shrimp & Peppers with Pasta

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Reviewed on Dec. 12, 2012 by drawdy10

Just a fantastic recipe and super healthy, filling and delicious! Crowd pleaser and very very easy to make!

Reviewed on Jul. 30, 2012 by Karamelpisces

Constantly on the menu at my house :)

Reviewed on Mar. 21, 2011 by AshleyD963

Aside from needing a little extra salt, this dish was fabulous! I used yellow and orange peppers, and green onion instead of shallot. Will definatley be making this again, only halving the recipe b/c the leftovers weren't nearly as good.

Reviewed on Jul. 16, 2010 by cheeriogirl

Loved this one. I decreaed the pepper flakes a bit and used yellow and red peppers.

Reviewed on Jun. 13, 2010 by American Daisy

My husband and I loved this dish. We used bowtie pasta instead of the linguine. We are spice fans, but if you aren't keen on the spice, use less red pepper flakes or none at all! Delicious!