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Spicy Shrimp & Peppers with Pasta

Spicy Shrimp & Peppers with Pasta
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
4 ServingsPrep: 20 min. Cook: 25 min.

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.
© Taste of Home 2013

2 of 2

Spicy Shrimp & Peppers with Pasta (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013