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

Spicy Shrimp & Peppers with Pasta Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 4 servings

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 whole wheat linguine
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes

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.

Directions

  1. 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.
  2. 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.
  3. Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink.
  4. Drain linguine; stir into sauce. Heat through. Sprinkle with parsley. Yield: 4 servings.
Originally published as Spicy Shrimp & Peppers with Pasta in Healthy Cooking June/July 2010, p57

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.

Light-Bodied White Wine

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

Reviews for Spicy Shrimp & Peppers with Pasta

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Mar. 11, 2014

I want to make this for my family but i'm not that experienced with cooking or changing the recipes to accommodate a bigger number of people. I want to make it for 6-7 people instead of 4 any suggestions on how much to increase the recipe?

MY REVIEW
Reviewed Dec. 12, 2012

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

MY REVIEW
Reviewed Jul. 30, 2012

Constantly on the menu at my house :)

MY REVIEW
Reviewed Mar. 21, 2011

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.

MY REVIEW
Reviewed Jul. 16, 2010

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

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