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
- 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
- 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.
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.
Reviews for Spicy Shrimp & Peppers with Pasta
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review