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Spicy Shrimp & Peppers with Pasta Recipe

Spicy Shrimp & Peppers with Pasta Recipe

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. YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

2 cup: 385 calories, 10g fat (1g saturated fat), 138mg cholesterol, 697mg sodium, 53g carbohydrate (3g sugars, 10g fiber), 28g protein.

Reviews for Spicy Shrimp & Peppers with Pasta

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Unkle User ID: 8317878 225826
Reviewed May. 3, 2015

"Great dish and inexpensive to make. I would double up on the ingredients next time, since this recipe only calls for a half of box linguine"

pamelapo User ID: 8229515 218830
Reviewed Jan. 25, 2015

"Very good and easy to make. I made it without the linguine as we are on a low carb diet and this worked perfectly with the plan."

Toxikon2 User ID: 7711838 177705
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?"

drawdy10 User ID: 7017571 191451
Reviewed Dec. 12, 2012

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

Karamelpisces User ID: 3645479 177696
Reviewed Jul. 30, 2012

"Constantly on the menu at my house :)"

AshleyD963 User ID: 5588536 191450
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."

cheeriogirl User ID: 2355136 191448
Reviewed Jul. 16, 2010

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

American Daisy User ID: 4431889 187695
Reviewed Jun. 13, 2010

"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!"

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Wine Pairings

Light-Bodied White Wine

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