Spicy Shrimp Pasta
A quick and flavorful meal featuring shrimp, whole wheat pasta, fresh veggies, and zesty arrabbiata sauce, ready in about 30 minutes.
Ingredients
- 8 ounces whole wheat spaghetti or linguine or fettuccini
- 1½ tablespoons extra-virgin olive oil
- 1 large head broccoli (cut into florets, about 5 cups)
- 1 medium yellow bell pepper (chopped into ½-inch pieces)
- 1 medium red bell pepper (chopped into ½-inch pieces)
- ½ teaspoon kosher salt
- 1 shallot (minced)
- 2 cloves garlic (minced)
- 1 jar spicy arrabbiata pasta sauce (25 ounces)
- 1 pound raw large shrimp (peeled and deveined)
- 3 tablespoons minced fresh parsley
- 3 tablespoons finely grated Parmesan cheese (optional)
Instructions
- Boil a large pot of salted water. Cook whole wheat noodles according to package instructions until al dente.
- While pasta cooks, heat olive oil in a large deep skillet over medium-high heat. Add broccoli florets and bell peppers with kosher salt. Cook for about 2 minutes, stirring occasionally.
- Add minced shallot; cook for another 3 minutes until vegetables are crisp-tender and shallots begin to brown. Add minced garlic and cook for another 30 seconds.
- Pour in the spicy arrabbiata sauce and bring to a gentle boil, then reduce heat to simmer. Stir in raw shrimp and cook until they turn pink and opaque, about 5 minutes.
- Drain the pasta and toss it into the sauce, mixing thoroughly. Finish with fresh parsley and optional Parmesan cheese. Serve hot.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth if needed.