Pasta with Shrimp and Peppers

This pasta with shrimp and peppers recipe will transport your taste buds to the seaside coasts of Italy. It's spicy, saucy and brimming with shellfish.

Calories

258

Carbohydrates

44g

Protein

27g

Potassium

756mg

Fiber

2g

Sugar

2g

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

Direction

In a large nonstick skillet, 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.