Name: Spicy Shrimp Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 8 ounces DeLallo Organic Whole Wheat Spaghetti (or linguine or fettuccini noodles); 1 1/2 tablespoons extra-virgin olive oil; 1 large head broccoli, cut into florets, about 5 cups; 1 medium yellow bell pepper, cut into 1/2-inch pieces; 1 medium red bell pepper, cut into 1/2-inch pieces; 1/2 teaspoon kosher salt; 1 shallot, minced; 2 cloves garlic, minced; 1 (25-ounce) jar DeLallo Pomodoro Fresco Spicy Arrabiatta Sauce; 1 pound raw large shrimp, peeled and deveined (I use thawed frozen shrimp to save time); 3 tablespoons minced fresh parsley; 3 tablespoons finely grated Parmesan, optional

Spicy Shrimp Pasta

If you love your food with a bit of an edge every now and then, you’ll go just as crazy for this healthy shrimp pasta recipe as we did. Not only does this spicy shrimp pasta have stellar flavor, but it’s loaded with good-for-you ingredients. Whole grains, fresh veggies, and lean protein represent, and it’s ready start to finish in 30 minutes, 25 if you hustle.

Ingredients

8 ounces DeLallo Organic Whole Wheat Spaghetti (or linguine or fettuccini noodles)

1 1/2 tablespoons extra-virgin olive oil

1 large head broccoli, cut into florets, about 5 cups

1 medium yellow bell pepper, cut into 1/2-inch pieces

1 medium red bell pepper, cut into 1/2-inch pieces

1/2 teaspoon kosher salt

1 shallot, minced

2 cloves garlic, minced

1 (25-ounce) jar DeLallo Pomodoro Fresco Spicy Arrabiatta Sauce

1 pound raw large shrimp, peeled and deveined (I use thawed frozen shrimp to save time)

3 tablespoons minced fresh parsley

3 tablespoons finely grated Parmesan, optional

Directions

Bring a large pot of salted water to a boil. Cook the noodles to al dente according to package instructions.

Meanwhile, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat (a big wok works too). Once the oil is hot, add the broccoli, red and yellow bell peppers, and salt. Let cook for 2 minutes, then add the shallot. Continue cooking until the vegetables are crisp-tender and the shallot is beginning to brown, about 3 additional minutes. Add the garlic and cook just until fragrant, about 30 seconds.

Stir in the pasta sauce. Bring the sauce to a gentle boil. Reduce the heat so that the sauce simmers gently. Stir in the shrimp and let simmer until the shrimp are cooked through—they will go from gray/blue to pink and opaque—about 5 minutes.

Drain the pasta and immediately add it to the sauce. Toss to coat the noodles in the sauce and evenly distribute the shrimp and vegetables (a pair of tongs is very hand for this). Sprinkle with parsley and Parmesan. Enjoy immediately.

NOTES:

Store leftover pasta in the refrigerator for 3 to 4 days. Reheat gently in the microwave with a splash of water or chicken or vegetable broth if the noodles seem dry.