Spicy Shrimp Primavera recipe

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Ingredients

¼ cup olive oil
¼ cup thinly sliced green bell pepper
¼ cup thinly sliced red bell pepper
¼ cup thinly sliced onion
¼ cup thinly sliced jalapeno pepper
¼ cup sliced fresh mushrooms
1 teaspoon paprika
½ teaspoon minced garlic
½ teaspoon chili powder
2 (12 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 tomato, seeded and chopped
½ cup water
1 ½ teaspoons paprika
1 teaspoon chili powder
½ teaspoon minced garlic
1 ½ teaspoons salt
1 teaspoon dried oregano
¾ teaspoon ground black pepper
1 pound cooked medium shrimp, peeled and deveined
1 (16 ounce) package angel hair pasta

Nutrition Info

431.2 calories
carbohydrate: 53.9 g
cholesterol: 147.6 mg
fat: 12.3 g
fiber: 6.1 g
protein: 26.8 g
saturatedFat: 1.6 g
servingSize: -
sodium: 1316.4 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium heat, cook and stir green bell pepper, red bell pepper, onion, jalapeno pepper, mushrooms, and 1/2 teaspoon minced garlic until vegetables are tender, about 5 minutes. Season with 1 teaspoon paprika and 1/2 teaspoon chili powder.

  2. Transfer bell pepper mixture to a large saucepan. Add diced tomatoes, tomato paste, fresh tomato, water, 1 1/2 teaspoon paprika, 1 teaspoon chili powder, 1/2 teaspoon minced garlic, salt, oregano, and black pepper, bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes.

  3. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.

  4. Stir shrimp into tomato sauce until heated through, about 5 minutes. Serve sauce over angel hair pasta.

Recipe Yield

6 servings

Recipe Note

A spicy shrimp tomato sauce! Allergic to shellfish? Just don't like shrimp? Use small bite-size pieces of chicken for the shrimp or just go meatless!

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