Description
This Spicy Shrimp Pasta is a quick and flavorful meal that’s perfect for a weeknight dinner! Tender shrimp and colorful vegetables are tossed with al dente pasta and a spicy arrabbiata sauce for a satisfying and easy-to-make dish.
Ingredients
Units
Scale
- 8 ounces whole wheat spaghetti, linguine, or fettuccine 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 spicy arrabbiata pasta sauce
- 1 pound raw large shrimp, peeled and deveined
- 3 tablespoons minced fresh parsley
- 3 tablespoons finely grated Parmesan cheese (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions.
- Sauté Vegetables: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add broccoli, red and yellow bell peppers, and salt. Cook for 2 minutes. Add shallot and cook until vegetables are crisp-tender and shallot is browning. Add garlic and cook until fragrant.
- Add Sauce and Shrimp: Stir in arrabbiata sauce and bring to a simmer. Add shrimp and cook until pink and opaque.
- Combine and Serve: Drain pasta and add to the sauce. Toss to coat. Sprinkle with parsley and Parmesan cheese (if using). Serve immediately.
Notes
- You can use fresh or thawed frozen shrimp.
- Adjust the amount of arrabbiata sauce to your spice preference.
- Substitute other vegetables such as zucchini or mushrooms.
- Serve with a side salad or crusty bread.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 150mg
