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 caloriescarbohydrate: 53.9 gcholesterol: 147.6 mgfat: 12.3 gfiber: 6.1 gprotein: 26.8 gsaturatedFat: 1.6 gservingSize: -sodium: 1316.4 mgsugar: 8.9 gtransFat: : -unsaturatedFat: : -
Directions Spicy Shrimp Primavera
Directions
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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.
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.
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.
Stir shrimp into tomato sauce until heated through, about 5 minutes. Serve sauce over angel hair pasta.