Spaghetti and shrimp are served in a spicy tomato sauce and topped with grated cheese and fresh parsley in this tasty pasta meal.
Preparation Time
15 mins
Cooking Time
2 hr 10 mins
Total Time
2 hr 25 mins
Calories
398 Calories
Recipe Instructions
Step 1
Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season mixture with salt and pepper.
Step 2
Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, occasionally stirring, until tomatoes break down, about 2 hours.
Step 3
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until nearly cooked through, about 10 minutes; drain.
Step 4
Stir drained pasta and cooked shrimp into tomato sauce; cook until pasta is cooked completely through yet firm to bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.
Ingredients
1 onion, chopped
salt and ground black pepper to taste
4 cloves garlic, minced
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 teaspoon olive oil
2 (14.5 ounce) cans no-salt-added diced tomatoes
8 ounces whole-wheat spaghetti
12 ounces cooked shrimp
0.5 teaspoon dried basil
0.5 cup white wine
0.5 teaspoon dried oregano
0.5 teaspoon red pepper flakes
0.5 cup chopped fresh parsley, divided
0.5 cup grated Pecorino-Romano cheese, or to taste
