Spaghetti and shrimp are served in a spicy diablo tomato sauce with pepper flakes and topped with grated cheese and fresh parsley in this pasta recipe.
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. Add bell peppers, onion, and garlic; cook and stir until tender, 5 to 7 minutes. Season with salt and black 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 cover Dutch oven. Cook, stirring occasionally, until tomatoes break down, about 2 hours.
Step 3
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until nearly cooked through, about 10 minutes; drain.
Step 4
Stir spaghetti and shrimp into tomato sauce; cook until spaghetti is tender yet firm to the bite, 2 to 3 minutes more. Serve with remaining 1/4 cup 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
