Spicy Shrimp & Peppers with Pasta

By cserumga

2 cups equals 385 calories, 10 g fat (1 g saturated fat), 138 mg cholesterol, 697 mg sodium, 53 g carbohydrate, 10 g fiber, 28 g protein.

Ingredients

• 1 cup sliced baby portobello mushrooms
• 1 medium sweet yellow pepper, cut into 1/2-inch pieces
• 1 medium green pepper, cut into 1/2-inch pieces
• 1 shallot, minced
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 6 ounces uncooked multigrain linguine
• 1 pound uncooked medium shrimp, peeled and deveined
• 3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes

Preparation

Step 1

•In a large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer.

• Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender.

• Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink.

• Drain linguine; stir into sauce. Heat through. Sprinkle with parsley.