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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A spicy shrimp tomato sauce! Allergic to shellfish? Just don't like shrimp? Use small bite-size pieces of chicken for the shrimp or just go meatless! Ingredients:
1/4 cup olive oil |
1/4 cup thinly sliced green bell pepper |
1/4 cup thinly sliced red bell pepper |
1/4 cup thinly sliced onion |
1/4 cup thinly sliced jalapeno pepper |
1/4 cup sliced fresh mushrooms |
1 teaspoon paprika |
1/2 teaspoon minced garlic |
1/2 teaspoon chili powder |
2 (12 ounce) cans diced tomatoes |
1 (6 ounce) can tomato paste |
1 tomato, seeded and chopped |
1/2 cup water |
1 1/2 teaspoons paprika |
1 teaspoon chili powder |
1/2 teaspoon minced garlic |
1 1/2 teaspoons salt |
1 teaspoon dried oregano |
3/4 teaspoon ground black pepper |
1 pound cooked medium shrimp, peeled and deveined |
1 (16 ounce) package angel hair pasta |
Directions:
1. 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.
2. 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.
3. 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.
4. Stir shrimp into tomato sauce until heated through, about 5 minutes. Serve sauce over angel hair pasta.
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