Shrimp And Pepper Pasta
A vibrant and flavorful shrimp and pepper pasta dish featuring tender shrimp, sweet peppers, and a spicy tomato sauce, all tossed with linguine. Perfect for a quick weeknight dinner or a lively weekend meal, it combines fresh herbs and a hint of spice for a satisfying experience.
Ingredients
- 2 medium onions, cut into thin wedges ⓘ
- 2 garlic cloves, minced ⓘ
- 2 Tbsp. olive oil
- 1 lb. medium size shrimp, peeled and deveined ⓘ
- 1 medium red pepper ⓘ
- 1 medium green pepper, cut into thin strips ⓘ
- 1 (28 oz.) can crushed tomatoes ⓘ
- 1/2 cup Pace picante sauce ⓘ
- 1 1/2 Tbsp. basil ⓘ
- 1/2 tsp. oregano
- 1/2 lb. cooked linguine ⓘ
Instructions
- Cook onion and garlic in olive oil in a large skillet or wok until the onion is tender, but not brown.
- Add shrimp and peppers; cook about 4 minutes or until the shrimp is cooked through, stirring constantly.
- Add crushed tomatoes, picante sauce, basil, and oregano; heat through.
- Toss the sauce with cooked linguine.
- Serve with additional picante sauce if desired.
Tips & Substitutions
For added flavor, consider using fresh herbs such as parsley or thyme alongside the basil. If you prefer a bit of heat, add red pepper flakes to the sauce. Substitute zucchini or asparagus for the peppers if you want a different veggie profile. You can also use a different pasta like fettuccine or whole wheat for a healthier option.
Serving Suggestions
This Shrimp and Pepper Pasta pairs beautifully with a simple side salad or garlic bread for a complete meal. A sprinkle of freshly grated Parmesan cheese on top adds a nice touch. For a refreshing drink, serve with a chilled white wine or sparkling water with lemon. Consider browsing more seafood recipes to find complementary dishes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Alternatively, you can microwave it in short intervals, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Pepper Pasta contains roughly 1274 calories, with 20g protein, 115g carbohydrates, and 89g fat. It is an excellent source of vitamin C (208% of the Daily Value), iron (128% of the Daily Value), and dietary fiber (105% of the Daily Value). Note that it is relatively high in sodium, at 984mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used in this recipe. Just make sure to thaw them completely before cooking. You can do this by placing them in the refrigerator overnight or running them under cold water for a quick thaw.
What can I substitute for crushed tomatoes?
If you don’t have crushed tomatoes, you can use diced tomatoes or tomato sauce as alternatives. Keep in mind that diced tomatoes will give a chunkier texture, while tomato sauce will create a smoother sauce.
Is there a vegetarian option for this dish?
Absolutely! You can replace the shrimp with sautéed mushrooms or chickpeas for a hearty vegetarian version. Additionally, using vegetable broth instead of picante sauce will enhance the flavor without compromising the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).