Recipe by PKELLYC
"A mixture of shrimp, pasta, and fresh vegetables make up this slightly spicy dish."
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1 (16 ounce) package
yellow squash, sliced
green bell pepper, sliced
1 (8 ounce) package
sliced fresh mushrooms
1 (28 ounce) can
red pepper flakes
ground black pepper
shrimp, peeled and deveined
Used 2 zucchinis sliced,, 1 big yellow squash cut into quarters, 1 onion, 1 green pepper, no mushrooms, and lots of garlic! Sauteed in olive oil instead of veg oil. Used some kind of tube pasta and seasonings as listed. Had cooked shrimp so just threw them in at the end to get warmed up. I loved it and my husband did too once he spiced it up with more red pepper flakes.
A nice flavor! I doubled the veggies and used linguine instead of rigatoni. If you can use rock shrimp it makes it very simple. I would make it again!
I quarter peppers, onions & Mushrooms, added fresh pea pods instead of squash. Fresh Garlic
Used fresh Cherry tomatoes instead of can tomatoes added small can of tomato sauce.
Cooked Fettuccini noodles
Served homemade Bread sticks
I absolutely love this recipe. It was perfect dish I was looking for the night I made it. I would definitely recommend this recipe to family and friends.
I roasted home grown tomatoes with garlic, herbs and olive oil for 2 hours to replace the canned and I left out the red pepper flakes since I was cooking for my elderly mother. This is a fabulous recipe and will be made often.
I cut the red pepper flakes way back, but we both still thought it was too much. I will make this again, but leave that out, and may very well change my rating then.
Didn't have any squash, so left that out. There was plenty of veggies with out that.
The crushed tomatoes added a bit too much liquid, but otherwise this is a great recipe!
I made this tonight using most of the ingredients listed, minus the mushrooms. I diced the veggies instead of slicing them, and sauteed them in olive oil instead of vegetable oil. I used homemade canned pasta sauce and used spaghetti noodles. It was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 52
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