Recipe by GREMLIN9735
"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!"
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thinly sliced green bell pepper
thinly sliced red bell pepper
thinly sliced onion
thinly sliced jalapeno pepper
sliced fresh mushrooms
2 (12 ounce) cans
1 (6 ounce) can
tomato, seeded and chopped
1 1/2 teaspoons
1 1/2 teaspoons
ground black pepper
cooked medium shrimp, peeled and deveined
1 (16 ounce) package
angel hair pasta
My son said it was a keeper,husband and daughter said no, and for the effort, I agreed. We had Arrabiata spaghetti sauce the night before I made this recipe. So family thought I had just used another jar of spaghetti sauce in lieu of this sauce. Sooo unfortunately for a busy mom the store bought sauce wins.
Being the first to rate this recipe I really tried to stay true to the directions. I didn't need a full 1/4 cup of olive oil for cooking the veggies and used the same pot. 1/4 cup just isn't very much of each vegetable and so I used whole small bell peppers, 1 small sweet onion and a good 1/2 cup or more of mushrooms chopped and fresh minced garlic and oregano. I'm glad I did or I think the tomato taste would have over powered the dish. That said this was a very nice tasting shrimp dish, had the nice Italian flavoring and yet a spicy zing to it. I did omit the salt since I watch my salt intake. I think some feta cheese would make a nice addition to the dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Shrimp Primavera
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 111
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