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Categories:
baby portobello mushrooms sweet yellow pepper green pepper shallot olive oil garlic red pepper tomatoes Italian seasoning salt whole wheat linguine shrimp fresh parsley
Viewed: 12 - Published at: 7 years agoIngredients
- 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 whole wheat linguine
- 1 pound uncooked medium shrimp, peeled and deveined
- 3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
Method
- In a
- 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.
