Description
This Spicy Shrimp Pasta recipe features whole wheat pasta tossed with a flavorful arrabbiata sauce, sautéed vegetables including broccoli and colorful bell peppers, and tender shrimp. Ready in just 30 minutes, it’s a vibrant, healthy, and satisfying dish perfect for a quick weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces whole wheat spaghetti, linguine, or fettuccine noodles
Vegetables and Aromatics
- 1 large head broccoli, cut into florets (about 5 cups)
- 1 medium yellow bell pepper, cut into ½-inch pieces
- 1 medium red bell pepper, cut into ½-inch pieces
- ½ teaspoon kosher salt
- 1 shallot, minced
- 2 cloves garlic, minced
Sauce and Protein
- 1 (25-ounce) jar spicy arrabbiata pasta sauce
- 1 pound raw large shrimp, peeled and deveined
Garnish
- 3 tablespoons minced fresh parsley
- 3 tablespoons finely grated Parmesan cheese (optional)
Cooking Fat
- 1 ½ tablespoons extra-virgin olive oil
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the whole wheat pasta and cook according to package instructions until al dente, usually around 8–10 minutes. Drain the pasta, reserving a little pasta water if desired for sauce consistency.
- Sauté Vegetables: While the pasta cooks, heat the extra-virgin olive oil in a large skillet or Dutch oven over medium-high heat. Add the broccoli florets, red and yellow bell peppers, and kosher salt. Cook for about 2 minutes, stirring occasionally to allow the vegetables to soften slightly.
- Cook Aromatics: Add the minced shallot to the skillet and continue cooking until the vegetables are crisp-tender and the shallot begins to brown, about 3–4 minutes. Then add the minced garlic and sauté for an additional 30 seconds to release its fragrance, being careful not to burn it.
- Add Sauce and Shrimp: Pour in the jar of spicy arrabbiata sauce and bring the mixture to a gentle simmer. Add the peeled and deveined shrimp to the skillet. Cook, stirring occasionally, until the shrimp turn pink and opaque, about 4–5 minutes, ensuring they are fully cooked but tender.
- Combine and Serve: Drain the cooked pasta and add it directly to the skillet with the shrimp and sauce. Toss everything together thoroughly to coat the noodles with sauce and distribute the vegetables evenly. If the sauce seems too thick, add a little reserved pasta water to loosen it up. Sprinkle minced fresh parsley and, if desired, finely grated Parmesan cheese over the top. Serve immediately while hot for best flavor and texture.
Notes
- You can substitute the whole wheat pasta with your favorite pasta type such as regular spaghetti or gluten-free varieties if preferred.
- Adjust the amount of arrabbiata sauce depending on how spicy you like your dish; for milder taste, use less sauce or a mild marinara.
- Make sure not to overcook the shrimp to retain their juicy, tender texture.
- For a dairy-free version, omit the Parmesan cheese or use a plant-based cheese alternative.
- Leftovers can be refrigerated in an airtight container up to 2 days and reheated gently on the stovetop.
