Spicy Shrimp Primavera Recipe

  • 1/4 cup olive oil
  • 1/4 cup thinly sliced green bell pepper
  • 1/4 cup thinly sliced red bell pepper
  • 1/4 cup thinly sliced onion
  • 1/4 cup thinly sliced jalapeno pepper
  • 1/4 cup sliced fresh mushrooms
  • 1 teaspoon paprika
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon chili powder
  • 2 (12 ounce) cans diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 tomato, seeded and chopped
  • 1/2 cup water
  • 1 1/2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon minced garlic
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 3/4 teaspoon ground black pepper
  • 1 pound cooked medium shrimp, peeled and deveined
  • 1 (16 ounce) package angel hair pasta
  1. Heat olive oil in a skillet over medium heat; cook and stir green bell pepper, red bell pepper, onion, jalapeno pepper, mushrooms, and 1/2 teaspoon minced garlic until vegetables are tender, about 5 minutes. Season with 1 teaspoon paprika and 1/2 teaspoon chili powder.
  2. Transfer bell pepper mixture to a large saucepan. Add diced tomatoes, tomato paste, fresh tomato, water, 1 1/2 teaspoon paprika, 1 teaspoon chili powder, 1/2 teaspoon minced garlic, salt, oregano, and black pepper; bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes.
  3. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
  4. Stir shrimp into tomato sauce until heated through, about 5 minutes. Serve sauce over angel hair pasta.