Spaghetti Diablo with Shrimp

Ingredients

• olive oil (1 teaspoon)
• green bell pepper (1 )
• yellow bell pepper (1 )
• onion (1 )
• garlic (4 cloves)
• salt (0 )
• black pepper (0 )
• no-salt-added diced tomatoes (2 (14.5 ounce) cans)
• white wine (0.5 cup)
• fresh parsley (0.5 cup)
• dried basil (0.5 teaspoon)
• dried oregano (0.5 teaspoon)
• red pepper flakes (0.5 teaspoon)
• whole-wheat spaghetti (8 ounces)
• cooked shrimp (12 ounces)
• Pecorino-Romano cheese (0.5 cup)

Instructions

1. Heat olive oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season mixture with salt and pepper.
2. Stir tomatoes, white wine, 1/4 cup of parsley, basil, oregano, and red pepper flakes into bell pepper mixture; bring to a boil, reduce heat to low, cover, and cook, occasionally stirring, until tomatoes break down, about 2 hours.
3. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until nearly cooked through, about 10 minutes; drain.
4. Stir drained pasta and cooked shrimp into the tomato sauce; cook until pasta is cooked completely through yet firm to bite, about 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 398
• fat: 4 g
• sats: 1 g
• carbs: 62 g
• fibre: 12 g
• protein: 29 g
• salt: 0.223 g