Angry Spaghetti with Shrimp

3.0 serving Tomatoes, Roma, Fresh, 1 Med
3.0 clove Garlic
4.0 tsp Extra Virgin Olive Oil, Kirkland (1 tbsp=3tsp)
0.5 serving Baby Bella Mushrooms (3 oz)
37.0 gram(s) bell pepper, red, sweet, raw
1.0 tbsp Basil
2.0 oz Ronzoni Healthy Harvest whole wheat spaghetti style pasta (dry)
12.0 medium Shrimp, raw
1.5 tsp Pepper, red or cayenne

Start boiling water for spaghetti. Dice roma tomatoes to small bite sized pieces. Cut up half of a red bell pepper to bite sized pieces. Slice the mushrooms to desired size. Smash and chop the garlic. Pour the EVOO into a larger sauté pan and heat on medium heat. Season the oil with the dried basil and/or additional Italian seasonings desired. Add the garlic and sauté for about a minute, or until garlic starts to turn golden. Add the chopped tomatoes and saute to make sure that they get seasoning throughout. Reduce heat and allow tomatoes to render off some of their liquid or for about 10 minutes. Add bell peppers and mushrooms and allow to cook down to incorporate i to the sauce. Vegetables should still be on medium-low heat, not browning, but creating a thick sauce. Add spaghetti to boiling water and cook to al dente. As pasta is finishing, add cleaned shrimp to tomato sauce mix and stir in, allowing the sauce to cook the shrimp to pinkness/doneness. Lower heat to low and add spaghetti to shrimp and tomato sauce. Fold into mix well and coat spaghetti. Add a little pasta water as desired to create sauce thickness or thinness. All to cook for about 2 minutes more. Serve and enjoy!

Serving Size: Makes 1.5 servings

Number of Servings: 1.0

Recipe submitted by SparkPeople user PLATINUMPHD.