Spicy Shrimp and Bell Pepper Pasta

For Mother’s Day, I made dinner and dessert for my mom. Unfortunately, I lost all sense of taste by dinnertime.

Darn allergies.

I was so desperate to get my taste back, that I almost drowned myself while trying to use a Netipot for the first time. Still no luck. And so, I ate this meal without knowing what it actually tasted like and bagged some for later (on the plus side though, my mom loved it).

A few days later, I went over my friend’s house where I was offered some wasabi almonds. I’ve never liked the taste of wasabi- it’s just too strong for me. Now, however, I have a respect for them cause after eating a third one- BAM! I got my taste and appetite back. Thus, I was finally able to enjoy the left overs of this dish 🙂 Better late than never!

Spicy Shrimp and Bell Pepper Pasta

Spicy Shrimp and Bell Pepper Pasta 

Ingredients:

16 oz pasta

1 lb uncooked shrimp

1 tsp paprika

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp black pepper

1/4 tsp white pepper

1/4 tsp chili powder

1/8 tsp oregano

1/8 tsp thyme

1 and 1/2 tbsp whole wheat flour

2 tbsp mustard with horseradish

1 cup chicken broth, divided into 1/3 cup and 2/3 cup

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 green bell pepper, chopped

1 orange bell pepper, chopped

1 onion, chopped

4 garlic cloves, sliced

3 tomatoes, diced

3 cups fresh spinach

1/2 tsp red pepper flakes

Directions: 

Cook pasta according to box instructions and set aside. Peel and wash shrimp and place in a bowl. In another bowl, mix together paprika, salt, garlic powder, black pepper, white pepper, chili powder, oregano and thyme. Pour seasoning over shrimp and toss together with your hands. Spray a deep skillet with cooking spray and place over medium heat. Cook shrimp for 7 minutes.

Meanwhile, in another bowl, whisk together flour, mustard, and 1/3 cup chicken broth. Set aside.

Remove shrimp from skillet and replace in bowl. Respray skillet and add in peppers, onions, and garlic cloves. Sauté for 10 minutes. Stir in tomatoes and spinach and cook for 5 minutes. Add in flour mixture, 2/3 cup chicken broth, and red pepper flakes. Cook, stirring occasionally, for another 5 minutes. Mix shrimp and veggie mixture into pasta before serving.

 

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2 responses to this post.

  1. That looks fantastic.

    Reply

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