- 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
- 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.
- 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.
- 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.
- Stir shrimp into tomato sauce until heated through, about 5 minutes. Serve sauce over angel hair pasta.
05/02/2018
recipepes.com
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