Name: Spaghetti Diablo with Shrimp
Prep time: 15 min
Cook time: 130 min
Total time: 145 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 green bell pepper, chopped; 1 yellow bell pepper, chopped; 1 onion, chopped; 4 cloves garlic, minced; salt and ground black pepper to taste; 2 (14.5 ounce) cans no-salt-added diced tomatoes; 0.5 cup white wine; 0.5 cup chopped fresh parsley, divided; 0.5 teaspoon dried basil; 0.5 teaspoon dried oregano; 0.5 teaspoon red pepper flakes; 8 ounces whole-wheat spaghetti; 12 ounces cooked shrimp; 0.5 cup grated Pecorino-Romano cheese, or to taste

Ingredients

Instructions

Step 1

Heat oil in a Dutch oven over medium-high heat. Add bell peppers, onion, and garlic; cook and stir until tender, 5 to 7 minutes. Season with salt and black pepper.
Step 2

Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into bell pepper mixture; bring to a boil, reduce heat to low, and cover Dutch oven. Cook, stirring occasionally, until tomatoes break down, about 2 hours.
Step 3

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until nearly cooked through, about 10 minutes; drain.
Step 4

Stir spaghetti and shrimp into tomato sauce; cook until spaghetti is tender yet firm to the bite, 2 to 3 minutes more. Serve with remaining 1/4 cup parsley and Pecorino-Romano cheese.

Enjoy your meal!