Ingredients
1 cup sliced baby portobello mushrooms1 medium sweet yellow pepper, cut into 1/2-inch pieces1 medium green pepper, cut into 1/2-inch pieces1 shallot, minced2 tablespoons olive oil1 garlic clove, minced1/2 teaspoon crushed red pepper flakes1 can (28 ounces) crushed tomatoes1 teaspoon Italian seasoning1/2 teaspoon salt6 ounces uncooked whole wheat linguine1 pound uncooked medium shrimp, peeled and deveined3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
Preparation
In a large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer.
Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender.
Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink.
Drain linguine; stir into sauce. Heat through. Sprinkle with parsley.
