If you’re craving a vibrant dinner that bursts with flavor and color, the Spicy Shrimp Pasta with Broccoli and Bell Peppers Recipe is an absolute must-try. This dish perfectly balances tender shrimp, crisp vegetables, and a zesty arrabbiata sauce tossed with wholesome pasta to create a satisfying meal that feels both fresh and indulgent. It’s one of those recipes that brings warmth and excitement to your dinner table, all while being straightforward enough for a weeknight feast.
Ingredients You’ll Need
The magic of this recipe lies in its simple, fresh ingredients that each play an essential role. From the spicy depth of the arrabbiata sauce to the crunch of the broccoli and sweetness of the bell peppers, every component adds texture, flavor, and vibrant color to the dish.
- Whole wheat pasta (8 ounces): Adds a nutty flavor and wholesome texture that balances the bold sauce perfectly.
- Extra-virgin olive oil (1 ½ tablespoons): Provides a smooth, fruity base to sauté the vegetables and build flavor.
- Broccoli florets (1 large head): Brings a satisfying crunch and plenty of green freshness to the plate.
- Yellow and red bell peppers (1 medium each): Offer sweet notes and a pop of vibrant color for visual appeal.
- Kosher salt (½ teaspoon): Enhances all the natural flavors of the ingredients without overpowering the dish.
- Minced shallot (1): Adds a gentle but rich depth of flavor when sautéed with the veggies.
- Minced garlic (2 cloves): Infuses the dish with that unmistakable fragrant aroma you love in Italian cooking.
- Spicy arrabbiata pasta sauce (1 jar, 25 ounces): The heart of the dish, bringing the perfect balance of spice and tang.
- Raw large shrimp (1 pound): Provides tender, juicy protein that pairs wonderfully with the spicy sauce.
- Minced fresh parsley (3 tablespoons): Adds a fresh, herbal brightness right at the end.
- Finely grated Parmesan cheese (optional, 3 tablespoons): Offers a savory, salty finish that complements the spicy elements beautifully.
How to Make Spicy Shrimp Pasta with Broccoli and Bell Peppers Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cooking the pasta al dente is key to ensuring it holds up well when tossed with the sauce later. Follow the package directions closely for timing. Once cooked, drain the pasta but don’t rinse it—keeping that surface starch helps the sauce adhere better.
Step 2: Sauté the Vegetables
Heat the extra-virgin olive oil in a large skillet or Dutch oven over medium-high heat. Toss in the broccoli florets along with the red and yellow bell peppers. Sprinkle with kosher salt to draw out their flavors and cook for about 2 minutes, allowing the vegetables to start softening while still staying crisp. Next, add the minced shallot and cook until it browns lightly, bringing a sweet, caramelized touch. Finally, stir in the garlic for just a minute until fragrant—this builds a fragrant base that perfectly complements the spicy sauce.
Step 3: Add the Sauce and Shrimp
Pour in your spicy arrabbiata pasta sauce and bring everything to a gentle simmer. The sauce will intensify the dish’s bold flavor profile and coat the veggies beautifully. Add the raw shrimp next, spreading them out evenly so they cook through quickly and evenly. You’ll know they’re ready when they turn pink and opaque, which usually takes just a few minutes depending on their size.
Step 4: Combine and Serve
Once the shrimp are cooked, add the drained pasta directly to the skillet. Toss everything together well, making sure each strand and vegetable gets coated with that spicy, garlicky sauce. Finish with a generous sprinkle of fresh parsley for brightness and, if you like, a dusting of grated Parmesan cheese for a slightly creamy, salty touch. Serve immediately to enjoy this dish at its freshest and most vibrant.
How to Serve Spicy Shrimp Pasta with Broccoli and Bell Peppers Recipe
Garnishes
Fresh parsley is the classic garnish here, providing a burst of color and fresh flavor. If you want to elevate the dish further, a squeeze of lemon juice right before serving adds a beautiful zing that complements the spicy sauce and seafood. Grated Parmesan is also a lovely finishing touch if you enjoy a touch of creamy, salty richness.
Side Dishes
This pasta dish stands out on its own, but pairing it with a crisp green salad dressed in a light vinaigrette or a simple garlic bread can round out the meal perfectly. The salad’s crispness contrasts nicely with the warm, spicy pasta, while garlic bread helps soak up any leftover sauce—you definitely don’t want to waste a drop!
Creative Ways to Present
For a fun twist, serve this spicy shrimp pasta in individual bowls to highlight the vibrant colors of the veggies against the rich red sauce. You can also garnish with some toasted pine nuts or chili flakes to add texture and an extra hint of heat, making it feel restaurant-worthy right at home.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored comfortably in an airtight container in the refrigerator for up to 3 days. The flavors actually develop a bit more, making for a delicious next-day lunch or dinner. Just make sure to cool the pasta completely before refrigerating to keep the texture just right.
Freezing
While shrimp pasta dishes generally don’t freeze as well as some other meals because of the seafood and fresh vegetables, you can freeze the components separately. Freeze the cooked pasta and sauce without shrimp for up to 2 months. Add freshly cooked shrimp and veggies when reheating to retain the best taste and texture.
Reheating
When you’re ready to eat leftovers, gently reheat the pasta over low heat in a skillet or microwave, adding a splash of water or broth to prevent drying out. If refrigerated shrimp feel a bit rubbery, it’s often best to remove them and add fresh, quickly sautéed shrimp just before serving for that ideal tender bite.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely, frozen shrimp works well. Just thaw them fully before cooking to ensure even cooking and good texture. Pat them dry to avoid excess water diluting your sauce.
How spicy is the arrabbiata sauce?
Arrabbiata sauce has a moderate level of heat thanks to chili peppers in the recipe, but you can adjust the spiciness by choosing a milder sauce or adding crushed red pepper flakes if you want extra kick.
What type of pasta works best?
Whole wheat spaghetti, linguine, or fettuccine all work beautifully here. Choose your favorite shape; just make sure it cooks al dente to hold up well when tossed with the sauce and veggies.
Can I make this recipe vegetarian?
To make it vegetarian, simply omit the shrimp and boost the veggies, or add plant-based protein alternatives like sautéed mushrooms or chickpeas for extra heartiness.
Is this recipe suitable for meal prepping?
Yes, it’s a great option for meal prep! Cook the pasta and sauce separately, then combine with shrimp and veggies when ready to eat for maximum freshness and texture.
Final Thoughts
I’m genuinely excited for you to try this Spicy Shrimp Pasta with Broccoli and Bell Peppers Recipe. It’s one of those meals that’s vibrant, flavorful, and surprisingly easy to make, perfect for both busy weeknights or when you want to impress without the stress. With its delightful mix of spice, fresh veggies, and tender shrimp, this dish is sure to become a beloved favorite at your table. Happy cooking!
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Spicy Shrimp Pasta with Broccoli and Bell Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
A vibrant and spicy shrimp pasta dish combining whole wheat noodles with a flavorful arrabbiata sauce, fresh broccoli, colorful bell peppers, and succulent shrimp. Ready in just 30 minutes, this recipe balances heat with nutrition for a satisfying weeknight dinner.
Ingredients
Pasta
- 8 ounces whole wheat spaghetti, linguine, or fettuccine noodles
Vegetables and Aromatics
- 1 large head broccoli, cut into florets (about 5 cups)
- 1 medium yellow bell pepper, cut into ½-inch pieces
- 1 medium red bell pepper, cut into ½-inch pieces
- ½ teaspoon kosher salt
- 1 shallot, minced
- 2 cloves garlic, minced
Sauce and Protein
- 1 (25-ounce) jar spicy arrabbiata pasta sauce
- 1 pound raw large shrimp, peeled and deveined
Garnish
- 3 tablespoons minced fresh parsley
- 3 tablespoons finely grated Parmesan cheese (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package directions until al dente. Drain and set aside.
- Sauté Vegetables: Heat extra-virgin olive oil in a large skillet or Dutch oven over medium-high heat. Add broccoli florets, and red and yellow bell peppers along with kosher salt. Cook for about 2 minutes, then add minced shallot and continue cooking until the vegetables are crisp-tender and the shallot starts to brown. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add Sauce and Shrimp: Stir in the spicy arrabbiata pasta sauce and bring the mixture to a simmer. Add the peeled and deveined shrimp, cooking until they turn pink and opaque, approximately 3-5 minutes.
- Combine and Serve: Add the cooked pasta to the skillet with the sauce and shrimp. Toss everything together until the pasta is evenly coated. Sprinkle with minced fresh parsley and, if desired, finely grated Parmesan cheese. Serve immediately for the best flavor and texture.
Notes
- Use whole wheat pasta for added fiber and a nuttier flavor.
- Adjust the spiciness by choosing a mild or extra spicy arrabbiata sauce according to your heat preference.
- Do not overcook shrimp to keep them tender and juicy.
- Parmesan cheese is optional but adds a creamy, salty finish to the dish.
- Fresh parsley adds a bright, herbal contrast—feel free to substitute with basil if preferred.
