Spicy Shrimp Pasta

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  8 oz Pasta, Spaghetti, Whole Wheat, Dry
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  1.5 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  5 cup Broccoli
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  1 Bell Pepper(119g)
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  0.5 tsp 1/2 teaspoon kosher salt
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  1 Shallot(30g)
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  2 Garlic(6g)
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  25 oz Pasta Sauce, Arrabbiata, Jarred
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  1 lbs Shrimp
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  3 tbsp Parsley, Fresh
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  3 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the whole wheat spaghetti and cook to al dente according to package directions, stirring occasionally. Drain and set aside.
2. 2While the pasta cooks, heat the olive oil in a large deep skillet over medium-high heat for 1–2 minutes until shimmering. Add the broccoli florets, both bell peppers, and a pinch of salt. Cook 2 minutes, stirring occasionally.
3. 3Add the shallot to the skillet and continue cooking over medium-high heat for 3–4 minutes, stirring frequently, until the vegetables are crisp-tender and the shallot begins to brown at the edges.
4. 4Add the fresh garlic and cook over medium-high heat for 30 seconds, stirring constantly, until fragrant.
5. 5Stir in the arrabbiata sauce and bring to a gentle boil over medium heat for 1–2 minutes. Reduce heat to medium-low and simmer gently.
6. 6Add the raw shrimp to the simmering sauce and cook for 4–5 minutes over medium-low heat, stirring occasionally, until the shrimp turn from gray to bright pink and opaque throughout and reach an internal temperature of 165°F.
7. 7Add the drained spaghetti to the sauce and toss with tongs for 1–2 minutes until the noodles are evenly coated and all ingredients are well combined.
8. 8Divide the spicy shrimp pasta evenly into 5 airtight containers while hot. Top each portion with fresh parsley and grated Parmesan just before serving.