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Ingredients
12oz fresh spinach fettuccini pasta
¼ cup Spectrum® Organic Mediterranean Olive Oil
1 large yellow onion, chopped
1 garlic clove, minced
2 celery ribs and slice on the diagonal
1 cup of mixed green, red, yellow bell peppers cut into strips.
1 cup red wine
1 cup Imagine® Organic Free Range Chicken or Vegetable Broth
28oz can of fire roasted crushed tomatoes
2 scotch bonnet peppers, halved ,seeded and sliced very thinly
¼ teaspoon of sea salt
1 ½ lb medium shrimp, peeled, and cleaned with tails left on
1 cup of scallion, green and white part, sliced thinly
juice of 1 blood orange
Directions
- Cook pasta according to package instructions
- Heat the oil in a large skillet over a moderate heat
- Add the onions and sauté until the onions become soft and translucent, about 5 to 8 minutes
- Stir in the garlic, celery, and peppers, and continue sautéing for about 3 minutes
- Add red wine and bring to a hard boil, stirring occasionally until wine has almost evaporated about 8 minutes
- Stir in broth, tomatoes, chilies
- Add shrimp and simmer for 3 to 4 minutes or until shrimp has just cooked through
- Stir in scallions and season to taste
- Turn heat off and stir in orange juice, adjust seasoning if necessary
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