Shrimp, Pinenut, and Pepperoncini Spaghetti


Who doesn’t love Italian food? If you are like me, you are a sucker for anything pasta but try to limit your pasta intake because most of it is loaded with unhealthy carbs and cheese. Fortunately, this delicious and simple Italian recipe is heart-healthy and loaded with tons of fiber. Give it a try!

Since today was my day off from work, I knew I had to cook something healthy, delicious, and doesn’t require a ton of time and energy. I love pasta recipes because for the most part, they are pretty quick and easy to prepare. I really surprised myself with this recipe because it hits flavors all across the board. The perfectly-cooked shrimp, crunchy pine nuts and pepperoncini, and the heat from the red pepper flakes will take your palate on a culinary adventure. Each element and flavor of this dish compliments each other so well.

If you aren’t familiar with pepperoncini peppers, they are Italian hot peppers, also called Tuscan peppers, which almost resemble banana peppers. They are slightly sweet in flavor but also have a little bit of heat to them. Most of the time, you see these peppers pickled in jars and are often used in antipastos. I love the pop of heat and flavor they add to this dish. This recipe is loaded with heart-haelthy fiber from the whole wheat noodles and spinach.

For this recipe you will need:

1 lb uncooked shrimp, peeled and de-veined

1 small shallot, minced

2 cloves garlic, minced

1/2 cup white wine

1/2 cup low sodium chicken stock

1/4 cup pepperoncini peppers, chopped

1 cup baby spinach

1 tsp red pepper flakes

1/4 cup pine nuts

Grated parmesan cheese

1 package whole wheat spaghetti

Salt and pepper to taste

Bring a large pot of salted water to a full boil. Cook noodles until al dente. In a large sauté pan, cook the shrimp on both sides until they turn pink. Sprinkle with salt and pepper and remove from the pan so they do not over cook and become rubbery. Set aside. Then, sauté the shallot over medium heat until tender, about 2-3 minutes. Add the minced garlic and cook until fragrant, about 2 minutes. Degalze the pan with the white wine and reduce by half. Add the chicken stock, pepperoncini peppers and red pepper flakes and bring to a simmer. Simmer for 5-10 minutes before returning the shrimp to the pan. Add the spinach to the pan, allowing it to wilt. Add the noodles and pine nuts to the pan and toss to coat them with the sauce. Sprinkle with parmesan cheese and season with salt and pepper to taste.


That’s it! I hope you love this quick, easy, and healthy recipe as much as I do. Bon Appetit!


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