Spicy Shrimp & Peppers with Pasta

This recipe is from Taste of home magazine.
1 cup sliced fresh baby portobello mushrooms


1 medium sweet yellow pepper, cut into 1/2-inch pieces

1 medium green pepper, cut into 1/2-inch pieces

1 shallot, minced ( I used a medium vidalia onion)

2 tablespoons olive oil

1 garlic clove, minced

1/2 teaspoon crushed red pepper flakes

1 can (28 ounces) crushed tomatoes

1 teaspoon Italian seasoning

1/2 teaspoon salt

6 ounces uncooked multigrain linguine

1 pound uncooked medium shrimp, peeled and deveined

3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes

Directions

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. Yield: 4 servings.