Prep Time:
15 mins
Cook Time:
2 hrs 10 mins
Total Time:
2 hrs 25 mins
Servings:
4
Ingredients
Directions
Heat oil in a Dutch oven over medium-high heat. Add bell peppers, onion, and garlic; cook and stir until tender, 5 to 7 minutes. Season with salt and black pepper.
Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into bell pepper mixture; bring to a boil, reduce heat to low, and cover Dutch oven. Cook, stirring occasionally, until tomatoes break down, about 2 hours.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until nearly cooked through, about 10 minutes; drain.
Stir spaghetti and shrimp into tomato sauce; cook until spaghetti is tender yet firm to the bite, 2 to 3 minutes more. Serve with remaining 1/4 cup parsley and Pecorino-Romano cheese.
Nutrition Facts (per serving)
| 398 | Calories |
| 4g | Fat |
| 62g | Carbs |
| 29g | Protein |
