1 large head broccolicut into florets, about 5 cups
1medium yellow bell peppercut into 1/2-inch pieces
1medium red bell peppercut into 1/2-inch pieces
125-ounce jar DeLallo Pomodoro Fresco Spicy Arrabbiata Sauce
1poundraw large shrimppeeled and deveined (I use thawed frozen shrimp to save time)
3tablespoonsminced fresh parsley
3tablespoonsfinely grated Parmesanoptional
Bring a large pot of salted water to a boil. Cook the noodles to al dente according to package instructions.
Meanwhile, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat (a big wok works too). Once the oil is hot, add the broccoli, red and yellow bell peppers, and salt. Let cook for 2 minutes, then add the shallot. Continue cooking until the vegetables are crisp-tender and the shallot is beginning to brown, about 3 additional minutes. Add the garlic and cook just until fragrant, about 30 seconds.
Stir in the pasta sauce. Bring the sauce to a gentle boil. Reduce the heat so that the sauce simmers gently. Stir in the shrimp and let simmer until the shrimp are cooked through—they will go from gray/blue to pink and opaque—about 5 minutes.
Drain the pasta and immediately add it to the sauce. Toss to coat the noodles in the sauce and evenly distribute the shrimp and vegetables (a pair of tongs is very handy for this). Sprinkle with parsley and Parmesan. Enjoy immediately.