Name: Bell Pepper and Nordic Shrimp Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/3 lb (175 g) pancetta, diced; 2 tablespoons (30 ml) canola oil; 2 red bell peppers, diced; 1 onion, finely chopped; 4 cloves garlic, finely chopped; 1 cup (250 ml) chicken broth; 4 cups (1 litre) fresh spinach, chopped; 3/4 lb (350 g) fresh spaghetti (or other pasta of your choice); 1 cup (250 ml) fresh or frozen and thawed Nordic shrimp; Salt and pepper

Note from Ricardo

Nordic shrimp are a flagship of Northeastern waters! Those of the Côte-Nord are exceptional in season, in the spring. The rest of the year, we love to cook with those that are frozen and sold in bags. You just need to thaw them, when needed. In addition, it is a fairly inexpensive protein.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Bell Pepper and Nordic Shrimp Pasta

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Note from Ricardo

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