Bell Pepper and Nordic Shrimp Pasta
Bell Pepper and Nordic Shrimp Pasta
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Bell Pepper and Nordic Shrimp Pasta

20 MIN
20 MIN



  1. In a large skillet, brown pancetta in half the oil. Add bell peppers, onion, garlic and remaining oil. Cook until vegetables are tender. Add broth and reduce by half. Add spinach.
  2. Meanwhile, in a pot of salted boiling water, cook pasta until al dente. Drain. Add spaghetti to sauce and mix thoroughly. Divide among four bowls and top with shrimp.


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.


  1. Missing from ingrident list: 250 ml (1 cup) chicken broth. Accidentally had garlic on list twice.

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