Bell Pepper and Nordic Shrimp Pasta

Bell Pepper and Nordic Shrimp Pasta

  • Preparation 20 min
  • Cooking 20 min
  • Servings 4



    • 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.

Personal Note