Picante Shrimp 'N' Pepper Pasta

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Picante Shrimp 'N' Pepper Pasta to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Picante Shrimp 'N' Pepper Pasta, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 tablespoon vegetable oil
• 2 small green peppers or yellow
• peppers, cut into strips
• 1 cup sliced fresh mushrooms
• 1 teaspoon dried basil leaves,
• crushed
• 1/4 teaspoon garlic powder
• 1 cup Pace® Picante Sauce
• 2 medium tomatoes, coarsely
• chopped
• 1 pound medium shrimp, peeled
• and deveined
• 3 1/4 cups cooked medium tube-
• shaped pasta (ziti)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat oil in skillet

Step 2: Technique & Execution

Add peppers, mushrooms, basil and garlic and cook until tender-crisp

Step 3: Technique & Execution

Add picante sauce, tomatoes and shrimp

Step 4: Technique & Execution

Cook over low heat 5 minutes or until shrimp are done

Step 5: Technique & Execution

Add pasta and heat through.