Shrimp and Fusilli in Zesty Tomato-Clam Broth

Celebrate National Shrimp Day with this incredibly easy and tasty shrimp dish! You probably have most of the ingredients in your fridge and pantry, so you can pull this together in a snap!

Tender fusilli is swimming in a zesy tomato-based broth that's kicked up with a fresh chile pepper, onions, garlic, mushrooms, bell pepper, and -- get this -- clam juice. The addition of clam juice really adds depth and a wonderful salty-sea flavor. You can use as much or as little of the tomato broth as you want - meaning, you can serve this as a soup/stew-type dish, or pasta dish with a smaller amount of sauce.

Shrimp and Fusilli in Zesty Tomato-Clam Broth

8 ounces fusilli pasta (or any spiral-shaped pasta)
1 tablespoon olive oil
1/2 cup minced white onion
1 green bell pepper, seeded and chopped
1 cup sliced cremini mushrooms
1 cayenne or Thai chile pepper, seeded and minced
2 (15-ounce) cans tomato sauce
1 cup chicken or vegetable broth
1 cup clam juice
8 ounces large shrimp, peeled and deveined
Salt and freshly ground black pepper
2 green onions, chopped 

Cook the fusilli according to the package directions, until al dente.
Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onion, bell pepper, mushrooms, and chile pepper and cook for 3 minutes, until soft. Add the tomato sauce, broth and clam juice and bring to a simmer. Add the shrimp and cook for 2 minutes, until the shrimp is opaque and cooked through. Remove from heat and fold in the pasta.
Season to taste with salt and pepper.
Ladle the mixture into bowls and top with green onions.

Serves 4


Photo: gameanna