Recipe for Shrimp Primavera

I have sat here all day thinking about something, anything, I could write about today. Nothing.
Maybe I need more coffee, but I doubt that.

So, because all of the "blog rules" I have read said you have to post something everyday (with the excpetion of holidays and weekends) in order to start a successful blog, I figured I'd just put a really great, quick recipe for a dish I cooked Sunday night.

Here goes....

Shrimp Primavera

1 large can petite diced tomatoes
1 small (well, regular size) can of tomatoe sauce
1 small green bell pepper, quartered
1 small red bell pepper, quartered
1 small yellow bell pepper, quartered
1 medium onion, quartered
1 cup of mushrooms, quartered
Italian Seasoning
(I don't measure anything when I cook, so I assume it is about 2 tbs of Italian Seasoning)
2 TBS minced garlic
ground black pepper to taste
salt to taste
crushed red pepper to taste (I prefer a spicy dish, so use about 1.5 tbs)
1 lb. cleaned, deveined shrimp

Please all of the tomatoes in a good size sauce pan (you will be adding all of the ingredients in this sauce pan, so make sure you have enough room for the peppers, onion, tomatoes and shrimp!). Add in the garlic, italian seasoning, salt and peppers to taste. Let this form a spicy marinara (arrabiata if you will) sauce.

After the sauce is seasoned to your liking, add the bell peppers, mushrooms and onion. Let these cook until the onions are tranparent. While this is cooking, start a pot of linguine or other long pasta of your choosing.

When your pasta is about 4 minutes from being done, add your shrimp to the sauce. Let the shrimp cook through.

After the shrimp are pink and tender, top the pasta with the sauce and enjoy!

(Hint: Since the various colored peppers are more expensive than the green peppers, I tend to use all green peppers if I am making this for family. I will, however, splurge on the colored peppers if guests are coming over because the colors make the dish look great!)