Spicy Shrimp Primavera

¼ cup olive oil

¼ cup thinly sliced green bell pepper

¼ cup thinly sliced red bell pepper

¼ cup thinly sliced onion

¼ cup thinly sliced jalapeno pepper

¼ cup sliced fresh mushrooms

1 teaspoon paprika

½ teaspoon minced garlic

½ teaspoon chili powder

2 (12 ounce) cans diced tomatoes

1 (6 ounce) can tomato paste

1 tomato, seeded and chopped

½ cup water

1 ½ teaspoons paprika

1 teaspoon chili powder

½ teaspoon minced garlic

1 ½ teaspoons salt

1 teaspoon dried oregano

¾ teaspoon ground black pepper

1 pound cooked medium shrimp, peeled and deveined

1 (16 ounce) package angel hair pasta

Heat olive oil in a skillet over medium heat; cook and stir green bell pepper, red bell pepper, onion, jalapeno pepper, mushrooms, and 1/2 teaspoon minced garlic until vegetables are tender, about 5 minutes. Season with 1 teaspoon paprika and 1/2 teaspoon chili powder.

Transfer bell pepper mixture to a large saucepan. Add diced tomatoes, tomato paste, fresh tomato, water, 1 1/2 teaspoon paprika, 1 teaspoon chili powder, 1/2 teaspoon minced garlic, salt, oregano, and black pepper; bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes.

Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.

Stir shrimp into tomato sauce until heated through, about 5 minutes. Serve sauce over angel hair pasta.