Spring Tornillo with shrimp

Procedure:

1. Heat 1 tablespoon of oil in a saucepan over medium-high heat. Season the shrimp with 1⁄4 teaspoon of salt.
2. Add shrimp to saucepan; cook until cooked through, 3 to 4 minutes, stirring once. Remove shrimp; set aside. Pour any remaining residue into the saucepan.
3. Add remaining 1 tablespoon oil. Add bell pepper, peas, and shallots and cook, stirring frequently, until vegetables are tender, about 4 minutes.
4. Add the mixture of red peppers and vegetables to the shrimp; cover to keep warm.
5. In a separate pot add pasta, broth, and remaining 1⁄2 teaspoon salt to pot; Bring to a boil over medium-high heat.
6. Boil pasta, stirring occasionally, until pasta is almost tender and broth is almost absorbed, about 9 minutes.
7. Add the spinach and broccoli; cook until spinach is tender, 1 to 2 minutes.
8. Add shrimp mixture and vinegar, top with cheese and red pepper. Enjoy.