Spicy Shrimp and Peppers with Pasta

This was a good dish.  Another smiley face in the cookbook.  This recipe is from a magazine and I'm not sure which one.

1 cup sliced baby portabella mushrooms
1 medium sweet yellow pepper, cut into half inch pieces
1 medium green pepper, cut into 1/2 inch pieces
1 shallot minced
2 tbsp olive oil
1 garlic clove, minced
1/2 tsp. crushed red pepper flakes
1 can (28 oz) crushed tomatoes
1 tsp. Italian seasoning
1/2 tsp salt
6oz uncooked whole wheat linguine
1lb uncooked medium shrimp, peeled and deveined
3 tbsp. minced fresh parsley
or 1 tbsp dried parsley flakes
     1. In a large nonstick skillet coated with cooking spray, saute the mushrooms peppers and shallot in oil until tender.  Add garlic and pepper flakes; cook 1 minute longer.
     2. Stir in the tomatoes, Italian seasoning and salt.  Bring to a boil.  Reduce heat; simmer, uncovered, 12 to 15 minutes or until veggies are tender.
     3. Meanwhile, cook pasta according to package directions.  Add shrimp to sauce; cook and stir for 5 to 7 minutes or until shrimp turns pink.
     4. Drain pasta; stir into sauce.  Heat through.  Sprinkle with parsley.