Start by bringing a large pot of salted water to a boil over high heat. Once boiling, add the whole wheat spaghetti, stirring occasionally. Cook according to package instructions, about 8–10 minutes, until al dente. Drain the pasta, reserving a cup of cooking water.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Once hot, add the broccoli and yellow bell pepper with a pinch of kosher salt. Cook for 2 minutes until the vegetables start to soften.

Incorporate the minced shallot into the skillet and continue to sauté for an additional 3 minutes.

Add the minced garlic to the skillet and cook for about 30 seconds, then pour in the spicy arrabbiata pasta sauce, stirring well.

Lower the heat, allowing the sauce to simmer before adding the raw large shrimp. Stir gently and cook for about 5 minutes until the shrimp turn pink and opaque.

Add the drained spaghetti directly to the skillet. Toss the pasta with the sauce, shrimp, and vegetables, ensuring everything is well coated.