Shrimp Peperonata Pasta

🥘 Ingredients

• butter
  2 tbsp
• diced tomatoes
  14 oz
• dried oregano
  ½ tsp
• garlic
  2 cloves
• long green pepper
  1 unit
• olive oil
  2 tbsp
• penne pasta
  8 oz
• seafood stock concentrate
  1 unit
• shallot
  1 unit
• shrimp
  8 oz

🍳 Cookware

• large pot
• medium bowl
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Core, deseed, and thinly slice long green pepper . Halve, peel, and thinly slice shallot . Mince garlic .

   long green pepper: 1 unit, shallot: 1 unit, garlic: 2 cloves
2. 

   2

   Once water is boiling, add penne pasta to pot. Cook until al dente ⏱️ 10 minutes . Drain.

   penne pasta: 8 oz
3. 

   3

   Meanwhile, rinse shrimp , then pat very dry with paper towels; place in a medium bowl . Toss with a large drizzle of olive oil , half the dried oregano , salt, and pepper. Heat a large pan over medium-high heat. Add shrimp mixture and cook, stirring occasionally, until opaque and cooked through ⏱️ 3 minutes . Transfer to a plate.

   shrimp: 8 oz, olive oil: 2 tbsp, dried oregano: ½ tsp
4. 

   4

   Heat a large drizzle of olive oil in same pan over medium-high heat. Add green pepper, shallot, and a large pinch of salt. Cook, stirring occasionally, until slightly softened ⏱️ 5 minutes . Stir in garlic, remaining oregano, and chili flakes. Cook until fragrant ⏱️ 30 seconds .
5. 

   5

   Stir diced tomatoes and their juices, seafood stock concentrate , and salt into pan with veggies. Bring to a boil, then reduce heat to medium and simmer until sauce is slightly thickened ⏱️ 5 minutes . Stir in shrimp, penne, and butter until combined. Turn off heat. Taste and season with salt. For a kick, add more chili flakes.

   diced tomatoes: 14 oz, seafood stock concentrate: 1 unit, butter: 2 tbsp
6. 

   6

   Divide pasta between bowls. Sprinkle with additional chili flakes, if desired.