Shrimp Peperonata Pasta

Name: Shrimp Peperonata Pasta with Long Green Pepper
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 unit Long Green Pepper; 1 unit Shallot; 2 clove Garlic; 6 oz Penne; 10 oz Shrimp; 1 tsp Oregano; 1 tsp Red Pepper Flakes; 14 oz Canned Tomatoes; 1 unit Seafood Stock Concentrate; 4 tsp Olive Oil; 2 tbsp Butter; Salt; Black Pepper

with Long Green Pepper

By Recipe0 System

Some nights, nothing but a big bowl of pasta will do. (If that’s 3 out of 5 weeknights for you, we totally get it.) This week, our chefs whipped up a delicious, Italian-inspired dish that’s sure to curb the most ferocious carb cravings. This twist on the classic peperonata is brimming with savory long green pepper, sweet shallot, and a rich garlic-and-oregano-flecked tomato sauce with succulent shrimp. For a finishing touch, a sprinkle of chili flakes offers a customizable kick, depending if you seek the heat (or not!).

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Long Green Pepper
1 unit Shallot
2 clove Garlic
6 oz Penne
10 oz Shrimp
1 tsp Oregano
1 tsp Red Pepper Flakes
14 oz Canned Tomatoes
1 unit Seafood Stock Concentrate
4 tsp Olive Oil
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry all produce. Core, deseed, and thinly slice green pepper. Halve, peel, and thinly slice shallot. Mince garlic.
2

Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Drain.
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 oregano, salt, and pepper. Heat a large, preferably nonstick, pan over medium-high heat. Add shrimp mixture and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Transfer to a plate.
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, about 5 minutes. Stir in garlic, remaining oregano, and ¼ tsp chili flakes (add more or less if you like). Cook until fragrant, 30 seconds to 1 minute.
5

Stir diced tomatoes and their juices, stock concentrate, and ½ tsp salt (1 tsp for 4 servings) into pan with veggies. Bring to a boil, then reduce heat to medium and simmer until sauce is slightly thickened, 5-7 minutes. Stir in shrimp, penne, and 2 TBSP butter (4 TBSP for 4) until combined. Turn off heat. Taste and season with salt. For a kick, add more chili flakes.
6

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

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