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!).
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Long Green Pepper
Seafood Stock Concentrate(ContainsShellfish, Fish)
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.
Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Drain.
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 pink and opaque, about 3 minutes. Transfer to a plate.
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 beginning to soften, about 5 minutes. Stir in garlic, remaining oregano, and ¼ tsp chili flakes (add more or less depending on how spicy you like things). Cook until fragrant, about 30 seconds.
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 thoroughly combined. Turn off heat. Taste and season with salt, if necessary. For a kick, add more chili flakes.
Divide pasta between bowls. Sprinkle with additional chili flakes, if desired.