HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconShrimp Peperonata Pasta
Shrimp Peperonata Pasta

Shrimp Peperonata Pasta

with Long Green Pepper

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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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Long Green Pepper

1 unit


2 clove


6 ounce

Penne Pasta


10 ounce



1 teaspoon

Dried Oregano

1 teaspoon

Chili Flakes

14 ounce

Diced Tomatoes

1 unit

Seafood Stock Concentrate

(ContainsShellfish, Fish)

Not included in your delivery

4 teaspoon

Olive Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate93 g
Sugar17 g
Dietary Fiber9 g
Protein33 g
Cholesterol245 mg
Sodium1290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Medium Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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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 opaque and cooked through, 3-4 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 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.


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.


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