Shrimp Peperonata Pasta

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.