Shrimp and Long Green Pepper Pasta with Tomato Oregano Sauce

Some nights, only a big bowl of pasta will satisfy your cravings. This Italian-inspired dish combines tender shrimp with a savory peperonata-style sauce made from long green pepper, sweet shallot and garlic. The tomato-based sauce is infused with oregano and a touch of chili flakes for a customizable kick.

Juicy shrimp and al dente penne are tossed in the rich sauce, then finished with a pat of butter for extra richness. Whether you prefer a mild heat or a fiery finish, this recipe is sure to become a weeknight favorite.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry all produce. Core, deseed and thinly slice the long green pepper. Halve, peel and thinly slice the shallot. Mince the garlic.
2. Once the water is boiling, add the penne and cook until al dente, 9-11 minutes. Drain and set aside.
3. Rinse the shrimp and pat very dry with paper towels. Place in a medium bowl and toss with a drizzle of olive oil, half the oregano, salt and pepper. Heat a large nonstick pan over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Transfer to a plate.
4. In the same pan, heat a drizzle of olive oil over medium-high heat. Add the sliced green pepper, shallot and a pinch of salt. Cook, stirring occasionally, until slightly softened, about 5 minutes. Stir in the garlic, remaining oregano and ¼ teaspoon chili flakes (adjust to taste). Cook until fragrant, 30 seconds to 1 minute.
5. Stir in the diced tomatoes (with their juices), seafood stock concentrate and ½ teaspoon salt. Bring to a boil, then reduce heat to medium and simmer until the sauce thickens slightly, 5-7 minutes. Add the cooked shrimp, drained penne and butter; stir until the butter melts and everything is well combined. Taste and adjust seasoning with salt. For extra heat, add more chili flakes.
6. Divide the pasta among bowls. Sprinkle with additional chili flakes if desired.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like rigatoni, fusilli or farfalle works well. Adjust cooking time according to package directions.

Can I substitute the shrimp with chicken or tofu?

Absolutely. For chicken, use boneless skinless thighs or breasts, cut into bite-sized pieces and cook until no longer pink. For tofu, use extra-firm, cubed and pan-fry until golden.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed.