Italian-Style Shrimp & Sweet Peppers over Fregola Sarda Pasta
Mediterranean Diet

Italian-Style Shrimp & Sweet Peppers

over Fregola Sarda Pasta

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

In this quick-cooking recipe, you’ll sauté plump shrimp with tender sweet peppers—livened up with verjus and briny capers. Served over fregola sarda, a toasty, pearl-shaped pasta, it makes for a dish as vibrant as it is delicious.

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  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
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tips & techniques
Cook the pasta:
1 Cook the pasta:

Heat a small pot of salted water to boiling on high. Once boiling, add the pasta and cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in half the vinegar and a drizzle of olive oil. Season with salt and pepper to taste.

Prepare the ingredients:
2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Start the shrimp:
3 Start the shrimp:

While the pasta continues to cook, pat the shrimp dry with paper towels; season with salt and pepper. (If you received tail-on shrimp, remove and discard the tails before cooking if desired.) In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer and cook, without stirring, 1 to 2 minutes, or until slightly opaque.

Finish the shrimp:
4 Finish the shrimp:

To the pan, add the chopped garlic, sliced peppers, sliced white bottoms of the scallions, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the peppers are slightly softened and the shrimp are opaque and cooked through. Add the verjus and remaining vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and season with salt and pepper to taste.

Serve your dish:
5 Serve your dish:

Serve the finished shrimp over the cooked pasta. Garnish with the sliced green tops of the scallions and a drizzle of olive oil. Enjoy!

Tips from Home Chefs

Cook the pasta:
1 Cook the pasta:

Heat a small pot of salted water to boiling on high. Once boiling, add the pasta and cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in half the vinegar and a drizzle of olive oil. Season with salt and pepper to taste.

2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Prepare the ingredients:
Start the shrimp:
3 Start the shrimp:

While the pasta continues to cook, pat the shrimp dry with paper towels; season with salt and pepper. (If you received tail-on shrimp, remove and discard the tails before cooking if desired.) In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer and cook, without stirring, 1 to 2 minutes, or until slightly opaque.

4 Finish the shrimp:

To the pan, add the chopped garlic, sliced peppers, sliced white bottoms of the scallions, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the peppers are slightly softened and the shrimp are opaque and cooked through. Add the verjus and remaining vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and season with salt and pepper to taste.

Finish the shrimp:
Serve your dish:
5 Serve your dish:

Serve the finished shrimp over the cooked pasta. Garnish with the sliced green tops of the scallions and a drizzle of olive oil. Enjoy!

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