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Italian-Style Shrimp & Sweet Peppers

over Fregola Sarda Pasta

Mediterranean Diet
Mediterranean Diet
  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 450 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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instructions
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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!