Italian-Style Shrimp & Sweet Peppers

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.

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.

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.

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