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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.

Ethan Mick

over Fregola Sarda Pasta

Italian-Style Shrimp & Sweet Peppers

Shrimp

Fregola Sarda Pasta

Scallions

Garlic

Sweet Peppers

Verjus Blanc

Capers

Red Wine Vinegar

Crushed Red Pepper Flakes

Ingredients

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.

Cook the pasta:

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:

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.

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