Cook Time: 30 minutes
Servings: 2
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  • 10 oz shrimp
  • 1/2 cup clam juice instead of 1 tsp seafood stock concentrate, which is 1 cup
  • 1 tsp chili flakes
  • 2 clove garlic
  • 1 tsp dried Oregano
  • 14 oz canned diced tomatoes
  • 1 red bell pepper
  • 1 shallot
  • 4 oz penne pasta
  • 4 tsp olive oil
  • 2 tbsp butter


  • Bring a large pot of salted water to a boil. Wash and dry all produce. Core, deseed, and thinly slice green pepper. Halve, peel, and thinly slice shallot. Mince garlic.
  • Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Drain.
  • Meanwhile, rinse shrimp, then pat very dry with paper towels; place in a medium bowl. Toss with a large drizzle of olive oil, half the oregano, salt, and pepper. Heat a large, preferably nonstick, pan over medium-high heat. Add shrimp mixture and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Transfer to a plate.
  • Heat a large drizzle of olive oil in same pan over medium-high heat. Add green pepper, shallot, and a large pinch of salt. Cook, stirring occasionally, until slightly softened, about 5 minutes. Stir in garlic, remaining oregano, and ¼ tsp chili flakes (add more or less if you like). Cook until fragrant, 30 seconds to 1 minute.
  • Stir diced tomatoes and their juices, stock concentrate, and ½ tsp salt (1 tsp for 4 servinginto pan with veggies. Bring to a boil, then reduce heat to medium and simmer until sauce is slightly thickened, 5-7 minutes. Stir in shrimp, penne, and 2 TBSP butter (4 TBSP for 4) until combined. Turn off heat. Taste and season with salt. For a kick, add more chili flakes.
  • Divide pasta between bowls. Sprinkle with additional chili flakes, if desired.


Calories: 615 kcal | Carbohydrates: 56 g