Careme

Ingredients

• Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99/12 oz (sale)
• Kroger® Tri-Color Bell Peppers 2 peppers, thinly sliced $4.99/20 oz
• Fresh Roma Tomato 3 medium (about 3/4 lb), chopped $2.79/lb
• Garlic 2 cloves, minced $1.50 each
• Organic Italian Parsley (or cilantro) 2 Tbsp chopped $2.49 each (or $1.99 cilantro)

Instructions

1. Cook 6–8 oz penne/rigatoni (pantry) in salted water until al dente; reserve 1/2 cup pasta water, drain.
2. Pat dry 12 oz shrimp; season with 1/2 tsp salt, pepper, and 1 tsp smoked paprika (pantry).
3. In a large skillet, heat 1 Tbsp olive oil over medium-high. Sear shrimp 1 minute per side until just opaque; remove to a plate.
4. Add sliced peppers (2) to the same skillet with a pinch of salt; cook 4–5 minutes until blistered-tender. Add 2 minced garlic cloves; cook 30 seconds.
5. Add chopped Roma tomatoes (~3/4 lb) and 1/2 tsp salt. Cook 4 minutes until saucy. Deglaze with 1/3 cup dry white wine (pantry) (or a splash of broth/water) and simmer 2 minutes.
6. Return shrimp to the pan. Toss in pasta, adding reserved pasta water as needed to coat. Finish with chopped parsley (2 Tbsp) and black pepper.
7. Serve immediately.