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Dinner recipe · from the recipe book

One-Pot Charred Pepper Shrimp Penne with Feta

Whole-wheat penne simmers right in a smoky charred-pepper and tomato sauce with tender zucchini and shrimp, finished with salty feta, toasted walnuts and bright lemon zest.

One-Pot Charred Pepper Shrimp Penne with Feta

Ingredients

  • 12 oz340 gWhole-wheat pasta, dryshort shape such as penne
  • 1 lb450 gShrimppatted dry
  • 3 medium360 gRed bell peppercut into thin strips
  • 2 medium400 gZucchinicut into half-moons
  • 1 medium110 gYellow onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 14 oz400 gDiced tomatoes, canned
  • 3¾ cups900 gWater
  • 2 tbsp30 gOlive oil
  • ¼ cup chopped30 gWalnutschopped
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ¼ cup chopped15 gFresh parsleychopped
  • 2 tsp4 gLemon zest
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare all the vegetables, garlic, parsley and lemon zest before you start, and pat the shrimp dry.
  2. In a large dry pot over medium heat, toast the walnuts for 3 minutes until fragrant, then tip them into a small bowl and set aside.
  3. Raise the heat to medium-high, add two thirds of the olive oil, then the bell pepper and onion. Cook without stirring much for 10 to 12 minutes, until the peppers are charred in spots and very soft.
  4. Use a potato masher or spoon to crush about half of the peppers into a rough paste right in the pot.
  5. Stir in the garlic, smoked paprika, oregano and red pepper flakes and cook for 1 minute.
  6. Add the canned tomatoes, the water, half of the salt and the pasta. Bring to a boil, then lower to a lively simmer and cook uncovered for 6 minutes, stirring often so the pasta doesn't stick.
  7. Stir in the zucchini and simmer for 4 minutes more, adding a splash of water if the pot looks dry.
  8. Season the shrimp with the remaining half of the salt and the black pepper, nestle them into the pasta, cover and cook for 4 to 5 minutes, until the shrimp are pink and opaque (145°F/63°C) and the pasta is al dente in a thick sauce.
  9. Off the heat, drizzle with the remaining third of the olive oil and scatter the feta, toasted walnuts, parsley and lemon zest over the top. Serve hot.

Contains: Milk, Shellfish, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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