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Shrimp and Sweet Peppers

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2 people
Calories 536 kcal


  • 10 ounces shrimp fresh
  • 2/3 cup acini di pepe
  • 2 scallions
  • 2 cloves garlic
  • 4 ounces sweet peppers
  • 2 tablespoons verjus blanc (or white grape juice)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon capers
  • 1/4 teaspoon crushed red pepper flakes



  • Peel and roughly chop the garlic.
  • Cut off and discard the stem and core of the peppers. Halves them lengthwise and thinly slice crosswise.
  • Cut off and discard the root ends of the scallions. Thinly slice crosswise keeping the white bottoms and the green tops separate.


  • Heat a pot of salted water to boiling.
  • Add pasta and cook 14-16 minutes or until tender.
  • Drain thoroughly and return to pot.
  • Stir in half the vinegar and a drizzle of olive oil.


  • Pat the shrimp dry with paper towels. Remove tails.
  • In medium non-stick pan, heat a drizzle of olive oil on medium-high until hot.
  • Add the shrimp in an even layer and cook without stirring 1-2 minutes or until slightly opaque.
  • Add the garlic, peppers, capers, white portion of scallions, and as much red pepper flakes as you'd like. Season with salt and pepper. Cook stirring occasionally 2-3 minutes or until the peppers are slightly softened and the shrimp are cooked through.
  • Add the verjus and remaining vinegar. Stir frequently and cook 1 minute until combined.
  • Serve the finished shrimp over the cooked pasta and garnish with the green scallions.


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