1. Prepare the Peppers:
   • Preheat the broiler.
   • Cut the mini peppers in half lengthwise and remove the seeds and membranes.
   • Place the pepper halves skin-side up on a foil-lined baking sheet and broil for 15 minutes or until the skins are blackened.
   • Transfer the peppers to a bowl, cover, and let them steam for 20 minutes. Peel the skins off, chop, and set aside.
2. Cook the Pasta:
   • Cook the pasta according to package directions until al dente.
   • Drain well and set aside.
3. Prepare the Shrimp Mixture:
   • Heat 2 tablespoons olive oil and the butter in a large skillet over medium-high heat.
   • Add the chopped onion and minced garlic. Sauté for 4 minutes or until the onion becomes tender, stirring frequently.
   • Add the shrimp and cook for 2 minutes until they begin to turn pink.
   • Stir in the roasted peppers and 1/4 cup of lemon juice. Cook for 4 more minutes, allowing the liquid to reduce by half.
   • Mix in the parsley, thyme, sage, salt, black pepper, and crushed red pepper. Remove the skillet from heat.
4. Combine Pasta and Shrimp:
   • In a large bowl, toss the cooked pasta with 1 teaspoon olive oil.
   • Add the shrimp mixture to the pasta, tossing gently to coat evenly.
5. Serve:
   • Top each serving with freshly grated Parmesan cheese.
   • Serve immediately and enjoy!

Ingredients

• 6 dolce mini peppers
• 8 ounces uncooked pasta (spaghetti or linguine recommended)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 cup finely chopped onion
• 1 tablespoon minced garlic
• ½ pound peeled and deveined large shrimp
• ¼ cup fresh lemon juice (about 2 lemons)
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh thyme
• ½ teaspoon chopped fresh sage
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon crushed red pepper
• 1 teaspoon extra-virgin olive oil
• 2 tablespoons freshly grated Parmesan cheese