Step 1

Preheat oven to 400F / 205C.

Step 2

Arrange the red bell peppers, tomatoes, onion, garlic, and jalapeno pepper on a lined sheet tray. Drizzle with olive oil, salt, and black pepper. Toss to coat the vegetables.

Step 3

Roast in the oven for 35-45 minutes until vegetables are tender. Carefully trasnfer the cooked vegetables into a high speed blender with gochujang and sugar. Blend until smooth.

Step 4

In a preheated pan over medium heat, pour in the blended sauce. Once the sauce starts bubbling, add shrimp and cook for 2-3 minutes.

Step 5

Once the shrimp is almost cooked through, add in the cooked pasta of your choice. Stir to mix everything well.

Step 6

Top with toasted panko breading and basil for garnish. Enjoy!

Step 7

In a preheated pan over medium heat, pour 1 tbsp of olive oil. Stir in the panko bread crumbs and red chili flakes and mix until fully combined with the olive oil.

Step 8

Cook until the bread crumbs turn golden brown or to your desired doneness. Be sure to continue stirring so they don't burn!

Step 9

Season with salt and set aside for garnish.