Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/4-inch slices. Peel, then mince or grate garlic.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Remove the pan from heat, then transfer peppers to a plate.

Meanwhile, add fusilli to the boiling water. Cook, stirring occasionally, until tender, 9-11 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat.

Reheat the same pan (from step 2) over medium. Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Add garlic. Cook, stirring often, until fragrant, 30 sec. Transfer garlicky shrimp to the plate with peppers.

Add crushed tomatoes, broth concentrate and half the Italian Seasoning (use all for 4 ppl) to the same pan. Season with salt and pepper. Cook, stirring often, until sauce thickens slightly, 5-6 min.

Add sauce, spinach, shrimp, peppers, any juices from the plate, 2 tbsp butter (dbl for 4 ppl) and reserved pasta water to the pot with fusilli. Season with salt and pepper, to taste, then stir until spinach wilts, 1-2 min. Divide shrimp fusilli between bowls. Sprinkle Parmesan over top.