Before starting, preheat your broiler to high. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, core, then thinly slice pepper. Roughly chop the parsley. Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.

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

While fusilli cooks, toss peppers with 1/2 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Broil in the middle of the oven, stirring halfway through cooking, until tender-crisp, 6-8 min.

While peppers broil, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) and half the Italian seasoning, then half the shrimp. Cook, stirring occasionally, until shrimp just turns pink, 1-2 min.** Transfer shrimp to a plate. Repeat with another 1/2 tbsp oil (dbl for 4 ppl), remaining Italian Seasoning, garlic and remaining shrimp. Transfer to the plate with the cooked shrimp.

Add crushed tomatoes, balsamic glaze and reserved pasta water to the same pan. Season with salt and pepper. Add broiled peppers, including any juices from the baking sheet. Cook, stirring together, until sauce is simmering and slightly thickened, 5-6 min. Add cooked shrimp and 2 tbsp butter (dbl for 4 ppl), then stir to combine.

Remove the pan from heat, then add shrimp sauce and half the parsley to the pot with the fusilli. Season with salt and pepper, then stir to combine. Divide shrimp fusilli pasta between bowls. Sprinkle the Parmesan and remaining parsley over top.