Before starting, preheat your broiler to high. Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, core, then thinly slice peppers. Thinly slice the basil. 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 1/2 cup pasta water (dbl for 4ppl), then drain and return to pot, off heat.

While fusilli cooks, toss peppers with 1/2 tbsp oil (dbl for 4ppl) 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 and 1/4 tbsp Italian seasoning (dbl both for 4ppl), 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, 1/4 tbsp Italian seasoning (dbl both for 4ppl), garlic and remaining shrimp. Transfer shrimp to the same plate.

Add crushed tomatoes, balsamic glaze, reserved pasta water and remaining Italian seasoning to the same large non-stick pan. Season with salt and pepper. Add roasted peppers, including any juices from the baking sheet. Cook, stirring together, until sauce is simmering and slightly thickened, 3-4 min.

Remove the pan from heat and add shrimp mixture and half the basil to the large pot with the fusilli. Season with salt and pepper and stir to combine. Divide shrimp fusilli pasta between bowls. Sprinkle over the Parmesan and remaining basil.