Bucatini in pink sauce with red pepper and shrimp

Ingredients:

• 3 tbsp. l. olive oil
• 450 g large shrimp, peeled and deveined (do not remove tails)
• 2 large sweet peppers, diced
• 1 red onion, diced
• 2 cloves garlic, thinly sliced
• 4 tsp chopped fresh oregano
• 1/4 tsp crushed red pepper flakes
• 1 cup dry rose wine
• 0.5 cups heavy cream
• 1 package (350 g) of bucatini pasta

Preparation:

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the shrimp with a generous pinch of salt and freshly ground black pepper. Add the shrimp to the hot skillet, spreading them in an even layer, and cook until pink and opaque, 2 minutes per side. Transfer to a plate.
2. Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add the bell pepper, onion, garlic, 2 tablespoons oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes.
3. Pour in the wine and cream and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer and continue cooking until the alcohol has evaporated and the sauce has thickened, about 3 minutes. Transfer to a blender and blend until smooth. Season with salt and pepper to taste. Pour the sauce back into the pan and keep warm over low heat.
4. Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente; drain thoroughly.
5. Toss the pasta with the shrimp and 1 teaspoon of oregano. Continue tossing until the pasta is heated through and well coated. Transfer the pasta to a large shallow bowl and sprinkle with the remaining 1 teaspoon of oregano.