Here is Part Two of the Red Pepper Sofrito saga.  It was just as tangy and refreshing as its salad counterpart, if not just a bit more filling.  If you find it just a hair too warm to turn your oven on this time of year, feel free to grill everything (including the shrimp) outside on the BBQ and keep your house nice and cool.

Shrimp (about 1/4 lb. per person)
Your Favorite Pasta
Roasted veggies from the Oven Roasted Vegetable Salad Recipe
Red Bell Pepper Sofrito
Red Pepper Flakes (about 1 tsp.)
1/2 Lemon
2 T. Olive Oil
Creole seasoning

Cook your veggies according to the Oven Roasted Vegetable Salad Recipe.  When you have about 25 minutes left in the oven, heat enough water to boil your pasta and cook according to the package instructions.  After the veggies and pasta are done cooking, drain the pasta and set aside.  Add the olive oil to a skillet and heat over medium-high.  Add the shrimp and red pepper flakes and cook about a minute on each side (until just pink).  Take the shrimp off of the heat immediately and squeeze the half a lemon over the top (careful, it will steam up).  Plate up pasta, veggies, and shrimp together, pouring the sofrito over the top.  Stir to combine and serve warm.