Roasted Red Pepper Shrimp Pasta

0 Preheat oven to 400F / 205C. 
1 Arrange the red bell peppers, tomatoes, onion, garlic, and jalapeno pepper on a lined sheet tray. Drizzle with olive oil, salt, and black pepper. Toss to coat the vegetables. 
2 Roast in the oven for 35-45 minutes until vegetables are tender. Carefully trasnfer the cooked vegetables into a high speed blender with gochujang and sugar. Blend until smooth.
5 In a preheated pan over medium heat, pour in the blended sauce. Once the sauce starts bubbling, add shrimp and cook for 2-3 minutes. 
4 Once the shrimp is almost cooked through, add in the cooked pasta of your choice. Stir to mix everything well. 
3 Top with toasted panko breading and basil for garnish. Enjoy!
Toasted Panko Breading
7 In a preheated pan over medium heat, pour 1 tbsp of olive oil. Stir in the panko bread crumbs and red chili flakes and mix until fully combined with the olive oil. 
8 Cook until the bread crumbs turn golden brown or to your desired doneness. Be sure to continue stirring so they don't burn!
9 Season with salt and set aside for garnish.