Creamy Roasted Garlic and Red Pepper Pasta with Shrimp
This creamy roasted garlic and red pepper shrimp pasta is rich, velvety, slightly smoky, and perfectly balanced with buttery, seasoned shrimp. It’s the kind of dish that feels impressive but comes together with simple ingredients and one blender.
If you’re looking for a pasta that feels restaurant-quality but is secretly so easy to make at home, this Creamy Roasted Red Pepper Shrimp Pasta is it.
The sauce is made from oven-roasted red bell peppers, sweet burst cherry tomatoes, caramelized shallots, and slow-roasted garlic blended until silky smooth. A splash of cream makes it rich and velvety, and juicy Cajun-seasoned shrimp bring the perfect smoky, savory balance.
It’s cozy. It’s creamy. It’s packed with flavor. And it feels just a little fancy, without being too complicated.
Why You’ll Love This Creamy Roasted Garlic and Red Pepper Pasta with Shrimp
✔️ High-protein from the shrimp
✔️ Deep roasted flavor from oven-charred vegetables
✔️ Creamy without being heavy
✔️ Perfect for date night or a cozy weeknight dinner
✔️ Meal-prep friendly
If you love comforting pasta like my fall beef stew nights or creamy noodle dishes, this one fits right into that cozy rotation.
Ingredients
Pasta & Roasted Red Pepper Sauce
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10 oz rotini pasta
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12–14 oz cherry tomatoes
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2 red bell peppers, halved and seeds removed
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2 whole garlic bulbs, tops trimmed to expose the cloves
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2 shallots, ends trimmed and peeled
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1 tbsp olive oil
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1 tbsp tomato paste
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½ cup heavy cream
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½ cup reserved pasta water
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5–6 fresh basil leaves
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1 tsp garlic powder
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½ tsp smoked paprika
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¼ tsp salt
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½ tsp black pepper
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¼ cup freshly grated Parmesan cheese
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2 tbsp chopped parsley
For Shrimp
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1 lb large raw shrimp, peeled and deveined
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1 tsp paprika
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1 tsp garlic powder
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½ tsp Cajun seasoning
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½ tsp dried thyme
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Pinch of salt
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1/2 tsp black pepper
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1 tsp oil
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1 tbsp olive oil (for cooking)
- 1 tbsp butter (for cooking)
How to Make Creamy Roasted Garlic and Red Pepper Pasta with Shrimp
1. Roast the Vegetables
Preheat your oven to 415°F.
Wrap the garlic bulbs and shallots in foil with a drizzle of olive oil. Place them on a large baking sheet along with the cherry tomatoes and red bell peppers (skin side up).
Roast for 50–60 minutes, until the tomatoes burst and the peppers are deeply softened and lightly charred.
Let cool slightly, then peel the skins off the bell peppers. Squeeze the roasted garlic out of the bulbs and discard the skins.
2. Cook the Pasta
While the vegetables roast, cook the rotini according to package instructions until al dente.
Before draining, reserve ½ cup of pasta water. Set aside.
3. Season & Cook the Shrimp
In a bowl, toss shrimp with paprika, garlic powder, Cajun seasoning, thyme, salt, black pepper, and oil.
Heat oil and butter in a large pan over medium heat. Add shrimp in a single layer and cook about 2-3 minutes per side, until opaque and cooked through.
Remove from the pan and set aside.
4. Blend the Sauce
In a blender, combine:
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Roasted bell peppers
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Cherry tomatoes
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Roasted garlic and shallots
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Tomato paste
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Basil
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Garlic powder
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Smoked paprika
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Salt and black pepper
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Olive oil
Blend until completely smooth and creamy.
5. Finish the Pasta
Return the pan to medium heat. Pour in the blended sauce, heavy cream, and reserved pasta water. Simmer for 2–3 minutes.
Add cooked pasta and Parmesan. Toss until glossy and evenly coated.
Return the shrimp to the pan and gently fold to combine.
Top with chopped parsley and extra Parmesan before serving.
Tips for the Best Roasted Red Pepper Pasta
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Don’t skip peeling the peppers – it keeps the sauce ultra smooth.
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Roast until lightly charred for deeper smoky flavor.
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Use freshly grated Parmesan for the best melt and texture.
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If your sauce is too thick, add more reserved pasta water a splash at a time.
Ingredient Substitutions
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Shrimp → Swap for chicken, scallops, or even crispy tofu.
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Heavy cream → Use half-and-half for lighter richness.
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Rotini → Penne, rigatoni, or fettuccine work beautifully.
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Cajun seasoning → Add extra smoked paprika + a pinch of cayenne.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, add a splash of water or cream and warm gently on the stove over medium-low heat. This keeps the sauce silky instead of drying out.
Frequently Asked Questions
Can I use jarred roasted red peppers?
Yes! Use about 1½–2 cups drained roasted red peppers. The flavor will be slightly less smoky but still delicious.
Is this pasta spicy?
It has very mild warmth from the Cajun seasoning, but it’s not overly spicy. You can adjust to taste.
Can I make this ahead of time?
Yes! you can roast and blend the sauce up to 2 days in advance. Store in the fridge and reheat before tossing with fresh pasta and shrimp.
Creamy Roasted Red Pepper Shrimp Pasta
Ingredients
Pasta & Sauce:
- 10 oz rotini pasta
- 12-14 oz cherry tomatoes
- 2 red bell pepper - halved and seeds removed
- 2 whole garlic bulbs - tops trimmed (exposing the cloves)
- 2 shallots - ends trimmed
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1/2 cup heavy cream
- 1/2 cup reserved pasta water
- 5-6 fresh basil leaves
- 1 tsp garlic powder
- 1/2 tsp smoke paprika
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/4 cup freshly shredded parmesan cheese
- 2 tbsp chopped parsley
Shrimp Ingredients:
- 1 lb large raw shrimp - peeled
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cajun seasoning
- 1/2 tsp dried thyme
- 1 pinch salt
- 1/2 tsp Black pepper
- 1 tsp oil
- 1 tbsp olive oil - (for cooking)
- 1 tbsp butter - (for cooking)
Instructions
Roast the vegetables:
- Preheat oven to 415°F.
- Wrap the garlic bulbs and shallots in foil with a small drizzle of olive oil.
- Place the wrapped garlic and shallots, cherry tomatoes, and red bell peppers (skin side up) on a large baking sheet in a single layer. Roast for 50–60 minutes, until the tomatoes burst and peppers are soft and charred on top.
- Remove from the oven. Once cool enough to handle, peel the skin off the bell peppers.
Cook the pasta:
- While the vegetables roast, cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
Marinate & cook the shrimp:
- In a bowl, combine the shrimp with the remaining shrimp ingredients. Toss well to coat and let the shrimp marinate while the vegetables finish roasting.
- Heat 1 tbsp oil and 1 tbsp butter in a large pan over medium heat. Once butter is melted, add shrimp in a single layer and cook for about 2-3 minutes per side, until opaque and cooked through. Remove from the pan and set aside.
Blend the roasted vegetables:
- In a blender, combine roasted bell peppers, cherry tomatoes, squeezed roasted garlic and shallots (discard skins), tomato paste, basil, garlic powder, smoked paprika, salt, black pepper, olive oil. Blend until smooth and creamy.
Finish the pasta:
- Return the pan to medium heat, pour in the blended sauce, heavy cream, and reserved pasta water. Stir and simmer for about 2 minutes.
- Add the cooked pasta and Parmesan. Toss until the pasta is evenly coated and glossy.
- Return shrimp to the pan and gently fold to combine. Taste and adjust salt if needed.
- Sprinkle the chopped parsley on top for garnish. Serve warm with extra Parmesan. Enjoy!