ROASTED RED PEPPER PASTA WITH SHRIMP
This Roasted Red Pepper Pasta with Shrimpis one of my go-to date-night dinners when I want something that feels fancy but is actually super easy to make.
Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and guaranteed to impress your family and friends. So, let’s dive into the kitchen and create a meal that’s as beautiful as it is tasty!
WHY ROASTED RED PEPPER PASTA WITH SHRIMP
This recipe is a delightful blend of smoky, sweet, and savory notes, perfect for a weeknight dinner or a special occasion. The roasted red peppers and tomatoes create a rich and velvety sauce, while the addition of the onion adds more depth to the flavor and the sautéed shrimp adds a touch of elegance and a boost of protein to the dish.
This pasta is not only delicious but also visually appealing, with its bright red sauce and the option to add vibrant green spinach for a pop of color. Freshly grated parmesan cheese and fresh basil leaves elevate the dish, adding a touch of gourmet flair.
MAIN INGREDIENTS FOR ROASTED RED PEPPER PASTA WITH SHRIMP
Red Bell Peppers – Red bell peppers are the star of this dish, providing a sweet, smoky flavor when roasted to perfection. Their vibrant color and rich taste form the base of the creamy sauce, making each bite burst with roasted goodness.
Tomatoes – Fresh tomatoes add a subtle sweetness and acidity to the sauce, balancing the richness of the roasted red peppers. When roasted alongside the peppers, they contribute to the overall depth and complexity of the sauce.
Yellow Onion – The yellow onion, when roasted, becomes tender and slightly caramelized, enhancing the sweetness of the sauce. It adds a layer of savory flavor that complements the other vegetables perfectly.
A head of Garlic – Roasted garlic adds a rich, mellow flavor to the sauce. By cutting off the top and drizzling it with olive oil before roasting, the garlic becomes soft and easy to squeeze out, infusing the sauce with its deliciously aromatic essence.
Shrimp – Marinated with salt, black pepper, and paprika, the shrimp add a touch of elegance and a boost of protein to the dish. Their slightly spicy and savory notes pair wonderfully with the creamy red pepper sauce.
Pasta – I’m using Rigatoni pasta for this recipe. Rigatoni pasta is ideal for this recipe because its ridges hold onto the sauce, ensuring each bite is flavorful. Cooked to al dente, it provides the perfect texture to complement the creamy sauce and tender shrimp. Other types of pasta would work well too so feel free to use your favorite type!
Spinach – While optional, adding spinach brings a fresh, vibrant green color to the dish. It also adds a nutritious element, wilting perfectly into the sauce for an extra layer of flavor and texture.
Freshly Grated Parmesan Cheese – This cheese adds a salty, nutty flavor that enhances the overall taste of the dish. Sprinkling it on top just before serving adds a touch of indulgence and pairs well with the rich sauce.
Fresh Basil Leaves – Fresh basil leaves bring a bright, herbal note to the dish, cutting through the richness of the sauce. They also add a beautiful garnish, making the dish look as good as it tastes.
EQUIPMENTS FOR ROASTED RED PEPPER PASTA WITH SHRIMP
COOKING INSTRUCTIONS FOR ROASTED RED PEPPER PASTA WITH SHRIMP
Preheat the Oven – Preheat oven to 425°F.
Prepare the garlic – Cut off the pointy end of the bulk to expose the garlic cloves. Drizzle olive oil all over the garlic cloves and sprinkle some salt on top. Wrap the whole garlic with aluminum foil, cut-side up.
Place veggies on sheet pan – Line a large sheet pan with aluminum foil. Place the prepared bell peppers (skin-side up), tomatoes, onions, and garlic to the pan. Bake for 25-30 minutes until the skin of the red peppers is blistery and charred.
Cool the red peppers – Remove the veggies from oven and let them sit for at least 10 minutes until cooled. Once cooled, gently peel off the skin of the red peppers.
Make the sauce – Add the red peppers, onions, tomatoes, and garlic cloves to a blender. Add salt, black pepper, Italian seasoning, paprika, and water to the blender. Blend until it reaches a sauce-like consistency.
Cook the pasta – While the vegetables are roasting, bring a pot of water to boil and cook pasta according to package directions until al dente. Drain the pasta and set aside.
Cook the shrimp –Heat 2 teaspoons of oil in a large non-stick skillet over medium heat, add marinated shrimp and sauté for about 2 minutes until cooked.
Add the sauce and pasta – Pour in the red pepper sauce and add the cooked pasta. Mix until everything is well combined and the pasta is evenly coated with the sauce. Sprinkle in more salt if desired.
Add the spinach – Add the spinach (if using) and cook for about 20 seconds until the spinach is wilted.
Plate the pasta -Plate the pasta and top with grated parmesan and basil leaves, if desired. Enjoy!
NOTES:
- Make sure to marinate the shrimp for at least 10 minutes before cooking for better flavor.
- You can add a splash of cream to the sauce if you prefer a creamier texture.
- Adjust the seasoning according to your taste preference.
Shrimp Pasta with Roasted Red Pepper Sauce
Equipment
- 1 Blender
Ingredients
Ingredients:
- 3 red bell peppers - cut in halves lengthwise & remove seeds
- 1-2 medium tomatoes - halved
- 1 yellow onion - quartered
- 1 head of garlic
- 1/2 cup water
- 1/2 lb shrimp of your choice - pat dry and marinate with 1/4 tsp salt, 1/4 tsp ground black pepper, 1/4 tsp paprika
- 10 oz rigatoni pasta - or pasta or your choice
- 2 cups Spinach - optional
- Freshly grated parmesan cheese - optional
- Fresh basil leaves - for garnish
Seasoning Ingredients:
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp Italian seasoning
- 1 tsp paprika
Instructions
Make the Sauce
- Preheat oven to 425°F.
- Prepare the garlic by cutting about 1/4” off the pointy side of the bulb, enough to expose the garlic cloves. Drizzle about 1 teaspoon olive oil over the cloves and sprinkle some salt on top. Wrap the garlic with aluminum foil, cut-side up.
- Line a large sheet pan with aluminum foil. Place the prepared bell peppers, skin-side up, on the foil. Add the prepared tomatoes, onions, and garlic to the pan as well. Bake in the preheated oven for about 25-30 minutes until the skin of the red peppers becomes blistery and charred.
- Remove from oven when finished. Let sit for at least 10 minutes. Once cooled, gently peel off the skin of the red peppers. They should come off pretty easily.
- Add the cooked red peppers, onions, tomatoes, and garlic (squeeze out the garlic cloves and discard the skin) to a blender. Add all the seasoning ingredients (salt, black pepper, Italian seasoning, and paprika), and 1/2 cup of water to the blender. Blend until it reaches a sauce-like consistency.
Cook the Pasta
- While the vegetables are roasting, bring a pot of water to boil and cook pasta according to package directions until al dente. Drain the pasta and set aside.
Cook the Shrimp and Combine Everything
- Heat 2 teaspoons of oil in a large non-stick pan or skillet over medium heat, add marinated shrimp and sauté for about 2 minutes until cooked.
- Pour in the red pepper sauce and add the cooked pasta. Mix until everything is well combined and the pasta is evenly coated with the sauce. Taste the pasta and sprinkle in more salt if desired.
- Add the spinach (if using) and cook for about 20 seconds until the spinach is wilted.
- Plate the pasta and top with some freshly grated parmesan and fresh basil leaves on top, if desired. Enjoy!
Notes
- Make sure to marinate the shrimp for at least 15 minutes before cooking for better flavor.
- You can add a splash of cream to the sauce if you prefer a creamier texture.
- Adjust the seasoning according to your taste preference.