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!
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