Loaded with flavor and incredibly creamy, my Roasted Red Pepper Pasta with Shrimp is one you’ll make on repeat! It’s easy to make and the sauce comes together in the time it takes to cook the pasta so it’s perfect for weeknights!
This post may contain affiliate links. Our disclosure policy.
Maximum flavor, minimal effort!
I love dishes that pack a ton of flavor but with so little work, like my lemon garlic shrimp pasta, linguine with canned clams, and this Roasted Red Pepper Pasta. The roasted red peppers give a great smoky flavor, and the Calabrian chili paste adds the perfect kick.
The addition of shrimp to this pasta not only makes this a full meal, but also adds texture and even more flavor.
I make this often on weeknights when I just want something simple, but satisfying. I like to serve it with a simple vegetable on the side, like roasted broccoli or baked asparagus with cheese and breadcrumbs. Don’t forget the crusty bread!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Shrimp. I’m using large shrimp (U31-35) here, but you can use any size shrimp you’d like. To save time, buy shrimp that are already peeled and deveined. And, if you want to make this dish vegetarian, you can omit the shrimp entirely.
- Calabrian chili paste. I love the heat and flavor of Calabrian chili paste but if you find it’s too spicy, you can omit it or reduce it. I use it in both the shrimp brine and the sauce.
- Roasted red peppers. You can 100% use jarred roasted red peppers, but it will be even better if you make your own using my roasted red pepper recipe.
- Wine. I like to add white wine to this dish for the acidity and flavor. Use any dry white wine such as Sauvignon Blanc or Pinot Grigio. If you can’t have alcohol, feel free to omit.
- Cheese. I’m committing a cardinal sin here and using cheese in a pasta with shrimp. Why? Because it works! I prefer Parmigiano Reggiano with roasted red pepper pasta, but you can also use Pecorino Romano.
See the recipe card for full information on ingredients and quantities.
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
How to make it
Each number corresponds to the numbered written steps below.
- In a medium bowl, add the shrimp along with the baking soda, salt, and Calabrian chili paste and toss to combine. Cover and refrigerate while moving on to the sauce.
- Bring a large pot of salted water to boil. Heat a large pan to medium heat with 3 tablespoons of extra virgin olive oil, the chopped onion, and a pinch of salt. Saute for 7-8 minutes or until the onion is very soft.
- Add the roasted red peppers and garlic and continue to cook for another 4-5 minutes or until the garlic turns golden. Add the Calabrian chili paste and tomato paste and cook for another 2-3 minutes.
- Add the white wine to the pan and turn the heat to medium-high and allow the alcohol to cook out and reduce for 2 minutes.
- Once the wine has reduced by half, add the cream and mix well to incorporate. Bring to a lively simmer and let it thicken for a few minutes, then turn off the heat and allow the sauce to cool for a few minutes.
- Pour the sauce into a blender (one that is safe for blending hot liquids) no more than halfway high and puree. Blend in batches if needed. Season with salt and pepper to taste, then pour the sauce back into the pan and keep it on low heat.
- At this time begin to boil the pasta to 1 minute less than al dente. While the pasta cooks, heat a large pan to medium-high heat with the remaining olive oil. Pat the shrimp dry with paper towels and add them to the hot pan. Cook the shrimp until pink on both sides, about 3 minutes total, then transfer to a plate.
- Add the almost al dente pasta along with a half cup of pasta water and toss. Add the shrimp back to the pan and stir to combine. Cook the pasta until it reaches al dente, then remove from the heat and add the grated cheese. Taste test and adjust salt, pepper, and grated cheese as needed. If the pasta is dry, add a few ounces of pasta water until you reach your desired consistency. Add the parsley and serve.
Top tips
- Drain the red peppers well. If using jarred roasted red peppers, be sure to drain and dry them well for best results. One more thing! Don’t rinse roasted red peppers since that will remove most of the roasted flavor.
- Blending the sauce. Be careful not to overfill the blender with the roasted red pepper sauce. Blending hot liquids can cause steam pressure to build and possibly cause a mess. For this reason, it’s important to use a blender that’s safe for hot liquids, and to blend in batches, leaving plenty of space in the blender.
- Save your pasta water. I say this in almost all of my pasta recipes because it’s important, but even more important for cream sauces like this roasted red pepper pasta with shrimp. It’s not only a necessary ingredient here, but the pasta water can be used to rejuvenate the pasta if it dries out at all.
More simple pasta recipes
If you’re looking for more easy pastas, give these other recipes a try!
- Shrimp alla vodka
- Shrimp and linguine fra diavolo
- Shrimp tomato and basil pasta
- Spicy pepper bucatini
If you’ve enjoyed this Creamy Roasted Red Pepper Pasta with Shrimp, give it a 5-star rating.
Watch us on YouTube, follow along on our Facebook Page, and become a Patreon member to receive access to exclusive full-meal videos and content.
Roasted Red Pepper Pasta with Shrimp
Creamy Roasted Red Pepper Pasta with Shrimp is one you'll make on repeat! Easy to make and packed with flavor, this one is perfect for busy weeknights!
Ingredients
For the shrimp brine
- 1 1/2 pounds large shrimp cleaned and tails removed
- 1/2 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal Kosher salt
- 2 teaspoons Calabrian chili paste
For the sauce and pasta
- 1 pound (454g) fettuccine
- 6 tablespoons (90ml) extra virgin olive oil
- 1 large onion diced
- 1 16-ounce jar roasted red peppers chopped and drained
- 4 cloves garlic minced
- 2 teaspoons Calabrian chili paste or more to taste
- 1/2 cup (120ml) dry white wine
- 2 ounces tomato paste
- 1 1/2 cups (360ml) heavy cream
- salt and pepper to taste
- 2 cups (480ml) reserved pasta water to thin if needed – will most likely not need all of it
- 1/2 cup (45g) grated Parmesan or Pecorino Romano plus more for serving
- 3 tablespoons minced flat-leaf Italian parsley or basil for garnish
Want To Save This Recipe?
Enter your email and we’ll send it to you. Plus, get great new recipes from us every week!
Instructions
For the shrimp brine
- In a bowl, mix all of the shrimp brine ingredients and cover and refrigerate while making sauce.
For the sauce and pasta
- Bring a large pot of salted water to boil.
- Heat a large pan to medium heat with 3 tablespoons of extra virgin olive oil, the chopped onion, and a pinch of salt. Saute the onion for 7-8 minutes or until very soft. Add the roasted red peppers and garlic and continue to cook for another 4-5 minutes or until the garlic turns golden. Add the Calabrian chili paste and tomato paste and cook for another 2-3 minutes.
- Add the white wine to the pan and turn the heat to medium-high. Let the alcohol cook out and reduce for 2 minutes or until it reduces by about half.
- Next, add the cream and mix well to incorporate. Bring to a lively simmer and let thicken for a few minutes then turn the heat off and let cool for a few minutes. Pour the sauce into a blender that's safe for hot liquids, no more than halfway high, and puree. Work in batches if needed. Season with salt and pepper to taste. Pour the sauce back into the pan and keep it on low heat.
- At this time begin boiling the pasta to 1 minute less than al dente.
- While the pasta is cooking, heat a large pan to medium-high heat and add the remaining olive oil. Pat the shrimp dry with paper towels then add them to the hot pan. Cook the shrimp until pink on both sides (about 3 minutes total) then place them on a plate.
- Add the almost al dente pasta, a half cup of pasta water, and the shrimp to the sauce and stir to combine. Cook the pasta until it just reaches al dente then remove the pan from the heat and mix in the grated cheese.
- Taste test and adjust salt, pepper, and grated cheese to taste. If the pasta is at all dry, add a couple of ounces of pasta water at a time to get the consistency just right. Mix in the parsley and serve. Enjoy!
Notes
- Blending. Be sure to use a blender that’s safe for hot liquids. Do not fill the blender more than halfway, and be sure to work in batches if needed.
- Portion size. Makes 6 moderate or 4 large portions
- Spice level. Calabrian chili paste levels should be adjusted to personal spice preferences.
- Cheese. Either parmesan or pecorino will work for this dish.
- Shrimp. Any large shrimp will work for this dish
- Leftovers. Creamy roasted red pepper pasta can be saved for up to 3 days in the fridge and can be reheated in the microwave.
Nutrition
Calories: 666kcal | Carbohydrates: 67.9g | Protein: 33.5g | Fat: 26.9g | Saturated Fat: 7.7g | Cholesterol: 226mg | Sodium: 649mg | Potassium: 510mg | Fiber: 4.5g | Sugar: 9.1g | Calcium: 123mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!Check us out on Instagram at @sipandfeast or tag #sipandfeast!
Follow Me
This has great deep flavour layers. A really good, and very tasty recipe exactly as is… coming from an Australian subscriber, it’s so nice to see an American recipe site that prioritises so many fresh ingredients in all the recipes which very often is not always the case in so many US recipes. 👍
We’re so glad you enjoyed, Angus!
Amazing recipe. Your work has gone to the next, higher level…
Quick question:
Could I substitute the cream with mascarpone or fresh mozzarella?
Thank you!
Hi Christine, fresh mozzarella can certainly be added at the end but wouldn’t be a substitute (you wouldn’t want to blend the fresh mozzarella). It’s possible the mascarpone could break, depending on it’s fat content. We haven’t tested it that way so can’t say for sure what the results would be.
Can I substitute shrimp for chicken or another protein?
Yes, you can.
Great pasta dish, easy and tasty, will coock this weekend
Thank you
So happy you enjoyed it, Marco!