Roasted Red Pepper Pasta with Shrimp

5 from 3 votes

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!

Prep Time10

Cook Time30

Total Time40

Course: pasta

Cuisine: Italian

Servings:

Author: James Delmage

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

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

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