Pasta with Creamy Roasted Red Pepper Sauce and Seared Shrimp
A quick and easy pasta or noodle bowl recipe with seared shrimp, served with a simple creamy roasted red pepper sauce made with goat cheese.
As I’ve been working to build up our “Quick and Easy Recipes” section for spicy food lovers, I’ve come across a new, very simple sauce that works wonders for me. It isn’t that I’m simply trying to populate that section of the site without reason, but rather, I’m one of those types of people who craves VARIETY, and we’re also crazy busy sometimes, so I don’t have any particular couple of go-to recipes when time is short.
Some people have simple default recipes, like smoothies or super quick salads, or maybe a slap-together PB&J sandwich for days they don’t have time to think about what they’re going to eat. Or hey, leftovers! Leftovers are always good in a pinch.
But I like VARIETY! Hence! This wonderful creamy roasted red pepper sauce.
It isn’t a ground breaking sauce by any sense, but that’s not what I’m looking for. I’m looking for sauces that are so easy to put together that anyone can do so easily, and it barely takes anytime. I’m looking for simple, and sometimes, simple is the best.
The only time involved here is roasting the pepper and garlic, which you can do practically while you’re boiling the pasta and searing the shrimp. OK, it takes a little bit longer than that, but any meal under 30 minutes for ME is freaky-freaky fast. Ask anyone I’ve cooked for.
My motto in the kitchen is usually “Just 10 More Minutes”. Sorry!
So if you’re slow like me and you’re on the looking for a satisfying recipe that cooks up quickly, this one is for you.
Basically, you first need to lightly roast the red bell pepper with the garlic. It’s easiest in the oven if you want to do them together. If you omit the garlic, you can make this recipe even faster by charring them over open flame on your stove top.
Once the skins are charred, cool them and peel off the skins, then process them in a blender or food processor with creamy goat cheese – Yes, I LOVE YOU goat cheese! – garlic and a bit of seasonings. If it is too thick for you, add a few splashes of chicken stock to thin, or even some of the pasta water from cooking your noodles. It works quite well.
Season the shrimp with salt and pepper, then sear. Toss it all together and you’re good to go. Don’t forget the parsley and lemon for a nice fresh flavor pop. They really do a lot to the final dish.
If you’re like me, maybe sprinkle on a bit of spicy chili powder to finish as well. But not required! Though the heat is quite nice.
TRY SOME OF MY OTHER SPICY PASTA RECIPES
- Mike’s Mad Dog Mostaccioli
- Cajun Shrimp Pasta
- Pasta with Creamy Roasted Red Pepper Sauce
- Creamy Taco Pasta
- Jalapeno Popper Mac & Cheese
- Buffalo Chicken Mac & Cheese
- Creamy Tortellini Pasta with Fire Roasted Tomatoes
- Penne Arrabbiata
- Rasta Pasta with Shrimp
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 1 red bell pepper
- 4 cloves garlic
- Olive oil
- 4 ounces goat cheese
- ¼ cup chicken broth if needed
- 6 ounces prepared pasta – I used spaghetti noodles
- ½ pound shrimp peeled and deveined
- Salt and pepper to taste
- 1 Lemon sliced
- Shredded Parmesan cheese to serve
- Chopped parsley to serve
Set oven to broil.
Slice the bell pepper in half lengthwise and remove the stem and innards. Set it onto a baking sheet skin sides up along with the unpeeled garlic. Splash the garlic with a bit of olive oil and a bit of salt.
Set into the center of the oven and broil about 20 minutes, or until the skins char and blacken.
Remove from heat and wrap the peppers in paper towels to allow the skins to loosen. Peel and set the peppers into a food processor.
Squeeze garlic from their skins and add to the food processor.
Add goat cheese and process to form your creamy roasted red pepper sauce. Add salt and pepper to taste. If you’d like to thin the sauce, add a bit of chicken broth and process.
For the shrimp, heat a small pan to medium-high heat. Drizzle the shrimp with olive oil and season with salt and pepper. Sear the shrimp a couple minutes each side, until cooked through.
Toss your prepared pasta with the roasted red pepper sauce. Top with seared shrimp, shredded Parmesan cheese and chopped parsley. Squeeze over a bit of lemon juice and serve!