A quick and easy shrimp pasta recipe tossed with a hugely flavorful creamy roasted red pepper sauce made with goat cheese. Amazingly delicious.
Shrimp Pasta Recipe with Creamy Roasted Red Pepper Sauce
As I've been working to build up our "Quick and Easy Recipes" section for spicy food lovers, I've come to a very simple sauce that works wonders for me.
Some people have simple default recipes, like smoothies or super quick salads, but I like VARIETY! Hence! This wonderful creamy roasted red pepper sauce.
What You'll Love About this Dish
This recipe is easy to put together and is also big on flavor.
The only time involved is roasting the pepper and garlic, which you can do while you're boiling the pasta and searing the shrimp. Any meal under 30 minutes for ME is freaky-freaky fast.
If you're a slow cook like me and you're looking for a satisfying recipe that cooks up quickly, this one is for you.
Let's talk about how to make shrimp pasta, shall we?
Shrimp Pasta Recipe with Roasted Red Pepper Sauce Ingredients
- Red Bell Pepper.
- Garlic Cloves.
- Olive Oil.
- Goat Cheese.
- Chicken Broth.
- Prepared Pasta. I used spaghetti noodles
- Shrimp. Peeled and de-veined.
- Salt and Pepper.
- Lemon.
- Shredded Parmesan Cheese.
- Chopped Parsley.
How to Make Shrimp Pasta with Roasted Red Pepper Sauce - The Recipe Method
First, set your 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 for 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!
Boom! That's it, my friends! Roasted Red Pepper Pasta with delicious seared shrimp is ready to go! Easy recipe, isn't it? I love this recipe.
Recipe Tips & Notes
- Roasting the Red Peppers. 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! - add the 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.
- The Shrimp. Season the shrimp with salt and pepper, then add the shrimp to a large skillet over medium heat and sear until the shrimp is cooked through. Toss it all together and you're good to go. Don't forget the parsley and lemon for a nice fresh flavor pop. Fresh basil is also nice. They really do a lot to the final dish.
- If you're like me, maybe sprinkle on a bit of spicy chili powder or red pepper flakes to finish as well. But not required! Though the heat is quite nice.
- Time Saver. Instead of roasting your own red peppers, pick up a jar of roasted red peppers from the grocery store next time you go shopping. Use them in the recipe instead for an even quicker meal. I prefer roasting my own peppers, but the store bought option is still a good one.
- Calorie Saver. Try making your shrimp pasta with spaghetti squash instead of regular pasta noodles. The roasted red pepper sauce is HUGE on flavor, and it will save a lot of calories for those keeping an eye on their waistlines. Still delicious!
Storage & Leftovers
Storing your Shrimp Pasta in an airtight container in the fridge may allow to keep it for up to 2-3 days. To maximize the storage life, make sure to refrigerate your pasta promptly.
Love Roasted Red Peppers? Try Some of These Recipes, Too!
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.
Shrimp Pasta Recipe with Creamy Roasted Red Pepper Sauce
Ingredients
- 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
Instructions
- 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!
Nutrition Information
BJ says
Hi Mike, if I wanted to substitute jarred roasted red peppers (Mezzetta) for the fresh bell pepper above, what would be the appropriate measurement? Thanks!
Michael Hultquist - Chili Pepper Madness says
BJ, I would use 3-5 slices of them, to your preference. Let me know how it turns out for you.