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Shrimp Pasta with Creamy Roasted Red Pepper Sauce Shrimp Recipe
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5 from 1 rating

Roasted Red Pepper Shrimp Pasta with Goat Cheese

Roasted red pepper shrimp pasta with a creamy goat cheese sauce. Ready in under 30 minutes, big on flavor, no heavy cream needed.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: goat cheese pasta, roasted red peppers,, shrimp pasta
Servings: 4
Calories: 543kcal
Author: Mike Hultquist

Ingredients

  • 2 large red bell peppers (or one 16 oz jar roasted red peppers, drained)
  • 4 cloves garlic
  • 2 tablespoons extra virgin olive oil divided
  • 6 ounces fresh goat cheese (chevre)
  • 1 pound large shrimp peeled and deveined
  • 12 ounces spaghetti or linguine
  • 1/2 teaspoon red pepper flakes or to taste (optional, for heat)
  • salt and pepper to taste
  • 1 lemon sliced
  • 1/4 cup shredded Parmesan plus more for serving
  • 2 tablespoons fresh chopped parsley or basil for serving
  • Reserved pasta water, as needed

Instructions

Roast the peppers and garlic (skip if using jarred peppers)

  • Preheat oven to 450°F (230°C). Slice the bell peppers in half, remove stems and seeds, and place skin side up on a baking sheet. Add the unpeeled garlic cloves, drizzle everything with 1 tablespoon of the olive oil, and sprinkle with salt.
  • Roast for 20 minutes, or until the pepper skins are charred and blistered.
  • Transfer the peppers to a bowl, cover, and steam for 10 minutes. Peel off the skins.

For the Pasta

  • Bring a large pot of salted water to a boil. Cook the pasta to al dente per the package instructions. Before draining, reserve 1 cup of pasta water.
  • Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and red pepper flakes. Sear for about 2 minutes per side until pink and just cooked through. Set aside.
  • Squeeze the roasted garlic out of its skins. Add the peeled peppers, garlic, and goat cheese to a food processor. Process until smooth. Season with salt and pepper. Thin with reserved pasta water, a splash at a time, until pourable.
  • Toss the hot pasta with the sauce. Top with the seared shrimp, Parmesan, fresh herbs, and a generous squeeze of lemon. Serve immediately.

Notes

  • For a spicier sauce, swap one bell pepper for a red jalapeño or Fresno and roast it the same way.
  • Goat cheese is essential to this recipe. Cream cheese and ricotta are not equivalent substitutes.
  • A 16 oz jar of drained roasted red peppers replaces both fresh bell peppers and saves about 30 minutes.

Nutrition

Calories: 543kcal | Carbohydrates: 71g | Protein: 22g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 24mg | Sodium: 269mg | Potassium: 386mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2431IU | Vitamin C: 91mg | Calcium: 169mg | Iron: 3mg