Shrimp Pasta with Roasted Red Pepper Sauce

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This weekend I skipped my usual bi-weekly trip to Costco because, quite frankly, I didn’t feel making the forty-five minute drive. Instead, I took a chance on the crowded (and slightly more expensive) hellscape that is Trader Joe’s in an attempt to save my Sunday morning. Don’t get me wrong–I’m a huge fan of the idea behind TJ’s, organic food and sustainable packaging and such, but I always feel like I need to have my elbows ready to jab someone out of my way whenever I shop there. Anyway, while browsing the frozen section, I stumbled on a package of Argentinian Red Shrimp and decided to try something new for dinner: spaghetti with a super quick sauce made from whatever I could find at home. 

This recipe makes three generous portions, but can easily be adjusted for less. 

Ingredients:

  • 1lb dried angel hair or linguine pasta (about 1 box)
  • 20-25 peeled and de-veined shrimp
  • 3-4 large red bell peppers
  • 3 tbsp minced garlic
  • 1 tbsp olive oil
  • 4 tbsp butter
  • 2 tsp paprika
  • ½ tbsp salt
  • 1 tsp garlic powder
  • 2 tsp red pepper flakes
  • 2 tsp dried parsley
  • 2 tsp dried basil
  • ½ cup heavy cream
  • 1 cup grated pepper jack cheese

Directions:

  1. Cut tops off and core bell peppers. Slice in half lengthwise (top to bottom) and place on a nonstick baking sheet, skin side up. Press flat with the palm of your hand so the bottom splits and they’re no longer convex/curved.
  2. Broil on high for 10 minutes, or until the skin has formed black roasted spots. 
  3. Let sit until cool enough to handle.
  4. In the meantime, add butter, paprika, garlic, red pepper flakes, and shrimp to a large skillet or pan. Cook on medium-high heat for 10 minutes, or until shrimp are fully pink.
  5. Remove shrimp from the pan and set aside, leaving any remaining butter, spices, and juices in the skillet.
  6. Slice roasted bell peppers into strips and add to a food processor or blender with 1 tbsp olive oil. Blitz until relatively smooth.
  7. Add red pepper puree to the hot skillet with butter, juices, etc. 
  8. Add garlic powder, dried parsley, and dried basil. Boil for 10 minutes on medium heat, continuously stirring to avoid burning. 
  9. Lower heat and add heavy cream and grated cheese, still stirring continuously. Let simmer for 1 minute or until completely combined. 
  10. Toss pasta, sauce, and shrimp together in a large pot or serving bowl. Top with additional grated cheese and enjoy!

This recipe keeps for four days in the  fridge, and reheats well in the microwave. 

Shrimp Pasta with Roasted Red Pepper Sauce

Course: Main Course
Cuisine: Italian

Ingredients

  • 1 lb dried pasta about 1 box
  • 20-25 shrimp peeled and de-veined
  • 3-4 red bell peppers
  • 3 tbsp minced garlic
  • 1 tbsp olive oil
  • 4 tbsp butter
  • 2 tsp paprika
  • ½ tbsp salt
  • 1 tsp garlic powder
  • 2 tsp red pepper flakes dried
  • 2 tsp dried parsley
  • 2 tsp dried basil
  • ½ cup heavy cream
  • 1 cup grated pepper jack cheese

Instructions

  • Cut tops off and core bell peppers. Slice in half lengthwise (top to bottom) and place on a nonstick baking sheet, skin side up. Press flat with the palm of your hand so the bottom splits and they’re no longer convex/curved.
  • Broil on high for 10 minutes, or until the skin has formed black roasted spots.
  • Let sit until cool enough to handle.
  • In the meantime, add butter, paprika, garlic, red pepper flakes, and shrimp to a large skillet or pan. Cook on medium-high heat for 10 minutes, or until shrimp are fully pink.
  • Remove shrimp from the pan and set aside, leaving any remaining butter, spices, and juices in the skillet.
  • Slice roasted bell peppers into strips and add to a food processor or blender with 1 tbsp olive oil. Blitz until relatively smooth.
  • Add red pepper puree to the hot skillet with butter, juices, etc.
  • Add garlic powder, dried parsley, and dried basil. Boil for 10 minutes on medium heat, continuously stirring to avoid burning.
  • Lower heat and add heavy cream and grated cheese, still stirring continuously. Let simmer for 1 minute or until completely combined.
  • Toss pasta, sauce, and shrimp together in a large pot or serving bowl. Top with additional grated cheese and enjoy!
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