![](https://www.iforgotsalt.com/wp-content/uploads/2019/10/red-pepper-shrimp-pasta-e1570725785212.png)
![](https://www.iforgotsalt.com/wp-content/uploads/2019/10/red-pepper-shrimp-pasta-e1570725785212.png)
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:
- 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!
This recipe keeps for four days in the fridge, and reheats well in the microwave.
![](https://www.iforgotsalt.com/wp-content/uploads/2019/10/shrimp-red-pepper-pasta-2.jpg)
![](https://www.iforgotsalt.com/wp-content/uploads/2019/10/shrimp-red-pepper-pasta-2.jpg)
Shrimp Pasta with Roasted Red Pepper Sauce
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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