This Shrimp Pasta with Roasted Red Pepper Sauce recipe has been one of my favorites for years. Made from simple ingredients, this shrimp linguini recipe is loaded with flavor and completely satisfying. Perfect for a quick and cozy weeknight dinner at home.

The plump and juicy shrimp taste amazing with the smooth creamy sauce. You won’t even notice that the sauce doesn’t have cream, flour or cheese! Your entire family will love this saucy shrimp linguini dish. Let me know if you give it a try!

For more easy pasta recipes, try my Chicken Broccoli Pasta or my Linguini with Crab.

Shrimp Linguini with Roasted Red Pepper Sauce – Healthyish Foods

Why You’ll Love this Recipe

  • Fresh ingredients. Made simple simple fresh ingredients, this recipe is a weeknight win.
  • Simple sauce. The simple homemade red pepper sauce can be used on pasta, fish, chicken or tofu.
  • Healthy and quick. This recipe is packed with good for you ingredients that will leave you feeling full and satisfied. Plus it comes together very quickly!
ingredients needed for shrimp pasta.

Recipe Ingredients

  • Pasta – You’ll need al dente pasta for this recipe. Cook according to the package. Be sure to reserve some of the pasta water for the sauce.
  • Shrimp – This recipe calls for peeled and deveined shrimp. Option to remove the tail as well for easy eating.
  • Pasta Water – Be sure to reserve some pasta water for the sauce. If needed.
  • Fats – You’ll need olive oil and salted butter for this recipe.
  • Aromatics – This recipe calls for diced onion, and chopped garlic. Yellow or sweet onions works best.
  • Herbs – This recipe calls for 2 sprig of fresh thyme. Remove the stems.
  • Vegetables – You’ll need diced tomatoes with the juice and roasted red peppers with the juice. Make sure the pepper are packed in water versus oil.
  • Seasoning – This recipe calls for kosher salt, cracked black pepper, red pepper flakes.
  • Garnish – Top this pasta with shaved parmesan cheese and chopped parsley before serving hot.
shrimp pasta in pan with cheese and parsley.

Variations

  • Swap the protein. Instead of shrimp try chicken, Italian sausage or tofu!
  • Add vegetables. For some extra veggies try adding spinach or kale.
  • Use a different pasta shape. While linguini works well with this recipe, you can use whatever shape of pasta you enjoy most.
  • Spice it up. Add some red pepper flakes or sauté some serrano chilies with the red peppers before blending the sauce.
  • Make it vegan. Use vegan butter and parmesan cheese. Then, swap the shrimp for crispy tofu and this recipe will be vegan.

Expert Tips

  • Cook the pasta al dente as it will continue to cook in the pasta sauce.
  • Make sure you’re using roasted red peppers packed in water versus oil. Too much oil will change the texture of the sauce.
  • Allow the onions and garlic to lightly brown, but not burn. That extra caramelization adds so much flavor to the sauce.

How to Make Shrimp Pasta with Roasted Red Pepper Sauce

shrimp in a pan with hot oil.

Step 1: Spray pan with avocado oil and saute shrimp.

sautéed shrimp in a pan.

Step 2: Once cooked through remove the shrimp from the pan. Set aside.

onions and garlic in a pan with olive oil.

Step 3: Add olive oil to the pan and add the onions and garlic. Saute.

Onions, garlic and spices in a pan with olive oil. Sautéing.

Step 4: Add the kosher salt, cracked black pepper and red pepper flakes. Saute.

red peppers and diced tomatoes in the pan with onions, garlic and spices.

Step 5: Add the roasted red pepper strip with water and the diced tomatoes with juice. Stir and simmer.

simmering sauce in a pan.

Step 6: Simmer until warmed through.

sauce in a blender before it is blended.

Step 7: Add the sauce to the blender and buzz until smooth.

sauce in a blender, smooth and creamy.

Step 8: Pour the smooth sauce back into the pan. Add the butter and let it melt. If the sauce is too thin, let it reduce in the pan before adding the shrimp and pasta.

Step 9: Once the sauce has reduced to your preferred thickness, add the shrimp and al dente pasta. Toss until well coated.

shrimp pasta in pan with cheese and parsley.

Step 10: Top with shaved parmesan cheese and chopped parsley. Serve hot and enjoy.

Shrimp Linguini with Roasted Red Pepper Sauce – Healthyish Foods

Frequently Asked Questions

What can I use roasted red pepper sauce on?

You can use this sauce on pasta, fish, tofu or chicken!

How long does this shrimp pasta recipe last?

Store in an airtight container in the refrigerator for three to four days. Reheat leftovers in the microwave until warmed through.

Can I swap the protein in this pasta recipe?

Yes! You can use scallops, chicken, tofu or even Italian sausage instead.

Other Seafood Recipes to Consider Trying

Shrimp Linguini with Roasted Red Pepper Sauce – Healthyish Foods

Shrimp Pasta with Roasted Red Pepper Sauce

Author: Sarah Thomas-Drawbaugh
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
This Shrimp Pasta with Roasted Red Pepper Sauce recipe has been one of my favorites for years. Made from simple ingredients, this easy pasta recipe is loaded with flavor and completely satisfying.
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4.67 from 3 votes
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Equipment

  • 1 food processor or blender
  • 1 colander
  • 1 pasta pot
  • 1 saute pan

Ingredients

  • 1 lb. jumbo shrimp, peel, devein, option to leave the tail on
  • 8-10 ounces linguine, al dente
  • ½ cup reserved pasta water, as needed to thin the sauce
  • 2 tablespoons olive oil, for sautéing the vegetables
  • 1 cup yellow onion, sliced or diced
  • 2 teaspoons garlic, chopped, about 2-3 cloves
  • 15.1 ounce jar roasted red pepper strips, with packing water, roughly 9.5 ounces of peppers
  • 1 can diced tomatoes, 14.5 ounce can, with the juice
  • red pepper flakes, to taste
  • kosher salt, to taste
  • cracked black pepper, to taste
  • 2 tablespoons butter
  • ¼ cup parmesan cheese, shaved as garnish
  • 2 teaspoons Italian parsley, chopped small as garnish

Instructions 

Prepare the Pasta

  • Boil pasta according to the package. Al dente is best. Reserve 1/2 cup of pasta water before draining the cooked pasta in a colander. Drizzle with olive oil, set aside. (you may or may not need to add the pasta water to the sauce, depends on preferred thickness.)

Prepare the Shrimp

  • Heat a saute pan over medium high heat and lightly spray it with avocado oil cooking spray. Add the peeled and deveined shrimp. Sear the shrimp for 2ish minutes per side. Remove them from the pan once cooked through. Set aside.

Make the Sauce

  • In the same pan, add olive oil. Once hot, add the sliced onion and finely chopped garlic. Saute until translucent and lightly browned. Season with kosher salt, cracked black pepper, and red pepper flakes.
    Next, add the roasted red pepper strips with packing water and a can of diced tomatoes with juice. Simmer over medium/low heat for 10-15 minutes.
    Once the sauce has had time to simmer, carefully add the mixture to the food processor or blender. Blend until creamy and smooth, no lumps.

Assemble

  • Pour the creamy sauce back into the sauté pan over medium heat. Add the butter and let it melt into the sauce. If the sauce is thin, let it reduce in the pan.
    If the sauce gets too thick, simply add a little of the reserved pasta water to thin it out. Option to use low sodium chicken broth instead.
    Once the sauce reaches your preferred thickness, add the shrimp and cooked pasta. Toss gently until well coated. Top with shaved parmesan and freshly chopped parsley and enjoy.

Notes

Store leftovers in an airtight container in the refrigerator for three to four days. Reheat leftovers in the microwave until warmed through. 

Nutrition

Serving: 1serving or 1/4 of the entire dish with shrimp pasta, sauce and garnishes., Calories: 480kcal, Carbohydrates: 56g, Protein: 27g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 162mg, Sodium: 2358mg, Potassium: 675mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1142IU, Vitamin C: 65mg, Calcium: 239mg, Iron: 3mg
Course: Main Course
Cuisine: American
Calories: 480
Author: Sarah Thomas-Drawbaugh