Shrimp Linguini with Roasted Red Pepper Sauce
This shrimp linguini 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 weeknight dinner at home. The sauce is light, creamy and slightly spicy. While the shrimp are plump and juicy. This is one of those pasta recipes that looks difficult, but is easy to make and delicious. Your entire family will love this saucy shrimp linguini dish.
About this Shrimp Linguini Recipe
You can substitute crispy tofu or tempeh for the shrimp and you’ll have a fully vegan meal. The sauce is completely vegan as long as you make sure to use vegan butter. I like using Earth Balance brand, but any vegan butter will work.
Also, be sure to cook the pasta al dente. The pasta will continue to cook in the sauce, and you do not want it to turn mushy. Reserve some of the pasta water to help thin out the sauce if it gets too tight.
When prepping the shrimp, make sure they are peeled and deveined. You have the option to leave the tail on or remove it. I left it on only for photography purposes, but it’s whatever you prefer. Also, you will want to make sure the shrimp are fully cooked. They will be pink in color, and plump. If they are translucent, then they are not cooked through. They will need to simmer for about 8-10 minutes in the red pepper sauce. Once the shrimp are fully cooked, toss the pasta with the shrimp and red pepper sauce. This shrimp linguini recipe makes four servings. Please see below for the nutritional information.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more pasta recipes? Try my lemon butter pasta with seared scallops.
Shrimp Linguini with Roasted Red Pepper Sauce
Ingredients
- 1 lb. shrimp, peel and devein, option to leave the tail on
- 8 ounces linguine, al dente
- ½ cup reserved pasta water
- 1 tablespoon olive oil
- 2 tablespoons butter, Earth Balance brand if vegan
- 1 cup white onion, sliced
- 2 teaspoons garlic, minced, about 2-3 cloves
- 16 ounce jar roasted red peppers, 12 ounces roasted red peppers + 4 ounces of juice
- 1 can diced tomatoes, 14.5 ounce can, with the juice
- red pepper flakes, to taste
- salt and black pepper, to taste
- ¼ cup grated parmesan cheese, Violife brand if vegan
Equipment
- 1 food processor or blender
- 1 colander
- 1 pasta pot
- 1 saute pan
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.
Prepare the sauce:
- Heat a saute pan over medium heat and add butter and olive oil.
- Next, add the minced garlic and onion. Let the onion and garlic cook until translucent and fragrant.
- Then, add the roasted red peppers and juice. You should use about 12 ounces or 1.5 cups of roasted red peppers and about 4 ounces or a ½ cup of the juice.
- Then, add a can of diced tomatoes with the juice.
- Season everything with salt, pepper, and red pepper flakes.
- Simmer over medium/low heat for 10 minutes.
- Once the sauce has had time to simmer, add the mixture into the food processor. Blend until creamy and smooth, no lumps.
- Add olive oil to a non-stick pan over medium high heat. Next, add prepared shrimp. Sear the shrimp for 2 minutes per side.
- Pour the creamy sauce back into the sauté pan with the shrimp. Let the sauce and shrimp simmer for 5 minutes until heated through. If the sauce gets too tight, simply add a little of the reserved pasta water to thin it out.
- Toss the sauce with the cooked pasta, top with grated parmesan and enjoy.
One Comment on “Shrimp Linguini with Roasted Red Pepper Sauce”
Yum! The roasted red pepper sauce is so tasty. Family favorite!