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Shrimp Linguini with Roasted Red Pepper Sauce – Healthyish Foods

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.
4.67 from 3 votes
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Ingredients

  • 1 lb. shrimp, peel, devein, option to leave the tail on
  • 8 ounces linguine, al dente
  • ½ cup reserved pasta water
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 cup sweet 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 sweet onion and minced garlic. Saute until translucent.
  • 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 10-12 minutes.
  • Once the sauce has had time to simmer, add the mixture into the food processor. Blend until creamy and smooth, no lumps. Set aside.
  • 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.

Nutrition

Serving: 1serving, Calories: 374kcal, Carbohydrates: 56g, Protein: 12g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 1724mg, Potassium: 563mg, Fiber: 5g, Sugar: 6g, Vitamin A: 940IU, Vitamin C: 66mg, Calcium: 160mg, Iron: 3mg