Shrimp Pasta with Roasted Red Pepper Sauce

Shrimp Linguini with Roasted Red Pepper Sauce – Healthyish Foods

4.50 from 4 votes

Shrimp Pasta with Roasted Red Pepper Sauce

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.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings: servings

Calories: 480kcal

Author: Sarah Thomas-Drawbaugh

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