Updated: November 2020
My sister gave me this tasty recipe for Shrimp with Roasted Pepper Cream Sauce. While she and my other sister are naturally terrific cooks - I have to work pretty hard at it!
This easy-to-throw-together roasted red pepper sauce is incredibly, smooth and creamy. Even though you add cream cheese, a little evaporated milk and some broth, that earthy red pepper flavor really comes through.
You can make this with your favorite pasta, but try it with a ridged pasta first. The sauce clings a lot better on pasta like penne or ziti.
This time I got artsy and used Casarecce, a twisted pasta, and the sauce covered it and clung nicely.
If you're not into spicy, experiment with the cayenne before going too crazy with it. We tend to like pasta sauce a little spicier than most people, so we add the entire ¼ teaspoon.
Sometimes I sneak in a little more hot stuff, but you'll want to taste test before doing that.
This is a super easy recipe to throw together. A blender or food processor makes the roasted red pepper sauce preparation a snap.
If you want to get really down to it, you can get red peppers and roast them yourself. That will give the sauce a fresher taste, but adds a few steps. I think I'll stick to the jarred peppers - just get the freshest and best brand you can find.
This Shrimp with Roasted Pepper Cream Sauce is so very good. I prefer it without the shrimp, but Bret likes it better with it.
Chopped blackened chicken breast and sliced black olives would be great additions, too!
Looking for more great pasta recipes?
- Spinach, Pasta and 3-Cheese Bake
- Pasta Sauce Raphael from The Silver Palate
- Lemony Carbonara Pasta (Cooking for Two)
- 1 pkg (8 oz.) pasta of choice
- 2 teaspoon olive oil
- 1 lbs medium shrimp , peeled and deveined
- 1 jar (12 oz.) roasted peppers
- 1 pkg (8 oz.) cream cheese, softened
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ C chicken broth
- 1 garlic clove
- 2 tablespoon evaporated milk
- ⅛ to ¼ teaspoon cayenne pepper
- salt and pepper to taste
- ¼ C chopped fresh basil , or 1 tsp. dried basil
- Prepare pasta according to the package directions.
- While the pasta is cooking, pour 2 teaspoon of olive oil into a large non-stick skillet over medium-high heat. Pat the shrimp dry and sprinkle with salt and pepper.
- When oil is shimmering, add the peeled, deveined shrimp in an even layer with each shrimp touching the skillet. Do not stir for 1 minute (to brown one side).
- Flip the shrimp over and turn heat to medium. Cook shrimp till it's not translucent, 1-2 minutes - do not over cook, they will continue cooking a bit when you add them to the sauce later. Remove shrimp to a bowl and then make the sauce.
- Drain the roasted red peppers. Place the peppers, softened cream cheese, ¼ teaspoon of salt, ¼ teaspoon of pepper, broth, garlic, milk and cayenne pepper into a blender or food processor and process until smooth.
- Pour the sauce into the pan in which you cooked the shrimp and turn heat to medium-low. Cook and stir for 4-5 minutes until sauce is heated and slightly thickened.
- Pour out any juice that has accumulated with the shrimp, then add the shrimp into the sauce. Stir until coated and let cook for 1-2 minutes. Add salt and pepper to taste.
- Serve sauce over pasta and sprinkle with basil if desired.
Tips and Stuff:
Add a little cayenne, taste, then add more if you want it spicier. Better too little than to overwhelm the delicate sauce with 'hotness!'
I use Neufchatel (⅓rd less fat) instead of cream cheese. Works great - less fat!
Choose a pasta that the sauce will cling to - penne, bowtie, any twisty pasta.
Nutrition Information:Yield: 4 Serving Size: ¼th of recipe
Amount Per Serving: Calories: 206Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 249mgSodium: 1464mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 29g