Shrimp and Roasted Red Peppers


Why pay way more for pasta and shrimp recipes at an Italian restaurant when this roasted red pepper-scented shrimp and vegetables dish can be on the table in 25 minutes?

Shrimp and Roasted Red Peppers
Photo: Blaine Moats
Total Time:
25 mins


  • 1 ½ pound fresh peeled and deveined medium shrimp

  • ¼ cup butter

  • 2 tablespoon olive oil

  • cup finely chopped onion (1 small)

  • 6 cloves garlic, minced

  • ¼ - ½ teaspoon crushed red pepper

  • 1 12 ounce jar roasted red sweet peppers, drained and chopped

  • ½ cup dry white wine

  • ½ cup whipping cream

  • ¼ cup snipped fresh basil

  • 1 cup finely shredded Parmesan cheese (4 ounces)

  • 12 - 16 ounce dried pasta, cooked and drained


  1. Rinse shrimp; pat dry with paper towels. Set aside. In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender. Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine.

  2. Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil.

  3. Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.

Nutrition Facts (per serving)

598 Calories
26g Fat
49g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 598
% Daily Value *
Total Fat 26g 33%
Saturated Fat 13g 65%
Cholesterol 230mg 77%
Sodium 461mg 20%
Total Carbohydrate 49g 18%
Total Sugars 2g
Protein 37g
Vitamin C 103.9mg 520%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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