This post may contain affiliate links, read my disclosure policy for details.
This Creamy Shrimp Penne Pasta With Red Pepper Sauce recipe is very simple and a perfect filling meal for the family during weekdays or even busy weekends. It’s made with roasted red bell peppers so it’s not spicy at all. If you don’t have kids and what to spicy it up, feel free to throw in some chopped Habaneros or Jalapeños!
This week, my favorite dish was this Creamy Shrimp Penne Pasta With Red Pepper Sauce! I love this recipe because it’s very family friendly.
If you’re looking for other delicious pasta recipes, why not also try my Creamy Alfredo Chicken Pasta and my Cheesy Ground Beef Pasta!
Why you’ll love this Creamy Shrimp Pasta
- A luscious red pepper sauce. Rich, creamy and loaded with flavor. Perfect slathered over pasta and shrimp.
- An easy pasta recipe. Made with mainly kitchen staples, this is so easy to whip up. Goes from pantry to table in 30 mins, perfect for hungry and hectic weeknights. This Creamy Shrimp Penne Pasta With Red Pepper Sauce recipe is very simple and a perfect filling meal for the family during weekdays or even busy weekends.
- Succulent shrimp. Shrimp in a simple and zesty marinade, pan seared and delicious!
Ingredients you’ll need
- Raw Shrimp
- Penne Pasta
- Lemon Juice
- Olive Oil
- Pasta Water
- Veggies – roasted peppers, onion
- Heavy Cream
- Seasoning – garlic powder, salt, pepper, paprika, chili flakes
- Cream Cheese
- Fresh Basil
- Parmesan Cheese
How to make this Creamy Shrimp Pasta with Red Pepper Sauce
- Make the pepper puree – Process the roasted red bell pepper in a food processor to make it into puree sauce.
- Marinate the shrimp – Prep the shrimps by marinating with some lemon juice, black pepper and salt.
- Cook the pasta – In a pot with boiling water, cook the pasta according to package instructions.
- Cook the shrimp – Heat a skillet with 1 tbsp. of olive oil and cook the shrimps until they are almost fully cooked. About 5 minutes. Remove the shrimps and place in a bowl.
- Make the pasta sauce – Add the pasta sauce ingredient to the skillet, mix together and simmer for a few minutes.
- Add in everything – Add the cooked pasta, shrimp and basil to the pasta sauce. Mix well and simmer for 5 mins.
- Garnish, serve and enjoy!
Recipe notes and tips
- I buy the roasted peppers packed in oil from the grocery stores but feel free to grill yours.
- Pat your shrimp, to remove excess water, this allows the seasoning and marinade to stick better.
- Make sure to add your pasta to boiling water.
- Once you drop the pasta in the water, stir immediately to avoid sticking.
- No penne, no problem! You can use whatever pasta you have to hand.
- Drain your pasta enough to remove most of the water, but don’t let drained pasta sit and dry off. As pasta cools, the starches will firm up and the noodles will stick together.
- Be sure to reserve some pasta water! This really is the secret to a luscious and full bodied sauce.
- Shrimps cook quickly so keep an eye on them, when they turn opaque pink and form a ‘C’ shape they are done.
- Be sure to taste and season the sauce as you go.
- Fell free to add or omit the chili flakes, depending on the heat levels you want.
- Top with grated Parmesan and fresh basil.
FAQ’s
Do I have to use shrimp?
No, although the shrimp is delicious! However, if you are not a fan of shrimp you can use any meat you like, from salmon to chicken. The sauce works well on all kinds of meat. If you are vegetarian then you can pack in loads more veggies.
Can I use frozen shrimp?
You can use fresh or frozen shrimp for this recipe. But make sure you thaw the frozen shrimp first. The best way to thaw frozen shrimp is overnight in the fridge. Put the shrimp in a sieve over a pot, to catch the water. If you are in a hurry you can run the frozen shrimp under cold water.
Is shrimp good for you?
Shrimp is very nutritious. It is fairly low in calories and provides a high amount of protein and healthy fats, in addition to a variety of vitamins and minerals.
Shrimp is lower in fat and calories than lean beef, it also has slightly less fat than skinless chicken.
It’s best to purchase wild or farmed shrimp from the US or other countries where antibiotic use is illegal.
Other pasta recipes you might like
- Creamy Chicken and Mushroom Pasta
- Creamy Chicken and Tomato Pasta
- Jalapeño Cheddar Mac N’ Cheese
I hope you enjoy all the recipes I share with you, including this delicious Creamy Shrimp Pasta recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.
Creamy Shrimp Penne Pasta With Red Pepper Sauce
Ingredients
- 1.5 lbs raw shrimp
- 8 oz. penne pasta, uncooked
- 1 tsp lemon juice
- 2 tbsps. olive oil
- 1 cup pasta water
- 1 small onion, finely diced
- 1/2 cup heavy cream
- 4 oz roasted red bell pepper, pureed
- 1 tsp. salt, +sprinkle a dash on the shrimp
- 4 oz cream cheese
- 1 tsp. garlic powder
- 1 tsp. black pepper, + sprinkle on shrimp
- 1 tsp. paprika
- 2 tbsps. fresh basil, chopper
- 1/4 cup grated parmesan cheese
- 1/2 tsp. chili flakes, optional
Instructions
- Chop and prep all the ingredients to begin.
- Process the roasted red bell pepper in a food processor to make it into puree sauce.
- Dice the onions into super small pieces. Cook the pasta and reserve 1 cup of pasta water.
- Prep the shrimps by marinating with some lemon juice, black pepper and salt.
- Heat a skillet with 1 tbsp. of olive oil and cook the shrimps until they are almost fully cooked. About 5 minutes. Remove the shrimps and place in a bowl.
- In the same skillet, place another tablespoon of olive oil and sauté the onions until they are translucent in color.
- Add in the black pepper, cream cheese, garlic powder, paprika, the processed red pepper and salt. Add 1 cup of pasta water and 1/2 cup of heavy cream. Mix everything together while breaking up the cream cheese and let the sauce simmer on low for a few minutes to obtain a creamy sauce.
- Add in the cooked pasta, shrimp and 2 tbsps. freshly chopped basil. Cook everything together for 5 minutes so the pasta absorbs the sauce (while covered).
- Remove the skillet from heat and grate some fresh parmesan cheese on top before serving.
Notes
- I buy the roasted peppers packed in oil from the grocery stores but feel free to grill yours.
- Pat your shrimp, to remove excess water, this allows the seasoning and marinade to stick better.
- Make sure to add your pasta to boiling water.
- Once you drop the pasta in the water, stir immediately to avoid sticking.
- No penne, no problem! You can use whatever pasta you have to hand.
- Drain your pasta enough to remove most of the water, but don’t let drained pasta sit and dry off. As pasta cools, the starches will firm up and the noodles will stick together.
- Be sure to reserve some pasta water! This really is the secret to a luscious and full bodied sauce.
- Shrimps cook quickly so keep an eye on them, when they turn opaque pink and form a ‘C’ shape they are done.
- Be sure to taste and season the sauce as you go.
- Fell free to add or omit the chili flakes, depending on the heat levels you want.
- Top with grated Parmesan and fresh basil.
