Easy Recipes

Roasted Red Pepper Shrimp Linguine

Though you totally could roast your own peppers for this dish, we actually preferred the jarred version while testing this recipe. The store-bought variety tends to be more tender, which makes for a smoother, more velvety sauce. Creamy, smoky, and spicy, this comforting shrimp pasta is low effort, high reward.

Ingredients

1 lb. medium shrimp, peeled, deveined, tails removed
2 tsp. finely grated lemon zest
1 tbsp. smoked paprika, divided
Kosher salt
1 lb. linguine
2 (16-oz.) jars roasted red peppers, drained
1/2 c. heavy cream
2 tbsp. unsalted butter
2 shallots, finely chopped
4 cloves garlic, finely chopped
1/2 c. dry white wine
6 tbsp. crumbled feta
Chopped fresh parsley or basil and crushed red pepper flakes (optional), for serving

Directions

Step 1
In a large bowl, combine shrimp, lemon zest, 1 teaspoon paprika, and 1 teaspoon salt. Cover bowl with a kitchen towel and refrigerate until ready to use.

Step 2
In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining.

Step 3
Meanwhile, in a blender or food processor, blend peppers, cream, and remaining 2 teaspoons paprika and 1 teaspoon salt until smooth.

Step 4
In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring occasionally, until golden at the edges, 3 to 5 minutes. Add wine and scrape up any browned bits from bottom of pan with a wooden spoon. Cook, stirring occasionally, until most liquid has evaporated, about 2 minutes more.

Step 5
Reduce heat to medium-low and add pepper mixture. Increase heat to medium and bring to a simmer. Add reserved shrimp in an even layer and cook, flipping once, until opaque, white, and slightly curled, about 3 minutes total.

Step 6
Remove skillet from heat and stir in cooked pasta, adding pasta water to loosen sauce if necessary.

Step 7
Divide pasta among bowls. Top with feta, parsley, and red pepper flakes, if using.