Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Some people have simple default recipes, like smoothies or super quick salads, but I like VARIETY! Hence! This wonderful creamy roasted red pepper sauce. The only time involved is roasting the pepper and garlic, which you can do while you’re boiling the pasta and searing the shrimp. Any meal under 30 minutes for ME is freaky-freaky fast. If you’re a slow cook like me and you’re looking for a satisfying recipe that cooks up quickly, this one is for you. Let’s talk about how to make shrimp pasta, shall we? Slice the bell pepper in half lengthwise and remove the stem and innards. Set it onto a baking sheet skin sides up along with the unpeeled garlic. Splash the garlic with a bit of olive oil and a bit of salt. Set into the center of the oven and broil for 20 minutes, or until the skins char and blacken. Remove from heat and wrap the peppers in paper towels to allow the skins to loosen. Peel and set the peppers into a food processor. Squeeze garlic from their skins and add to the food processor. For the shrimp, heat a small pan to medium-high heat. Drizzle the shrimp with olive oil and season with salt and pepper. Sear the shrimp a couple minutes each side, until cooked through. Toss your prepared pasta with the roasted red pepper sauce. Top with seared shrimp, shredded Parmesan cheese and chopped parsley. Squeeze over a bit of lemon juice and serve! Boom! That’s it, my friends! Roasted Red Pepper Pasta with delicious seared shrimp is ready to go! Easy recipe, isn’t it? I love this recipe.
