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You know those nights when you want something fancy but don’t have time for fuss? That’s exactly when my Shrimp and Roasted Pepper Parmesan Pasta saves the day. I’ve been making this quick, flavor-packed dish for years, it started as a desperate “what’s in the fridge?” experiment and turned into my go-to weeknight hero. The sweet roasted peppers play perfectly with the garlicky shrimp, while that generous shower of Parmesan brings everything together in the most comforting way. Best part? It comes together faster than takeout would arrive at your door. Trust me, once you try this combo, you’ll understand why it’s earned a permanent spot in my dinner rotation.

Shrimp and Roasted Pepper Parmesan Pasta - detail 1

Contents hide

1 Why You’ll Love This Shrimp and Roasted Pepper Parmesan Pasta

2 Ingredients for Shrimp and Roasted Pepper Parmesan Pasta

3 Equipment You’ll Need

4 How to Make Shrimp and Roasted Pepper Parmesan Pasta

4.1 Step 1: Cook the Pasta

4.2 Step 2: Sauté the Shrimp

4.3 Step 3: Combine and Finish

5 Tips for Perfect Shrimp and Roasted Pepper Parmesan Pasta

6 Serving Suggestions for Shrimp and Roasted Pepper Parmesan Pasta

7 Storage and Reheating

8 Nutritional Information

9 Frequently Asked Questions

10 Irresistible Shrimp and Roasted Pepper Parmesan Pasta in 30 Minutes

10.4 Notes

10.6 Did you make this recipe?

Why You’ll Love This Shrimp and Roasted Pepper Parmesan Pasta

This dish checks all the boxes for a perfect weeknight meal:

Quick magic: Ready in under 30 minutes, faster than waiting for delivery
Easy prep: No fancy techniques, just simple sautéing and tossing
Flavor bomb: Sweet roasted peppers + garlicky shrimp + salty Parmesan = pure harmony
Balanced bite: You get protein, carbs, and veggies all in one satisfying bowl
Customizable: Swap in whatever pasta shape you’ve got or adjust the spice to your mood

It’s the kind of recipe that feels special but won’t leave you exhausted, my idea of cooking perfection. If you enjoy quick shrimp meals, you might also love this Garlic Butter Shrimp Pasta recipe.

Ingredients for Shrimp and Roasted Pepper Parmesan Pasta

Here’s everything you’ll need to make this flavor-packed dish (and yes, every single ingredient matters!):

8 oz pasta: I love using linguine or penne, but any shape works, gluten-free pasta swaps in perfectly too
1 lb shrimp: Peeled and deveined (trust me, doing this yourself saves money and tastes fresher)
1 cup roasted red peppers: Sliced into strips (jarred works great, but homemade roasted peppers take it next-level)
1/2 cup Parmesan cheese: Freshly grated, none of that pre-shredded stuff that won’t melt properly
2 cloves garlic: Minced (or more if you’re feeling bold!)
2 tbsp olive oil: Good quality makes all the difference here
1/4 tsp red pepper flakes: Adjust up or down depending on your heat tolerance
Salt and black pepper: To taste, don’t skimp on seasoning!
2 tbsp fresh parsley: Chopped (the bright green finish makes it look restaurant-worthy)

Pro tip: Keep your shrimp in the fridge until the last minute, they cook best when cold.

Equipment You’ll Need

Grab these trusty tools before you start:

Large skillet: You’ll need plenty of room to toss everything together
Pasta pot: A good-sized pot with a colander insert makes life easier
Tongs: Perfect for flipping shrimp and mixing pasta
Wooden spoon: For stirring garlic without scratching your pan
Grater: Freshly grated Parmesan melts so much better

That’s it, no fancy gadgets required! Just basic kitchen essentials you probably already have. For more simple dinner ideas, check out recipes from Family Tastes.

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How to Make Shrimp and Roasted Pepper Parmesan Pasta

This dish comes together so fast you’ll barely believe it, but every step matters for that perfect bite. Here’s exactly how I make it (with all my little tricks built right in):

Step 1: Cook the Pasta

First, bring a big pot of salted water to a rolling boil, it should taste like the sea. Drop in your pasta and cook it just until al dente (usually 1 minute less than the package says). Scoop out about 1/2 cup of that starchy pasta water before draining, trust me, this liquid gold will help create the silkiest sauce later. Drain the pasta but don’t rinse it, we want all that starch to help the sauce cling.

Step 2: Sauté the Shrimp

While the pasta cooks, heat olive oil in your largest skillet over medium heat. Toss in the garlic and red pepper flakes, they should sizzle gently, not burn! Stir for about 30 seconds until fragrant. Now add your shrimp in a single layer (crowding makes them steam instead of sear). Cook 2 minutes per side until they curl into perfect “C” shapes and turn opaque pink. Don’t walk away, overcooked shrimp turn rubbery fast!

Step 3: Combine and Finish

Reduce heat to low and stir in the roasted pepper strips and cooked pasta. Sprinkle Parmesan evenly over everything, watch how it starts melting immediately from the residual heat! Use tongs to toss everything together, adding splashes of reserved pasta water until the sauce coats every strand beautifully. Taste and adjust seasoning with salt and pepper, this is where the magic happens. Finish with a shower of fresh parsley and serve immediately while it’s gloriously hot and gooey.

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Tips for Perfect Shrimp and Roasted Pepper Parmesan Pasta

After making this dish dozens of times, I’ve learned all the little tricks that take it from good to “wow!” Here are my can’t-miss tips:

Shrimp secrets: Pat them dry before cooking, wet shrimp won’t get that nice sear. And don’t skip deveining unless you like gritty bites!
Spice control: Start with 1/4 tsp red pepper flakes, then taste. You can always add more heat but can’t take it away.
Pasta water power: That starchy liquid is magic for smoothing out the sauce, add it tablespoon by tablespoon until perfect.
Cheese matters: Freshly grated Parmesan melts beautifully. The pre-shredded stuff has anti-caking agents that make it clumpy.
Timing is everything: Have everything prepped before starting, this cooks so fast you won’t have time to chop mid-recipe!

Follow these and you’ll have restaurant-quality pasta every single time. For another creamy shrimp option, check out the Shrimp and Creamy Mushroom Tagliatelle recipe.

Serving Suggestions for Shrimp and Roasted Pepper Parmesan Pasta

This pasta shines bright on its own, but I love rounding out the meal with a few simple sides. Garlic bread is my go-to, perfect for soaking up every last bit of that delicious sauce. A crisp green salad with lemon vinaigrette cuts through the richness beautifully. For wine lovers, a chilled Pinot Grigio pairs magically with the shrimp and peppers. Keep it simple and let the pasta be the star! If you prefer a baked version, try the Shrimp and Parmesan Linguine Bake.

Storage and Reheating

Leftovers? No problem! Store your shrimp pasta in an airtight container in the fridge for up to 3 days. When reheating, I always use the stovetop, just warm it gently in a skillet with a splash of water or broth to bring back that silky sauce texture. Microwaving tends to overcook the shrimp, so I avoid it if possible. Pro tip: The flavors actually deepen overnight, making next-day lunches extra delicious!

Nutritional Information

Let’s talk numbers, because I know some of you (like me!) like to keep an eye on what’s going into your bowl. Here’s the nutritional breakdown per serving of this Shrimp and Roasted Pepper Parmesan Pasta:

Calories: 420 kcal
Protein: 28g (thank you, shrimp!)
Carbohydrates: 45g
Fiber: 3g
Sugar: 3g
Fat: 14g
Saturated Fat: 4g
Sodium: 580mg
Cholesterol: 180mg

Important note: These numbers can vary based on the specific ingredients and brands you use, especially things like the type of pasta or how much Parmesan you sprinkle on top (no judgment here!). I always recommend calculating your own nutrition if you’re tracking closely. But overall, this dish gives you a great balance of protein, carbs, and healthy fats, plus all that flavor! For another great shrimp pasta, consider the Shrimp and Roasted Garlic Spaghetti recipe.

Frequently Asked Questions

Q1. Can I use frozen shrimp for this recipe?
Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them extra dry, frozen shrimp tend to release more moisture when cooking. I actually keep a bag of frozen shrimp in my freezer specifically for this pasta dish!

Q2. What’s the best substitute for Parmesan cheese?
If you’re out of Parmesan, Pecorino Romano works beautifully, it’s got that same salty punch. For a lactose-free option, nutritional yeast gives a nice cheesy flavor without the dairy. Just avoid the pre-grated stuff in the green can, it never melts right.

Q3. How can I make this dish spicier?
Oh, I love this question! Double the red pepper flakes or add a pinch of cayenne with the garlic. For serious heat lovers, toss in some diced jalapeños with the peppers. My husband always adds extra crushed red pepper at the table, his motto is “the spicier, the better!”

Q4. Can I prepare any components ahead?
You bet! Roast and slice your peppers up to 3 days in advance. Grate the cheese ahead too, just keep it airtight in the fridge. The shrimp should always be cooked fresh though, they get rubbery if reheated.

Try this recipe and share your results! Tag me with your creations, I love seeing how you make it your own. If you are looking for a similar flavor profile, check out the Shrimp and Roasted Red Pepper Penne recipe.

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