Jump to Recipe·Print Recipe·Leave a Review

You know those nights when you want something delicious but don’t have hours to spend in the kitchen? That’s exactly why I fell in love with this shrimp and roasted red pepper penne recipe years ago. It’s become my go-to when I need a meal that feels fancy but comes together faster than takeout. The sweet roasted peppers and garlicky shrimp make magic together, and trust me, even picky eaters clean their plates.

I’ve made seafood pasta dishes for years, but this one stands out because it balances bold flavors with simple prep. The roasted red peppers add depth without overpowering the shrimp, and a pinch of red pepper flakes gives just enough kick. Plus, it’s versatile, perfect for date night or a quick family dinner when you’re short on time but still want that homemade touch.

Shrimp and Roasted Red Pepper Penne - detail 1

Contents hide

1 Why You’ll Love This Shrimp and Roasted Red Pepper Penne

2 Ingredients for Shrimp and Roasted Red Pepper Penne

3 How to Make Shrimp and Roasted Red Pepper Penne

3.1 Step 1: Cook the Pasta

3.2 Step 2: Sauté the Shrimp

3.3 Step 3: Combine and Serve

4 Tips for Perfect Shrimp and Roasted Red Pepper Penne

5 Ingredient Substitutions

6 Serving Suggestions for Shrimp and Roasted Red Pepper Penne

7 Storing and Reheating

8 Shrimp and Roasted Red Pepper Penne FAQs

8.1 Can I use jarred roasted red peppers?

8.2 How do I prevent rubbery shrimp?

8.3 Can I make this ahead?

8.4 What if I don’t have penne?

9 Nutritional Information

10 Final Thoughts

11 30-Minute Shrimp and Roasted Red Pepper Penne: Irresistible Flavor Explosion

11.4 Notes

11.6 Did you make this recipe?

Why You’ll Love This Shrimp and Roasted Red Pepper Penne

This dish has everything I crave in a weeknight meal:

Quick magic: Ready in under 30 minutes, faster than waiting for delivery!
Flavor fireworks: Sweet roasted peppers, garlicky shrimp, and a hint of heat play together perfectly
Pantry-friendly: Uses simple ingredients you probably have already (that Parmesan cheese hiding in your fridge? Perfect!)

It’s the kind of recipe that makes you feel like a kitchen rockstar with minimal effort. The colors alone will make your dinner table pop!

Ingredients for Shrimp and Roasted Red Pepper Penne

Here’s everything you’ll need to make this flavor-packed dish come together beautifully. I’m picky about my ingredients because little details make all the difference:

8 oz penne pasta: The ridges hold onto all that delicious sauce
1 lb shrimp, peeled and deveined: Medium size works best, they cook evenly without getting rubbery
1 cup roasted red peppers, sliced: Jarred works great (drain them well!), but homemade takes it next-level
3 cloves garlic, minced: Fresh is non-negotiable here, powdered garlic just won’t give that same punch
2 tbsp olive oil: My secret is using the good stuff; it carries all those flavors
1/2 tsp salt: Start with this, then taste, you can always add more
1/4 tsp black pepper: Freshly cracked if you’ve got it
1/4 tsp red pepper flakes: Adjust this to your heat preference
1/4 cup fresh parsley, chopped: That pop of green makes it pretty and fresh
1/4 cup grated Parmesan cheese: The salty, nutty finish that ties it all together

See? Nothing crazy, just good, simple ingredients treated right. Now let’s make some magic!

Shrimp and Roasted Red Pepper Penne - detail 2

How to Make Shrimp and Roasted Red Pepper Penne

Okay, let’s get cooking! This shrimp and roasted red pepper penne comes together so fast you’ll want to have everything prepped and ready before you start. I’ve burned one too many garlic cloves by getting distracted, so learn from my mistakes!

Step 1: Cook the Pasta

First, bring a big pot of salted water to a boil (toss in a handful of salt; it should taste like the sea). Add your penne and set a timer for 1 minute less than the package says. We want al dente pasta here because it’ll keep cooking when we toss it with the shrimp later. Drain it, but save about 1/2 cup of that starchy pasta water; it’s liquid gold for making sauces!

Step 2: Sauté the Shrimp

While the pasta cooks, heat your olive oil in a large skillet over medium heat. Add the garlic and stir for about 30 seconds until fragrant, don’t let it brown! Then toss in your shrimp, salt, black pepper, and red pepper flakes. The shrimp will start turning pink after about 2 minutes. Flip them and cook another 1-2 minutes until they’re just opaque. Overcooked shrimp turn rubbery, so err on the side of underdone!

Step 3: Combine and Serve

Now the fun part! Add your sliced roasted red peppers to the shrimp and give everything a quick stir to warm through. Dump in the drained pasta and toss it all together. If it looks a bit dry, splash in some of that reserved pasta water a tablespoon at a time until it’s perfectly saucy. Finish with a generous sprinkle of fresh parsley and Parmesan cheese. I always add extra Parmesan because, well, life’s too short!

That’s it! You’ve just made restaurant-quality shrimp and roasted red pepper penne in less time than it takes to watch an episode of your favorite show. Serve it right away while it’s piping hot; the aromas alone will have everyone running to the table!

Shrimp and Roasted Red Pepper Penne - detail 3

Tips for Perfect Shrimp and Roasted Red Pepper Penne

After making this dish dozens of times (sometimes successfully, sometimes learning the hard way), here are my can’t-miss tips:

Fresh shrimp matter: That frozen bag works in a pinch, but fresh shrimp have better texture and sweetness. If using frozen, thaw them overnight in the fridge, no quick water baths!
Watch the garlic: It burns crazy fast. The second you smell that toasty aroma, add your shrimp immediately. Burnt garlic = bitter pasta.
Spice wisely: Start with 1/4 tsp red pepper flakes; you can always add more at the table. My husband likes it fiery, so I keep extra flakes handy.
Pasta timing: Undercook by 1 minute! The residual heat from combining everything finishes it perfectly al dente.

Trust me, these little things take this dish from good to “when are you making it again?” territory!

Ingredient Substitutions

Ran out of something? No worries! This shrimp and roasted red pepper penne is forgiving. Whole wheat penne works great if you want extra fiber (just add a minute to cooking time). Frozen shrimp are fine in a pinch, thaw them properly first. No roasted red peppers? Try sun-dried tomatoes for a different but equally delicious twist. The flavors will change slightly, but dinner will still be amazing!

Serving Suggestions for Shrimp and Roasted Red Pepper Penne

This vibrant shrimp and roasted red pepper penne stands beautifully on its own, but I love pairing it with garlic bread to soak up every last bit of flavor. For lighter meals, a simple arugula salad with lemon dressing cuts through the richness perfectly. And don’t forget the extra Parmesan at the table, my family always fights over who gets the last sprinkle! For more great recipe ideas, check out Family Tastes.

Storing and Reheating

Leftovers? Lucky you! Store your shrimp and roasted red pepper penne in an airtight container in the fridge; it’ll keep beautifully for up to 2 days. When reheating, go low and slow: a splash of water or broth in a skillet over medium-low heat brings it back to life without drying out. Microwaving works in a pinch, but stir every 30 seconds to prevent rubbery shrimp. Pro tip: The flavors actually deepen overnight, if you can wait that long!

Shrimp and Roasted Red Pepper Penne FAQs

I get asked about this recipe all the time, so here are answers to the most common questions:

Can I use jarred roasted red peppers?

Absolutely! Jarred peppers work beautifully, just drain them well and pat dry with paper towels. The liquid can make your pasta watery. My favorite trick? Give them a quick roast in a dry skillet for extra depth of flavor.

How do I prevent rubbery shrimp?

The key is cooking them just until they turn pink and opaque, usually 3-4 minutes total. They’ll keep cooking from residual heat after you take them off the stove. If your shrimp curl into tight “C” shapes, they’re already overdone!

Can I make this ahead?

You can prep ingredients separately (cook pasta, clean shrimp, slice peppers), but combine everything just before serving. The pasta absorbs liquid, and the shrimp toughen if left sitting too long. That said, leftovers still taste amazing reheated gently!

What if I don’t have penne?

Any short pasta works! Fusilli, rigatoni, or farfalle all catch the sauce beautifully. Just stick to similar cooking times so everything finishes together.

Shrimp and Roasted Red Pepper Penne - detail 4

Nutritional Information

Just so you know, these numbers are estimates; your actual nutrition will vary depending on ingredients and portion sizes. But here’s the general breakdown per serving of this shrimp and roasted red pepper penne:

Calories: Around 320
Protein: A solid 25g from all that delicious shrimp
Carbs: About 35g (mostly from the penne)
Fat: 10g, mostly the good kind from olive oil

Not bad for a meal that tastes this indulgent! The shrimp and peppers pack in nutrients while keeping things light and satisfying.

Final Thoughts

Now that you’ve got all my secrets, it’s your turn to make this shrimp and roasted red pepper penne shine! Tag me when you do, I love seeing your kitchen creations. Happy cooking!