Sizzling Shrimp & Roasted Red Pepper Pasta with Fresh Basil
30 minutes
914 reads
About Sizzling Shrimp & Roasted Red Pepper Pasta with Fresh Basil
Craving a vibrant pasta dish that's both healthy and bursting with flavor? This Sizzling Shrimp & Roasted Red Pepper Pasta with Fresh Basil is an absolute must-try, guaranteed to tantalize your taste buds with its smoky sweetness and aromatic herbs.Imagine tender shrimp nestled amongst perfectly cooked pasta, coated in a luscious sauce of roasted red peppers and fragrant basil. The combination is simply divine, offering a delightful balance of sweet, savory, and fresh.Whether you're looking for a quick weeknight meal or a show-stopping dish for a special occasion, this pasta is sure to impress. It's a complete and satisfying meal that's both elegant and easy to prepare.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Produce
- 1 Bell Peppers chopped, medium, red
- 8 Basil Leaves fresh
- 1 Onion chopped, medium
- 2 Garlic Cloves minced
Dairy & Cheese
- 2 Tbsp Mozzarella Cheese shredded
- 1 Tbsp Cheddar Cheese shredded
Pantry
- 250 gm Penne Pasta whole wheat or durum
- 2 Tbsp Whole Wheat Flour whole
- 1 cup Milk or as needed for sauce consistency
- 1 tsp Pepper black, ground
- 2 Tbsp Olive Oil
- 1 1/2 tsp Salt or to taste
- 1 tsp Basil dried, optional
Protein
- 200 gm Shrimp peeled and deveined
Instructions
- Roast the red bell pepper directly over a flame until charred on all sides. This adds a smoky depth of flavor.
- Once cool enough to handle, peel off the charred skin and remove the seeds. Blend the roasted pepper into a smooth paste.
- Marinate the shrimp with salt and pepper for 15 minutes. This enhances their natural flavor and helps them retain moisture.
- Cook the penne pasta according to package directions until al dente. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Sauté the shrimp for 2-3 minutes per side, until pink and opaque. Remove from the skillet and set aside.
- In the same skillet, sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the whole wheat flour to the skillet and cook for 1-2 minutes, stirring constantly, until the raw flour smell disappears. This creates a roux which will thicken the sauce.
- Stir in the roasted red pepper paste, black pepper, dried basil (if using), and salt.
- Gradually whisk in the milk until the sauce reaches your desired consistency.
- Reduce the heat to low and stir in the mozzarella and cheddar cheese until melted and smooth.
- Return the cooked shrimp to the skillet. Add the fresh basil leaves, tearing them slightly before adding. Remove from heat.
- Add the cooked pasta to the skillet and toss gently to coat in the sauce. Serve immediately.
Recipe Notes
Good To Know
- For an extra depth of flavor, char the red bell peppers directly over a gas flame or under a broiler until blistered, then peel off the skins before blending into the sauce.
- If you prefer a creamier sauce, add a splash of the reserved pasta cooking water or a tablespoon of mascarpone cheese when tossing the pasta with the roasted pepper sauce.
- To prevent overcooked prawns, add them to the pan just before the pasta is ready; they only need 2-3 minutes to turn pink and remain tender.
- Garnish with additional fresh basil leaves and a sprinkle of lemon zest just before serving to brighten up the dish and enhance the seafood flavors.
Expert Tips
- Use high-quality olive oil for the best flavor in the roasted pepper sauce.
- For a spicier dish, add a pinch of red pepper flakes to the sauce while blending.
- Don't overcook the pasta; it should be al dente for the best texture when combined with the sauce.
Storage Instructions
- Store leftover pasta and sauce separately in airtight containers in the refrigerator for up to 3 days.
- Reheat the sauce gently on the stovetop before adding the pasta to prevent it from becoming mushy.
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Recipe Nutrition
Calories: 290kcalCarbohydrates: 10gProtein: 5gFat: 26gSaturated Fat: 1gPolyunsaturated Fat: 7.5gMonounsaturated Fat: 15gCholesterol: 6mgSodium: 1710mgFiber: 1gSugar: 8g
Priyanjali Joardar
Articles: 36
3 Comments
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I’m excited to try this recipe!
Such a great recipe! Can’t wait to try it.
This is a fantastic recipe! Thanks for sharing.