Red Pepper Capellini with Shrimp
Transform your weeknight dinner routine with the vibrant and luxurious flavors of Red Pepper Capellini with Shrimp! This quick and elegant pasta dish combines silky capellini with a velvety, homemade roasted red pepper sauce that's infused with garlic, Parmesan, and a touch of cream for richness. Perfectly sautéed shrimp add a protein-packed, juicy bite, while a sprinkle of red pepper flakes brings just the right amount of heat. Finished with fresh parsley and extra Parmesan, this restaurant-quality dish is ready in just 35 minutes, making it ideal for busy evenings or an impressive date-night meal. Whether you're craving bold flavors or a simple yet gourmet recipe, this creamy seafood pasta will be a guaranteed hit!
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Recipe Information
Ingredients
- 12 oz Capellini (angel hair pasta)
- 1 lb Large shrimp, peeled and deveined
- 2 large Red bell peppers
- 4 cloves Garlic cloves, minced
- 3 tbsp Olive oil
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 0.5 tsp Crushed red pepper flakes
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Fresh parsley, chopped
- 4 quarts Water (for boiling pasta)
Instructions
Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast them for 20 minutes, turning once halfway through, until the skin is charred and blistered.
Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them sit for 10 minutes to steam, making the skin easier to peel. Peel off the skin, remove the stems and seeds, and set the flesh aside.
While the peppers are roasting, bring a large pot of salted water to a boil. Add the capellini and cook until al dente, about 4 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and the minced garlic. Cook for 1-2 minutes until fragrant but not browned.
Place the roasted red peppers in a blender or food processor along with the sautéed garlic, heavy cream, crushed red pepper flakes, salt, and black pepper. Blend until smooth and creamy.
Return the red pepper sauce to the skillet over low heat. Stir in the Parmesan cheese until melted and combined, then gradually add the reserved pasta water, a few tablespoons at a time, until the sauce reaches your desired consistency.
Add the cooked capellini to the skillet and toss to coat in the sauce. Gently fold in the cooked shrimp.
Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle with chopped parsley before serving.
Serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.5 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
