Shrimp Roasted Pepper Penne with Pesto Cream
Indulge in the rich, creamy flavors of Shrimp Roasted Pepper Penne with Pesto Cream—an irresistible fusion of succulent shrimp, smoky roasted red peppers, and velvety basil pesto sauce. This quick and easy pasta recipe is elevated with a touch of heavy cream and Parmesan cheese, creating a luscious, restaurant-quality dish perfect for any night of the week. With tender penne tossed in a garlic-infused pesto cream and a hint of optional red pepper flakes for subtle heat, this dish is packed with vibrant flavors and textures. Serve it with a garnish of fresh basil for a fragrant finish, making it an ideal choice for seafood and pasta lovers seeking a comforting yet gourmet meal. Ready in just 35 minutes, it's perfect for busy weeknights or elegant dinner parties!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup roasted red peppers, chopped
- 1 cup heavy cream
- 0.33 cup basil pesto
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoons red pepper flakes (optional)
- to taste salt
- to taste black pepper
- as needed fresh basil leaves (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, season with salt and black pepper, and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the chopped roasted red peppers to the skillet and sauté for 2-3 minutes.
Reduce the heat to low and pour in the heavy cream. Stir in the basil pesto and red pepper flakes (if using). Simmer gently for 3-4 minutes to allow the flavors to combine.
Gradually stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add some of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Add the cooked shrimp back into the skillet, followed by the drained penne pasta. Toss everything together until the pasta and shrimp are evenly coated in the sauce. Season with additional salt and black pepper to taste.
Transfer the pasta to serving plates or a large serving dish. Garnish with fresh basil leaves and additional Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.3 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 582 mg | 12% | |
*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.
