This Shrimp in Roasted Pepper Sauce is lip-smacking good! Roasted bell pepper paired with cream and Parmesan cheese create a unique and delicious sauce.
This recipe is my #1 favorite way to eat shrimp. All of the ingredients pair perfectly together, and the sauce is so rich and flavorful. This Shrimp with Roasted Pepper Sauce could be enjoyed with pasta, over rice, or just as is. Dip a slice of fresh and crunchy bread in the sauce and reach nirvana! 🙂
Did I mention that it is easy to make, too?
Shrimp in Roasted Pepper Sauce Video Recipe
WHAT KIND OF SHRIMP TO USE
Raw, medium-sized, tail on, deveined shrimp would be the best fit for this recipe. I like to have the tails on because during cooking the shells add extra flavor to the dish. If you prefer, you can use fully peeled shrimp instead.
ROASTED PEPPERS
You'll need roasted peppers to make the sauce. You can use store bought or homemade roasted peppers. Most of the time, I just buy them from the store. You can find roasted peppers in many large supermarkets. They are usually found in the section where jarred olives, capers, mushrooms, etc. are sold. I prefer 12-16 oz. jars so that there are no leftovers. Of course, you can buy roasted peppers from Amazon. I like these Cento Red and Yellow Fire Roasted Peppers.
INSTRUCTIONS:
1. Place the roasted peppers with the liquid from the jar in a blender or smoothie cup and process until smooth.
2. In a large skillet, melt the butter over medium-high heat. Add the shrimp, paprika, and red pepper flakes. Cook for about 5 minutes.
3. Turn the heat to low and add garlic and salt. Cook for 1 minute and remove the shrimp from the skillet.
4. To the same skillet, add the roasted pepper puree. Turn the heat to medium and cook it for about 7-10 minutes, until most of the liquid evaporates.
5. Add the Half & Half and Parmesan. Stir and bring to a gentle simmer.
6. Return the shrimp to the skillet. Mix everything well and cook for 1-2 minutes, just to heat the shrimp back up. Garnish with chopped parsley and Parmesan.
WHAT TO SERVE SHRIMP IN ROASTED PEPPER SAUCE WITH
One of my favorite ways to serve this dish is to add pasta and mix it all together. It also tastes great with rice, steamed veggies, couscous, polenta, or mashed potatoes.
Try these tasty shrimp recipes too:
- One Pot Orzo with Shrimp and Feta
- Fettuccine with Shrimp and Spinach
- Shrimp Fettuccine with Roasted Pepper Sauce
- Crunchy Baked Shrimp
SHRIMP IN ROASTED PEPPER SAUCE
Ingredients
- 1 lb. peeled deveined shrimps
- 3 tbsp. butter
- ½ tbsp. paprika
- ½ tsp. red pepper flakes optional
- 2 garlic cloves
- 12 oz. jar of roasted peppers
- ¾ cup Half and Half or heavy cream
- ¾ cup Parmesan cheese shredded
- salt to taste
- chopped parsley to garnish
Instructions
- Place the roasted peppers together with the liquid from the jar into a blender or smoothie cup and process until smooth.
- In a large skillet, melt the butter over medium-high heat. Add the shrimps, paprika, and red pepper flakes. Cook for about 5 minutes.
- Turn the heat to low and add garlic and salt. Cook for 1 minute and remove the shrimps from the skillet.
- To the same skillet, add the roasted pepper puree. Turn the heat to medium and cook it for about 7-10 minutes, until most of the liquid evaporates.
- Add the Half & Half and Parmesan. Stir and bring to a gentle simmer.
- Return the shrimps to the skillet. Mix everything well and cook for 1-2 minutes, just to heat the shrimp back up. Garnish with chopped parsley and Parmesan.
Maria says
Best roasted red pepper sauce I've tried so far. Will be keeping it as a standalone sauce to use with other proteins. I really enjoyed it. Thanks
Tania Sheff says
Thank you so much, Maria!
Keri Standifer says
This recipe is so very good! I did not have half and half so I used whole milk and added a Tbs. of cornstarch (before I heated it) to make more like the consistency of half and half. I happen to have fresh red peppers so I roasted in the oven and blended for an even fresher taste. I served over roasted spaghetti squash to keep the healthy theme going. It was delicious, but I will try with the half and half next time. I could eat this every week!
Tania Sheff says
Yay! Thank you for the feedback, Keri!
Grace says
OMG!!!
The only thing that I added was a bit of Italian seasoning. 🤤
This will be on regular rotation. I wish that I could post a picture of how quickly my family gobbled it up. So much for planning leftovers… 🫤
Tania Sheff says
Thank you, Grace! I am glad you enjoyed the recipe!
Michelle Hill says
What would you eat with it?
Tania Sheff says
Hi Michelle! One of my favorite ways to serve this dish is to add pasta and mix it all together. It also tastes great with rice, steamed veggies, couscous, polenta, or mashed potatoes. Happy cooking!
Ramona says
Can I skip the cream? We can’t have dairy
Tania Sheff says
Hi Ramona! I would suggest using dairy-free replacement such as unsweetened oat cream, or coconut milk. Let me know if you give it a try!