Shrimp in Roasted Pepper Sauce

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?

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.

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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

Shrimp in Roasted Pepper Sauce Video Recipe

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SHRIMP IN ROASTED PEPPER SAUCE

This Shrimp in Roasted Pepper Sauce is lip smacking good! Sweet roasted bell pepper paired with cream and Parmesan cheese create a very unique and delicious sauce. 

Course Main Dish

Cuisine Italian

Keyword shrimp with roasted peppers

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Calories 255kcal

Ingredients

• 1 lb. peeled deveined shrimps
• 3 tbsp. butter
• 1/2 tbsp. paprika
• 1/2 tsp. red pepper flakes optional
• 2 garlic cloves
• 12 oz. jar of roasted peppers
• 3/4 cup Half and Half or heavy cream
• 3/4 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.

Nutrition

Calories: 255kcal | Carbohydrates: 12g | Protein: 10g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 1736mg | Potassium: 467mg | Fiber: 3g | Sugar: 3g | Vitamin A: 45% | Vitamin C: 61.8% | Calcium: 34.9% | Iron: 13.5%