There’s something comforting about a big plate of pasta when there’s snow on the ground. And today we had plenty of snow! Shrimp and pasta go together wonderfully. By using a variety of sauces you can create dinners that have unique flavors using the shrimp and pasta combination. I love the smoky quality of roasted red peppers so I pulled out a jar of them as the inspiration for my Shrimp with Roasted Red Pepper Parmesan Sauce.
The cold weather makes it hard for me to do a lot of labor intensive cooking. And the combination of cold and wet makes me feel as if I’ve been beaten with a baseball bat. But making this dish is so quick I can do it all at once! Of course, on those really horrid days I can break up the prep and the actual cooking.
I had roasted red peppers from my summer garden haul and I keep thinking about using some in something but I hadn’t yet. When I saw those smoky, wonderful red peppers I just had to use them! The sauce is basically an Alfredo sauce but the addition of the roasted red peppers really takes it up a notch.
First I drained the roasted red peppers and chopped them up. They were going to be pureed so I didn’t have to chop them into small pieces.
Next I put on a big pot of salted water to boil and measured out 3 servings of linguine. That’s about 6 oz. dry pasta. I used my handy little pasta measure. I love this tool!
I diced up a half a medium onion and minced 2 cloves of garlic.
In my large saucepan I heated 2 tablespoons of olive oil and, when it was shimmering, I added the onions and the garlic.
When the onions were translucent (this took about 3 minutes) I added about 1/2 pound of shrimp (deveined and tails left on). It only takes a couple of minutes to cook the shrimp. They should be just pink when they’re cooked.
The half-and-half was next. I poured one cup into the pan with the shrimp then added 3/4 cup Parmesan cheese (I would use fresh Parmesan but I only had the shaker stuff. It tastes just fine, so don’t worry if you need to use it).
When the Parmesan was well combined I added the cooked pasta and gently tossed it to coat it with the sauce.
Oh, my gosh I love this dish! Shh…Don’t tell anyone but if you have any left it’s even better the next day when the flavors have blended even more!
Shrimp with Roasted Red Pepper Parmesan Sauce
1/2 lb. shrimp shelled (tails left on) and deveined.
6 (dry) oz. linguine
2 tablespoons olive oil
2 cloves garlic, minced
1/2 onion, diced
1 cup half-and-half (or 1/2 cup each heavy cream and milk)
3/4 cup grated Parmesan
1 (12-ounce) jar roasted red peppers, drained and chopped (or flame roast two red peppers yourself)
Puree chopped roasted red peppers and set aside.
Cook pasta in a large pot of boiling salted water until al dente.
Drain and set aside.
Heat olive oil over medium heat in a large saucepan until oil shimmers.
Add onions and garlic and cook for 2 – 3 minutes (until onion is translucent).
Add shrimp and cook until pink (about 2 minutes).
Pour in milk and heavy cream then add cheese and stir until the cheese has melted.
Add pureed red peppers and stir to combine.
Gently toss in pasta to coat with sauce.
Top with additional parmesan and parsley if desired.