Red Pepper Shrimp Linguine Alfredo has an easy to make creamy sauce tossed with pasta for a simple yet elegant dinner recipe!
- 1 12 ounce jar roasted red peppers drained of liquid
- 1 cup heavy cream
- 4 to 6 cloves garlic
- 1 tablespoon Italian seasoning (plus a little more for the shrimp)
- kosher salt, pepper, crushed red pepper flakes
- 8 ounces linguine (or any pasta of choice)
- 3 tablespoons butter
- 1 pound jumbo shrimp peeled and deveined
- 3/4 cup shredded parmesan cheese
- 1/2 cup water (remove from the pasta before draining)
- Optional: basil for garnish
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Put the red peppers, heavy cream, garlic, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes in a food processor or blender. Blend until smooth.
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Boil the pasta in salted water according to package directions, drain and set aside (rinse with cold water if the pasta will be sitting for awhile to prevent it from overcooking).
Note: Remember to save 1/2 cup of the pasta water before draining.
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Set a large skillet over medium heat and add half of the butter and the shrimp, season with Italian seasoning, kosher salt, pepper, and crushed red pepper flakes. Cook the shrimp about 2 minutes per side and remove from the skillet.
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Leave the same skillet over medium heat, add the other half of the butter and pour in the red pepper cream sauce. Once the sauce starts bubbling cook about 2 to 3 minutes, then mix in the parmesan cheese.
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Stir in the cooked pasta, water that was set aside, and the shrimp. Taste for seasoning and add more kosher salt, pepper, crushed red pepper flakes, and/or Italian seasoning if needed. Serve with basil if desired.