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Shrimp & Roasted Pepper Penne With Pesto Cream

The aroma of pesto always transports me back to my Nonna’s kitchen in Liguria, Italy. She would spend hours meticulously grinding fresh basil, pine nuts, garlic, and Parmesan cheese with a mortar and pestle. While this Shrimp & Roasted Pepper Penne doesn’t quite replicate her old-world methods, it captures the essence of that vibrant, herbaceous sauce and marries it with the sweetness of roasted peppers and the delicate flavor of perfectly cooked shrimp for a quick yet satisfying weeknight meal. It’s a symphony of flavors and textures that always brings a smile to my face.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Dietary Type: Not specified

Ingredients

1 lb uncooked penne pasta
1 1⁄2 lbs large shrimp, peeled and deveined
1 tablespoon olive oil
3 roasted red bell peppers, peeled, seeded, julienned
2 roasted yellow bell peppers, peeled, seeded, julienned
2 teaspoons finely chopped garlic
1⁄4 cup prepared pesto sauce
2 cups half-and-half cream or 2 cups heavy cream
Salt and pepper to taste
1⁄4 cup grated Parmesan cheese

Equipment Needed

Large pot
Large sauté pan
Large shallow bowl

Instructions

Begin by cooking the penne pasta according to the package directions. Be sure to salt the water generously as this is your first chance to season the pasta. Cook until al dente, about 8-10 minutes. Reserve about 1 cup of pasta water before draining.
While the pasta is cooking, heat the olive oil in a large sauté pan over medium-high heat. Once the oil is shimmering, add the peeled and deveined shrimp.
Cook the shrimp until they just turn pink and are cooked through, about 2-3 minutes per side. Be careful not to overcook them, as they will become rubbery. Remove the shrimp from the pan and set aside.
In the same pan, add the julienned roasted red and yellow bell peppers and finely chopped garlic. Sauté for about 2-3 minutes, until the peppers are slightly softened and the garlic is fragrant.
Stir in the prepared pesto sauce and heavy cream (or half-and-half). Bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and simmer until the sauce is reduced by about half, stirring occasionally, about 5-7 minutes. This will thicken the sauce and concentrate the flavors. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it up.
Season the sauce with salt and pepper to taste. Be mindful that the pesto and Parmesan cheese are also salty, so add salt judiciously.
Return the cooked shrimp to the pan with the sauce and gently toss to combine.
Drain the cooked pasta well. Transfer the pasta to a very large shallow bowl.
Pour the shrimp and pepper sauce over the cooked pasta and toss gently to coat evenly.
Sprinkle with grated Parmesan cheese and serve immediately.

Expert Tips & Tricks

Roast Your Own Peppers: For the best flavor, roast your own bell peppers. Simply char the peppers under a broiler or over an open flame until the skin is blackened. Place them in a bowl covered with plastic wrap to steam. Once cooled, the skins will easily peel off.
Don’t Overcook the Shrimp: Overcooked shrimp are tough and rubbery. Cook them just until they turn pink and opaque. They will continue to cook slightly in the sauce.
Pesto Power: Using high-quality pesto will make a huge difference in the final dish. If you don’t have homemade, look for a pesto made with fresh basil and good quality olive oil.
Pasta Water is Key: Don’t discard that pasta water! It’s starchy and helps to bind the sauce to the pasta, creating a creamy emulsion.
Spice it Up: Add a pinch of red pepper flakes to the sauce for a touch of heat.
Deglazing: If there are any browned bits stuck to the bottom of the pan after cooking the shrimp, deglaze with a splash of white wine before adding the peppers and garlic. This will add depth of flavor to the sauce.

Serving & Storage Suggestions

Serve the Shrimp & Roasted Pepper Penne immediately after preparing. Garnish with a sprinkle of fresh basil leaves and a drizzle of extra virgin olive oil for a beautiful presentation. A crusty loaf of bread is perfect for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of cream or water if needed to prevent it from drying out. Reheating in the microwave is also an option, but the pasta may become slightly softer. I don’t recommend freezing, as the cream sauce can separate and the pasta texture will suffer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	552.7 kcal	N/A
Calories from Fat	147 g	27%
Total Fat	16.4 g	25%
Saturated Fat	7.4 g	37%
Cholesterol	206.3 mg	68%
Sodium	268.8 mg	11%
Total Carbohydrate	69.1 g	23%
Dietary Fiber	8.9 g	35%
Sugars	0.2 g	0%
Protein	33.4 g	66%

Variations & Substitutions

Gluten-Free: Use gluten-free penne pasta for a gluten-free option.
Vegetarian: Omit the shrimp and add more roasted vegetables, such as zucchini, eggplant, or mushrooms.
Vegan: Substitute the half-and-half or heavy cream with cashew cream or full-fat coconut milk. Use a vegan pesto (many store-bought pestos contain Parmesan cheese). Omit the Parmesan cheese garnish or use a vegan Parmesan alternative.
Spicy: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce for a spicy kick.
Seafood Medley: Substitute some of the shrimp with scallops or mussels for a more complex seafood flavor.
Seasonal Vegetables: Adapt the recipe to the seasons by using different roasted vegetables. Try butternut squash and sage in the fall, or asparagus and peas in the spring.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Be sure to thaw them completely before cooking and pat them dry with paper towels.

Q: Can I make this dish ahead of time?
A: While it’s best served immediately, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta and shrimp just before serving.

Q: How do I prevent the pasta from sticking together?
A: Toss the cooked pasta with a little olive oil or butter to prevent it from sticking. Also, don’t overcook the pasta.

Q: Can I use a different type of pasta?
A: Absolutely! Feel free to use any type of pasta you prefer, such as fettuccine, linguine, or rotini.

Q: My sauce is too thick. How can I thin it out?
A: Add a splash of reserved pasta water or a little extra cream to thin out the sauce.

Final Thoughts

This Shrimp & Roasted Pepper Penne with Pesto Cream is a delightful dish that’s both comforting and flavorful. It’s perfect for a weeknight meal, yet elegant enough to serve to guests. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to try this recipe and share your feedback. Consider serving it with a crisp green salad and a glass of chilled white wine for a complete and satisfying meal. Buon appetito!

Shrimp & Roasted Pepper Penne With Pesto Cream Recipe