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A close-up shot of Bucatini with Roasted Red Pepper Sauce and Shrimp served on a white plate. The dish features al dente bucatini pasta coated in a creamy roasted red pepper sauce, topped with plump shrimp, fresh basil, and Parmesan

Bucatini with Roasted Red Pepper Sauce and Shrimp

Linda
A flavorful, vibrant Italian dish that pairs perfectly cooked bucatini pasta with a smoky, creamy roasted red pepper sauce and succulent shrimp. This meal is perfect for any occasion, offering a combination of rich flavors with a hint of heat and sweetness
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Dish
Cuisine Italian
Servings 4 people
Calories 400 kcal

Ingredients
  

  • For the Pasta & Shrimp:
  • 12 oz Bucatini Pasta
  • 1 lb Shrimp peeled and deveined
  • 2 tbsp Olive Oil
  • 2 Cloves Garlic minced
  • 1/4 tsp Red Pepper Flakes optional, for heat
  • Salt and Pepper to taste
  • For the Roasted Red Pepper Sauce:
  • 2 Red Bell Peppers roasted, peeled, and seeds removed
  • 1/2 Onion sautéed
  • 2 Garlic Cloves minced
  • 2 tbsp Olive Oil
  • 1/4 cup Heavy Cream optional for creaminess
  • 1/2 cup Parmesan Cheese grated
  • Salt and Pepper to taste

Notes

Equipment:

  • Large pot for boiling pasta
  • Baking sheet (for roasting peppers)
  • Pan (for sautéing shrimp and making sauce)
  • Blender or food processor (for the roasted red pepper sauce)

Instructions:

  1. Roast the Peppers: Preheat the oven to 425°F. Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning halfway through until the skin is charred. Once done, place them in a bowl and cover for 10 minutes. Peel the skin, remove the seeds, and set aside.
  2. Cook the Pasta: Boil water in a large pot with a pinch of salt. Add the bucatini and cook according to package instructions (around 8-10 minutes) until al dente. Reserve 1 cup of pasta water before draining.
  3. Prepare the Sauce: In a blender, combine the roasted peppers, sautéed onion, and garlic. Blend until smooth. Heat olive oil in a pan over medium heat, add the blended sauce, and cook for 5 minutes. Add heavy cream (if using) and Parmesan, and stir until smooth. Adjust with reserved pasta water to achieve your preferred sauce consistency.
  4. Cook the Shrimp: Heat olive oil in a separate pan. Add minced garlic and sauté for 30 seconds. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Season with salt, pepper, and red pepper flakes.
  5. Combine: Toss the cooked pasta with the red pepper sauce. Add the shrimp on top and gently mix to coat the pasta evenly.
  6. Serve: Garnish with fresh basil and extra grated Parmesan cheese. Serve immediately and enjoy!

Nutrition (per serving):

  • Calories: 400 kcal
  • Protein: 30g
  • Carbohydrates: 40g
  • Fat: 14g
  • Fiber: 4g

Recipe Notes:

  • If you prefer a smoother sauce, you can blend the roasted peppers with a little more cream or even vegetable broth for a lighter version.
  • Add extra red pepper flakes if you like your dish spicier.
  • For a non-creamy version, simply omit the heavy cream and use a bit more olive oil for a silky sauce.
Keyword Bucatini with Roasted Red Pepper Sauce, Shrimp Pasta, Italian Pasta Recipe, Bucatini Shrimp Dish, Roasted Red Pepper Pasta