Roasted Red Pepper Alfredo with Shrimp

Okay, listen up—this roasted red pepper Alfredo with shrimp is so good. Like, creamy, dreamy, and a little fancy. And guess what? It’s super easy to make.

I tried it one night when I was just bored of plain pasta. And wow, the roasted red peppers? Game-changer. The shrimp? Juicy and perfect.

You’ll love how the sauce hugs every noodle. It’s got this cozy, rich flavor that feels like a warm hug. And it tastes like restaurant food—without leaving home.

Wanna try it too? Let me show you how I make it. You’re gonna want seconds.

Why You’ll Love This Recipe

• Bold and Creamy Flavor: The roasted red peppers blend beautifully with Alfredo, adding depth without overwhelming the dish.
• Protein-Packed: Juicy, well-seasoned shrimp make this a complete meal without needing extra sides.
• Easy Yet Impressive: Made with simple pantry ingredients but feels restaurant-level.
• Weeknight-Friendly: Comes together in about 45 minutes with minimal prep.
• Naturally Gluten-Free: Thanks to gluten-free penne, everyone at the table can dig in.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: About 45 minutes

Servings:
This recipe makes 4 generous servings. Need more? Double the sauce and shrimp, and cook a full box of pasta.

Difficulty:
Easy enough for beginner home cooks, with plenty of flavor to impress.

Required Kitchen Tools

Before you begin, gather these tools:

• Large Skillet: For sautéing shrimp and simmering the sauce.
• Blender or Food Processor: To blend the roasted red pepper Alfredo until smooth.
• Large Pot: To boil the pasta.
• Tongs or Slotted Spoon: For flipping shrimp evenly.
• Colander: For draining pasta.
• Measuring Cups & Spoons: Accuracy matters here.
• Cutting Board & Knife: For chopping garlic and prepping any garnishes.

Ingredients

These are the building blocks of the dish. Simple, flavorful, and easy to find.

For the Roasted Red Pepper Alfredo Sauce

• Botticelli Alfredo Sauce (14.5 oz): A rich, creamy base that saves time without sacrificing taste.
• Roasted Red Peppers (1 cup, jarred or fresh): Sweet, smoky flavor that complements the creaminess.
• Shredded Mozzarella Cheese (1 cup): Adds melty texture and body to the sauce.
• Basil-Infused Olive Oil (½ tablespoon): A subtle layer of herb flavor.
• Minced Garlic (1 tablespoon): Essential for depth and aroma.

For the Seasoned Shrimp

• Shrimp (1 pound, peeled and deveined): Medium or large works best for even cooking.
• Paprika (1 teaspoon): Adds warmth and subtle color.
• Dried Oregano (½ teaspoon): Earthy and slightly bitter to balance the sweetness.
• Dried Basil (½ teaspoon): Ties in the herbaceous tones from the sauce.
• Olive Oil (1 tablespoon): For pan-searing the shrimp.
• Salt (½ teaspoon, adjust to taste): Enhances all the flavors.

For the Pasta

• Gluten-Free Penne Pasta (12 oz): Holds sauce well and keeps the dish accessible for gluten-free diets.

Variations for Roasted Red Pepper Alfredo with Shrimp

This recipe is easy to customize based on what you have on hand or what you’re in the mood for. Here are a few smart swaps and additions:

• Use Chicken Instead of Shrimp: Grilled or sautéed chicken breast works just as well.
• Add Spinach or Kale: Stir into the sauce near the end to sneak in some greens.
• Swap Mozzarella for Parmesan: For a sharper, saltier finish.
• Try Regular Alfredo Sauce: If you don’t have Botticelli, any quality Alfredo will work.
• Add a Dash of Red Pepper Flakes: For a touch of heat without overwhelming the creamy base.
• Use a Different Pasta Shape: Fusilli or fettuccine both hold up beautifully to this sauce.
• Make It Dairy-Free: Use dairy-free Alfredo and vegan cheese for an allergy-friendly version.

How to Make Roasted Red Pepper Alfredo with Shrimp

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil.
Add the gluten-free penne and cook according to the package directions until al dente.
Drain and set aside. Reserve about ½ cup of pasta water in case you need to thin the sauce later.

2. Season and Sauté the Shrimp

In a mixing bowl, toss the shrimp with paprika, dried oregano, dried basil, and salt.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add shrimp in a single layer and cook for about 2 minutes per side, or until they turn pink and are fully cooked.
Remove from the pan and set aside on a clean plate.

3. Make the Roasted Red Pepper Alfredo Sauce

In a blender or food processor, combine:

• Botticelli Alfredo sauce
• Roasted red peppers
• Minced garlic
• Basil-infused olive oil

Blend until smooth.

Pour the blended mixture into the same skillet used for the shrimp.
Bring to a low simmer over medium heat, stirring often.
Add mozzarella cheese and stir until it’s fully melted and the sauce becomes creamy and thick.

If the sauce feels too thick, stir in a splash of reserved pasta water until it reaches your preferred consistency.

4. Combine and Finish

Add the cooked pasta to the skillet and toss until coated.
Return the shrimp to the pan and stir gently to combine.
Cook for another 2–3 minutes over low heat to warm everything through.

Taste and adjust seasoning if needed (a pinch more salt or herbs, if desired).

How to Serve Roasted Red Pepper Alfredo with Shrimp

This dish is hearty on its own, but you can pair it with sides or toppings to round out the meal:

• With Garlic Bread: For scooping up every bit of that creamy sauce.
• Side Salad: A simple arugula or mixed greens salad with lemon vinaigrette balances the richness.
• Fresh Herbs: Sprinkle with chopped parsley or basil for a fresh finish.
• Shaved Parmesan: Adds a salty, nutty topping.
• Cracked Black Pepper: Just a touch over the top adds a sharp contrast.

For presentation, spoon the pasta into shallow bowls, top with shrimp, and finish with herbs or cheese. It’s a restaurant-quality look with no fuss.

Storing Roasted Red Pepper Alfredo with Shrimp

This dish stores well, making it ideal for leftovers or meal prep.

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezing: Not recommended—cream sauces can separate when thawed.
• Reheating: Reheat gently over low heat in a skillet. Add a splash of milk or broth to loosen the sauce as it warms. Avoid microwaving for too long to prevent overcooking the shrimp.

Tips and Tricks for Success

• Use Fresh or Jarred Peppers: Jarred roasted red peppers work great, but if using fresh, roast them until the skin blisters and peel it off before blending.
• Don’t Overcook Shrimp: They cook fast—just a couple minutes per side. Overcooked shrimp become rubbery.
• Blend the Sauce Well: A high-speed blender or food processor ensures a silky texture.
• Stir Often While Heating: Alfredo sauces can stick to the pan easily—keep it moving.
• Reserve Pasta Water: This trick helps adjust sauce consistency without diluting flavor.

Nutrition

Here’s a rough breakdown per serving (based on 4 servings total):

Nutrient	Amount (Per Serving)
Calories	~480
Protein	32g
Carbohydrates	35g
Fat	24g
Saturated Fat	9g
Fiber	3g
Sugar	4g
Sodium	~890mg

Note: Exact nutrition may vary depending on specific brands and portion sizes.

Roasted Red Pepper Alfredo FAQs

Can I use frozen shrimp?
Yes, just thaw them first and pat dry before seasoning.

What if I don’t have a blender?
Use a food processor or finely chop the peppers and whisk them into the sauce.

Can I make it ahead?
You can prepare the sauce and shrimp a day ahead. Reheat gently and cook pasta fresh for best results.

Is this spicy?
Not really — roasted red peppers are mild. Add red pepper flakes if you want more heat.

Can I use dairy-free cheese or Alfredo?
Yes, just ensure it melts smoothly into the sauce.

Conclusion

Roasted Red Pepper Alfredo with Shrimp is the kind of dish that feels special but fits easily into a weeknight. It’s balanced, creamy, and packed with flavor — the kind of meal you’ll want to make again and again. With easy ingredient swaps and a simple method, it’s a go-to recipe whether you’re cooking for family or prepping for the week.