Creamy Roasted Pepper Pasta with Sausage & Shrimp

If you’re looking for a restaurant-quality pasta dish that combines smoky roasted peppers, juicy shrimp, and flavorful sausage, this roasted pepper pasta recipe is for you. It’s creamy, rich, and packed with bold flavors, making it perfect for an easy weeknight dinner or an impressive meal for guests. Plus, it pairs beautifully with garlic bread and a glass of white wine. Let’s dive into how to make this mouthwatering dish!

Why You’ll Love This Roasted Pepper Pasta

• Rich & Creamy: The roasted pepper sauce is velvety smooth with just the right amount of creaminess.
• Bold & Flavorful: Sausage and shrimp add a delicious contrast of textures and flavors.
• Restaurant-Quality at Home: A gourmet dish that’s surprisingly easy to make.
• Perfect for Any Occasion: Whether it’s a weeknight dinner or a special gathering, this pasta never disappoints.

Creamy Roasted Pepper Pasta with Sausage & Shrimp

Ingredients

For the Roasted Pepper Sauce:

• 2 large red bell peppers
• 1 yellow onion, chopped
• 1 whole garlic bulb
• 2 tbsp olive oil
• ½ cup white wine (for deglazing)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp crushed red pepper flakes (optional)

For the Pasta & Protein:

• 12 oz pasta (fettuccine, penne, or rigatoni)
• 8 oz smoked sausage, sliced
• 8 oz shrimp, peeled and deveined
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt & pepper to taste

For Garnish:

• Fresh parsley, chopped
• Extra Parmesan cheese
• Garlic bread (optional, but highly recommended!)

Step-by-Step Instructions

Step 1: Roast the Peppers & Garlic

1. Preheat your oven to 400°F.
2. Cut the bell peppers in half, remove the seeds, and place them on a baking sheet.
3. Chop the yellow onion and place it on the sheet with the peppers.
4. Wrap the garlic bulb in aluminum foil and place it alongside the vegetables.
5. Drizzle everything with olive oil and roast for 40 minutes until the peppers are slightly charred.
6. Once roasted, blend the peppers, onion, and garlic into a smooth puree. Set aside.

Step 2: Cook the Sausage & Shrimp

1. While the peppers are roasting, heat a large skillet over medium heat.
2. Add sliced sausage and cook until browned on both sides. Remove from the pan and set aside.
3. In the same pan, add shrimp and season with garlic powder, Italian seasoning, salt, and pepper.
4. Cook for 2-3 minutes per side until shrimp are pink and fully cooked. Remove and set aside.

Step 3: Prepare the Roasted Pepper Sauce

1. In the same pan, add a splash of white wine to deglaze and scrape up any browned bits.
2. Pour in the blended roasted pepper mixture and stir well.
3. Add heavy cream, Parmesan cheese, smoked paprika, salt, and black pepper.
4. Let the sauce simmer for about 5 minutes until it thickens slightly.

Step 4: Cook the Pasta

1. While the sauce is simmering, bring a large pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente.
3. Drain the pasta, reserving ½ cup of pasta water in case you need to loosen the sauce later.

Step 5: Combine Everything

1. Add the cooked pasta, sausage, and shrimp into the pan with the sauce.
2. Toss everything together until well coated. If the sauce is too thick, add reserved pasta water a little at a time.
3. Taste and adjust seasoning as needed.

Step 6: Serve & Enjoy!

1. Plate the pasta and top with extra Parmesan cheese and fresh parsley.
2. Serve with garlic bread and a glass of white wine for the perfect meal.
3. Enjoy your creamy roasted pepper pasta with a delightful blend of flavors!

Expert Tips

• Roasting the peppers: If you want extra smoky flavor, roast them over an open flame instead of the oven.
• Spice it up: Add a pinch of red pepper flakes for a little heat.
• Make it lighter: Substitute half-and-half for heavy cream to reduce calories.
• Use different proteins: Try chicken or scallops instead of shrimp.
• Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently with a splash of cream.

Frequently Asked Questions

Can I make the sauce ahead of time?

Yes! The roasted pepper sauce can be made up to 3 days in advance and stored in the refrigerator.

What type of pasta works best?

Fettuccine, penne, or rigatoni are great choices because they hold onto the sauce well.

Can I use store-bought roasted peppers?

Absolutely! If you’re short on time, use jarred roasted peppers and blend them with sautéed onions and garlic.

Is this dish spicy?

Not really, but you can add crushed red pepper flakes if you like a bit of heat.

What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or Chardonnay complements the creamy sauce beautifully.

This roasted pepper pasta is a must-try recipe that delivers restaurant-quality flavors right in your own kitchen. With its creamy texture, smoky peppers, and perfectly cooked sausage and shrimp, it’s a dish that will impress every time. Give it a try and let us know how it turns out!