Creamy roasted red pepper pasta with shrimp and sausage brings together tender rigatoni, lightly seared shrimp, smoky browned sausage, and a silky roasted red pepper sauce. Made with jarred roasted peppers, garlic, Parmesan, and heavy cream, this comforting homemade dinner serves four and takes approximately 45 minutes.
The peppers give the sauce a gentle sweetness and beautiful orange color, while sausage adds savory depth. Cooking the shrimp separately helps them stay tender instead of becoming rubbery. Serve the pasta fresh with golden garlic bread and a crisp salad.
If you enjoy creamy seafood dinners, you’ll also like this easy shrimp Alfredo recipe.
Why You’ll Love This Recipe
- Rich but balanced sauce: Roasted peppers bring sweetness and gentle smoky flavor to the cream and Parmesan.
- Two satisfying proteins: Juicy shrimp and caramelized smoked sausage add contrast to each forkful.
- Weeknight-friendly: The complete meal takes about 45 minutes.
- Easy ingredients: Jarred peppers eliminate the need to roast and peel fresh peppers.
- Adjustable spice: Add red pepper flakes or choose a spicy Andouille sausage.
Recipe at a Glance
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4 generous servings
- Course: Dinner, Main Course
- Cuisine: American-inspired
- Difficulty: Easy to moderate
- Estimated calories: Approximately 950 per serving, including garlic bread; varies with brands and portions.
Ingredients
For the Pasta and Proteins
- 12 oz rigatoni or another short tube pasta
- 12 oz large shrimp, peeled and deveined
- 12 oz fully cooked smoked sausage, sliced into ½-inch rounds
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon salt
For the Creamy Roasted Red Pepper Sauce
- 1 jar (12 oz) roasted red bell peppers, drained
- ¾ cup heavy whipping cream
- ½ cup low-sodium chicken broth
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 3 garlic cloves, minced
- 1 small yellow onion, finely diced
- 1 tablespoon tomato paste
- 1 tablespoon unsalted butter
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Up to ½ cup reserved pasta cooking water, as needed
For the Garlic Bread
- 4 thick slices Italian or French bread
- 2 tablespoons unsalted butter, softened
- 1 garlic clove, finely minced
- ½ teaspoon dried parsley
- Pinch of salt
To Finish
- 2 tablespoons freshly chopped parsley
- 2 tablespoons freshly grated Parmesan cheese
Ingredient Tips for the Best Results
Choose Large Shrimp
Large shrimp remain noticeable among the pasta and sausage. Frozen shrimp work well, but thaw them fully and pat them dry. Moist shrimp tend to steam instead of sear. For more on buying and thawing seafood, see the FDA’s guide to selecting and serving seafood safely. For another boldly seasoned shrimp dinner, try our easy pepper shrimp recipe.
Use Fully Cooked Smoked Sausage
Smoked sausage develops a savory crust with only a few minutes in the skillet. Andouille is a good choice for more heat, while a mild smoked sausage lets the roasted pepper sauce stand out. If using raw sausage instead, it must be cooked thoroughly before combining with the pasta.
Drain the Roasted Peppers
Jarred roasted red bell peppers are convenient and blend into a smooth, naturally sweet sauce. Drain them well so the sauce doesn’t become watery. Rigatoni is particularly good here because the ridges and hollow centers capture the creamy sauce. Penne or ziti will also work. For a different sausage-and-pasta dinner, see our creamy kale pasta with sausage.
Equipment
You’ll need a large pot, a colander, a deep skillet or sauté pan, a blender or immersion blender, a knife and cutting board, measuring spoons and cups, a wooden spoon or tongs, and a baking sheet for the garlic bread.
How to Make Creamy Roasted Red Pepper Pasta with Shrimp and Sausage
1. Cook the Rigatoni
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente, usually 10–12 minutes. Reserve ½ cup of pasta water before draining. Don’t rinse the pasta: the starch helps the sauce cling to it.
2. Season the Shrimp
Pat the shrimp dry. Toss with 1 teaspoon smoked paprika, garlic powder, Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Aim for an even light coating, not a wet marinade.
3. Brown the Sausage
Heat the olive oil in a large skillet over medium-high heat. Spread the sausage slices in one layer and cook for about 3–4 minutes on each side, until golden and lightly caramelized. Work in batches if necessary. Transfer to a plate, leaving the flavorful drippings in the pan.
4. Sear the Shrimp
In the same skillet, cook the shrimp in a single layer, about 2 minutes on the first side and 1–2 minutes on the other, depending on size. They should become opaque with lightly browned edges and reach 145°F internally. Transfer to a clean plate immediately so they don’t overcook while the sauce is made.
5. Soften the Onion and Garlic
Reduce the heat to medium and add the butter. Cook the diced onion for 3–4 minutes until translucent. Add the garlic and stir for about 30 seconds, then add the tomato paste and cook for 1 minute more, until its color deepens slightly.
6. Blend the Peppers
Blend the drained roasted peppers with the chicken broth for 30–45 seconds until smooth. For an especially silky sauce, you can also blend a small spoonful of the cooked onion mixture with the peppers. Allow hot ingredients to cool slightly and follow your blender’s instructions for warm liquids.
7. Simmer the Roasted Pepper Sauce
Pour the pepper puree into the skillet. Stir in the remaining ½ teaspoon smoked paprika, remaining ½ teaspoon Italian seasoning, and optional crushed red pepper flakes. Simmer gently for 3–4 minutes until the color deepens and the mixture reduces slightly.
8. Add the Cream and Parmesan
Lower the heat to medium-low. Slowly stir in the heavy cream and simmer gently for 2–3 minutes. Gradually add the ½ cup Parmesan, stirring until incorporated. The sauce should be smooth and thick enough to coat the back of a spoon. Avoid a hard boil, which can cause the cheese and cream to separate.
9. Toss with the Pasta
Add the drained rigatoni to the skillet and toss until coated. If the sauce seems too thick, add reserved pasta water 1–2 tablespoons at a time until it coats the pasta evenly. Continue tossing over low heat for about 1 minute.
10. Return the Shrimp and Sausage
Fold the sausage into the pasta, then gently add the shrimp. Warm for about a minute over low heat, just until everything is heated through. Taste before adding any extra salt: sausage and Parmesan already bring plenty of seasoning.
11. Bake the Garlic Bread
Heat the oven to 400°F. Mix the softened butter, minced garlic, dried parsley, and a pinch of salt. Spread over the bread slices and bake on a sheet pan for 6–8 minutes until golden around the edges. If desired, broil for another 30–60 seconds while watching closely.
12. Garnish and Serve
Divide the pasta among four shallow bowls. Arrange some shrimp and sausage on top, sprinkle with the remaining Parmesan and fresh parsley, and serve immediately with the warm garlic bread.
Chef Tips for Creamy, Flavorful Pasta
- Don’t crowd the pan. Sausage and shrimp brown better when cooked in batches.
- Use freshly grated Parmesan. It melts more evenly than many pre-shredded varieties.
- Keep the sauce at a gentle simmer. Excessive heat can make a cream sauce grainy.
- Save the pasta water. Starchy water helps loosen the sauce without making it taste diluted.
- Add the shrimp last. They need far less cooking time than the sauce.
- Serve promptly. Rigatoni continues absorbing sauce as it rests.
- Season at the end. Smoked sausage, broth, and cheese can add significant salt.
- Use a wide skillet. It makes tossing the pasta easier and keeps the sauce more evenly distributed.
Common Mistakes and How to Fix Them
Rubbery Shrimp
Overcooking makes shrimp tough. Cook them separately and remove them as soon as done; add them back only for the final warming stage.
Watery Sauce
Excess liquid from jarred peppers can thin the sauce. Drain thoroughly and let the pepper puree simmer before adding cream. If necessary, simmer briefly to reduce it before returning the shrimp.
Grainy or Separated Sauce
Boiling after adding cream and Parmesan can cause separation. Lower the heat, add cheese gradually, and stir gently. If the sauce is overly thick, add a little warm broth or pasta water.
Soft, Mushy Rigatoni
Cook pasta only until al dente; it will soften further when tossed with the sauce.
Overly Salty Pasta
Saltiness varies by sausage, broth, and Parmesan brand. Taste the fully combined dish before adding more salt.
Substitutions and Variations
Spicy Cajun-Style Pasta
Add ½–1 teaspoon Cajun seasoning to the shrimp and increase the crushed red pepper flakes to taste. Adjust the other seasonings if your Cajun blend contains salt.
Chicken and Sausage Pasta
Replace the shrimp with 12 oz diced boneless chicken breast. Cook the chicken to an internal temperature of 165°F before folding it into the sauce.
Lighter Cream Sauce
Replace the heavy cream with half-and-half and reduce the broth slightly. The sauce will be thinner and less rich, so avoid vigorous simmering.
More Roasted Pepper Flavor
Increase the drained peppers to 16 oz and let the puree simmer a little longer to maintain a thick consistency.
Gluten-Free Version
Use gluten-free rigatoni and check the labels on the sausage, broth, and seasonings. Follow the pasta package timing, as gluten-free varieties can soften quickly.
What to Serve with Shrimp and Sausage Pasta
Garlic bread is the natural pairing, especially when there’s extra sauce to scoop up. For balance, add a green salad with lemon vinaigrette, roasted broccoli, or steamed green beans. Sparkling lemon water or unsweetened iced tea complement the richness.
Looking for a different shrimp-and-sausage pasta? Our creamy chipotle shrimp and chorizo pasta brings a spicier, smoky sauce to the same comforting dinner idea.
How to Store Leftovers
Refrigerator: Transfer leftovers promptly to a shallow, airtight container and keep at 40°F or below. Use within 3 days for this recipe. The sauce will naturally thicken as the pasta absorbs moisture.
Freezer: Freeze in a suitable airtight container for up to 2 months for best quality. Freezing is possible, but the cream sauce may separate and shrimp may lose tenderness after thawing.
Room temperature: Do not leave cooked pasta and seafood unrefrigerated for more than 2 hours, or more than 1 hour if temperatures exceed 90°F. See the USDA Food Safety and Inspection Service for more safe-handling guidance.
How to Reheat Without Drying Out the Pasta
For the best texture, place the pasta in a skillet over medium-low heat with 1–2 tablespoons of broth or water per serving. Cover and stir occasionally until the pasta and proteins are thoroughly reheated to 165°F. Gentle heat helps the sauce regain its creamy consistency without toughening the shrimp unnecessarily.
For the microwave, use a microwave-safe dish with a splash of liquid, cover loosely, and heat in short intervals, stirring between each. Reheat garlic bread separately in a 350°F oven for 5–7 minutes to restore its crisp edges.
Make-Ahead Instructions
The roasted pepper puree can be blended up to 2 days in advance and stored in an airtight container in the refrigerator. You can also dice the onion, mince the garlic, and slice the smoked sausage ahead of time. For the best finished texture, cook the pasta and shrimp shortly before serving.
Frequently Asked Questions
Can I use jarred roasted red peppers?
Yes. The recipe is designed for one 12 oz jar of drained roasted red peppers. Blending them with broth creates the sauce base quickly.
What sausage is best for shrimp pasta?
Fully cooked smoked sausage works well for a mild smoky flavor. Andouille is a good alternative if you prefer more heat.
How do I keep shrimp tender?
Pat them dry, sear briefly until cooked, and remove them while you make the sauce. Return them only at the end.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be thinner. Use slightly less broth and keep the heat gentle.
Why is my roasted red pepper sauce watery?
The peppers may not have been drained thoroughly, or the puree may need a little more simmering time before the cream is added.
Can I use penne instead of rigatoni?
Absolutely. Penne and ziti are both suitable short pasta shapes for this sauce.
Is the dish spicy?
The base recipe is mild. The optional crushed red pepper flakes and choice of sausage determine how much heat to add.
Can I freeze it?
Yes, for up to 2 months for best quality, but cream sauce may separate after thawing and the shrimp may become less tender.
How long does it last in the fridge?
Store promptly in an airtight container at 40°F or below and use within 3 days.
More Comforting Pasta and Shrimp Recipes
If you enjoyed this roasted pepper pasta, these Botainfo recipes offer more satisfying dinner ideas:
- Creamy Chipotle Shrimp and Chorizo Pasta — a smoky, spicy shrimp-and-sausage variation.
- Easy Shrimp Alfredo — shrimp in a classic Parmesan cream sauce.
- Creamy Kale Pasta with Sausage — a hearty rigatoni dinner with greens.
- Easy Pepper Shrimp — a bolder, peppery seafood recipe.
- Baked Sausage Rigatoni with Mozzarella and Parmesan — a cheesy baked pasta casserole.
