Name: Roasted Red Pepper Shrimp Linguine
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 12 oz linguine pasta; 1 lb large shrimp, peeled and deveined; 1 jar (12 oz) roasted red peppers, drained; 2 cloves garlic, minced; ½ cup heavy cream; ¼ cup vegetable or chicken broth; ½ cup crumbled feta cheese; 2 tbsp olive oil; ½ tsp smoked paprika; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish); Red pepper flakes (optional, for heat); Special tools: Blender or food processor for the sauce, large skillet, pasta pot.

Roasted Red Pepper Shrimp Linguine

There’s something magical about pasta nights in our home—they’re always met with smiles, empty plates, and that quiet sigh of contentment after the last bite. This Roasted Red Pepper Shrimp Linguine quickly became one of those meals that I can’t help but make again and again. It started as a little experiment one evening when I had a jar of roasted red peppers sitting in the pantry and shrimp thawing in the fridge. I wanted something light yet flavorful, easy but special, and most importantly, something the kids wouldn’t fuss about. One twirl of that linguine coated in creamy roasted red pepper sauce, topped with plump shrimp and crumbles of feta, and it was clear this one would be a keeper.

I love how quickly it all comes together—no endless simmering or complicated steps. You get this amazing depth of flavor from the roasted peppers and a touch of brightness from fresh herbs and tangy cheese. The shrimp cooks in minutes, so you’re not spending your whole evening in the kitchen, which is a lifesaver on busy school nights. My family’s favorite part? That moment when the shrimp, perfectly seasoned and slightly smoky, pairs with that silky, slightly sweet sauce. It feels like a restaurant-worthy meal, yet it’s so simple and fuss-free. If pasta night has been feeling a little uninspired, this dish is about to change everything!

Questions I Often Get Asked About This Recipe

Can I use frozen shrimp?
Absolutely. Just make sure to thaw and pat them dry before cooking so they sear instead of steaming.

Do I have to use roasted red peppers from a jar?
Nope, you can roast fresh red peppers at home, but jarred ones save time and taste just as delicious.

Can I substitute the feta?
Goat cheese or Parmesan works well if you prefer something milder or creamier.

Is this dish spicy?
Not inherently, but you can add red pepper flakes if you want some heat.

Can I make this ahead of time?
You can prepare the sauce ahead and refrigerate for up to two days. Just reheat gently and cook the pasta fresh.

What You Need to Make Roasted Red Pepper Shrimp Linguine

12 oz linguine pasta

1 lb large shrimp, peeled and deveined

1 jar (12 oz) roasted red peppers, drained

2 cloves garlic, minced

½ cup heavy cream

¼ cup vegetable or chicken broth

½ cup crumbled feta cheese

2 tbsp olive oil

½ tsp smoked paprika

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Red pepper flakes (optional, for heat)

Special tools: Blender or food processor for the sauce, large skillet, pasta pot.

How to Make Roasted Red Pepper Shrimp Linguine

Cook the pasta: Bring a large pot of salted water to a boil and cook linguine according to package instructions. Reserve ½ cup pasta water and drain.

Prepare the sauce: In a blender, combine roasted red peppers, garlic, broth, and cream. Blend until smooth.

Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Season shrimp with smoked paprika, salt, and pepper. Cook for 2-3 minutes per side until pink and opaque. Remove and set aside.

Finish the sauce: Pour the red pepper mixture into the same skillet and simmer for 3-4 minutes until slightly thickened. Add pasta water if needed to adjust consistency.

Combine and serve: Toss cooked linguine in the sauce, top with shrimp, sprinkle feta, and garnish with parsley. Serve immediately.

Tips for Making the Best Roasted Red Pepper Shrimp Linguine

Use high-quality roasted red peppers for the best flavor.

Don’t overcook the shrimp; they only need a couple of minutes.

Save some pasta water—it helps create a silky sauce.

If you love a little kick, add a pinch of cayenne or red pepper flakes.

For a dairy-free version, swap the cream for coconut cream and use vegan feta.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was a hit with the whole family! Super quick and so flavorful. Definitely going on our weekly rotation.” – Melissa R.

⭐️⭐️⭐️⭐️ “Really good but I’d like more spice next time. I added extra red pepper flakes, and it was perfect for me!” – James K.

⭐️⭐️⭐️⭐️⭐️ “Tasted like something from a fancy restaurant, yet it took me under 30 minutes. Loved it!” – Sandra W.

⭐️⭐️⭐️⭐️ “I swapped feta for Parmesan and it was still delicious. Will double the shrimp next time because it disappeared fast!” – Dani P.

⭐️⭐️⭐️⭐️⭐️ “Creamy, tangy, and packed with flavor. Even my picky eater had seconds.” – Rachel M.

Printable Recipe

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