Spicy Shrimp and Roasted Red Pepper Pasta

Sun Dried Tomato Pesto
  • 12 oz linguine
  • 1 cup chopped roasted red peppers
  • 1/3 cup Filippo Berio Sun Dried Tomato Pesto
  • 2 tbsp Filippo Berio Olive Oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 lb peeled deveined large shrimp, tails removed
  • 1/2 tsp each salt and pepper, divided
  • 1/4 tsp chili pepper flakes
  • 1/4 cup finely chopped fresh parsley
    • Cook linguine according to package directions. Drain, reserving 1/2 cup pasta water. Meanwhile, in blender, purée red peppers and pesto until smooth; set aside.
    • Heat oil in large skillet set over medium heat; cook onion and garlic for about 2 minutes or until softened. Add shrimp, half each of the salt and pepper, and chili flakes; cook for about 3 minutes until shrimp curl and turn pink. Transfer to plate.
    • Add red pepper mixture to skillet and bring to simmer; toss with pasta, pasta water and remaining salt and pepper. Stir in shrimp mixture and parsley.
    • Tips:
      • Substitute basil or cilantro for parsley if desired.
      • For milder shrimp, omit chili flakes and add 1/4 tsp smoked sweet paprika.

    Prep Time

    10 min


    Cook Time

    10 min


    Total Time

    20 min


    Servings

    6

     


    X

    Categories

    Dinners & Main Dishes

    Ingredient: Fish & Seafood

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Sun Dried Tomato Pesto

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