Roasted Red Pepper & Shrimp Pasta
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Let’s Make Roasted Red Pepper & Shrimp Pasta. This meal is sure to impress your dinner party guests. So turn on some mood music, open a bottle of wine, & get to cooking!
Roasted Red Pepper & Shrimp Pasta
Ingredients
1 bag frozen Louisiana Select Gulf Shrimp 40-50 count, defrosted
½ stick unsalted butter
8 oz Cajun Trinity Mix (chopped bell pepper, celery, & onion)
3 garlic cloves, chopped
1 Jar roasted red peppers
1 can italian seasoned tomatoes
1 cup low sodium chicken stock
½ cup whole milk
8 oz fresh spinach
½ cup grated parmesan cheese, plus more for topping
16oz box rigatoni pasta
Salt, pepper, and dried italian seasoning to taste
Directions
In a large skillet, melt butter and add cajun trinity and saute until translucent.
Add in garlic, roasted red peppers, tomatoes plus salt, pepper, and Italian seasonings.
Allow your ingredients to cook together for 10-15 minutes then transfer to a food processor and blend until smooth.
In your now empty skillet add your shrimp. Cook for a few minutes on each side then add your blended sauce to the pan.
Add in chicken stock, milk, spinach, and parmesan cheese.
Boil your pasta. Once pasta is cooked add it directly to the sauce without rinsing along with 2-4 tbsp of pasta water. Toss pasta in sauce until it is fully incorporated.
Top with more parmesan cheese & red pepper flakes and ENJOY!
If you are looking for a quick video tutorial, click here and you will be brought to my Instagram Page.
Louisiana Select Shrimp is a local Louisiana & Acadiana product. It is a great product to have in the freezer for dishes like above or soups, gumbo, and bisques.
Happy Eating!
Liz
