Shrimp with Roasted Red Pepper: A Delicious and Easy Recipe

Shrimp with Roasted Red Pepper – just the name conjures up images of vibrant colors and tantalizing aromas, doesn’t it? I’m thrilled to share this recipe with you, a dish that’s not only incredibly delicious but also surprisingly simple to prepare. Forget complicated weeknight dinners; this is your new go-to for a burst of flavor without the fuss!

While the exact origins of combining shrimp and roasted red peppers are a bit hazy, the Mediterranean influence is undeniable. Roasted red peppers have been a staple in Mediterranean cuisine for centuries, adding a touch of sweetness and smoky depth to countless dishes. Pairing them with succulent shrimp, a seafood favorite enjoyed globally, creates a harmonious blend of flavors that’s both comforting and sophisticated.

What makes this Shrimp with Roasted Red Pepper so irresistible? It’s the perfect balance of textures – the tender, juicy shrimp against the slightly charred, soft peppers. The taste is a symphony of sweet, savory, and subtly smoky notes that dance on your palate. Plus, it’s incredibly versatile! Serve it over pasta for a hearty meal, alongside crusty bread for dipping, or even as a flavorful topping for salads. The possibilities are endless, and I guarantee you’ll find yourself making this recipe again and again. It’s quick, easy, and always a crowd-pleaser!

this Recipe

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 large red bell peppers
• 4 cloves garlic, minced
• 1/4 cup olive oil, extra virgin
• 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup chicken broth (low sodium)
• 2 tablespoons lemon juice, fresh
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper to taste
• Cooked pasta (linguine, fettuccine, or your favorite), for serving
• Grated Parmesan cheese, for serving (optional)
• Crusty bread, for serving (optional)

Roasting the Red Peppers:

Okay, let’s get started! The first thing we need to do is roast those beautiful red bell peppers. Roasting them brings out their sweetness and gives them a wonderful smoky flavor that’s just perfect for this dish.

1. Preheat your oven to 450°F (232°C). While the oven is heating up, let’s prep the peppers.
2. Wash and dry the red bell peppers. Make sure they’re nice and clean.
3. Place the peppers directly on the oven rack. You can also line a baking sheet with foil if you prefer, but placing them directly on the rack gives them the best char.
4. Roast for 20-30 minutes, turning them every 5-7 minutes, until the skins are blackened and blistered on all sides. Don’t worry if they look a little burnt – that’s exactly what we want!
5. Remove the peppers from the oven and place them in a bowl. Cover the bowl tightly with plastic wrap. This will steam the peppers and make it easier to peel off the skins.
6. Let the peppers steam for about 15-20 minutes. This is a crucial step, so don’t skip it!
7. Once the peppers are cool enough to handle, peel off the blackened skins. You can use your fingers or a paring knife. Don’t worry if you don’t get every single bit of skin off – a few small pieces are fine.
8. Remove the stems and seeds from the peppers. Rinse them briefly under cold water to remove any remaining seeds.
9. Roughly chop the roasted red peppers. Set them aside for later.

Preparing the Shrimp:

Now that the peppers are roasted and ready, let’s move on to the shrimp. Fresh shrimp is always best, but frozen shrimp works just fine too. Just make sure to thaw it completely before you start cooking.

1. If using frozen shrimp, thaw it completely. You can thaw it in the refrigerator overnight or place it in a bowl of cold water for about 30 minutes.
2. Peel and devein the shrimp. If your shrimp is already peeled and deveined, you can skip this step. To peel, simply pull off the shell. To devein, use a small knife to make a shallow cut along the back of the shrimp and remove the dark vein.
3. Pat the shrimp dry with paper towels. This will help them brown nicely when you cook them.
4. Season the shrimp with salt and pepper. Be generous with the seasoning – it really brings out the flavor.

Cooking the Shrimp and Sauce:

Alright, we’re almost there! This is where the magic happens. The key to a delicious sauce is to build the flavors in layers, so be patient and don’t rush the process.

1. Heat the olive oil in a large skillet over medium heat. Make sure the skillet is large enough to hold all the shrimp and sauce.
2. Add the minced garlic to the skillet and cook for about 1 minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.
3. Add the chopped roasted red peppers to the skillet and cook for about 5 minutes, stirring occasionally, until they are heated through and slightly softened.
4. Pour in the white wine and chicken broth. Bring to a simmer and cook for about 5 minutes, allowing the sauce to reduce slightly. The alcohol from the wine will evaporate, leaving behind a lovely flavor.
5. Stir in the lemon juice, smoked paprika, and red pepper flakes (if using). Taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, or red pepper flakes to your liking.
6. Add the shrimp to the skillet and cook for about 3-5 minutes, until they are pink and opaque. Be careful not to overcook the shrimp, as they will become tough and rubbery.
7. Stir in the fresh parsley. This adds a pop of freshness and color to the dish.

Serving:

Finally, the moment we’ve all been waiting for! It’s time to serve up this delicious Shrimp with Roasted Red Pepper. I like to serve it over pasta, but you can also serve it with rice, quinoa, or even just some crusty bread for soaking up the sauce.

1. Cook your pasta according to the package directions. While the pasta is cooking, you can finish up the sauce.
2. Drain the pasta and add it to the skillet with the shrimp and sauce. Toss to coat.
3. Serve immediately. Garnish with grated Parmesan cheese (if desired) and a sprinkle of fresh parsley.
4. Enjoy! This dish is best served hot, so don’t let it sit around for too long.

Tips and Variations:

• Spice it up: If you like a little more heat, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
• Add vegetables: Feel free to add other vegetables to the sauce, such as onions, mushrooms, or zucchini.
• Make it creamy: For a creamier sauce, stir in a dollop of heavy cream or sour cream at the end.
• Use different seafood: You can substitute the shrimp with other seafood, such as scallops or mussels.
• Make it ahead: The roasted red pepper sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just add the shrimp when you’re ready to serve.

Serving Suggestions:

• Serve with a side salad for a complete meal.
• Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
• Serve with crusty bread for dipping in the sauce.

Enjoy this delightful and flavorful Shrimp with Roasted Red Pepper! I hope you love it as much as I do.

Conclusion:

And there you have it! This Shrimp with Roasted Red Pepper recipe is truly a must-try for anyone looking for a quick, flavorful, and impressive dish. The sweetness of the roasted red peppers perfectly complements the delicate shrimp, creating a symphony of flavors that will tantalize your taste buds. It’s simple enough for a weeknight dinner but elegant enough to serve at a dinner party. Trust me, your guests will be begging for the recipe!

But why is this recipe so special? It’s the perfect balance of ease and sophistication. Roasting the red peppers brings out their natural sweetness and adds a depth of flavor that you just can’t get any other way. The shrimp cooks quickly, ensuring a tender and juicy result every time. And the best part? It’s incredibly versatile!

Looking for serving suggestions? This Shrimp with Roasted Red Pepper is fantastic served over a bed of creamy polenta for a comforting and satisfying meal. You could also toss it with your favorite pasta, adding a sprinkle of Parmesan cheese and fresh parsley for a vibrant and flavorful dish. For a lighter option, serve it over a bed of mixed greens with a lemon vinaigrette. The possibilities are endless!

Want to get creative with variations? Try adding a pinch of red pepper flakes for a little kick. Or, incorporate some chopped sun-dried tomatoes for an extra burst of flavor. If you’re a fan of garlic, feel free to add a clove or two to the roasting pan with the red peppers. You can also experiment with different herbs, such as thyme or oregano, to customize the flavor profile to your liking. Don’t be afraid to experiment and make it your own!

I truly believe that this recipe will become a staple in your kitchen. It’s quick, easy, delicious, and incredibly versatile. It’s the kind of dish that you can whip up on a busy weeknight or impress your friends with at a weekend gathering. The vibrant colors and enticing aroma will make it a feast for the senses.

So, what are you waiting for? Grab your ingredients and get cooking! I’m confident that you’ll love this Shrimp with Roasted Red Pepper as much as I do. It’s a guaranteed crowd-pleaser that will leave everyone wanting more.

And now, for the most important part: I want to hear about your experience! Did you try the recipe? What variations did you make? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see what you create! Your feedback is invaluable and helps me to continue creating recipes that you’ll love. Happy cooking! I hope you enjoy this delightful dish as much as I do. Remember to tag me in your photos so I can see your culinary creations! Let’s spread the love for this amazing recipe!