Pasta with Shrimp and Peppers

Pasta is always a good idea, but pasta with shrimp and peppers is the best idea. This simple and satisfying Italian pasta dish features succulent shrimp, shallots, mushrooms, a colorful trifecta of bell peppers, and a zesty homemade tomato sauce.

With a recipe this easy, the biggest decision you’ll make is deciding which pasta shape to use. For this recipe, we like whole wheat pasta for its extra nutrition. As for the shape, nothing beats twirling long tendrils of linguine or spaghetti through the spicy sauce. Both are popular choices for seafood pasta dishes. If you prefer short pasta—or have tiny mouths at your table who have not mastered the pasta twirl—then bow tie pasta is a great option. It works great with chunky sauces and pasta recipes loaded with mix-ins.

Ingredients for Pasta with Shrimp and Peppers

• Bell peppers: A blend of tender-crisp and sweet red, green and yellow bell peppers makes this pasta with shrimp and peppers fresh and colorful.
• Portobello mushrooms: Portobello mushrooms are one of our favorite types of mushrooms. Their meaty texture adds bulk, and their woodsy taste contributes a deep layer of flavor.
• Aromatics: Shallots and garlic are a dynamic duo in many of our best pasta recipes. They add depth of flavor to the sauce and give off a divine scent that will transport you straight to the Italian seaside.
• Olive oil: Take your cooking to the next level by investing in a quality olive oil that’s equally suited for cooking and dipping.
• Crushed tomatoes: Not all canned tomatoes are created equal. Some cheaper brands contain more water, which makes the tomatoes taste bland. Choose one of the best canned tomatoes for pasta sauces.
• Herbs and spices: To flavor this zippy homemade pasta sauce, you’ll need salt, crushed red pepper flakes and Italian seasoning.
• Pasta: Cooking pasta just until it’s al dente is easy, but takes some practice.
• Shrimp: Medium shrimp (31-40 per pound) are spread throughout this pasta dish so everyone gets some. You can use larger shrimp, if desired. Just keep in mind that their cooking time may be slightly longer.
• Parsley: For a final flourish of color, garnish each serving with a sprinkle of fresh chopped parsley.

Directions

Step 1: Saute the vegetables

In a large nonstick skillet, saute the mushrooms, peppers and shallot in olive oil until they’re tender. Add the garlic and red pepper flakes and cook for an additional minute until they’re fragrant.

Editor’s Tip: Mind your garlic. Adding garlic to a hot skillet is a recipe for bitter, burnt garlic. That’s why we often add the garlic once the other veggies are almost tender. The vegetables help buffer the heat, so the garlic cooks gently without burning.

Step 2: Make it saucy

Stir in the tomatoes, Italian seasoning and salt, then bring the sauce to a boil. Reduce the heat to a simmer and cook, uncovered, for 12 to 15 minutes or until the vegetables are tender.

Step 3: Cook the pasta and add the shrimp

Meanwhile, cook the linguine according to the package directions. Add the shrimp to the simmering sauce and cook, stirring occasionally, for five to seven minutes or until the shrimp turn pink.

Editor’s Tip: Overcooking shrimp is easy to do. Cook them until they just turn pink and curl into a C shape.

Step 4: Combine and serve

Drain the pasta and stir it into the sauce. Cook until it’s heated through. Garnish the shrimp and pepper pasta with fresh chopped parsley and serve.

Editor’s Tip: Save some pasta water before draining it, and add a small amount to the sauce if it’s too thick.

JOSH RINK FOR TASTE OF HOME

Pasta with Shrimp and Peppers Variations

• Use other proteins: If you’re not a fan of shrimp, try this recipe with scallops, chicken or Italian sausage.
• Pack in more vegetables: For a boost of color and added vitamins, you can add more fresh produce to this spicy pasta with shrimp and peppers. Zucchini, eggplant, yellow squash, broccoli florets or a few handfuls of spinach or kale are just a few options.
• Make it creamy: If you like the richness of penne alla vodka or fettuccine Alfredo, add 1/4 cup of heavy cream or half-and-half to this pasta with shrimp and peppers recipe.
• Keep it low-carb: Using a big pile of zucchini noodles in place of traditional pasta is one of our favorite low-carb swaps.

How to Store Pasta with Shrimp and Peppers

Leftover pasta with shrimp and peppers should be stored in an airtight container. In the refrigerator, it will last three to four days.

How do you reheat pasta with shrimp and peppers?

Shrimp can become tough and overcooked when reheated. For best results, use low and gentle heat to warm this pasta to preserve the texture of the shrimp. Our favorite method is to reheat it in a skillet on the stovetop over low heat. Add a splash of water to rehydrate the sauce and pasta, and then cover and warm it gently for a few minutes, stirring occasionally, until it’s heated through. You may also reheat this shrimp pasta in the microwave at 50 percent power for one-minute increments, stirring after each, until it’s heated through.

Pasta with Shrimp and Peppers Tips

JOSH RINK FOR TASTE OF HOME

What’s the best way to clean shrimp for pasta with shrimp and peppers?

If you buy frozen, uncooked shrimp with shells but not heads, there’s little you need to do to clean them. Simply defrost the shrimp, remove the shell (and tail, if preferred), and dry them before adding them. You can also find peeled and deveined raw shrimp—no cleaning necessary! If you need to fully clean shrimp, remove the head, legs and shells, and cut a slit through the backs of each shrimp to remove the vein.

What else can you serve with pasta with shrimp and peppers?

This shrimp with peppers and pasta recipe is a balanced meal that doesn’t necessarily require any sides. That said, nobody will ever complain about a big batch of homemade garlic bread. It’s the perfect vessel for sopping up every last drop of the delectable tomato sauce. A fresh garden salad is another great pairing that offers a light counterpart to this hearty seafood pasta.