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Shrimp and Spinach Pasta with Red Pepper Sauce Recipe

Shrimp and Spinach Pasta with Red Pepper Sauce recipe


This pasta dish is full of tasty shrimp and healthy spinach. It has a special sauce made from roasted red peppers and tomatoes. You cook the pasta, blend the sauce, and mix it all with cheese. It's yummy and looks pretty on the plate!


142 g baby spinach
4 cloves garlic, peeled
283 g linguine pasta
113 g Parmesan cheese, grated
680 g raw peeled shrimp, fresh or thawed if frozen
2 red bell peppers, seeded and chopped
1 medium red onion, chopped
4 tomatoes, quartered
Black pepper, to taste
2 tbsp unsalted butter
1/2 tsp crushed red pepper
2 tbsp extra virgin olive oil
Salt, to taste


Preheat the oven to 230°C (450°F).
Fill a large pot halfway with water and bring to a boil over high heat.
Wash and dry the fresh produce. Skip this step for pre-washed spinach.
If using frozen shrimp, thaw under cold water, then pat dry with towels.
Season boiling water with salt, add pasta, and cook for 11-12 minutes. Drain.
On a baking sheet, spread chopped onion, garlic, bell peppers, and tomatoes.
Drizzle vegetables with olive oil, season with salt and pepper, and roast for 15 minutes, broiling for the last 3-4 minutes until slightly charred.
In a skillet over medium-high heat, melt butter and cook shrimp seasoned with salt and pepper for 2-3 minutes until pink and golden.
Let roasted vegetables cool slightly, then blend until smooth with half the Parmesan, salt, and crushed red pepper.
Combine pasta, shrimp, red pepper sauce, and spinach in the pot, stirring until spinach wilts.
Serve with the remaining Parmesan cheese sprinkled on top.

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