Ingredients
12 oz penne pasta
4 red bell peppers, roasted and peeled
2 tbsp olive oil
4 cloves garlic, minced
1/4 tsp smoked paprika
1 lb large shrimp, peeled and deveined
Zest and juice of 1 lemon
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 400°F (200°C)
Toss red bell peppers with 1 tbsp olive oil, salt, and pepper. Roast 20-25 minutes until charred and softened
Sauté garlic in remaining olive oil in a pan until fragrant
Blend roasted peppers with garlic, paprika, 2 tbsp water, and 1 tbsp lemon juice into a smooth purée
Boil pasta according to package instructions
Heat shrimp in same pan, cooking 2-3 minutes per side until pink
Toss hot pasta with pepper purée, lemon zest, and shrimp
Fold in herbs, remaining lemon juice, and adjust seasoning
Notes
Use jarred roasted peppers for time-saving
Add sun-dried tomatoes for extra umami
Serve with crusty bread and a green salad
Store leftovers in an airtight container up to 2 days
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Table
- Method: Boiling, Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (3/4 cup pasta, 4 oz shrimp)
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 180mg