Creamy Red Pesto Shrimp Pasta

Name: Creamy Red Pesto Shrimp Pasta
Total time: 25 min
Yield: 2 people
Ingredients: 7 oz Pasta; 8 oz Shrimps; 1 medium Bell Peppers; 0.5 cup Cooking Cream; 3 tbsp Red Pesto Sauce; 0.25 cup Parmesan Cheese; 1 tbsp Olive Oil; 1 tsp Garlic Powder; 0.5 tsp Salt; 0.5 tsp Black Pepper

PescatarianUnder 30 MinsDinnerComfort Food • Date NightItalian

Easy

25minutes

550kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A luxurious and comforting Italian-inspired pasta dish featuring tender shrimps and colorful bell peppers tossed in a rich red pesto cream sauce.

Are you looking for a restaurant-quality meal that you can whip up at home in no time? This Creamy Red Pesto Shrimp Pasta is an absolute showstopper. Combining the rich, savory flavors of red pesto with tender, juicy shrimp, this recipe creates a luxurious creamy sauce that clings perfectly to every single noodle. By using fresh items from your fridge, like vibrant bell peppers and rich cooking cream, this Creamy Red Pesto Shrimp Pasta delivers maximum flavor while feeling wonderfully decadent. The natural sweetness of the sautéed bell peppers perfectly complements the seasoned, garlicky shrimp, bringing a vibrant burst of color and a delightful crunch to your plate. To finish it off, a generous sprinkle of parmesan cheese melts right into the sauce, giving it that classic Italian comfort food feel. Whether you're planning a special date night or simply craving an indulgent weeknight dinner, this Creamy Red Pesto Shrimp Pasta takes under 30 minutes to prepare from start to finish. Pair it with a simple side salad using your crisp lettuce and cucumber, and you have got a complete, balanced meal that feels like dining out at a fine Italian restaurant. Grab your favorite pasta shape and let's get cooking!

Ingredients

200 g Pasta
250 g Shrimps (about 15-20 medium shrimps)
1 medium Bell Peppers
120 ml Cooking Cream
3 tbsp Red Pesto Sauce
30 g Parmesan Cheese (about 1/4 cup grated)
1 tbsp Olive Oil
1 tsp Garlic Powder
0.5 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to package instructions until al dente.
2
Before draining the cooked pasta, reserve about a quarter cup of the starchy pasta water.
3
While the pasta is boiling, heat the olive oil in a wide skillet over medium-high heat. Add the thawed shrimps, season them with garlic powder, salt, and black pepper, and sear for 2 minutes on each side until they turn completely pink. Remove the shrimps and set them aside on a plate.
4
Slice the bell peppers into thin strips. In the same skillet, sauté the bell peppers for 3 to 4 minutes until they begin to soften.
5
Reduce the heat to medium-low. Stir in the red pesto sauce and the cooking cream, mixing well to lift any flavorful bits from the bottom of the pan. Let the sauce gently simmer for 1 to 2 minutes.
6
Add the cooked pasta, the seared shrimps, and the grated parmesan cheese into the skillet. Toss everything together until the pasta is beautifully coated.
7
If the creamy sauce seems too thick, add a small splash of the reserved pasta water to loosen it up.
8
Serve immediately, topped with an extra crack of black pepper if desired.

Chef's Tips

•Make sure your shrimps are fully thawed and patted dry with a paper towel before cooking to get a nice sear.
•Do not rinse your pasta after draining! The starches on the surface help the creamy pesto sauce cling better.

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