red pepper pasta with shrimp

We're in the middle of finals, and between studying and taking exams, I've made you... pasta! Because pasta is easy, delicious, fast, and totally comforting. And as an Italian blogger, I'm afraid the amount of pasta recipes I have on my blog is seriously lacking. So, well, here's another to add to my repertoire! Now don't get me wrong, I actually make pasta ALL the time, but the recipes I make are never really exciting enough to make it to the blog. Or the entire reason I'm making pasta is because it's late and I'm in a hurry, so of course I don't have time to blog said recipe!

This dish is a perfect weekday dinner! It comes together in less than 30 minutes, requires like, 4 ingredients, and it tastes fabulous! If you want this to be extra cheap and extra easy (or if you don't like seafood), you can very easily omit the shrimp. Or just replace it with grilled chicken! I don't mind vegetarian pastas, but I know some people seriously cannot live with themselves if they don't eat meat at every.single.meal. So this is for you carnivores! The red pepper sauce is actually a Roasted Red Pepper Tapenade from H-E-B, and they sent it to me in my April Primo Picks package! Of course, I was so busy that I didn't get to blog this recipe on time, but I figured since the recipe was delicious and the pictures came out well, I might as well post it now. Better late than never! In case you're curious, my other April H-E-B recipe is this delicious Chicken Pesto Quiche. Toootally delicious, and so easy to make! But back to this pasta... it's the ideal dinner to make while you're busy cramming for finals! Add in a glass of red wine, and you're practically eating at an Italian restaurant. Happy eating!

You can find the Roasted Red Pepper Tapenade, along with all the other delicious April Primo Picks, at H-E-B! See all the featured items HERE, then find a store near you HERE. Don’t forget to follow H-E-B on Facebook, Twitter, YouTube, and Pinterest. Happy shopping!

Print Recipe

Red Pepper Pasta with Shrimp

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Meat &amp, Seafood

Cuisine: Italian

Servings: 2

Author: Valentina | The Baking Fairy

Ingredients

• 1 jar H-E-B Roasted Red Pepper Tapenade
• ½ cup plain tomato sauce
• ¾ box of spaghetti {Barilla is my favorite!}
• 14-16 raw shrimp peeled and deveined
• Parmesan cheese as needed
• 1 tablespoon extra virgin olive oil
• salt and pepper

Instructions

• In a small nonstick pot, combine the red pepper tapenade and tomato sauce, add in a pinch of salt and a little sugar (to balance out the acidity), cover, and let simmer over medium-low heat.
• In the meanwhile, set a large pot of water on high heat for the pasta. When the water boils, add in your pasta and some salt, and cook according to package directions.
• While the pasta cooks, cook the shrimp. Pour the olive oil in a medium nonstick pan, and place over medium heat. Pat the shrimp dry with a paper towel, and season with salt and pepper. When the oil becomes shimmery, add in the shrimp, and let them cook undisturbed for 1-2 minutes. Flip them over, and cook until the shrimp are completely pink and firm (do not overcook!). Set aside while you finish preparing the pasta!
• Drain the pasta when cooked, keeping a little bit of cooking water, then replace it in the cooking pot. Pour the pepper-tomato sauce on top, along with the parmesan, and stir well. Separate into bowls, and top with the sauteed shrimp. Enjoy immediately!

Disclosure: I received materials from H-E-B for this recipe. Posts are truthful, and all thoughts and opinions are my own and not influenced by this sponsorship. Recipe is an original creation by Valentina Celant at TheBakingFairy.net