Shrimp and Red Pepper Pasta

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1 lb fettuccine (cooked al dente)
24 oz shrimp (small)
red bell pepper (halved, seeds and ribs removed)
extra-virgin olive oil
small yellow onion (finely diced)
¼ tsp black peppercorn (ground)
⅛ tsp red chili flakes
1 tbsp tomato paste
2 sprigs oregano
2 cloves garlic (crushed)
anchovy filet
4 tbsp cold butter (unsalted)
1 cup water
½ cup pasta water
salt (to taste)
basil (for garnish)
ground black peppercorn (for garnish)
¼ lemon


  • Sheet pan
  • blender or food processor
  • 12 in cast iron pan
  • 2 tongs
  • wooden spoon
  • Step 1/7

    • red bell pepper (halved, seeds and ribs removed)
    • Sheet pan
    • blender or food processor

    Place peppers on a baking sheet and broil* until skins are completely black. Place in a bowl and cover with a lid or plastic wrap to steam for 10 to 15 minutes. Remove skins and purée peppers with about 1/2 Tbsp. olive until smooth. Set aside *Alternatively you can leave peppers whole and roast over the flame of a gas stove. Then steam peppers and remove seeds, then purée

  • Step 2/7

    • 24 oz shrimp (small)
    • extra-virgin olive oil
    • 12 in cast iron pan
    • tongs

    Heat two Tbsp of olive oil in pan over medium heat. Once oil is hot add shrimp and cook 2-3 minutes.* Season with a little salt. Set shrimp aside along with any juices. *The shrimp will not be fully cooked.

  • Step 3/7

    • small yellow onion (finely diced)
    • ¼ tsp black peppercorn (ground)
    • ⅛ tsp red chili flakes
    • 1 tbsp tomato paste
    • wooden spoon

    Dry pan and heat over medium heat 1-2 Tbsp olive oil. Once oil is hot add onion and a good pinch of salt. Sauté onions until translucent. Add red chili flakes, black pepper, tomato paste. Cook for about three minutes.

  • Step 4/7

    • 2 sprigs oregano
    • 2 cloves garlic (crushed)
    • anchovy filet
    • 1 cup water

    Deglaze pan with the shrimp juices. Add puréed peppers and water and bring to a simmer. Once mixture is simmering add oregano, garlic, and anchovy filet. Simmer sauce, stirring occasionally, until it has reduced by about half.

  • Step 5/7

    • 4 tbsp cold butter (unsalted)
    • ½ cup pasta water
    • salt (to taste)

    Remove oregano stems and garlic. Stir in pasta water, then add butter one tablespoon at a time, stirring constantly until butter is melted. Season with salt to taste. Add shrimp to sauce and cook 1-2 minutes, until shrimp are cooked through.

  • Step 6/7

    • 1 lb fettuccine (cooked al dente)
    • ¼ lemon
    • tongs

    Chiffonnade basil. Squeeze lemon into sauce, then add pasta. Using tongs toss pasta for about two minutes to create a silky sauce. Garnish pasta with basil and ground black pepper.

  • Step 7/7


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