Shrimp in Roasted Pepper Sauce
Tender, juicy shrimp simmered in a rich, smoky roasted red pepper sauce that comes together in just 35 minutes. This vibrant shrimp and peppers recipe is weeknight-easy and dinner-party-worthy.
The Shrimp Dinner You Will Keep Coming Back To
There are weeknight dinners you make because you have to, and then there are weeknight dinners you make because you genuinely cannot stop thinking about them. This Shrimp in Roasted Pepper Sauce is firmly in the second category. Tender, perfectly seared shrimp nestle into a smoky, silky roasted red pepper sauce that tastes like something you would order at a sun-drenched Mediterranean restaurant. The secret? It takes just 35 minutes and one skillet.
If you love peppers and shrimp recipes, you already know that the combination is a natural one. Sweet bell peppers and briny shrimp are simply made for each other. But roasting those peppers first is the move that transforms a good dish into an absolutely exceptional one. The fire-kissed, slightly caramelized flavor of roasted peppers gives the sauce a depth that no amount of raw pepper can replicate.
Why This Recipe Works
This recipe lands somewhere beautiful between a classic shrimp in red sauce dish and a shrimp in romesco sauce, borrowing the best qualities from both. Here is what makes it work so well:
- Searing the shrimp separately keeps them from overcooking while the sauce simmers and develops flavor.
- Blending the pepper base gives the sauce a velvety, restaurant-quality texture without any cream required (though a splash of heavy cream at the end is a very welcome option).
- Smoked paprika ties the whole thing together with a warm, subtle smokiness that complements the roasted peppers perfectly.
- Optional toasted almonds give the sauce a nutty richness reminiscent of a true romesco, which is one of Spain's greatest culinary gifts.
This is the kind of shrimp and peppers recipe that earns permanent rotation status.
Getting the most out of this dish really does come down to a couple of key tools and ingredients. A wide, heavy-bottomed skillet ensures a proper sear on your shrimp, and a powerful blender makes your roasted pepper sauce silky-smooth every time.
Fresh or Jarred Roasted Peppers?
This is one of the most common questions with any shrimp peppers recipe, and the honest answer is: both work, and both are great.
Freshly roasted peppers have a slightly more intense, smoky flavor with a cleaner sweetness. If you have a gas stove or a broiler, charring them yourself takes about 10 minutes and is absolutely worth it when you have the time.
Jarred roasted red peppers are an excellent pantry shortcut that still produce a deeply flavorful sauce. Just drain them well and pat them dry before blending. On a busy Tuesday night, there is zero shame in reaching for the jar.
Chef's Tip: Whichever peppers you use, make sure your sauce has enough time to simmer and reduce. Those 8 to 10 minutes of simmering are what concentrate the flavors and turn a thin mixture into a proper, cling-to-the-shrimp sauce.
Tips for Perfect Shrimp Every Time
Shrimp cook fast, which is either their greatest virtue or their biggest pitfall depending on how careful you are. For this shrimp in sauce recipe, follow these simple rules:
- Dry your shrimp thoroughly. Moisture is the enemy of a good sear. Pat them with paper towels until they feel almost tacky.
- Do not crowd the pan. Sear in batches if needed. Crowding causes steaming, not searing.
- Pull them early. The shrimp will finish cooking in the warm sauce. Take them off the heat when they are just barely pink.
- Season simply before searing. A little salt and pepper is all they need before hitting the pan.
These are the same principles that make any great shrimp tomato sauce recipe sing, and they apply perfectly here too.
What to Serve With Shrimp in Roasted Pepper Sauce
This sauce is so good that you are going to want something to scoop it up with. Here are some of the best pairings:
- Crusty bread for dipping directly into the pan
- Steamed white rice or saffron rice to soak up every drop of the sauce
- Orzo or linguine for a more pasta-forward take on a classic shrimp and peppers dish
- Polenta for a heartier, creamier base
- A simple arugula salad with lemon vinaigrette to balance the richness
However you serve it, finish with a generous squeeze of fresh lemon juice over the top. It brightens every single flavor in the dish.
Ready to bring this one to the table? Here is everything you need:
Shrimp in Roasted Pepper Sauce
Tender, juicy shrimp simmered in a rich, smoky roasted red pepper sauce that comes together in just 35 minutes. This vibrant shrimp and peppers recipe is weeknight-easy and dinner-party-worthy.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined, tails on or off
- 3 roasted red bell peppers, jarred or freshly roasted, roughly chopped
- 3 tbsp olive oil, extra virgin, divided
- 1 yellow onion, finely diced
- 5 garlic cloves, minced
- 14 oz crushed tomatoes, one standard can
- 1 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper, adjust to taste
- 3/8 cup dry white wine, or substitute low-sodium chicken broth
- 1/4 cup heavy cream, optional, for a richer sauce
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, freshly ground
- 3 tbsp fresh parsley, roughly chopped, for garnish
- 1 lemon, cut into wedges for serving
- 1/4 cup blanched almonds, toasted, for a romesco-style sauce variation
Instruction
Pat the shrimp completely dry with paper towels and season lightly with salt and black pepper. Set aside.
If using fresh bell peppers, char them directly over a gas flame or under the broiler, turning occasionally, until blackened all over, about 10 minutes. Place in a bowl, cover with plastic wrap for 10 minutes, then peel, seed, and roughly chop. Jarred roasted peppers can be used straight from the jar after draining.
In a blender or food processor, combine the roasted peppers, crushed tomatoes, and toasted almonds if using. Blend until smooth and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 1 to 1.5 minutes per side until just pink. Do not overcook. Transfer the shrimp to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and cook, stirring occasionally, for 4 to 5 minutes until softened and translucent.
Add the minced garlic, smoked paprika, and cayenne pepper. Stir and cook for 1 minute until fragrant.
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it reduce for about 1 minute.
Pour in the blended roasted pepper and tomato mixture. Stir to combine, then reduce the heat to medium-low and simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
If using heavy cream, stir it in now and simmer for an additional 2 minutes. Taste and adjust seasoning with salt and pepper.
Return the seared shrimp to the skillet, nestling them into the sauce. Cook for 1 to 2 minutes just to warm them through and finish cooking.
Garnish generously with fresh parsley and serve immediately with lemon wedges on the side.
Equipment
- Large skillet or saute pan (12-inch recommended)
- Blender or food processor
- Cutting board
- Chef's knife
- Tongs
- Wooden spoon or silicone spatula
- Paper towels
Notes
Storing and Making Ahead
One of the quieter joys of this recipe is how well the sauce holds up on its own. Make the roasted pepper sauce up to 3 days ahead, store it in the refrigerator, and simply reheat it in the skillet before adding fresh-seared shrimp. This makes it a genuinely practical option for entertaining or meal prepping.
Leftovers with the shrimp already in the sauce keep for up to 2 days in the fridge. Reheat gently over low heat with a small splash of broth or water to loosen the sauce back up. The shrimp will be slightly softer on the second day but still completely delicious, especially spooned over rice or tucked inside a warm piece of flatbread.
Freezing the sauce is also an option. It freezes beautifully for up to 2 months. Thaw overnight in the refrigerator, then reheat and add fresh shrimp for a meal that feels anything but reheated.
