PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
This dish is one of the best I’ve made! Lip-smacking good with sweet roasted bell pepper partnered with cream and Parmesan cheese. This amazing combination creates a distinctive and mouthwatering sauce that is very hard to pass. Serve this delicious shrimp in roasted pepper sauce with rice, mashed potatoes, steamed veggies, polenta, or couscous. Or directly add pasta to the sauce and toss until well coated. This dish is also great as is.
INGREDIENTS
3 tablespoons butter
1 pound peeled, deveined shrimps
½ tablespoon paprika
2 garlic cloves
¾ c. Half and Half or heavy cream
12-ounces jar of roasted peppers
¾ c. Parmesan cheese, shredded
chopped parsley to garnish
½ teaspoon red pepper flakes, optional
salt to taste
HOW TO MAKE SHRIMP IN ROASTED PEPPER SAUCE
Step 1: Into a blender or smoothie cup, place the roasted peppers along with the liquid from the jar and process until smooth.
Step 2: Melt the butter in a large skillet over medium-high heat. Once the butter has melted, add the shrimp to the skillet and sprinkle with paprika and red pepper flakes. Cook the shrimp for about 5 minutes.
Step 3: Adjust the heat to low and add the garlic and salt to the skillet. Continue to cook for another minute. Then, set the shrimps aside.
Step 4: In the now-empty skillet, add the roasted pepper puree. Adjust the heat to medium and cook the puree for about 7 to 10 minutes until most of the liquid has evaporated.
Step 5: Next, add the half-and-half along with the Parmesan. Stir well and bring everything to a gentle simmer.
Step 6: Add the shrimp back to the skillet. Stir well and continue to cook for an additional 1 to 2 minutes until the shrimp are heated through.
Step 7: Before serving, garnish the shrimp in roasted pepper sauce with some chopped parsley and Parmesan. Enjoy with a slice of fresh and crunchy bread.
NUTRITION FACTS:
Calories: 255 kcal, Carbohydrates: 12g, Protein: 10g, Fat: 19g, Saturated Fat: 12g, Cholesterol: 53mg, Sodium: 1736mg, Potassium: 467mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2250IU, Vitamin C: 51mg, Calcium: 349mg, Iron: 2.4mg
Ingredients
- 3 tablespoons butter
- 1 pound peeled, deveined shrimps
- ½ tablespoon paprika
- 2 garlic cloves
- ¾ c. Half and Half or heavy cream
- 12-ounces jar of roasted peppers
- ¾ c. Parmesan cheese, shredded
- chopped parsley to garnish
- ½ teaspoon red pepper flakes, optional
- salt to taste
Instructions
Step 1: Into a blender or smoothie cup, place the roasted peppers along with the liquid from the jar and process until smooth.
Step 2: Melt the butter in a large skillet over medium-high heat. Once the butter has melted, add the shrimp to the skillet and sprinkle with paprika and red pepper flakes. Cook the shrimp for about 5 minutes.
Step 3: Adjust the heat to low and add the garlic and salt to the skillet. Continue to cook for another minute. Then, set the shrimps aside.
Step 4: In the now-empty skillet, add the roasted pepper puree. Adjust the heat to medium and cook the puree for about 7 to 10 minutes until most of the liquid has evaporated.
Step 5: Next, add the half-and-half along with the Parmesan. Stir well and bring everything to a gentle simmer.
Step 6: Add the shrimp back to the skillet. Stir well and continue to cook for an additional 1 to 2 minutes until the shrimp are heated through.
Step 7: Before serving, garnish the shrimp in roasted pepper sauce with some chopped parsley and Parmesan. Enjoy with a slice of fresh and crunchy bread.
