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Roasted Red Pepper & Shrimp Pasta

Recipe courtesy of The Vintage Fork


  • 1 bag frozen Louisiana Select Gulf Shrimp 40-50 count, defrosted 1⁄2 stick unsalted butter
  • 8 oz Cajun Trinity Mix (chopped bell pepper, celery, & onion)
  • 3 garlic cloves, chopped
  • 1 Jar roasted red peppers
  • 1 can Italian seasoned tomatoes
  • 1 cup low sodium chicken stock
  • 1⁄2 cup whole milk
  • 8 oz fresh spinach
  • 1⁄2 cup grated parmesan cheese, plus more for topping
  • 16oz box rigatoni pasta
  • Salt, pepper, and dried Italian seasoning to taste


  1. In a large skillet, melt butter and add Cajun trinity and sauté until translucent.
  2. Add in garlic, roasted red peppers, tomatoes plus salt, pepper, and Italian seasonings.
  3. Allow your ingredients to cook together for 10-15 minutes then transfer to a food processor and blend until smooth.
  1. In your now empty skillet add your shrimp. Cook for a few minutes on each side then add your blended sauce to the pan.
  1. Add in chicken stock, milk, spinach, and parmesan cheese.
  2. Boil your pasta. Once pasta is cooked add it directly to the sauce without rinsing along with 2-4 tbsp of pasta water. Toss pasta in sauce until it is fully incorporated.
  3. Top with more parmesan cheese & red pepper flakes and ENJOY!