shrimp and roasted red pepper alfredo

Name: Shrimp and Roasted Red Pepper Alfredo
Prep time: 15 min
Cook time: 30 min
Yield: 4 serving(s)
Cuisine: Italian
Ingredients: ## ALFREDO SAUCE; 1 cup(s) milk; 1 cup(s) light cream; 3 tablespoon(s) butter; 2 tablespoon(s) corn starch; 1/2 cup(s) Parmesan cheese; 1/2 teaspoon(s) garlic powder; 1/2 teaspoon(s) pepper; ## PASTA; 16 ounce(s) penne pasta; 1/4 cup(s) butter; 2 tablespoon(s) olive oil; 1 medium onion, diced; 2 teaspoon(s) garlic powder; 1 large red bell pepper, roasted and diced; 1/2 pound(s) portobello mushrooms, diced; 1 pound(s) medium shrimp, peeled & deveined; 2 cup(s) Alfredo sauce; 1/2 cup(s) grated Romano cheese; 1/2 cup(s) light cream; 1 teaspoon(s) cayenne pepper, more or less to taste; - salt and pepper, to taste; 1/4 cup(s) chopped fresh parsley

(2 RATINGS)

262 Pinches 12 Photos

Lauren Conforti

HARRIMAN, TN

Updated on Apr 1, 2026

My husband John created this recipe, and my daughter Taylor made it for dinner. It is amazing! So much flavor and color in this dish. You're gonna love it.

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Shrimp and Roasted Red Pepper Alfredo in a bowl with a garlic knot.

Blue Ribbon Recipe

Thick, creamy, and full of flavor, this shrimp and roasted red pepper Alfredo is a wonderful summer pasta. Chunks of bell pepper are almost sweet compared to the homemade Alfredo sauce. This is the easiest Alfredo sauce we've made since it has no roux. The star of the show, though, is the succulent shrimp. A wonderful meal for any night of the week because it comes together rather quickly. We served ours with garlic knots, but a side salad would be great too.

— The Test Kitchen

prep time 15 Min

cook time 30 Min

method Stove Top

yield 4 serving(s)

Ingredients

ALFREDO SAUCE
1 cup milk
1 cup light cream
3 tablespoons butter
2 tablespoons corn starch
1/2 cup Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon pepper
PASTA
16 ounces penne pasta
1/4 cup butter
2 tablespoons olive oil
1 medium onion, diced
2 teaspoons garlic powder
1 large red bell pepper, roasted and diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled & deveined
2 cups Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup light cream
1 teaspoon cayenne pepper, more or less to taste
salt and pepper, to taste
1/4 cup chopped fresh parsley

How To Make shrimp and roasted red pepper alfredo

Test Kitchen Tips

We roasted the bell pepper over an open flame until the skin blistered. This can also be done under a broiler if you don't have a gas stove. Let the pepper cool and slide the blistered skin off.

Step 1

Alfredo Sauce: Whisk all ingredients in order slowly in a small saucepan over med heat. Whisk until smooth. Yield about 2 cups.

Step 2

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Step 3

Melt butter with olive oil in a saucepan over medium heat. Stir in the onion and cook until soft and translucent, about 2 minutes.
Step 4

Stir in garlic, red pepper, and mushrooms. Cook over medium-high heat until soft, about 2 minutes more.
Step 5

Stir in the shrimp, and cook until firm and pink.
Step 6

Then pour in Alfredo sauce, Romano cheese, and light cream; bring to a simmer, stirring constantly until thickened, about 5 minutes.
Step 7

Season with cayenne, salt, and pepper to taste.
Step 8

Add the cooked pasta to the sauce and shrimp.
Step 9

Place in serving bowls and top with parsley.
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Nutrition Facts

(per serving*)

calories: 1106kcal, carbohydrates: 129g, cholesterol: 446mg, fat: 66g, fiber: 7g, protein: 49g, saturated fat: 47g, sodium: 1753mg, sugar: 13g, unsaturated fat: 39g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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