This is one of the tastiest dishes I’ve ever made—with little to no prepping. It is creamy, and absolutely delicious. And yes, you have to use one egg yolk—it gives the sauce a thicker consistency and makes it a lovely golden color. As for the pasta, you can use any type you want but I suggest something fairly substantial as the sauce is too thick for angel hair. I used nests of pappardelle : )
A note about the shrimp … I’ve said it before and I’ll say it again: PLEASE SOURCE YOUR SEAFOOD. Check the recommendations from the Seafood Watch and the Marine Stewardship Council. I used MSC certified, wild-caught, Argentina red jumbo shrimp. Plan on 6-7 shrimp per serving. This recipe makes enough for four people served on its own. If you add salad and bread, you’ll most likely have leftovers.
Creamy Roasted Red Pepper Shrimp Pasta
PREP TIME: 15 minutes | COOK TIME: 20 minutes
- 3-4 TBS butter
- 2-3 TBS garlic, sliced
- 1 lb shrimp
- 1/4 cup white wine
- juice from 1/2 lemon
- 1 8-oz jar of roasted red peppers, chopped
- 1 package light cream cheese
- ½ to 1 cup plant-based half and half
- 1/2 cup Parmesan, shredded
- 1 egg yolk
- Package of pasta—what ever kind you prefer
Sauté shrimp and garlic butter for about 3-4 minutes, flipping once or twice so they get evenly browned. Note, they don’t need to be cooked all the way through as they will have more heat added when you make the sauce. Add the wine and lemon, cook for 1 minute. Remove from pan and set aside in a bowl the chopped red peppers. Add cream cheese to pan and stir until it begins to melt, then add the cream, Parmesan and everything in the bowl. Stir gently to evenly distribute all the ingredients, then add your yolk to the middle of the pan. Using a whisk, stir the yolk until the sauce thickens, about 1 minute. The entire cooking process once you add the shrimp should take a total of five minutes. Toss with pasta and there you go. Enjoy!
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