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Shrimp & Spinach Linguine with Roasted Red Pepper Sauce.

  • 1 (5 oz) pkg
    baby spinach
  • 4 cloves
  • 10 oz
    linguine pasta
  • 4 oz
    Parmesan cheese
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
  • 2
    red bell peppers
  • 1 medium
    red onion
  • 4
    black pepper
    butter, unsalted
    crushed red pepper
    extra virgin olive oil
  • 1
    Preheat oven to 450°F.
  • 2
    Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
  • 3
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    2 red bell peppers
    4 tomatoes
    1 (5 oz) pkg baby spinach
  • 4
    If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 5
    When the water in the pot comes to a boil, uncover the pot and season the water with salt, then add the pasta and stir for a few seconds. Cook the pasta, uncovered, for 11 to 12 minutes (or according to package directions). Once done, drain the pasta in a colander.
    10 oz linguine pasta
    2 tsp salt
  • 6
    Peel and chop onion into 2-inch pieces; peel garlic. Spread out on a baking sheet.
    1 medium red onion
    4 cloves garlic
  • 7
    Cut the bell peppers lengthwise; remove and discard the seeds and white membrane and chop into 2-inch pieces. Chop tomatoes into quarters and place on the baking sheet along with the peppers.
  • 8
    Drizzle veggies with oil and season with salt and pepper; place in the oven and roast for 13-14 minutes. During that last 3-4 minutes of cooking, change the setting to broil and cook until they begin to char slightly.
    2 tsp extra virgin olive oil
    ½ tsp salt
    ½ tsp black pepper
  • 9
    Meanwhile, heat a skillet over medium-high heat. Once the skillet is hot, add butter and swirl to coat the bottom.
    2 tsp butter, unsalted
  • 10
    Add shrimp to the pan, season with salt and pepper. Cook until golden brown and pink all the way through, about 2-3 minutes.
    2 tsp salt
    2 tsp black pepper
  • 11
    Finely grate Parmesan.
    4 oz Parmesan cheese
  • 12
    When vegetables are done cooking let cool for 3-4 minutes. Once cooled, peel the skin off the peppers and tomatoes and discard them.
  • 13
    Add vegetables to the blender and blend until mostly smooth. Add half the Parmesan and season with salt and crushed red pepper. Pulse to combine.
    ½ tsp salt
    ½ tsp crushed red pepper
  • 14
    Return pasta to the pot, add shrimp, sauce and spinach and stir to until spinach is wilted slightly.
  • 15
    To serve, divide pasta between plates, top with remaining Parmesan. Enjoy!