{"id":18329,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-07T00:31:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/spicy-shrimp-peppers-with-pasta\/"},"modified":"2025-05-20T09:31:15","modified_gmt":"2025-05-20T14:31:15","slug":"spicy-shrimp-peppers-with-pasta","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/spicy-shrimp-peppers-with-pasta\/","title":{"rendered":"Pasta with Shrimp and Peppers"},"content":{"rendered":"<p>Pasta is always a good idea, but pasta with shrimp and peppers is the best idea. This simple and satisfying <a href=\"https:\/\/www.tasteofhome.com\/collection\/italian-pasta-dishes\/\" data-name=\"www.tasteofhome.com\/collection\/italian-pasta-dishes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Italian pasta dish<\/a> features succulent shrimp, shallots, mushrooms, a colorful trifecta of bell peppers, and a zesty homemade tomato sauce.<\/p>\n<p>With a recipe this easy, the biggest decision you&#8217;ll make is deciding which <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-ultimate-guide-to-pasta-shapes\/\" data-name=\"www.tasteofhome.com\/collection\/the-ultimate-guide-to-pasta-shapes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pasta shape<\/a> to use. For this recipe, we like whole wheat pasta for its extra nutrition. As for the shape, nothing beats twirling long tendrils of linguine or spaghetti through the spicy sauce. Both are popular choices for seafood pasta dishes. If you prefer short pasta\u2014or have tiny mouths at your table who have not mastered the pasta twirl\u2014then bow tie pasta is a great option. It works great with chunky sauces and pasta recipes loaded with mix-ins.<\/p>\n<h2>Ingredients for Pasta with Shrimp and Peppers<\/h2>\n<ul>\n<li><strong>Bell peppers:<\/strong> A blend of tender-crisp and sweet red, green and yellow bell peppers makes this pasta with shrimp and peppers fresh and colorful.<\/li>\n<li><strong>Portobello mushrooms:<\/strong> Portobello mushrooms are one of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/mushroom-type-guide\/\" data-name=\"www.tasteofhome.com\/collection\/mushroom-type-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of mushrooms<\/a>. Their meaty texture adds bulk, and their woodsy taste contributes a deep layer of flavor.<\/li>\n<li><strong>Aromatics:<\/strong> Shallots and garlic are a dynamic duo in many of our <a href=\"https:\/\/www.tasteofhome.com\/collection\/incredible-5-star-pasta-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/incredible-5-star-pasta-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best pasta recipes<\/a>. They add depth of flavor to the sauce and give off a divine scent that will transport you straight to the Italian seaside.<\/li>\n<li><strong>Olive oil:<\/strong> Take your cooking to the next level by investing in a <a href=\"https:\/\/www.tasteofhome.com\/article\/best-olive-oil-brands\/\" data-name=\"www.tasteofhome.com\/article\/best-olive-oil-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">quality olive oil<\/a> that&#8217;s equally suited for cooking and dipping.<\/li>\n<li><strong>Crushed tomatoes:<\/strong> Not all canned tomatoes are created equal. Some cheaper brands contain more water, which makes the tomatoes taste bland. Choose one of the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-san-marzano-tomatoes\/\" data-name=\"www.tasteofhome.com\/article\/best-san-marzano-tomatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best canned tomatoes<\/a> for pasta sauces.<\/li>\n<li><strong>Herbs and spices:<\/strong> To flavor this zippy homemade pasta sauce, you&#8217;ll need salt, crushed red pepper flakes and Italian seasoning.<\/li>\n<li><strong>Pasta: <\/strong><a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-pasta\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cook-pasta\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Cooking pasta<\/a> just until it&#8217;s al dente is easy, but takes some practice.<\/li>\n<li><strong>Shrimp:<\/strong> Medium shrimp (31-40 per pound) are spread throughout this pasta dish so everyone gets some. You can use larger <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/types-of-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">shrimp<\/a>, if desired. Just keep in mind that their cooking time may be slightly longer.<\/li>\n<li><strong>Parsley:<\/strong> For a final flourish of color, garnish each serving with a sprinkle of fresh chopped parsley.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Saute the vegetables<\/h3>\n<p>In a large nonstick skillet, saute the mushrooms, peppers and shallot in olive oil until they&#8217;re tender. Add the garlic and red pepper flakes and cook for an additional minute until they&#8217;re fragrant.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: Mind your garlic. Adding garlic to a hot skillet is a recipe for bitter, burnt garlic. That&#8217;s why we often add the garlic once the other veggies are almost tender. The vegetables help buffer the heat, so the garlic cooks gently without burning.<\/p>\n<h3>Step 2: Make it saucy<\/h3>\n<p>Stir in the tomatoes, Italian seasoning and salt, then bring the sauce to a boil. Reduce the heat to a simmer and cook, uncovered, for 12 to 15 minutes or until the vegetables are tender.<\/p>\n<h3>Step 3: Cook the pasta and add the shrimp<\/h3>\n<p>Meanwhile, cook the linguine according to the package directions. Add the shrimp to the simmering sauce and cook, stirring occasionally, for five to seven minutes or until the shrimp turn pink.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: Overcooking shrimp is easy to do. Cook them until they just turn pink and curl into a C shape.<\/p>\n<h3>Step 4: Combine and serve<\/h3>\n<p>Drain the pasta and stir it into the sauce. Cook until it&#8217;s heated through. Garnish the shrimp and pepper pasta with fresh chopped parsley and serve.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Save some pasta water before draining it, and add a small amount to the sauce if it&#8217;s too thick.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2145076\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Pasta-with-Shrimp-and-Peppers-FT25_48199_JR_0411_2.jpg?fit=700,1024\" alt=\"3\/4th shot of Spicy Shrimp &#038; Peppers with Pasta;\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Pasta with Shrimp and Peppers Variations<\/h2>\n<ul>\n<li><strong>Use other proteins:<\/strong> If you&#8217;re not a fan of shrimp, try this recipe with scallops, chicken or Italian sausage.<\/li>\n<li><strong>Pack in more vegetables:<\/strong> For a boost of color and added vitamins, you can add more fresh produce to this spicy pasta with shrimp and peppers. Zucchini, eggplant, yellow squash, broccoli florets or a few handfuls of spinach or kale are just a few options.<\/li>\n<li><strong>Make it creamy:<\/strong> If you like the richness of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/penne-alla-vodka\/\" data-name=\"www.tasteofhome.com\/recipes\/penne-alla-vodka\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">penne alla vodka<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fettuccine-alfredo\/\" data-name=\"www.tasteofhome.com\/recipes\/fettuccine-alfredo\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">fettuccine Alfredo<\/a>, add 1\/4 cup of heavy cream or half-and-half to this pasta with shrimp and peppers recipe.<\/li>\n<li><strong>Keep it low-carb:<\/strong> Using a big pile of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/zucchini-noodles-recipe\/\" data-name=\"www.tasteofhome.com\/recipes\/zucchini-noodles-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">zucchini noodles<\/a> in place of traditional pasta is one of our favorite low-carb swaps.<\/li>\n<\/ul>\n<h2>How to Store Pasta with Shrimp and Peppers<\/h2>\n<p>Leftover pasta with shrimp and peppers should be stored in an airtight container. In the refrigerator, it will last three to four days.<\/p>\n<h3>How do you reheat pasta with shrimp and peppers?<\/h3>\n<p>Shrimp can become tough and overcooked when reheated. For best results, use low and gentle heat to warm this pasta to preserve the texture of the shrimp. Our favorite method is to reheat it in a skillet on the stovetop over low heat. Add a splash of water to rehydrate the sauce and pasta, and then cover and warm it gently for a few minutes, stirring occasionally, until it&#8217;s heated through. You may also reheat this shrimp pasta in the microwave at 50 percent power for one-minute increments, stirring after each, until it&#8217;s heated through.<\/p>\n<h2>Pasta with Shrimp and Peppers Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2145077\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Pasta-with-Shrimp-and-Peppers-FT25_48199_JR_0411_3.jpg?fit=700,1024\" alt=\"Close up shot of Spicy Shrimp &#038; Peppers with Pasta;\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What&#8217;s the best way to clean shrimp for pasta with shrimp and peppers?<\/h3>\n<p>If you buy frozen, uncooked shrimp with shells but not heads, there&#8217;s little you need to do to clean them. Simply defrost the shrimp, remove the shell (and tail, if preferred), and dry them before adding them. You can also find peeled and deveined raw shrimp\u2014no cleaning necessary! If you need to fully <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">clean shrimp<\/a>, remove the head, legs and shells, and cut a slit through the backs of each shrimp to remove the vein.<\/p>\n<h3>What else can you serve with pasta with shrimp and peppers?<\/h3>\n<p>This shrimp with peppers and pasta recipe is a balanced meal that doesn&#8217;t necessarily require any sides. That said, nobody will ever complain about a big batch of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/garlic-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade garlic bread<\/a>. It&#8217;s the perfect vessel for sopping up every last drop of the delectable tomato sauce. A fresh <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/salads\/garden-salads\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/salads\/garden-salads\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">garden salad<\/a> is another great pairing that offers a light counterpart to this hearty seafood pasta.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This spicy pasta with shrimp and peppers has a zesty tomato sauce. It&#8217;s a quick and easy pasta recipe that will satisfy seafood lovers in your household.<\/p>\n","protected":false},"author":7061,"featured_media":2134154,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,305271,304993,304292,305487,304338,305334,307049,303966,307728,304988,304368,303887,306848,305353,307534,304268,304026,307514,306297,307723,324623,304243,304388,307064,304020,304395,304005,304398,304150,303883,307614],"categories-v2":[308988,308984,308481,309216,308940,308305,310796,308992,309337,310085,308495,310690,308935,308745,308478,309603,309362,310509,259483,308606,310497,312156,310685,309177,309586,308752,310142,308594,308782,308549,308797,309434,308476,310591],"coauthors":[206601],"recommended_recipes":[{"post_title":"Lemon Garlic Shrimp with 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with Shrimp and Peppers","datePublished":"2018-01-01","dateModified":"2025-05-20","prepTime":"PT20M","cookTime":"PT25M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Spicy-Shrimp-Peppers-with-Pasta_EXPS_FT25_48199_JR_0411_1.jpg","height":1199,"width":1200},"recipeCategory":["Dinner"],"description":"This pasta with shrimp and peppers recipe will transport your taste buds to the seaside coasts of Italy. It's spicy, saucy and brimming with shellfish.","recipeIngredient":["1 cup sliced baby portobello mushrooms","1 medium sweet yellow pepper, cut into 1\/2-inch pieces","1 medium green pepper, cut into 1\/2-inch pieces","1 shallot, minced","2 tablespoons olive oil","1 garlic clove, minced","1\/2 teaspoon crushed red pepper flakes","1 can (28 ounces) crushed tomatoes","1 teaspoon Italian seasoning","1\/2 teaspoon salt","6 ounces uncooked whole wheat linguine","1 pound uncooked medium shrimp, peeled and deveined","3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes"],"recipeInstructions":[{"@type":"HowToStep","name":"Saute the vegetables","text":"In a large nonstick skillet, saute the mushrooms, peppers and shallot in olive oil until they're tender. Add the garlic and red pepper flakes and cook for an additional minute until they're fragrant. Editor's Tip: Mind your garlic. Adding garlic to a hot skillet is a recipe for bitter, burnt garlic. That's why we often add the garlic once the other veggies are almost tender. The vegetables help buffer the heat, so the garlic cooks gently without burning."},{"@type":"HowToStep","name":"Make it saucy","text":"Stir in the tomatoes, Italian seasoning and salt, then bring the sauce to a boil. Reduce the heat to a simmer and cook, uncovered, for 12 to 15 minutes or until the vegetables are tender."},{"@type":"HowToStep","name":"Cook the pasta and add the shrimp","text":"Meanwhile, cook the linguine according to the package directions. Add the shrimp to the simmering sauce and cook, stirring occasionally, for five to seven minutes or until the shrimp turn pink. Editor's Tip: Overcooking shrimp is easy to do. Cook them until they just turn pink and curl into a C shape."},{"@type":"HowToStep","name":"Combine and serve","text":"Drain the pasta and stir it into the sauce. Cook until it's heated through. Garnish the shrimp and pepper pasta with fresh chopped parsley and serve. Editor's Tip: Save some pasta water before draining it, and add a small amount to the sauce if it's too thick.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Pasta-with-Shrimp-and-Peppers-FT25_48199_JR_0411_2.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Lauren Habermehl"}],"nutrition":{"@type":"NutritionInformation","calories":" 385 calories","fatContent":"10g fat (1g saturated fat)","cholesterolContent":"138mg cholesterol","sodiumContent":"697mg sodium","carbohydrateContent":"53g carbohydrate (3g sugars","fiberContent":"10g fiber)","proteinContent":"28g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.875,"reviewCount":8,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Unkle"},"reviewBody":"Great dish and inexpensive to make. I would double up on the ingredients next time, since this recipe only calls for a half of box linguine","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"American Daisy","givenName":"American","familyName":"Daisy"},"reviewBody":"My husband and I loved this dish. We used bowtie pasta instead of the linguine. We are spice fans, but if you aren't keen on the spice, use less red pepper flakes or none at all! Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-07-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cheeriogirl"},"reviewBody":"Loved this one.  I decreaed the pepper flakes a bit and used yellow and red peppers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AshleyD963"},"reviewBody":"Aside from needing a little extra salt, this dish was fabulous! I used yellow and orange peppers, and green onion instead of shallot. Will definatley be making this again, only halving the recipe b\/c the leftovers weren't nearly as good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Karamelpisces"},"reviewBody":"Constantly on the menu at my house :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Toxikon2"},"reviewBody":"I want to make this for my family but i'm not that experienced with cooking or changing the recipes to accommodate a bigger number of people. I want to make it for 6-7 people instead of 4 any suggestions on how much to increase the recipe?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pamelapo"},"reviewBody":"<p>Very good and easy to make.  I made it without the linguine as we are on a low carb diet and this worked perfectly with the plan.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-07-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hchambers"},"reviewBody":"This was a great dish, I used more pasta as my family likes a bit more.  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