Shrimp and prawns · 45 min
Shrimp & Spinach Linguine with Roasted Red Pepper Sauce
- 45 min
- 2–6 servings
- 602 kcal / serving
Tender shrimp and wilted spinach mingle with al dente linguine and a smoky roasted pepper sauce, finished with Parmesan for a comforting weeknight pasta that comes together in under an hour.
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Ingredients
- ½ (5 oz) pkgbaby spinach
- 2 clovesgarlic
- 5 ozlinguine pasta
- 2 ozParmesan cheese
- ¾ lbraw peeled shrimp, fresh or frozen
- 1red bell pepper
- ½ mediumred onion
- 2tomatoes
- red bell peppers
- red onions
From the pantry: black pepper, butter, unsalted, crushed red pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · grater · hand or regular blender · large pot · measuring spoons · oven mitts · spatula · stainless steel skillet · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- 2 clovesgarlic
- 1red bell pepper
- ½ mediumred onion
- 2tomatoes
- red bell peppers
- red onions
Dairy, eggs & chilled
- 2 ozParmesan cheese
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
Pantry & dry goods
- 5 ozlinguine pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| linguine pasta | 5 oz | 10 oz | 15 oz |
| Parmesan cheese | 2 oz | 4 oz | 6 oz |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
| red bell pepper | 1 | 2 | 3 |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| tomatoes | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F. On a baking sheet, spread the onion, red bell peppers, tomatoes, and garlic; drizzle with oil and season with salt and pepper. Roast about 13–14 minutes, then switch to broil for 3–4 minutes to get some char.
- Meanwhile, fill a large pot with water, bring to a boil, salt generously, and add the linguine. Cook according to package directions until al dente, then drain.
- In a skillet over medium-high heat, melt the butter and add the shrimp. Season with salt and black pepper and cook until pink and just golden, about 2–3 minutes per side. Remove from heat and set aside.
- Peel and seed the roasted peppers and tomatoes; transfer them to a blender with half of the grated Parmesan and a pinch of crushed red pepper. Blend until mostly smooth, then season to taste with salt.
- Return the cooked pasta to its pot. Stir in the shrimp, the blended pepper sauce, and the spinach, cooking just until the spinach begins to wilt.
- Divide the pasta among plates and top with the remaining Parmesan before serving.
Two tips
- Make ahead: roast the vegetables earlier in the day and refrigerate; rewarm briefly before blending into the sauce.
- Serving idea: finish with an extra light sprinkle of Parmesan or a touch more crushed red pepper for added warmth.
Nutrition per serving
- Calories
- 602 kcal
- Protein
- 46 g
- Carbs
- 70 g
- Fat
- 15 g
- Fiber
- 7 g
- Sodium
- 1009 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.