Spaghetti Tossed With Roasted Red Pepper Sauce and Sauteed Shrimp 4.000
Oct 11, 2006

Frozen shrimp and jarred roasted red peppers can transform Basic Spaghetti Sauce into something that tastes like you've cooked for hours. The roasted peppers might give the dish enough salt, so taste before you add salt to anything but the pasta water.

Servings: 4
  • 8 ounces dried spaghetti
  • 2 cups Basic Spaghetti Sauce
  • 1 cup (7 ounces) roasted red peppers, drained and roughly chopped
  • 2 tablespoons mild olive or vegetable oil
  • 1 pound medium or large shrimp, peeled and deveined

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In a large pot of salted boiling water over medium-high heat, cook the pasta according to package directions. Drain and set aside.

While the pasta cooks, combine the sauce and roasted red peppers in a blender and puree until smooth. Transfer the sauce to a medium pot and heat through over medium-low heat.

In a large skillet over medium-high heat, heat the oil. Salt the shrimp lightly, if desired, being careful not to crowd the skillet. (You might have to cook the shrimp in 2 batches.) Cook for 2 to 3 minutes, turning the shrimp once, until they begin to turn pink on both sides. They will not be cooked through. Add the heated sauce, reduce the heat to medium-low, and let the shrimp finish cooking, about 3 to 4 minutes.

Transfer the cooked spaghetti to a large serving bowl and top with the shrimp and the roasted red pepper sauce. Serve immediately.

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Recipe Source

Adapated from former Food section recipe editor Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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