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Dinner recipe · from the recipe book

Baked Roasted Pepper Shrimp Pasta with Olives

Smoky roasted-pepper tomato sauce bakes right into tender short pasta with briny olives and capers, juicy shrimp and a bubbling mozzarella top.

Baked Roasted Pepper Shrimp Pasta with Olives

Ingredients

  • 1 lb450 gShrimp
  • 11½ oz320 gPasta, dryshort shape such as rigatoni or penne
  • 2½ medium300 gRed bell peppercut into wide strips
  • 3½ cups sliced250 gWhite mushroomshalved
  • 1 medium110 gYellow onionchopped
  • 4 cloves12 gGarlic4 cloves, minced
  • 14 oz400 gDiced tomatoes, canned
  • 2½ cups600 gLow-sodium chicken broth
  • 14 large olives60 gBlack olives, cannedsliced
  • 2½ tbsp20 gCapers
  • 3½ oz100 gPart-skim mozzarellashredded
  • 2 tbsp30 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • ½ cup leaves12 gFresh basiltorn
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 450°F (230°C) and line a sheet pan with parchment.
  2. Toss the bell pepper and mushrooms with half of the olive oil on the sheet pan. Roast 20 minutes, until the peppers blister and the mushrooms brown. Lower the oven to 425°F (220°C).
  3. While the vegetables roast, toss the shrimp with the paprika, the black pepper and half of the salt in a bowl; refrigerate until needed.
  4. Put the roasted bell pepper in a blender with the tomatoes-canned and blend until smooth; this is the roasted pepper sauce.
  5. Heat the remaining half of the olive oil in a Dutch oven over medium heat. Cook the onion 5 minutes until soft, then add the garlic, oregano and red pepper flakes and stir 30 seconds.
  6. Stir in the roasted pepper sauce, the chicken broth, the remaining half of the salt, the pasta, the roasted mushrooms, the olives and the capers. Bring to a simmer, making sure the pasta is submerged.
  7. Cover and bake at 425°F (220°C) for 25 minutes, stirring once halfway, until the pasta is nearly tender.
  8. Uncover, stir in the shrimp, scatter the mozzarella over the top and bake uncovered 8 to 10 minutes, until the shrimp are pink and opaque, 145°F (63°C), and the cheese bubbles.
  9. Rest 5 minutes, then top with the basil and serve.

Contains: Milk, Shellfish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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