Mezzetta Roasted Red Bell Pepper Linguine Recipe

Mezzetta Roasted Red Bell Pepper Linguine Recipe

How To Make Mezzetta Roasted Red Bell Pepper Linguine

Here’s a moderately spicy linguine recipe made with roasted Mezzetta peppers to give our pasta dish that kick of spice to complement the flavors.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



For Seasoned Shrimp:

  • 20mediumraw shrimpspeeled and deveined, tails removed if desired
  • ½tspkosher salt
  • 1/4tspblack pepper
  • ½tspsmoked paprika
  • 1/4tspgarlic powder
  • 2tbspolive oil

For Roasted Bell Pepper Sauce:

  • 1jar Mezzetta® Roasted Red Bell Peppersdrained
  • ¼cupMezzetta® Sun-Ripened Dried Tomatoes in Olive Oildrained, divided
  • 1garlic clove
  • ½tbsplemon juice
  • ½tspkosher saltplus more to taste
  • ¼tspblack pepperplus more to taste
  • ¼tspsmoked paprika
  • 1pinchred pepper flakes
  • ¼cupolive oil
  • 2shallotsdiced

For Serving:

  • ½lblinguinedried, cooked according to package instructions
  • ¼cupparmesan cheeseshaved
  • 2tbspfresh parsleychopped


For the shrimp:

  1. To season the shrimp: In a medium bowl, add the shrimp and sprinkle with the salt, pepper, paprika, and garlic powder. Mix to coat evenly. Cover the bowl and place in the refrigerator until ready to cook.

For the roasted red bell pepper sauce:

  1. Add Mezzetta® Roasted Red Bell Peppers, 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, garlic, lemon juice, salt, pepper, smoked paprika, red pepper flakes, and olive oil to a blender and blend until smooth. Set aside.

  2. On the other hand, remove the shrimp from the refrigerator. Heat the olive oil in a large nonstick skillet over high heat.

  3. Working in batches if needed, add the shrimp in a single layer and cook undisturbed for about 90 seconds, or until golden brown. Flip and cook for another minute, or until browned and cooked through. Transfer the shrimp to a plate and cover to keep warm.

  4. Without wiping out the pan, reduce the heat medium, and add the shallots.

  5. Slice the remaining 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil into thin strips and add to the shallots. Cook, stirring frequently, for 3 to 5 minutes, or until the shallots soften.

  6. Pour the roasted red bell pepper sauce into the pan and stir gently until simmering. Reduce the heat to medium-low and simmer for 5 to 8 minutes, until the sauce reduces slightly. Season with more salt and pepper to taste.

  7. Toss the cooked linguine in the sauce, then divide onto serving plates. Top each with the shrimp and garnish with the shaved Parmesan and parsley.

  8. Enjoy!


  • Calories: 4467.11kcal
  • Fat: 270.87g
  • Saturated Fat: 56.91g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 174.91g
  • Polyunsaturated Fat: 28.03g
  • Carbohydrates: 390.55g
  • Fiber: 25.65g
  • Sugar: 40.57g
  • Protein: 126.70g
  • Cholesterol: 138.92mg
  • Sodium: 2440.34mg
  • Calcium: 1981.62mg
  • Potassium: 3452.46mg
  • Iron: 15.51mg
  • Vitamin A: 595.02µg
  • Vitamin C: 177.59mg
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