Shrimp and Roasted Red Pepper Pasta Creamy Roasted Red Pepper Pasta with Garlic Shrimp and Fresh Herbs Ingredients: 250g (9 oz) penne or fettuccine 1 tablespoon olive oil 2 cloves garlic, minced 1/2 teaspoon chili flakes (optional) 200g (7 oz) shrimp, peeled and deveined 1 cup roasted red peppers (jarred or homemade), drained 1/2 cup heavy cream 1/4 cup grated Parmesan cheese 1 tablespoon tomato paste Salt and pepper, to taste 1/4 teaspoon smoked paprika 1 tablespoon chopped fresh basil or parsley Optional: squeeze of lemon juice for brightness Directions: Cook the pasta according to package instructions. Drain and set aside. Heat olive oil in a skillet over medium heat. Add garlic and chili flakes, sauté until fragrant (about 1 minute). Add shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove and set aside. In a blender or food processor, combine roasted red peppers, cream, Parmesan, tomato paste, smoked paprika, salt, and pepper. Blend until smooth. Pour the blended sauce into the skillet and simmer for 3–4 minutes, stirring occasionally. Add cooked pasta and toss to coat evenly. Return shrimp to the pan and gently mix. Garnish with chopped basil or parsley and a squeeze of lemon if desired. Serve warm. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 490 kcal | Servings: 2 servings #shrimpandpepperpasta #roastedredpepperpasta #creamyshrimpdish #pastaideas #weeknightpasta #shrimpincreamsauce #pastarecipes #garlicshrimp #comfortpasta #flavorfulsauce #herbypasta #easyshrimpmeal #seafoodpasta #homemadepasta #peppercreampasta #dinnerunder30 #quickpastanight #tomatopastafusion #boldpasta #simpleflavorpasta Creamy, garlicky, and vibrant This Shrimp & Roasted Red Pepper Pasta is your new favorite weeknight indulgence!

Pesto Chicken Pasta Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes and Parmesan Ingredients: 12 oz penne or fettuccine pasta 2 boneless, skinless chicken breasts, cubed 2 tablespoons olive oil Salt and pepper to taste 3 cloves garlic, minced 1/2 cup sun-dried tomatoes, chopped 1 cup cherry tomatoes, halved 1/2 cup heavy cream 1/3 cup basil pesto (store-bought or homemade) 1/4 cup grated Parmesan cheese Fresh basil leaves (for garnish) Directions: Cook pasta according to package instructions until al dente. Drain and set aside. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then add to the skillet and cook for 6–8 minutes, until golden and cooked through. Remove and set aside. In the same skillet, sauté garlic for 1 minute until fragrant. Add sun-dried tomatoes and cherry tomatoes. Cook for 2–3 minutes until softened. Pour in heavy cream and pesto. Stir and bring to a gentle simmer. Add cooked chicken and Parmesan cheese. Stir until cheese is melted and sauce is creamy. Toss in the cooked pasta and mix well until coated in the sauce. Garnish with fresh basil and extra Parmesan before serving. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: Approximately 580 kcal per serving | Servings: 4 servings #pestopasta #chickenpasta #easymeals #comfortfood #quickdinner #weeknightdinner #pastalovers #basilpesto #homecooking #italianflavors #parmesancheese #sundriedtomatoes #creamyrecipes #familydinner #cherryTomatoes #herbypasta #freshbasil #pastarecipe #easypastarecipe #pestochicken Pesto Chicken Pasta is your next go-to weeknight dinner! Creamy, herby, and packed with juicy chicken and tomatoes—it’s a dish that’s as delicious as it looks!