Creamy Red Pepper Shells

Creamy Red Pepper Shells is a comforting, cozy pasta dish made with tender shell pasta coated in a smooth, rich red pepper sauce. I love how the roasted red peppers bring a natural sweetness and depth of flavor, balanced beautifully with creamy goodness. It’s simple enough for a weeknight dinner, but feels indulgent enough to serve for a special occasion.

Why You’ll Love This Recipe

I love how quick and satisfying this dish is. The sauce comes together in minutes, and the flavors are so well-balanced—sweet roasted peppers, a touch of garlic, and a velvety creaminess that clings to every shell. It’s vegetarian, easy to make, and perfect for when I want something hearty but not heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Medium shell pasta

• Roasted red peppers (jarred or homemade)

• Olive oil

• Garlic cloves, minced

• Heavy cream

• Parmesan cheese, grated

• Salt and black pepper

• Fresh basil or parsley (optional, for garnish)

Directions

1. I start by boiling a large pot of salted water and cooking the shell pasta according to the package instructions until al dente. Then I drain and set it aside.

2. While the pasta cooks, I heat olive oil in a skillet over medium heat and sauté the garlic for about 1 minute, just until fragrant.

3. I blend the roasted red peppers until smooth, then add them to the skillet with the garlic.

4. Next, I stir in the heavy cream and let the sauce simmer gently for a few minutes until it thickens slightly.

5. I add in the grated Parmesan cheese and season the sauce with salt and pepper to taste.

6. Finally, I toss the cooked shell pasta into the sauce, making sure every piece is fully coated. I like to garnish it with fresh basil or parsley before serving.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add a pinch of red pepper flakes for a little heat, or stir in sautéed mushrooms or spinach to bulk it up. If I’m feeling extra indulgent, I swap the Parmesan for a mix of Italian cheeses, or even a spoonful of cream cheese for added richness. For a protein boost, grilled chicken or white beans work beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce. I don’t recommend freezing this one, as the creamy sauce can separate after thawing.

FAQs

Can I use a different type of pasta?

Absolutely. I like using shell pasta because it holds the sauce well, but penne, rigatoni, or fusilli are all great options too.

Are jarred roasted red peppers okay to use?

Yes, I often use jarred roasted red peppers for convenience. I just make sure to drain them well before blending.

Can I make it dairy-free?

Yes, I’ve made this with coconut cream or a non-dairy cream substitute, and used nutritional yeast instead of Parmesan—it still tastes great.

How do I make it spicier?

I add crushed red pepper flakes or a dash of hot sauce to the sauce while it simmers. It gives it a nice little kick.

Can I make the sauce ahead of time?

Definitely. I like making the sauce a day in advance and storing it in the fridge. Then I just reheat it and toss with freshly cooked pasta when ready to serve.

Conclusion

Creamy Red Pepper Shells is one of those dishes I keep coming back to. It’s rich, satisfying, and full of flavor without being overly heavy. Whether I’m cooking for family or just treating myself, it’s a comforting bowl of pasta that always hits the spot.

Print