Delicious. Absolutely. Amazing. Yum. Truthfully, while this is super easy to make, there are a lot of ingredients and a lot of options. And while this isn’t vegan—I do use shrimp and a little bit of dairy-based cream cheese—I do use plant-based half and half as well as gluten-free pasta to “lighten” it up and make it healthier for everyone.

A note about the shrimp … I’ve said it before and I’ll say it again: PLEASE SOURCE YOUR SEAFOOD. Check the recommendations from the Seafood Watch and the Marine Stewardship Council. I used MSC certified, wild-caught, jumbo shrimp. Plan on 5-6 shrimp per serving. This recipe makes enough for two people with leftovers ; )

Oh, and a note about gluten free pasta. Not going to lie, I’ve had some pretty bad ones. And by bad I mean ones that stick together and literally disintegrate when they’re cooking, but this, this product is amazing an dI highly recommend you try it.

Creamy Roasted Red Pepper Shrimp Pasta

PREP TIME: 20 minutes | COOK TIME: 20 minutes

2 TBS olive oil
1 shallot, diced
2-3 TBS garlic, sliced
1 8-oz. jar artichoke hearts, drained and chopped
1 8-oz jar of roasted red peppers, chopped or sliced
20-25 jumbo (but not colossal) shrimp
½ to 1 cup white wine, not sweet
½ to 1 cup plant-based half and half
½ package light cream cheese

Saute shrimp in 2-3 TBS olive oil for about 5 minutes, flipping once so they get evenly browned on each side. Remove from pan and set aside. Saute shallot and garlic in 2-3 TBS olive oil for 5 minutes over medium heat. Add artichoke hearts and red pepper, saute for an additional 2-3 minutes. Add wine and herbs and cook for about 5 minutes. Stir in half and half and cream cheese stirring until it breaks down. Add shrimp and pasta and toss gently. Cook altogether for about 5 minutes. And there you go. Enjoy!