One of my all-time favorite sauces will always be a Roasted Red Pepper Sauce served over pasta…sigh. Add in scallops and shrimp and you’ve got a restaurant-style meal that you can prepare at half the price of ordering out.
I’ve been making this sauce since my restaurant days back in the eighties and it’s been unchanged since I perfected this recipe almost 40 years ago.
Let’s get started by making the Roasted Red Pepper Sauce.
What do I need to make a Roasted Red Pepper?
The ingredient list isn’t too long for my roasted pepper sauce, but does include a few items you might not have thought of. The juice from reconstituting the sun-dried tomatoes and the liquid from the pepperoncini jar.
**The liquids from the ingredients help develop the flavors of this delicious sauce.
The first step is pureeing the roasted peppers and adding them to a medium sized sauce pan.
Add in the rest of the ingredients and bring to a light boil. Reduce the heat to simmer and allow to continue cooking for about an hour.
*make the sauce the day before to allow the flavors to build.
What ingredients do I need to make Shrimp & Scallops in a Roasted Red Pepper Sauce?
Let’s start by gathering the ingredients we need to make my Shrimp & Scallops in a Roasted Red Pepper Sauce. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
In a large sauté pan add 1-2 tablespoons of olive oil, and saute the scallops for a minute to get them started with the cooking process.
Add the shrimp and mushrooms. Sauté until the shrimp are almost done (you may have to add a little more oil to the pan when you put in the shrimp).
Do I have to use mushrooms in the sauce?
No, you don’t. Feel free to leave out the mushrooms, pepperoncini or sun-dried tomatoes. They are not essential to the dish but do contribute to the overall flavor of the dish.
When the seafood is almost fully cooked add the sun-dried tomatoes, artichoke hearts, pepperoncini and the roasted red pepper sauce
Finish seasoning the dish with black pepper, grated Romano cheese and parsley.
Do I have to make this dish with seafood?
No, you don’t. This sauce works well with chicken. In the restaurant I use to serve it with chicken and shrimp to keep the costs down.
The sauce is also great without and seafood or other proteins in it. You could also add some of your favorite veggies to the sauce.
I’ve also served this sauce with beef braciole and it was wonderful.
Serve up deliciousness over your favorite pasta and get ready for the applause!