Go Back
+ servings
shrimp and scallops in a roasted red pepper sauce served over linguine in a white bowl
Print Recipe
5 from 29 votes

Shrimp and Scallops in a Roasted Red Pepper Sauce

Creating restaurant-style dishes in your home is easier than you think. And my roasted red pepper sauce will definitely amaze your friends and family with its complexity of delicious flavors! This could become your signature sauce.
Prep Time20 mins
Cook Time1 hr 10 mins
Course: Entree
Cuisine: Italian
Servings: 4
Calories: 1028kcal


Roasted Pepper Sauce

  • 28 oz roasted red peppers pureed
  • 1 cup heavy cream
  • ½ cup grated Romano cheese
  • 4 oz liquid from reconstituting sun-dried tomatoes (tomatoes should soak at least one hour)
  • 2 oz liquid from peppercini jar
  • 2 oz brandy or bourbon
  • 1 tbsp sugar

Shrimp & Scallops with Roasted Red Pepper Sauce

  • 1 lb shrimp 16-20 count
  • 1 lb sea scallops large
  • 12 oz mushrooms sliced
  • 1 oz white wine optional
  • 4 ounces sun-dried tomato reconstituted, reserve the liquid
  • 12 peperoncini save some of the juice from the jar
  • 8 artichoke sliced (in brine not marinated in oil)
  • 4 cups roasted pepper sauce
  • ¼ teaspoon black pepper
  • 1 lb pasta your choice


Roasted Pepper Sauce

  • Puree the roasted red peppers until they are as smooth as possible. Add to a medium saucepan. Heat over medium-high heat.
  • Add the remainder of the ingredients and bring to a slow boil, reduce the heat to a simmer and allow to continue cooking for 1 hour.
    *making the sauce a day ahead of time will enhance the flavor. You can make the pepper sauce up to 3 days ahead of time. This sauce also freezes well.

Shrimp & Scallops with Roasted Red Pepper Sauce

  • Cook your pasta per box instructions, start when you begin to sauté the shrimp and scallops., it should be done about the same time you finish the sauce
  • 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).
  • Add a splash of white wine to de-glaze the pan. (optional)
  • Add the peperoncini, sun-dried tomatoes, artichoke hearts and roasted pepper sauce.
  • bring to a light boil and serve over the pasta of your choice.
    *if the sauce seems too thick, add a little more of the juice from sun-dried tomatoes, cream or water from the pasta to thin it out.
  • Serve with additional grated Romano cheese and enjoy!


Calories: 1028kcal | Carbohydrates: 144g | Protein: 71g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 360mg | Sodium: 3096mg | Potassium: 3009mg | Fiber: 24g | Sugar: 22g | Vitamin A: 1362IU | Vitamin C: 118mg | Calcium: 472mg | Iron: 12mg