Creamy Tomato & Bell Pepper Pasta Sauce with Seared Shrimp

 A. Weaver  ||  July 2, 2022

It is the peak of tomato and bell pepper season here in California. It is not common to find multiple varieties of both tomatoes and peppers right outside your doorstep, whether it is picked off the plant or in a bag that your neighbors dropped off. During this peak, I have made it a tradition to make this pasta sauce. As the weather shifts from spring into summer, I love to capture the freshness and warmth that is notorious during California's hottest season. Making this pasta sauce takes a bit of time, but yields minimal effort. The combination of both tomatoes and bell peppers elevates the flavor of a simple red sauce, producing an incredibly satisfying combination of sweet and savory.

Creamy Tomato & Bell Pepper Pasta Sauce with Seared Shrimp

Recipe makes 4 to 6 servings. Total time 45 minutes (Prep: 10 minutes / Cook: 35 minutes). 

Special Cookware: Dutch oven and immersion blender, or standard blender

Ingredients 

Sauce

• 3 pounds of Early Girl, Beefsteak, or Cherry tomatoes (quartered/halved)
• 2 bell peppers (any color)
• 1 medium or large onion
• 4 garlic cloves
• 1/4 cup olive oil
• 1/2 cup heavy whipping cream
• 1/2 cup chicken or vegetable stock
• 3 tbs tomato paste 
• 1 tsp red chili flakes
• 1/2 tbs black pepper
• 1 tbs kosher salt

Protein

• 1 pound shrimp
• 2 tbs olive oil
• 1 tbs salted butter
• 1/2 tsp chili flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper

Directions

Sauce

1. Roughly chop tomatoes, bell peppers (seeded), onion, and garlic cloves. 
2. Add 1/4 cup of olive oil and all roughly chopped vegetables, chili flakes, salt, and black pepper to a Dutch oven and sauté over medium heat until all the vegetables are soften, 10-15 minutes.
3. Scoop in the tomato paste. As the tomato paste heats it will gradually coat the vegetables. Stir constantly for 1 minute.  
4. Add 1/2 cup chicken or vegetable stock to Dutch oven.
5. Use an immersion blender or a standard blender to puree the sauce into a smooth and consistent texture. Bring to a low simmer on stovetop for 10 minutes. Slowly add heavy whipping cream, stirring constantly. Salt to taste.

Protein

1. Wash and devein shrimp then pat dry. Coat the shrimp is salt, black pepper, and chili flakes.
2. To a non-stick pan, add olive oil and butter over medium to medium-high heat.
3. Once the butter is melted, transfer the seasoned shrimp to the heated pan. Let the shrimp "hang out" for 2 minutes on both sides to form a golden crust.

Garnish with fresh parsley, chives, and chive blossoms for a pop of color.

Hulō!

A. Weaver

Photos by A. Weaver