Welcome to Teri's Food Therapy, a unique blog here for you to explore. Teri's F.T. blog is mainly Caribbean style food. Cooking has added such value to my life, and I love having the opportunity to share my passions and thoughts with my loyal readers. Read on, and enjoy.

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  • Terissa Skinner-Ballantyne

Creamy Roasted Sweet Pepper Sauce with Shrimp & Linguine

Pasta, pasta, pasta.

It's really hard to mess up a simple pasta dish, especially with a good cream sauce. Roasted peppers with cream? Talk about flavors! If you look at the recipe, you would notice I refrained from using a lot of my usual spices because I really love to have the flavors shine through. The smokiness from roasting enhances the sweetness of the peppers, the savory flavors of the cheese and the beautiful aromatics just brings everything together. Usually I use penne pasta for this sauce and well either chicken, shrimp or fish goes great with it as well. You guys know the most important aspect though, please do enjoy. Here's the recipe.


1 lb Shrimp peeled & de-veined

1/2 tsp Salt

1/2 tsp Black Pepper

1 pk Linguine

2 large Sweet Peppers (Red & Yellow)

1 cup Coconut Cream (you can use dairy cream)

1 cup Vegan Cheddar Cheese (or a dairy cheese of your choice)

1 cup Vegan Cream Cheese (you can use regular Cream Cheese)

1 small bundle Fresh Parsley

3 cloves Garlic crushed

1 small Onion quartered

1 tsp Salt (or more Salt to taste)

1/4 tsp Black Pepper

Pinch Chili Flakes


●Bring a large pot of water to a boil then salt the boiling water generously. Add pasta and cook as directions instruct until al dente. Strain and set aside.

●Ensure shrimp are washed and then placed into a mixing bowl, season with 1/2 tsp salt and 1/2 tsp black pepper set aside.

●Wash and dry your peppers before placing them on a open flame to roast. Turn the peppers regularly until at least 50% of the outer layer has blackened.

●Remove from heat, core and dice peppers.

(You can remove the blackened skin by rubbing on tbe area gently with fingers but I use as is.)

●Place in a blender along with garlic, onions, parsley and cream and blend till smooth.

●To a large saucepan or skillet add olive oil and allow to heat up on medium high heat.

●Toss in shrimp cooking for 3 mins on each side, then remove from pan and set aside.

●Add puree to saucepan and bring to a low simmer. Add salt, black pepper and red pepper flakes.

●You then add cheddar cheese and cream cheese stirring sauce until both dissolve fully.

●At this time your sauce has thickened somewhat you add you shrimp back to the pan cooking for a further 2 mins before removing from the heat.

●Add you pasta to another large saucepan and add the sauce. Toss the pasta into the sauce well.

Garnish with pepper flakes and more fresh parsley and serve hot.

Thanks for joining me for another session of Food Therapy. See you soon ❤

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