Creamy Japanese Shrimp & Bell Pepper Sheet Pan Pasta

Alex Carter

This easy weeknight dinner combines tender shrimp, colorful bell peppers, and a rich, creamy Japanese-inspired sauce, all roasted together on a single sheet pan for minimal cleanup. It's a perfect meal prep solution that delivers bold umami flavor with minimal effort.

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Prep Time 15

Cook Time 25

Total Time 40

Servings 4 servings

Calories 620 kcal

Ingredients

12 oz linguine pasta or fettuccine
1 lb large shrimp peeled and deveined
2 cup bell peppers mixed colors, sliced into strips
1 cup heavy cream or coconut cream for dairy-free
2 tbsp soy sauce use tamari for gluten-free
1 tbsp miso paste white or yellow
2 tbsp olive oil divided
3 clove garlic minced
1 tsp ginger freshly grated
0.5 tsp black pepper freshly ground
0.25 cup green onions sliced for garnish

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or cream to revive the sauce. Make-Ahead: You can prep the sauce and chop the vegetables up to 2 days in advance. For meal prep, store the cooked pasta, shrimp, and peppers separately from the sauce and combine when ready to reheat. Variations: Substitute shrimp with chicken breast or firm tofu. For a spicier kick, add a pinch of red pepper flakes to the sauce. Serving Suggestion: Pair with a simple side salad or steamed edamame for a complete meal.