Description
Pasta Romesco with Shrimp is a quick and flavorful dinner featuring tender shrimp tossed in a smoky, nutty, and tangy romesco sauce made from roasted red peppers, nuts, garlic, and spices. Perfectly cooked pasta holds the vibrant sauce, creating a harmonious dish that is both comforting and vibrant. Ready in under 30 minutes, this healthy and versatile recipe is ideal for busy weeknights or impressing guests with its striking colors and bold flavors.
Ingredients
Scale
Shrimp and Pasta
- 12 oz peeled and deveined shrimp
- 8 oz medium or long pasta (linguine, penne, rigatoni, or spaghetti)
Romesco Sauce
- 3 red bell peppers, roasted, peeled, and seeded
- 1/3 cup toasted almonds or hazelnuts
- 2 cloves garlic
- 1 small onion, roughly chopped
- 1 medium tomato, chopped
- 1 tsp smoked paprika
- 2 tbsp sherry vinegar or red wine vinegar
- 1/4 cup olive oil
- Salt and freshly ground black pepper, to taste
For Cooking and Garnish
- Olive oil (for sautéing shrimp)
- Fresh parsley or basil leaves (optional, for garnish)
Instructions
- Roast the Red Peppers and Prepare the Sauce: Begin by roasting the red bell peppers until their skins char and blister. Once cooled, peel off the skins and remove seeds. In a blender or food processor, combine the roasted peppers, toasted almonds or hazelnuts, garlic, onion, tomato, smoked paprika, and vinegar. Blend until smooth and creamy. Season the sauce with salt and pepper to taste.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook your chosen pasta according to package instructions until al dente. Before draining, reserve one cup of pasta cooking water to adjust the sauce consistency later.
- Sauté the Shrimp: Pat the shrimp dry and season lightly with salt and pepper. Heat olive oil in a pan over medium-high heat and sauté the shrimp until pink and opaque, about 2-3 minutes per side. Remove from heat and set aside.
- Combine Pasta and Romesco Sauce: In the same pan, gently warm the romesco sauce. Add the cooked pasta and toss to combine. Gradually add reserved pasta water as needed to create a silky, well-coated sauce that clings to every strand.
- Add Shrimp and Serve: Fold the sautéed shrimp into the pasta and sauce mixture. Toss gently to combine. Garnish with fresh parsley or basil if desired and serve immediately for the best flavor and texture.
Notes
- Use fresh or properly thawed shrimp for optimal tenderness and flavor.
- Roast the peppers thoroughly to achieve the authentic smoky flavor of the romesco sauce.
- Reserve pasta water to emulsify and smooth the sauce.
- Avoid overcooking shrimp; remove them from heat as soon as they turn opaque.
- Adjust sauce thickness by adding more or less pasta water to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 180 mg
Keywords: Pasta Romesco, Shrimp Pasta, Romesco Sauce, Quick Dinner, Spanish-inspired, Healthy Pasta, Weeknight Dinner