Description
A flavorful pasta dish with a rich romesco sauce and succulent shrimp.
Ingredients
Scale
- 8 oz pasta
- 12 oz shrimp, peeled and deveined
- 1/2 cup roasted red peppers
- 1/4 cup almonds
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a blender, combine roasted red peppers, almonds, garlic, tomato paste, smoked paprika, and olive oil. Blend until smooth to make the romesco sauce.
- Heat a pan over medium heat. Add shrimp and cook for 2-3 minutes per side until pink.
- Add the romesco sauce to the pan with the shrimp and stir to combine.
- Toss the cooked pasta with the sauce and shrimp.
- Garnish with fresh parsley before serving.
Notes
- Use gluten-free pasta if needed.
- Adjust the spice level by adding more or less smoked paprika.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 120mg
Keywords: pasta romesco shrimp recipe spanish