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Pasta Romesco with Shrimp combines cooked pasta and shrimp – simply tossed in an easy homemade Romesco sauce.
A super easy and delicious dinner idea!
This Pasta Romesco with Shrimp is probably one of the easiest recipes we’ve ever shared here on A Family Feast. It’s just one of many serving ideas we have for that truly wonderful homemade Romesco Sauce recipe we shared earlier this week.
Prepare the Romesco ahead of time, then toss it with freshly cooked pasta and shrimp – and you’re ready to eat in just minutes! We like to spoon some extra sauce over the top once the dish is plated.
Why you’ll love Pasta Romesco with Shrimp
- It’s a delicious way to put a batch of homemade Romesco sauce to very good use!
- The roasted tomato and pepper flavors of the Romesco sauce are a perfect complement to the tender cooked shrimp and pasta.
- This recipe is so easy, you can have a fantastic meal on the table in under thirty minutes.
Key Ingredients & Substitutions
- Romesco Sauce – The star of the show – mix up a batch of this sauce, following our recipe here. You can also buy jarred Romesco here.
- Shrimp – Buy a two-pound bag of 16-20 count uncooked, de-veined shrimp. Note that uncooked shrimp usually has the shells still on – you’ll have to remove the shells yourself before cooking.
- Pasta – You can make this dish with any shape pasta you’d like. We used rotini in our recipe.
- Butter – To sauté the shrimp in a skillet. (You can also grill the shrimp if you’d prefer.)
- Fresh Parsley – Optional, for garnish when serving.
Should I buy fresh or frozen shrimp for this recipe?
We always recommend buying frozen shrimp. Its typically flash-frozen shortly after being caught on the boat and stays that way until you buy it at the supermarket, so it retains its just-caught freshness. (Thaw just before cooking.)
Unless you are buying fresh shrimp right off the dock from a reputable market, chances are, fresh shrimp has been around for a few days – likely transported over ice, but not fully frozen. It may not be the freshest.
Special Tools Needed
- Large Sauté Pan – To cook the shrimp.
- Large Pot – To cook the pasta and toss the finished dish.
- Colander – To drain the pasta.
How do I make Pasta Romesco with Shrimp?
- Make the Romesco sauce (see our easy recipe here).
- Cook the pasta in a pot of salted boiling water.
- Remove shells from shrimp. Sauté the shrimp in a hot skillet with melted butter.
- Drain pasta, then place it back in the pot along with the cooked shrimp and enough Romesco Sauce to coat the pasta and shrimp. (The residual heat from the pot and pasta will warm the sauce too.)
- Serve in bowls with additional Romesco sauce drizzled over the top. You can also top the dish with a little finely-chopped fresh parsley for garnish, if you’d like.
What do the numbers mean on a bag of frozen shrimp?
- For today’s recipe, we suggest buying a bag of 16-20 shrimp. (Typically sold in a two-pound bag.) Those numbers refer to the number of shrimp per pound – so a two pound bag (the most common size bag at the supermarket) will contain somewhere between 32 and 40 shrimp.
- The smaller the numbers, the fewer shrimp per pound, but the shrimp will be larger in size.
- The higher the numbers, the more shrimp per pound, but the shrimp will be smaller in size.
Frequently Asked Questions
- Can I make Pasta Romesco with Shrimp ahead of time? The sauce should be made in advance but wait to cook the shrimp and pasta until ready to serve.
- How do I store leftovers? Store covered in the refrigerated for up to two days. The Romesco Sauce, however, can be stored separately for up to a week in the refrigerator. Or, freeze in small zipper seal bags and thaw portions as needed.
- How do I reheat leftovers? A quick heat in the microwave is best as you’ll want to avoid overcooking the shrimp. You could set the shrimp aside while you reheat the Pasta Romesco, then add the shrimp back to the plate and reheat for the last few seconds.
You might like these other Shrimp Recipes:
Click here for more delicious Pasta Recipes!
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Pasta Romesco with Shrimp
Pasta Romesco with Shrimp combines cooked pasta and shrimp – simply tossed in an easy homemade Romesco sauce.
Ingredients
1 1/2 cups prepared Romesco sauce, see here
2 pounds uncooked de-veined shrimp
12 ounces any pasta shape, we used rotini
3 tablespoons butter
Chopped fresh parsley, for garnish (optional)
Instructions
- Allow the prepared Romesco sauce to come up to room temperature (remove from the refrigerator about 30 minutes before cooking this dish)
- Peel the shrimp and pat dry with paper towels.
- Heat a large pot of salted water to boiling and cook the pasta per box directions.
- While pasta is cooking, heat a large skillet over high heat and melt one tablespoon of butter. Once melted, place a third of the shrimp in and cook a few minutes on each side until browned and cooked through. Move to a platter.
- Wipe the pan and repeat with the remaining shrimp and butter, wiping the pan between batches.
- Once the pasta is cooked, drain then add back to the pan along with the cooked shrimp and a cup of so of the Romesco sauce.
- Pour into a serving bowl or portion into individual bowls and top with a little more Romesco sauce and chopped fresh parsley.
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Notes
*Prep time listed does not include time to prepare the Romesco Sauce – you can make that ahead of time.
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