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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.
Yield: 6 servings 1x
Prep: 10 minutes*Cook: 10 minutesTotal: 20 minutes*
Scale:
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.
Find it online: https://www.afamilyfeast.com/pasta-romesco-with-shrimp/
