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Pasta Romesco with Shrimp - A Family Feast

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*


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)


  1. Allow the prepared Romesco sauce to come up to room temperature (remove from the refrigerator about 30 minutes before cooking this dish)
  2. Peel the shrimp and pat dry with paper towels.
  3. Heat a large pot of salted water to boiling and cook the pasta per box directions.
  4. 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.
  5. Wipe the pan and repeat with the remaining shrimp and butter, wiping the pan between batches.
  6. 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.
  7. 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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*Prep time listed does not include time to prepare the Romesco Sauce – you can make that ahead of time.

© Author: A Family Feast
Cuisine: Spanish Method: saute, boil