Recipe
Spaghetti With Shrimp and Romesco Sauce
Whole Grain Spaghetti With Shrimp and Romesco Sauce — comforting, balanced, and a hint of gourmet. A bold medley of smoky romesco, tender shrimp, and al dente pasta. Sweet roasted peppers, almonds, and spices blend for a creamy, vibrant sauce. This fresh shrimp pasta recipe is perfect for any dinner needing an upscale twist!
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Made With
Elegant and full of flavor, Spaghetti With Shrimp and Romesco Sauce pairs shrimp with a rich, smoky red-pepper-almond sauce. Tossed with Whole Grain Spaghetti and a touch of reserved pasta water, this shrimp pasta is beautifully balanced. Irresistible!
Ingredients
- 12 oz. Ronzoni Whole Grain Spaghetti
- 4 roasted red peppers
- ⅓ cup toasted almonds
- ⅓ cup olive oil, divided
- 2 cloves garlic
- 1 Tbsp red wine vinegar
- ¼ tsp. smoked sweet paprika
- ½ tsp. each salt and pepper, divided
- Pinch cayenne pepper
- 2 Tbsp finely chopped fresh parsley
- 1 lb. large peeled deveined shrimp, tails removed
Instructions
- Cook pasta according to package directions; drain, reserving ¼ cup cooking liquid.
- Meanwhile, in a food processor or blender, purée red peppers, almonds, ¼ cup olive oil, garlic, vinegar, paprika, ¼ tsp. each salt and pepper, and cayenne until smooth. Stir in parsley.
- Heat remaining oil in large skillet set over medium heat. Cook shrimp and remaining salt and pepper for 2 to 3 minutes or until shrimp are curled and just cooked through. Stir in romesco sauce.
- Add pasta and reserved cooking liquid to skillet, tossing well to coat.
Pro Tip
No almonds on hand? Substitute with walnuts for a similar crunchy, nutty effect.
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
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