Roasted Red Pepper Pesto Pasta with Sautéed Shrimp

Ingredients

• 3 red bell peppers (roasted, peeled, and seeded)
• 0.33 cup pine nuts (toasted; can substitute walnuts)
• 3 cloves garlic (peeled)
• 0.5 cup Parmesan cheese (freshly grated, plus more for garnish)
• 0.5 cup extra virgin olive oil (divided use)
• 1 lb large shrimp (peeled and deveined)
• 1 lb pasta (such as linguine or fettuccine)
• salt (to taste)
• black pepper (to taste)
• fresh parsley (chopped for garnish)

Steps

1. 1

   Roast the red bell peppers over an open flame or under a broiler until the skin is charred and blackened. Place them in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the charred skin, remove the seeds, and roughly chop.

2. 2

   In a food processor or blender, combine the roasted peppers, toasted pine nuts, garlic cloves, and grated Parmesan cheese.

3. 3

   Pulse the mixture while slowly drizzling in about 1/3 cup of olive oil until the pesto reaches a smooth, creamy consistency. Season with salt and pepper to taste.

4. 4

   Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

5. 5

   While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper.

6. 6

   Add the shrimp to the skillet and sauté for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.

7. 7

   In the same skillet (off the heat or on low), add the cooked pasta and the roasted red pepper pesto. Toss well to coat.

8. 8

   If the sauce is too thick, add a splash of the reserved pasta water and toss until the sauce is silky and clings to the pasta.

9. 9

   Add the sautéed shrimp back into the skillet with the pasta.

10. 10

    Serve immediately, garnished with extra Parmesan cheese and fresh chopped parsley.

Notes

For a smokier flavor, you can add a pinch of smoked paprika to the pesto. If you don't have pine nuts, walnuts or almonds make an excellent substitute for the nutty element of the pesto.

Nutrition per serving

• main course
• pasta
• seafood
• shrimp
• roasted red pepper
• dinner
• date night