Pasta with Shrimp and Romesco Sauce

I didn't include it this time, but the next time I make it to serve over pasta, I would add a couple of tablespoons of cream to thin out the sauce a wee bit.

To serve with the pasta, grill a few shrimp per person (smear a little garlic, olive oil and parsley all over shrimp and cook for a few minutes on a grill pan indoors or on an outdoor grill). Cook the pasta, then mix with some of the romesco sauce and add the shrimp. Sprinkle a little parsley on top.

Romesco Sauce

from Aliza Green’s Starting with Ingredients

2 large whole roasted red peppers

6 large cloves garlic

1 cup olive oil, divided

1 (1-inch thick) slice French baguette, crust removed, cut in cubes (I just use 1 slice of bread)

¼ pound whole hazelnuts toasted and skins rubbed off

1-1/2 teaspoons Pimenton dulce + ½ teaspoon cayenne or 1-1/2 teaspoons hot paprika

¼ cup sherry vinegar

Kosher salt to taste


Puree the peppers and their juice in the bowl of a food processor.  Without washing the bowl, transfer the paste to a small pot and then cook slowly until it’s thick enough to hold its shape, about 10 minutes.

Place the garlic and ½ cup of the olive oil in a small pot and cook until the garlic is lightly browned, about 10 minutes. Add the cubed bread and cook 2 minutes longer or until lightly browned.

Place the pepper paste, hazelnuts, and the garlic and bread cubes and their cooking oil back into the food processor. Process to a chunky paste, then add the Pimenton, sherry vinegar and salt.

Process again, then drizzle the remaining olive oil to make a thick sauce. Store in refrigerator for up to 2 weeks.