Description
This Pasta Romesco with Shrimp is a flavor-packed weeknight wonder! Juicy, tender shrimp are seared in butter and tossed with your favorite pasta in a bold and smoky Romesco sauce made from roasted red peppers, almonds, and garlic. It’s rich, savory, and just the right amount of indulgent. Perfect for a quick dinner that feels fancy without the fuss. #ShrimpPasta #RomescoSauce #EasyDinner
Ingredients
Scale
Main Ingredients
- 12 ounces pasta (any shape, such as rotini)
- 2 pounds uncooked, deveined shrimp
- 1½ cups prepared Romesco sauce
- 3 tablespoons butter
- Chopped fresh parsley, for garnish (optional)
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
- Drain and set aside.
Cook the Shrimp
- In a large skillet, melt butter over medium heat.
- Add shrimp in a single layer and cook for 2–3 minutes per side, or until pink and opaque. Avoid overcooking.
Combine and Serve
- Stir in Romesco sauce and cooked pasta. Toss gently until everything is evenly coated and warmed through.
- Garnish with chopped fresh parsley, if using. Serve hot and enjoy!
Notes
- Use homemade or store-bought Romesco sauce depending on time and preference.
- Want extra depth? Add a pinch of smoked paprika or a splash of white wine to the skillet before adding the sauce.
- This dish works great with gluten-free pasta or whole grain options.
- Leftovers keep well in the fridge for up to 2 days — just reheat gently.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 235mg