Roasted Red Pepper and Shrimp Pasta

Courtesy of KristenFaithEats

It's no secret at this point that two things I absolutely love is pasta and shrimp (any seafood for that matter). I am always looking for new sauces to try and when I saw this homemade roasted red pepper sauce, I had to give it a try. I very rarely deviate from Kristen's recipe, which was the case for this dish as well. I always advise using fresh herbs and grating your own cheese when possible but if you're short on time or just don't want to make an extra run to the store for fresh tarragon, dried will always be the next best option. Instead of pappardelle, I used bucatini just simply because it's a personal favorite. I also had some mushrooms on hand that needed to be used so I sauteed those ahead of time in olive oil and salt but the dish can easily stand on its own with just the sauce and shrimp.

Ingredients:

8 oz. Pappardelle (about half a package- I used Frankies 457)

1 lb. Shrimp (jumbo or colossal)

3 Red Bell Peppers Cut into large chunks, white membrane removed (if you really want to save time, buying a jar of roasted red peppers from the store would work great too!)

5 Garlic Cloves Minced

1 Shallot Minced

1 Tbsp Fresh Chopped Tarragon

~10 Basil Leaves

1/4 Cup Freshly Chopped Parsely

1 Lemon cut in half

1/2 Cup Dry White Wine

1 Tbsp Crushed Calabrian Chilies1

1/4 Cup Freshly Grated Parmigiano Reggiano

1/2 Cup Heavy Cream

2 Tbsp Butter

3 Tbsp Olive Oil

Salt and Pepper

Pinch of Red Pepper Flakes

Paprika to season shrimp

Directions:

Step 1: Preheat oven to 450°F. Place parchment down onto a baking sheet. Place peppers skin side up and roast in oven until skin is blistered and black. (~35 minutes). Allow peppers to cool until comfortable to touch. Remove skin and discard, only keeping the flesh.

Bring a large pot of salted water to a boil.

Step 2: Prep and clean your shrimp (deveining if not already done) If using extra large shrimp, save the peeled shells, you can use these to add depth to your sauce. Season shrimp with a touch of salt, pepper and paprika.

Step 3: In a large skillet over medium heat add olive oil to coat the bottom of your pan. Add 1 tbsp of Butter. Once melted cook the shrimp for about 2 minutes a side or until no longer opaque (less time for smaller shrimp). Season other side of shrimp with salt, pepper and paprika. Once shrimp are almost all the way cooked add a pinch of red pepper flakes and squeeze over half a lemon. Remove shrimp and set aside.

Step 4: On medium low heat Add 1 more Tbsp of olive oil. Add shallots and garlic. Cook until fragrant (2-3 minutes). Add Shrimp shells and tarragon. Stir. Let shells turn pink/red. Add dry white wine and let simmer until reduced by 75%.

Step 5: While simmering, add roasted bell peppers and heavy cream to a blender. Blend until a smooth consistency is formed.

Step 6: Remove shrimp shells and discard. Add blended pepper and cream sauce to the pan.

Bring to a low simmer, season with salt and pepper. Squeeze in the remaining half of the lemon. Add crushed Calabrian chilies. Stir.

Step 7: On low heat Add 1 Tbsp of butter and 1/4 Cup of freshly grated Parmigiano Reggiano. Add cooked pasta, and pasta water. Toss. Tear basil leaves, stir. Add shrimp back into the pan. Finish with freshly chopped parsley. Garnish with fresh basil and a good drizzle of olive oil.