Roasted Red Pepper Shrimp Pasta
Ingredients
- 8 oz shrimp peeled + deveined
- 5 oz pasta cooked
- basil for garnish
Sauce
- 3 red bell peppers roughly chopped, about 3-4 cups
- 1 pint cherry or grape tomatoes
- 1 medium onion roughly chopped, about 1 cup
- 8-10 garlic cloves whole
- 1 jalapeno pepper halved + deseeded
- 2 tbsp olive oil
- 1 tsp salt adjust to taste
- 1/4 tsp black pepper
- 1 tsp gochujang
- 1 tsp sugar
Toasted Panko Breading
- 1/4 cup panko bread crumbs
- 1/8 tsp red chili flakes optional
- 1/4 tsp salt adjust to taste
- 1/2 tbsp olive oil
Instructions
- Preheat oven to 400F / 205C.
- Arrange the red bell peppers, tomatoes, onion, garlic, and jalapeno pepper on a lined sheet tray. Drizzle with olive oil, salt, and black pepper. Toss to coat the vegetables.
- Roast in the oven for 35-45 minutes until vegetables are tender. Carefully trasnfer the cooked vegetables into a high speed blender with gochujang and sugar. Blend until smooth.
- In a preheated pan over medium heat, pour in the blended sauce. Once the sauce starts bubbling, add shrimp and cook for 2-3 minutes.
- Once the shrimp is almost cooked through, add in the cooked pasta of your choice. Stir to mix everything well.
- Top with toasted panko breading and basil for garnish. Enjoy!
Toasted Panko Breading
- In a preheated pan over medium heat, pour 1 tbsp of olive oil. Stir in the panko bread crumbs and red chili flakes and mix until fully combined with the olive oil.
- Cook until the bread crumbs turn golden brown or to your desired doneness. Be sure to continue stirring so they don't burn!
- Season with salt and set aside for garnish.