Spicy Shrimp Pasta
A quick and impressive dinner featuring shrimp in a smoky roasted vegetable sauce, perfect for busy nights.
Ingredients
- 12 ounces rotini pasta (or any preferred pasta)
- 1 large red bell pepper (halved and seeded)
- 4 large Roma tomatoes (halved)
- 1 large red onion (cut into thick slices)
- 4 cloves garlic (minced)
- 1 teaspoon grated ginger
- 1/2 cup chicken broth
- 1 teaspoon chicken bouillon powder
- 2 teaspoons dried oregano
- 1 teaspoon chili flakes (adjust to taste)
- 1 handful fresh parsley (chopped)
- 1 pound shrimp (deveined and cleaned)
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 4 tablespoons olive oil (divided)
Instructions
- Preheat the oven to 400°F (200°C). Place the red bell pepper, Roma tomatoes, and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Roast for 20 to 25 minutes until tender and slightly charred.
- While the vegetables roast, boil salted water in a large pot. Cook the rotini until al dente, then drain, reserving 1 cup of pasta water.
- Transfer the roasted vegetables to a blender and blend until smooth. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season shrimp with paprika, garlic powder, salt, and pepper. Cook shrimp for 2-3 minutes on each side until pink and opaque. Remove and set aside.
- In the same skillet, add minced garlic and grated ginger, stirring briefly until fragrant. Pour in chicken broth to deglaze the pan.
- Stir in the roasted vegetable sauce, chicken bouillon powder, oregano, and chili flakes. Add ¼ cup reserved pasta water and let it simmer for 2-3 minutes.
- Toss cooked pasta and shrimp into the skillet, mixing well to coat. Adjust salt and pepper as needed. Garnish with chopped parsley before serving.
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Notes
Serve warm with a green salad or garlic bread. Store leftovers in the fridge for up to 2 days.