Shrimp Linguini with Roasted Red Pepper Sauce
Ingredients
- 2 tablespoons olive oil , I used Delallo Olive Oil
- 2 tablespoon butter , I used Earth Balance Brand because its vegan.
- 1 jar roasted red peppers with the juice , 1lb total: 12 ounces or 1.5 cups of roasted red peppers and 4 ounces or a 1/2 cup of the juice.
- 1 can diced tomatoes with juice , 28 ounces
- 1 large white or yellow onion , cut into slices
- 3-4 cloves garlic , cut into slices
- pinch red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lb. shrimp , peeled and deveined
- 1 lb. linguine pasta
- Fresh grated parmesan cheese
Equipment
- food processor or blender
- colander
- pasta pot
- saute pan - large
Instructions
Prepare the pasta:
- Boil a pot of water for your pasta. Season the water with salt and cook the noodles according to the package. Al dente prefered. Reserve 1/2 cup of pasta water before drainign the cooked pasta in a colander. Drizzle the noodles with olive oil to prevent them from sticking. Set aside.
Prepare the sauce:
- Over medium heat add butter and olive oil to a large sauté pan with sides.
- Add the sliced garlic and sliced white or yellow onion. Let the onion and garlic cook until they begin to turn translucent but not brown.
- Add the jar of roasted red peppers and the juice. You should use about 12 ounces or 1.5 cups of roasted red peppers and about 4 ounces or a ½ cup of the juice.
- Add the can of diced tomatoes and the juice.
- Season with salt, pepper, and some red pepper flakes. I like mine spicy, so I used a healthy pinch of pepper flakes. Stir well.
- Simmer of medium/low heat for 10-15 minutes.
- Once the sauce has had time to simmer, add the mixture into the food processor or blender. Blend until creamy and smooth, no lumps.
- Pour the creamy sauce back into the sauté pan. Simmer over low heat until it reaches the thickness you desire. If it gets too thick, simply add a little of the reserved pasta water or veggie broth to thin it out.
Assemble the dish:
- Next, you’ll add the peeled and deveined shrimp into the creamy red pepper sauce. They will cook in the pan and add a lot of flavor to the sauce as well. Let them simmer in the sauce until they are plump, juicy and cooked. As a final step, you will combine the sauce, and shrimp with the pasta. Toss the pasta until it is well coated in the sauce. Serve hot and enoy! Optional garnishes: parmesan cheese and red pepper flakes.