Feisty cavatelli pasta is mixed with shrimp, chickpeas and a blended, smokey, spicy romesco sauce of roasted red peppers and roasted tomato with garlic, almonds, paprika, chili flakes, red wine vinegar and fish stock.
4 slices country bread, crusts removed, toasted
1 tbsp. roasted garlic, minced
1 cup roasted red peppers, seeded and chopped
1 cup roasted tomatoes, chopped
3⁄4 cup toasted almonds
1⁄4 tsp. red chili flakes
1 tbsp. smoked paprika
1 tsp. salt
1⁄2 tsp. freshly ground black pepper
1⁄4 cup red wine vinegar
3⁄4 cup fruity Spanish olive oil
1⁄2 cup fish stock
1 lb. cavatelli pasta, cooked according to directions
1, 14 oz. can chickpeas, drained
1lb. 20/25 shrimp, sautéed in garlic and olive oil
- Process first 10 ingredients (bread through vinegar) and blend until well combined.
- Drizzle in olive oil while processing slowly until smooth. Add fish stock to thin sauce.
- Add romesco, chickpeas, and shrimp to pasta; season to taste with salt and pepper.