Pasta with Roasted Bell Pepper and Shrimp Sauce

Step 1/5

• 3 orange bell peppers
• olive oil
• salt
• black pepper

• baking sheet
• knife
• blender

Set the oven to 250 degrees Celsius on the grill setting. Slice the bell peppers in eights and put them on a baking sheet lined with baking paper. Drizzle with olive oil and sprinkle with salt and pepper. Once the oven is hot, put the peppers in on one of the topmost racks for 10-15 minutes. It's okay if they are lightly charred. Once done, remove the peppers from the baking sheet and add them to a blender (or, if using an immersion blender, to a bowl). Blend until you've achieved a fine puree.

Step 2/5

• 250 g pasta

• pot

Set pasta to boil. Once cooked through, strain, but reserve about 1 dL of pasta water.

Step 3/5

• 150 g shrimp
• 4 cloves garlic
• 30 g butter
• ½ tsp chili flakes
• ½ tsp smoked paprika powder

• frying pan
• tongs
• knife

Melt butter in a preferably tall frying pan over high heat. Mince garlic. Once butter is melted, add shrimp, chili flakes and paprika and fry for 3-4 minutes. Then add the minced garlic and fry for about another minute. Remove shrimp to separate bowl.

Step 4/5

• 40 g grated Parmesan cheese

Turn the heat to medium-low. Add the bell pepper puree and stir well, until everything in the pan is mixed together. Add about half the grated Parmesan, mix it in, and add the remainder. Once everything is well mixed, add the pasta and the shrimp to the frying pan and stir to coat evenly with sauce. If the sauce is too thick, add pasta water.

Step 5/5

• parsley

Done! Sprinkle with chopped parsley or dried parsley flakes.

Enjoy your meal!