January 12, 2014

Pasta with Prawns & Roasted Red Pepper Sauce Recipe

Strozzapreti pasta and prawns in a roasted red bell pepper sauce
Strozzapreti pasta and prawns in a roasted red bell pepper sauce

I love the intense sweet roasted red bell pepper flavor of this quick sauce.

It’s a perky fresh topping for chicken, meat or fish and fantastic as a sauce for pasta.

I’m using it to dress strozzapreti (choke the priest) pasta and prawns.

Roasted pepper sauce is easy to make in the food processor. The prawns fry up quickly.

Once you have the roasted peppers you can have this dish on your table in the time it takes to boil the pasta water. OK, maybe a few minutes more.

The sauce is sweet, the prawns crunchy, briny and tender. The toasted pinoli adds a nutty note and the paprika a smoky sparkling hot finish to every bite.

The intense flavors meld really well and are brightened by the fresh basil. A little sweet, a little hot and complex.  I couldn’t stop eating this really simple pasta and shrimp dish. Don’t think we’ll have any leftover today.

Be sure to subscribe to Gianni’s YouTube channel so you don’t miss the new video episodes from Hungry Village. The first of the new Gianni’s North Beach series is coming real soon.

Keep on cooking. Buon appetito!

Roasted Pepper Sauce for Shrimp & Pasta Recipe
Author: www.Gianni.tv
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 pound (500 grams) strozzapreti or you favorite short dried pasta
  • 12 large prawns, shelled and deveined
  • Roasted Red Pepper Sauce
  • 2 large red bell peppers (or use jarred drained & rinsed well)
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, roughly chopped
  • 1/2 onion, cut in half and then in thirds
  • 1/4 cup toasted pinoli
  • 1/2 teaspoon paprika
  • 1 cup water or broth
  • sea salt and freshly ground pepper to taste
  • 4 fresh basil leaves, roughly torn
  • Prawns
  • Flour for dusting
  • sea salt and freshly ground pepper to taste
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Bring a large pot of well-salted water to a boil.
  2. Roast the peppers on an open flame atop your stove or in the oven at 425 until the skin is charred all over.
  3. If roasting atop the stove put the charred peppers on a plate and cover with a bowl for about 5 minutes.
  4. When the peppers are cool enough to handle remove the charred skin, stem, and seeds.
  5. Scrape off the remaining charred skin and seeds and trim any large membranes.
  6. Cut the roasted peppers in pieces.
  7. Put them in the food processor bowl.
  8. Saute the onion in a large pan over medium heat until translucent.
  9. Add the garlic and sauté for a minute.
  10. Put the onion, garlic, toasted pine nuts, roasted peppers, paprika, olive oil, and sea salt and black pepper to taste in the processor bowl.
  11. Process to a paste consistency.
  12. Add enough water or broth to bring the paste to sauce consistency.
  13. Put the saute pan back over medium-high heat. Add more oil if necessary to fry the prawns.
  14. Dust the prawns with flour, sea salt and ground pepper to taste.
  15. When the oil is hot, saute the prawns until the first side is golden, about 2 minutes or so.
  16. Turn the prawns over and carmelize the second side, about a minute more. The prawns should be firm to the touch.
  17. Put the prawns on paper towel to drain.
  18. Pour out any excess oil in the sauté pan if needed and over medium heat warm the saute panl.
  19. Add the roasted pepper sauce and sauteed prawns back to the saute pan and warm the sauce and prawns over medium-low heat as the pasta finishes cooking. (Sink the prawns into the sauce while they warm.)
  20. Add the torn fresh basil to the sauce.
  21. Add the pasta to the sauce and mix to coat all the pasta and prawns with the roasted pepper sauce.
  22. Arrange the prawns atop of the strozzapreti.
  23. Drizzle a little good finishing extra virgin olive oil.
  24. Serve immediately.

 

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