Romesco Shrimp

Quick Summary: A vibrant, smoky dish featuring a rich romesco sauce made from roasted sweet peppers, served over fresh pasta and topped with succulent seared shrimp.
Source:

>> servings: 4
Preheat the #oven{} to 400°F. Place @sweet Italian peppers{4%large}, @garlic{3%cloves}, and @roma tomatoes{2%small} on a #baking sheet{}. Roast for ~timer{20%minutes} until the pepper skins are charred.
 
In a #small skillet{}, toast @slivered almonds{0.25%cup} over medium heat until golden brown.
 
Remove the charred skins and seeds from the peppers. Place the roasted peppers, tomatoes, and garlic into a #blender{}. Add the toasted almonds, @extra virgin olive oil{0.25%cup}, @sherry vinegar{1%tbsp}, @smoked paprika{1%tsp}, and @salt{to taste}. Blend until the romesco sauce is smooth.
 
Bring a #large pot{} of @salted water{} to a boil. Cook @fresh pasta{1%lb} for ~timer{3%minutes} or until al dente. Drain, reserving a small amount of pasta water.
 
Pat @large shrimp{1%lb} dry and season with @salt{} and @pepper{}. Heat @olive oil{1%tbsp} in a #large skillet{} over medium-high heat. Sear the shrimp for ~timer{2%minutes} per side until opaque. Remove shrimp from the pan.
 
In the same skillet, combine the cooked pasta and the romesco sauce. Toss over low heat to coat, adding @pasta water{as needed} to reach your desired consistency. Top with the seared shrimp and garnish with @fresh parsley{}.