1. Place sauce ingredients in a food processor and process until smooth. Set aside.
2. Boil pasta in a large pot of salted water until al dente, about 8-10 minutes. Reserve 1/3 cup of pasta water, then drain the pasta. Return pasta to the pot and combine with the red pepper sauce and pasta water.
3. Melt butter and olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add shrimp and cook until pink, stirring often. Finish with lemon zest/juice, crushed red pepper and salt, to taste.
4. Scoop pasta into serving bowls and top with shrimp.
Fusilli with Garlic Shrimp and Roasted Red Pepper Sauce
Serves 6
All you need:
Sauce
1 (10 oz.) jar roasted red peppers, drained
1 (7 oz.) jar sundried tomatoes (use oil from the jar too)
Juice of 1 lemon
2 peeled garlic cloves
1/2 cup chopped walnuts, toasted
1/2 cup grated Parmesan cheese
2 tablespoons chopped flat-leaf parsley
Salt, to taste
1 pound fusilli pasta
1 tablespoon unsalted butter
1 tablespoon olive oil
4 peeled garlic cloves, minced
1 pound raw shrimp (peeled, deveined, tail off)
Zest and juice of 1 lemon
1/2 teaspoon crushed red pepper flakes
Salt, to taste
All you do:
1. Place sauce ingredients in a food processor and process until smooth. Set aside.
2. Boil pasta in a large pot of salted water until al dente, about 8-10 minutes. Reserve 1/3 cup of pasta water, then drain the pasta. Return pasta to the pot and combine with the red pepper sauce and pasta water.
3. Melt butter and olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add shrimp and cook until pink, stirring often. Finish with lemon zest/juice, crushed red pepper and salt, to taste.
4. Scoop pasta into serving bowls and top with shrimp.