Cavatelli with Shrimp, Chickpeas, and Romesco
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
1. Process first 10 ingredients (bread through vinegar) and blend until well combined.
2. Drizzle in olive oil while processing slowly until smooth. Add fish stock to thin sauce.
3. Add romesco, chickpeas, and shrimp to pasta; season to taste with salt and pepper.