Cavatelli with Shrimp, Chickpeas, and Romesco

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