Shrimp & Spinach Linguine with Roasted Red Pepper Sauce.

  • ½ (142 g) pkg
    baby spinach
  • 2 cloves
    garlic
  • 142 g
    linguine pasta
  • 57 g
    Parmesan cheese
  • 0.34 kg
    raw peeled shrimp, fresh or frozen
  • 1
    red bell pepper
  • ½ medium
    red onion
  • 2
    tomatoes
  •  
    black pepper
  •  
    butter, unsalted
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat oven to 230°C (450°F).
  • 2
    Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
  • 3
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    1 red bell pepper
    2 tomatoes
    ½ (142 g) pkg baby spinach
  • 4
    If using frozen shrimp, place them in a colander and run under cold water until there are no more ice chunks. Then, lay them out on a clean towel or paper towels and pat dry. If using fresh shrimp, skip the first step.
    ⅓ kg raw peeled shrimp, fresh or frozen
  • 5
    When the water in the pot comes to a boil, uncover the pot and season the water with salt, then add the pasta and stir for a few seconds. Cook the pasta, uncovered, for 11 to 12 minutes (or according to package directions). Once done, drain the pasta in a colander.
    142 g linguine pasta
    1 tsp salt
  • 6
    Peel and chop onion into 2-inch pieces; peel garlic. Spread out on a baking sheet.
    ½ medium red onion
    2 cloves garlic
  • 7
    Cut the bell peppers lengthwise; remove and discard the seeds and white membrane and chop into 2-inch pieces. Chop tomatoes into quarters and place on the baking sheet along with the peppers.
  • 8
    Drizzle veggies with oil and season with salt and pepper; place in the oven and roast for 13-14 minutes. During that last 3-4 minutes of cooking, change the setting to broil and cook until they begin to char slightly.
    1 tsp extra virgin olive oil
    ¼ tsp salt
    ¼ tsp black pepper
  • 9
    Meanwhile, heat a skillet over medium-high heat. Once the skillet is hot, add butter and swirl to coat the bottom.
    1 tsp butter, unsalted
  • 10
    Add shrimp to the pan, season with salt and pepper. Cook until golden brown and pink all the way through, about 2-3 minutes.
    1 tsp salt
    1 tsp black pepper
  • 11
    Finely grate Parmesan.
    57 g Parmesan cheese
  • 12
    When vegetables are done cooking let cool for 3-4 minutes. Once cooled, peel the skin off the peppers and tomatoes and discard them.
  • 13
    Add vegetables to the blender and blend until mostly smooth. Add half the Parmesan and season with salt and crushed red pepper. Pulse to combine.
    ¼ tsp salt
    ¼ tsp crushed red pepper
  • 14
    Return pasta to the pot, add shrimp, sauce and spinach and stir to until spinach is wilted slightly.
  • 15
    To serve, divide pasta between plates, top with remaining Parmesan. Enjoy!