Rigatoni Romesco is a classic dish, adding the grilled shrimp just makes it even better.
Rigatoni Romesco with Grilled Shrimp
Author: Family Features
Recipe type: Entree
- 2 tablespoons Crisco(r) 100% Extra Virgin Olive Oil, divided, plus ⅓ cup olive oil
- 3 cloves garlic, divided and chopped
- 1 slice white bread
- 1 cup Jif Extra Crunchy Peanut Butter
- 1 (12-ounce) jar roasted red peppers, undrained
- ½ teaspoon red pepper flakes
- 2 (14.5-ounce) cans diced tomatoes
- 2 tablespoons chopped Italian parsley
- 2 teaspoons salt, divided
- ¾ teaspoon black pepper, divided
- 2 tablespoons red wine vinegar
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 3 pounds (about 3 dozen) large raw shrimp, peeled and deveined
- 1 (16-ounce) package rigatoni pasta, cooked according to package directions and kept warm
- Optional Garnish
- Chopped Italian parsley, chopped peanuts or roasted red pepper strips
- Add 1 tablespoon oil and 2 cloves garlic to a large non-stick skillet on medium heat.
- Sauté and stir about 1 minute.
- Transfer garlic to small bowl.
- Add bread to skillet and cook 2 minutes on each side until toasted.
- Remove bread and tear into large pieces.
- Place sautéed garlic, remaining clove raw garlic, bread, peanut butter and roasted red peppers in food processor and purée well.
- Add in pepper flakes, tomatoes, parsley, 1 teaspoon salt, ¼ teaspoon pepper, vinegar, chili powder and paprika; purée.
- With processor running, add ⅓ cup oil gradually through the feed tube and mix well.
- Return sauce to skillet and heat thoroughly. Keep warm.
- Heat grill.
- Season shrimp with remaining 1 teaspoon salt, ½ teaspoon pepper and 1 tablespoon oil in large bowl.
- Stir to combine.
- Grill about 2 minutes on each side or until opaque.
- Place pasta on large platter.
- Top with sauce, then shrimp. Serve hot.
- Garnish with Italian parsley, chopped peanuts and red peppers if desired.
- Serve hot.