It feels like we skipped Autumn and Winter is already knocking at our doors. We had some quite chilly (too chilly) days this month and nothing goes better with a chilly, autumn evening than a perfect comfort food dish. Today we’re making roast pepper shrimp spaghetti because pasta is life!
This is the first time I actually cooked shrimps (prawns) at home and as you can tell, I was so into it, that I didn’t took any photos of them cooking.
Servings: 4 | Prep. Time: 10 mins | Waiting Time: n/a | Cook Time: 50 mins | Difficulty: Easy
- 400 grams baby shrimps
- 250 grams spaghetti
- 2 large, red bell peppers
- 100 ml cream
- 2-3 cloves of garlic
- 3-4 tablespoons of olive oil
- salt and pepper to taste
- vertical mixer or food processor
- aluminium foil
Preheat your oven, to roast the peppers.
Boil the spaghetti according to the instructions on the packaging.
- Roughly chop the peppers and drop them into a baking tin. Season them with salt, pepper (I added some dry oregano as well) and add the olive oil and cloves of garlic. Give them all a quick stir to mix all the flavours. Cover the tin with aluminium foil and leave them to roast for about 30 to 40 mins.
- Fry the shrimps for about 3-4 mins on each side. If they are frozen, they take less time to cook. You know they’re done when they change colour and start roasting. Season with salt and pepper to taste.
- Pour (literally) the peppers in a tall container and blend them using a vertical mixer until they turn into a smooth paste. Don’t forget to include the garlic cloves.
- In a preheated large pan, add the cream and the pepper sauce. Mix them till combined.
- Add the shrimps and spaghetti and mix them all together.
I highly recommend using red bell peppers. Their skin will roast beautifully and will incorporate perfectly in the sauce. The paprika ones will leave big pieces of skin in the sauce and you don’t want that.
Also, can we appreciate how vibrant their colour is?!
Let’s talk about the shrimps
As I said, I never made prawns at home, so I was nervous about it.
If you know, they can be quite tricky to prepare – you have to peel them to get that vein out too, chop the heads off and so on. Luckily, someone thought of this before me, and the frozen shrimps don’t require any extra effort from you. Just to chop the tails, maybe.
Related: Chicken Fettuccine Alfredo Pasta
The cream will make the roast peppers sauce so rich and creamy. It goes so well with the spaghetti! I meant it when I said it is the perfect comfort food: it’s creamy, delish, and super easy to make.
I really hope you’ll give it a try! I found my new favourite pasta recipe!