Smoky Paprika Pesto Penne with Marinated Shrimp

Penne Rigate with Paprika Pesto and Marinated Shrimp
Category: Main Course (Pasta)
Servings: 4

Ingredients

Preparation Steps

1. Prepare the Shrimp: Start by cleaning the shrimp. First, remove the heads (you can set them aside to prepare a flavorful stock). Then, using kitchen scissors, cut the abdomen and remove the shell. With a knife, carefully make an incision along the back and remove the intestinal tract. Slice the shrimp in half.

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2. Marinate the Shrimp: In a bowl, add the sesame oil, pink peppercorns, pimento, and black pepper. Toss the shrimp into the marinade and stir until they are well-coated. Cover with plastic wrap and refrigerate for at least 6 hours or, if possible, overnight. This extended marination time will allow the flavors to deeply penetrate the shrimp.

3. Prepare the Paprika Pesto: While the shrimp marinates, you can prepare the paprika pesto. Begin by washing the red bell peppers under cold water. Pat them dry and place them on a grill or griddle over high heat to char the skin. Once the skin has blistered, place the peppers in a bowl and cover with plastic wrap to allow them to cool. Once cooled, peel off the charred skin, remove the stems and seeds, and cut the flesh into chunks.

4. Blend the Pesto: In a blender or food processor, combine the roasted red bell pepper chunks with the cashews, blanched almonds, sesame oil, and fresh thyme. Season with salt and pepper to taste. Blend until smooth and creamy, adding more sesame oil if needed for a smoother consistency. Transfer the pesto to a bowl and stir in the smoked paprika for an extra smoky depth of flavor.

5. Cook the Shrimp: Heat a non-stick or cast-iron skillet over medium-high heat. Once the pan is hot, add the marinated shrimp and cook for about 2-3 minutes per side, until they are just opaque and slightly charred. Avoid overcrowding the pan to ensure they cook evenly.

6. Cook the Penne: While the shrimp cooks, bring a large pot of salted water to a boil. Cook the penne rigate according to package instructions, making sure to reserve a cup of pasta water before draining. This will help create a silky sauce for your pasta.

7. Assemble the Dish: Add the cooked penne to the skillet with the shrimp, then pour in the paprika pesto. Stir everything together, adding the reserved pasta water a little at a time to achieve the desired sauce consistency. Grate the lime zest over the pasta and give it a final toss to combine all the flavors.

8. Serve: Plate the pasta, garnishing with fresh chives and a sprinkle of black pepper. For an added touch, drizzle with a little extra sesame oil if desired.

Nutritional Information (Per Serving)

Tips for Success:

• Flavor Variations: To enhance the flavor, you can add a pinch of chili flakes or a drizzle of balsamic vinegar for a touch of acidity.
• Pasta Substitute: If penne rigate isn’t available, you can substitute it with other short pasta shapes like fusilli or farfalle.
• Shrimp Prep: If you prefer, you can cook the shrimp in advance and simply add them to the pasta once it’s ready. This can help streamline the process if you’re preparing the dish for a dinner party or special occasion.
• Storage: The pesto can be made ahead and stored in the fridge for up to 3 days. Just cover it with plastic wrap directly on the surface to prevent it from oxidizing.

This Penne Rigate with Paprika Pesto and Marinated Shrimp recipe combines the smoky richness of paprika with the delicate flavor of marinated shrimp for a truly unforgettable pasta dish. Perfect for a special dinner or any time you want to impress with a flavorful yet simple meal. Enjoy!