I’m not losing hope to bring the last summer rays to my plate thanks to this recipe of shrimp spaghetti with garlic red pepper sauce! It’s easy to make, it changes a bit from basic pasta recipes while not being tooooo fancy and well, it smells like summer. Mozzarella and burrata wise, I kinda cracked my pants this year, and they were clearly an excuse to eat the classic tomato basil combo on an almost daily basis – and also a decent excuse for being too lazy to cook on the evenings.
To be honest, I didn’t bothered too much over the last weeks when it comes to cooking, mostly because of laziness and lack of time. Since May, I was working on a new project, which was the launch of my website dedicated to food styling and photography. My goal in mind is to develop my freelance business that I’ve been doing for 3 years now, on a more or less occasional basis and in paralel of my back in times full-time job. I wanted to do everything from A to Z, including the visual identity and logo of my business, and let me tell you that it took slightly longer than I thought it would. To be honest I’m really happy to be done with it and now being able to go back to a more peaceful pace again – and technically starting to cook decent meals again. If you want to check ou my professional website, it’s here!
To get back to the shrimp spaghetti with garlic red pepper sauce topic, this recipe is technically not the fastest to make, but the longest step is in the end the cooking time required to bake the red peppers in order to turn them into a sauce. No worries, you’ll only have to throw these babes into your oven and get yourself something else to do – like starting to snack on the burrata cheese for instance, just saying! – while they get a nice roast.
- 2 red peppers
- 1tbsp olive oil
- 2tsp balsamico vinegar
- 1 garlic clove
- 1tsp salt
- 200g fresh shrimps
- 2tbsp olive oil
- 1 garlic clove
- 150g spaghetti
- One handful of kalamata olives
- 1 burrata cheese
- 1. Prepare the red pepper sauce: preheat oven to 210C. Cut them in two and remove the seeds. Drizzle with olive oil and put in the oven for 30-40 minutes, skin on top. They are ready when the skin starts to get dark and easily removable.
- 2. Remove the skin and add the red pepper flesh to the bowl of a blender with garlic, salt and balsamico vinegar. Mix until you get a homogeneous texture and set aside.
- 3. Bring some salted water to a boil and add spaghetti. Cook until they are Al Dente. In the meantime, remove their shells from the shrimps.
- 4. Heat olive oil in a frying-pan, then add minced garlic and shrimps. Fry for a few minutes while stirring well. Add the Al Dente spaghetti to the pan, as well as the red pepper sauce and kalamata olives. Stir well and cook for 2 other minutes.
- 5. Add burrata pieces on the pasta and some fresh basil if you want to, then serve directly.