Romesco Shrimp Linguine
Tuesday night I finally used the Romesco Sauce I had made last week. It turned out delicious! I adapted a recipe I had for a creamy pesto pasta, and used some linguine and shrimp. Oh my. I apologize for not having taken a picture of the pasta itself, but you can probably picture it. It was linguine. And it was red in color. And it had shrimp in it. ;)
1 16 oz package linguine pasta
2 tbsp olive oil
2 tbsp onion, minced
1 clove garlic, minced
1/2 cup butter
2 tbsp all-purpose flour
2 cups milk
salt and pepper to taste
1 cup Romesco Sauce
1 pound cooked shrimp, peeled and deveined
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat olive oil in a large skillet over medium heat. Sauté onion until soft and translucent. Stir in garlic and butter, and sauté until garlic is soft and fragrant, about 1 minute.
3. Stir in flour to make a roux. Gradually whisk in milk. Season with salt and pepper, and simmer for 4 minutes, stirring constantly.
4. Stir in Romesco sauce. Add shrimp. Cook until heated through. Toss with pasta until evenly coated.