Roasted Peppers & Shrimp Pasta

You know those times when you just crave something nice and properly made? Something, where you can tell time and effort, has gone into the food you're eating? Or maybe for a special occasion, a birthday dinner or a night where you feel like treating yourself, because yes that is a special occasion! Well, this recipe is for those times. It is gonna take a trip to the grocery store, it is gonna take some time, but it will all be well worth it. 

Ingredients:

- 1 large red bell pepper

- 1 garlic clove

- 1/2 yellow onion

- fresh parsley

- shrimp

- salt & pepper

- 1/4 cup cream 

- 1 tablespoon of butter

- breadcrumbs

- pasta

- 1/2 fresh tomato 

- smoked paprika

- garlic powder

- juice of 1/4 lemon

- 1 egg

- 2 spoons of olive oil

Preparation: 

You need to begin but roasting your pepper, for this you are gonna need to turn your oven broiler on to the highest setting and place the oven tray as close to the top of the oven as possible so the heat falls directly onto your pepper. Leave it there turning it every 5 minutes until every side is black. Once the outside is all charred, place the pepper into a bag and let it steam for 10 minutes. In the meantime mince the garlic, chop the onion and parsley. Get a pan and place it on the stove at medium/high heat, melt the butter and add the garlic and onion. Sauté until translucent and aromatic. To this mixture add the cream and spices to taste. Turn the heat off and move to the side. In a pot boil water, add salt and the pasta, cook until al dente. While this is happening you need to take the pepper out of the bag and peel all the charred skin, remove as well the insides with all the seeds, cut into cubes. Since the shrimp take relatively a short time to cook they are left for last. Crack the egg and beat it, salt and pepper your shrimp and drench them in the egg after which you dredge them in the breadcrumbs. Warm the olive oil in a pan, and fry the shrimp until golden brown, remember to no leave them too long on the stove cause they'll get rubbery if overcooked. Now, we've reached the final stretch. Set your shrimp on a paper towel-lined place so the remaining oil can be absorbed. Strain the pasta but reserve some of the water in case it's needed for the sauce. Heat up the cream mixture in the pan, add the peppers and finally the parsley. Add the pasta and toss until thoroughly coated, if needed add the additional pasta water. At this point, you'll want to add the chop tomatoes for a hint of freshness and the lime juice. Taste for seasoning and serve. Place the shrimp on top so they remain crunchy and add a leaf of parsley for decoration if desired. Now you're ready to eat, you can pair it with chilled white wine maybe a chardonnay. 

Buen Provecho!