Spicy Shrimp Penne with Roasted Red Pepper Sauce

Ingredients:

• 6 oz – Arrezzio Penne Pasta, Cooked 1 tsp Kosher salt, for salting pasta water.
• 12 EA – Portico Classic Shrimp, P&D Tail-On OR Tail-Off
• 1 tbls EVOO + 1 TBLS Minced Garlic
• 1/2 tsp Harissa Seasoning, to taste
• Salt and Pepper to taste

Creamy Roasted Red Pepper Sauce: Yield: 5 – 3 oz portions

• 12oz Jar, Roasted Red Peppers
• 2 Garlic Cloves
• 1 Small Shallot
• 2 tbls EVOO
• 1 Cup Half & Half
• Red Chili flakes, to taste
• Salt & Pepper, to taste
• 3 oz Roasted Red Pepper Sauce (above)
• ¼ Cup Diced Tomatoes
• 2 oz Diced Yellow or Orange Sweet Peppers
• 1 tbls chopped fresh Parsley, flat leaf
• ¼ Cup grated Parmesan Reggiano cheese

Directions:

1. Bring 3 QTS. of water to a boil.  Add 1 tsp of salt and the Arrezzio Penne Pasta. Cook to just under al dente; approximately 8-10 minutes, stirring frequently to prevent sticking. Reserve ¼ – ½ Cup of pasta cooking water. Drain the rest.
2. While the pasta is cooking, begin making the sauce. In a food processor, combine the roasted red peppers, garlic clove, shallot and EVOO. Puree until smooth.
3. Pour the Pepper Puree into a saucepan over medium heat. Bring to a simmer. Add half & half and red pepper flakes to taste. Return to a simmer and add reserved pasta water, as needed. Season w/salt & pepper.
4. In a large non-stick skillet, heat EVOO and Garlic over medium-high heat. Pat your cleaned P&D shrimp dry and season with Harissa Seasoning. Place in the pan and for 2 to 3 minutes on each side, or until shrimp start to become pink and are nearly cooked through. (Minimum internal temperature of 145F)
5. Add the diced peppers and tomatoes to the pan. Sauté with the shrimp for one minute. Add a 3 oz ladle of the sauce to the pan along with 6 oz cooked penne pasta. Toss until combined and hot.
6. Plate and top with chopped Italian flat leaf parsley and freshly grated Parmesan Reggiano cheese.