Shrimp Linguini with Almond Romesco

Name: Shrimp Linguini with Almond Romesco
Ingredients: 9 oz coarsely chopped tomatoes; 6 oz diced yellow onion; 6 oz coarsely chopped red bell peppers; 1 ½ tbsp minced garlic; 1 ½ tsp red pepper flakes; 1 ½ tbsp apple cider vinegar; 1/3 cup extra-virgin olive oil; 1 ½ oz sliced almonds, toasted; 1 tbsp kosher salt; 5 lb 11 ½ oz dry linguini; ½ cup extra-virgin olive oil; ¼ cup minced garlic; 2 ¾ tsp kosher salt; 1 ½ tsp black pepper; 7 lb 10 ½ oz (71-90 ct) shrimp; 1 lb scampi sauce, warm; ¾ oz chopped fresh parsley; Sliced almonds, toasted, as needed

This recipe was created by the University of Massachusetts Amherst Dining team on behalf of the Almond Board of California for a special Almond Day menu. Almond Romesco is a classic Spanish sauce used in many ways—with roasted potatoes, over grilled fish and chicken, and as a dip with pita bread and vegetables. It’s very versatile and adds rich flavor and a subtle crunch.

Difficulty

Medium

Ingredients

Serves: 100

For the Almond Romesco

9 oz coarsely chopped tomatoes
6 oz diced yellow onion
6 oz coarsely chopped red bell peppers
1 ½ tbsp minced garlic
1 ½ tsp red pepper flakes
1 ½ tbsp apple cider vinegar
1/3 cup extra-virgin olive oil
1 ½ oz sliced almonds, toasted
1 tbsp kosher salt

For the Shrimp Linguini

5 lb 11 ½ oz dry linguini
½ cup extra-virgin olive oil
¼ cup minced garlic
2 ¾ tsp kosher salt
1 ½ tsp black pepper
7 lb 10 ½ oz (71-90 ct) shrimp
1 lb scampi sauce, warm
¾ oz chopped fresh parsley
Sliced almonds, toasted, as needed

Preparation

For the Almond Romesco

In a large bowl, combine the romesco ingredients until they are well coated. Spread them out on sheet pans.
Roast in a 400°F oven for 10 to 15 minutes, until the tomatoes and peppers start to caramelize.
Transfer the ingredients to a high-speed blender and puree until smooth. Adjust seasoning as needed.
Cover and refrigerate. Warm the romesco before using.

For the Shrimp Linguini

Cook the pasta per the manufacturer’s instructions, until al dente. Drain and shock with ice water. Reserve.
In a large pan over medium heat, sweat the oil, garlic, salt, and pepper until the garlic is light golden brown.
Add the shrimp and sauté until they are almost cooked through, 3 to 4 minutes.
Reheat the linguini in boiling water. Drain and add to the shrimp.
Add the warmed scampi sauce and Almond Romesco. Stir to coat the pasta and shrimp. Hold warm for service.
For each serving, portion 4 oz shrimp linguini and top with a pinch of chopped parsley and additional sliced almonds for ID.

Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.