Red Sauce with Pasta & Scampi
3 red capsicums
1 garlic bulb, halved
Half bunch of coriander, washed & chopped (reserved few tablespoons for the scampi too)
Zest of half a lemon
Salt & pepper to season
Sprinkle of sugar to taste.
Seafood of your choice, I’m using some halved Scampi but feel free to substitute or (omit of course)
Good knob of butter,
Chopped coriander (reserved from the red sauce)
Cooked Spaghetti per person
Gruyere or Parmesan *optional*
You’ll need a large bowl, baking tray, a sharp knife, chopping board, grater and large pot for the spaghetti. I’m cooking the Scampi on the top of the stove in a large fry pan, the oven is also a good option!
Toss the red capsicum in a large bowl with the halved garlic & a good drizzle of olive oil and salt.
Roast the cspsicum & garlic in a hot oven at 180C or (356F) until the skin blackens and blisters
Set aside the capsicum in the (large bowl) from before and cover with cling wrap, sweat for 15mins and remove skin from the capsicums and squeeze out the roasted garlic flesh
Finely chop the flesh until it comes together as a pulp & add the roasted garlic flesh in too along with some coriander. Season to taste with a little more salt and pepper and a sprinkle of sugar to taste. I also grate a little Gruyere cheese and lemon zest over the top.
Panfry the Scampi with a good knob of butter, you want a lovely caramelisation on those shells. Add a generous amount of coriander and swirl to coat. Serve alongside with the cooked pasta and red sauce and grated gruyere (optional) Enjoy!