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Spanish Romesco Seafood Pasta Salad Recipe


Spanish Romesco Seafood Pasta Salad (c)

Spanish Romesco Seafood Pasta Salad

Lisa Sierra (c) 2009 Licensed to About.com Inc.
Traditional Spanish flavors combine in a new seafood salad. Romesco Sauce is classic Spanish cuisine, made with roasted red peppers, almonds, garlic, oil and vinegar. Add a bit of mayonnaise to it, and toss with cooked shrimp and pasta to make a rich and flavorful salad for any time of year.

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes


  • 3/4 lb. dry bowtie pasta
  • 1 lb. raw shrimp (20-25 to a lb.)
  • 1/2 lb. halibut or other solid white fish
  • 2 large stalks celery, leaves removed
  • 3 cloves garlic
  • 12 blanched almonds or almond slivers
  • 1 slice stale bread
  • 2 ripe medium size tomatoes, or 1 large tomato
  • 2 large roasted red peppers, drained
  • 1/2 cup extra virgin olive oil
  • 3/4 cup mayonnaise
  • 1/4 cup red wine or sherry vinegar (approximately)
  • 3 Tbsp sun-dried tomatoes in oil


This seafood pasta recipe makes 8 servings.

Note: Add approximately 15 minutes to preparation time if blanching almonds.

Boil water in a large pot with a few teaspoons olive oil. Cook bowtie pasta in the water. Rinse with cold water and drain. Set aside in colander to cool.

Rinse shrimp and place in a medium saucepan. Cover with water. Bring water to a boil and cook shrimp until done, about 5 minutes. Remove and rinse under cold water. Set aside on a plate to cool.

Place fish in a medium saucepan and cover with water. Bring to a boil and cook until fish is done. Remove and place on a plate to cool. When shrimp and fish are cool, peel shrimp and cut each in half. Flake cooked fish.

Finely chop celery and set aside. Peel and chop garlic cloves. In a small frying pan, sauté garlic in a few teaspoons of olive oil. Remove garlic and set aside.

If almonds are not already blanched, blanch, then peel. For easy step-by-step instructions on blanching almonds, read About.com Greek Food Guide's, How to Make Blanched Almonds. Make sure almonds are completely dry after blanching. Place them into food processor and process until finely ground.

In same pan used to sauté garlic, add a teaspoon more oil and heat on medium. Quickly fry bread until both sides are browned. Remove from pan and allow to cool on a plate or paper towel for 2-3 minutes.

Cut tomatoes into quarters and sauté in same pan, adding oil if needed. Sauté for 4-5 minutes. Remove pan from heat.

Tear bread into pieces and process with the nuts and garlic. Add sautéed tomatoes and continue to process. Add roasted red peppers into the processor to the other ingredients and process until ingredients are a thick puree. With processor running, add mayonnaise then slowly drizzle in the oil and vinegar. Add additional oil if needed to make sauce smooth. Add salt to taste. Mix in the sun-dried tomatoes.

To serve individually, scoop pasta into small bowls or salad plates. Sprinkle shrimp and fish on top, then spoon sauce over top. Garnish with celery and serve.

If you prefer, place cooked pasta in a large mixing bowl. Mix in fish, shrimp, sauce and celery with the pasta and serve.

Related Video
How to Make Spanish Romesco Sauce
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