One-Pot Romesco Shrimp and Mushroom Pasta

Steps

1. Prep first: seed and slice the bell pepper, smash the garlic, quarter the mushrooms and pat the shrimp dry.
2. Toast the almonds in a dry Dutch oven over medium heat, stirring, about 3 minutes until fragrant; transfer them to a blender.
3. Heat one third of the olive oil in the Dutch oven over medium-high heat and cook the bell pepper strips, stirring occasionally, about 8 minutes until charred in spots and soft. Add the garlic for the last minute.
4. Scrape the bell pepper and garlic into the blender with the almonds, then add the smoked paprika, cider vinegar, red pepper flakes, half of the salt and a splash of the chicken broth. Blend into a thick romesco sauce and set aside.
5. Heat another third of the olive oil in the Dutch oven and cook the mushrooms, mostly undisturbed, about 6 minutes until well browned; move them to a plate.
6. Toss the shrimp with the remaining half of the salt and the black pepper. Heat the remaining third of the olive oil in the pot and sear the shrimp 1 to 2 minutes per side until pink and opaque, 145°F (63°C); add them to the plate with the mushrooms.
7. Pour the rest of the chicken broth and the water into the pot, scraping up the browned bits, and bring to a boil. Stir in the pasta and simmer uncovered, stirring often, 11 to 13 minutes until al dente and most of the liquid is absorbed.
8. Off the heat, stir in the romesco sauce, then fold in the mushrooms and shrimp until warmed through and coated, adding a splash of water if the sauce is too thick.
9. Sprinkle with the parsley and serve warm.