Roasted Red Pepper Linguine with Garlic Shrimp

Steps

1. Preheat the oven to 450°F (230°C).
2. On a baking sheet, toss the bell pepper, onion and the whole garlic cloves (half the garlic) with one third of the olive oil and a pinch of the salt. Roast 25 minutes, until soft and charred at the edges.
3. While the vegetables roast, bring the water to a boil in a large pot with half the remaining salt.
4. Transfer the roasted bell pepper, onion and garlic to a blender with the tomato paste, smoked paprika and red pepper flakes. Blend until smooth and set the sauce aside.
5. Cook the linguine in the boiling water until al dente, about 10 minutes. Reserve 1 cup of the pasta water, then drain.
6. Meanwhile, heat half the remaining olive oil in a large skillet over medium-high heat. Add the zucchini and cook 4 minutes until lightly browned; move it to a plate.
7. Season the shrimp with the rest of the salt and the black pepper. Heat the last of the olive oil in the skillet, add the shrimp and the minced garlic (the remaining half), and cook 2 to 3 minutes, turning once, until the shrimp are pink and opaque and reach 145°F (63°C).
8. Lower the heat, pour the roasted pepper sauce into the skillet, and add the linguine, zucchini and Parmesan. Toss, adding splashes of the reserved pasta water until the sauce is glossy and coats the noodles.
9. Stir in the lemon juice, top with the basil and serve.