Smoky Roasted Pepper Shrimp Noodle Bowls

Steps

1. Preheat the oven to 450°F (230°C) and line a sheet pan with foil.
2. Toss the bell-pepper-red halves and garlic with one third of the olive oil and lay the peppers cut side down on the pan. Roast 20 to 25 minutes, until the skins blister and char.
3. While the peppers roast, toast all the almonds in a dry ovenproof skillet in the oven for 5 minutes, then remove; set half aside for the sauce and roughly chop the other half for garnish.
4. Soak the rice noodles in a large bowl of very hot tap water for 8 to 10 minutes until tender, then drain and rinse.
5. In a blender, blend the roasted peppers, roasted garlic, the sauce half of the almonds, the tomato paste, half the paprika, the lime juice, half the salt, the black pepper, the red pepper flakes and the hot water until smooth.
6. Toss the shrimp with the remaining half of the paprika and the remaining half of the salt.
7. Heat another third of the olive oil in the skillet over medium-high heat. Sear the shrimp 1 to 2 minutes per side until pink and opaque, then move them to a plate.
8. Add the remaining third of the olive oil and the spinach to the skillet and stir until just wilted, about 1 minute.
9. Add the drained noodles and the pepper sauce to the skillet and toss over medium heat for 1 to 2 minutes until hot and glossy.
10. Divide the noodles among 4 bowls, top with the shrimp, and scatter over the chopped almonds and basil.