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Smokey Grilled Shrimp with Sedani Red Lentil Pasta

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Why red lentil pasta? The mild, earthy flavor of red lentil sedani works surprisingly well with the smoky tomatoes, sweet peppers, savory broth and spice-rubbed grilled shrimp. Its substantial texture gives the dish some bite, while the sedani shape catches the sauce in every curve. Trader Joe’s Red Lentil Pasta also keeps the ingredient list remarkably simple—just red lentil flour—and makes this dish gluten-free.

Grilled Spiced Shrimp with Sedani Red Lentil Pasta

Smokey Grilled Shrimp with Sedani Red Lentil Pasta

Smoky grilled shrimp seasoned with cumin, paprika, garlic and onion, served over sedani red lentil pasta with sweet peppers, onions and fire-roasted tomatoes in a savory broth-based sauce.
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Prep Time 25 minutes
Cook Time 35 minutes
Servings: 4
Course: Entrée, Main Course, Seafood
Cuisine: American, Southwestern
Ingredients Method Notes

Ingredients
  

Shrimp
  • 1.5 Pound Large shrimp, peeled and deveined
  • 1 Tsp Ground cumin
  • 1 Tsp Paprika
  • 3/4 Tsp Garlic Powder
  • 3/4 Tsp Onion Powder
  • 1/2 Tsp Black Pepper Course Ground
  • 1/2 Tsp Salt Adjust to taste
  • 2 Tbsp Olive Oil EVOO
Pasta and Sauce
  • 12 oz Sedani Red Lentil Pasta
  • 1 Large Sweet Onion thinly sliced
  • 1 Cup Sweet Ppeppers thinly sliced
  • 1 Shallot finely diced
  • 2 cloves Garlic minced
  • 1 Can Diced fire-roasted tomatoes Di
  • 2 cups Chicken, Pork, or Beef Broth Can use other savory broth
  • 2 tbsp Olive oil
  • ½ tsp Paprika
  • ¼ tsp Cumin
  • Salt and black pepper To taste
  • 1 Cup Reserved pasta water
  • 1 tbsp Butter Optional
  • Fresh lemon For finishing

Method
 

Season the shrimp
  1. Combine cumin, paprika, garlic powder, onion powder, black pepper and salt. Toss the shrimp with the seasoning and olive oil. Let them sit for 15–30 minutes.
Cook the pasta
  1. Cook the sedani in well-salted water until 1–2 minutes short of fully tender. Reserve at least 1 cup of pasta water, then drain.
Sweat the vegetables
  1. Heat 2 tbsp olive oil over medium-low heat. Add the thinly sliced onion, sliced sweet pepper and diced shallot. Cook for 8–10 minutes, stirring occasionally, until softened and beginning to sweeten. Don’t brown them heavily.
Build the sauce
  1. Add the minced garlic, paprika and cumin. Stir for about 30 seconds.
  2. Add the fire-roasted tomatoes and 2 cups broth. Bring to a gentle simmer and cook uncovered for 15–20 minutes, allowing the broth to reduce and the flavors to concentrate.
Add the pasta
  1. Add the partially cooked pasta to the sauce. Toss and simmer for another 1–2 minutes, adding reserved pasta water as necessary until the sauce coats the sedani without becoming dry.
  2. If desired, stir in 1 tbsp butter at the end for a richer sauce.
Grill the shrimp
  1. Heat the grill or grill pan to high. Grill the shrimp for approximately 2 minutes per side, depending on size. They’re done when opaque and just cooked through, with some good char on the outside.
Finish and serve
  1. Taste the pasta and adjust salt and pepper. Serve the pasta with the whole grilled shrimp arranged on top rather than chopped into the sauce.
  2. Finish with a squeeze of fresh lemon over the shrimp and pasta.

Notes

The goal: sweet, softened onion and pepper, smoky fire-roasted tomato, savory broth, and a lightly spiced grilled shrimp with enough char to stand apart from the pasta.

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