| 12 | 40 | 500 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 43 gm | Mixed-grain bread (crust removed, toasted) |
| 3 tbsp | Slivered almonds (unsalted, dry-roasted) |
| 199 gm | Roasted red peppers, canned (drained and rinsed) |
| 1 tsp | Sherry vinegar |
| 1 tbsp | Extra virgin olive oil |
| 2 tsp | Garlic (minced) |
| 1/2 tsp | Paprika, smoked |
| 1/4 tsp | Kosher salt |
| 1 dash | Granulated sugar |
| 2 tbsp | Water |
| 4 cup | Pasta cooked |
| 454 gm | Shrimp, cooked (divided) |
Tear bread into pieces; place in bowl of a food processor. Add almonds; process until coarse crumbs form. Add bell peppers and vinegar; process until almost smooth. Transfer to a bowl. Heat a small skillet over medium. Add oil and garlic; cook until garlic is fragrant but not browned, about 1 minute. Remove from heat; stir in paprika, salt, and sugar. Add oil mixture and water to bell pepper mixture in bowl; stir well to combine.
Add shrimp and pasta.
| Grain | 2.3 |
| Meat | 1.5 |
| Meat Alternative | 0.1 |
| Vegetables | 0.6 |
