Looking for a fun and spooky Halloween dinner idea? This Wickedly Delicious Black Pasta with Shrimp is the perfect dish! With its jet-black noodles and vibrant roasted veggies, it’s sure to bring a little festive magic to your Halloween table. Here’s how you can make this striking meal step-by-step.
What You’ll Need:
3 tbsp olive oil (divided)
2 orange bell peppers, thinly sliced
1 zucchini, sliced into rounds
1 cup cherry tomatoes, halved
1 tsp smoked paprika
½ tsp black pepper
Kosher or fine sea salt (to taste)
9.9 oz GloryLand Black Pasta
1 lb medium shrimp, peeled and deveined
Juice of ½ lemon
4 cloves garlic, minced (divided)
2 tbsp San-J Tamari
½ cup sliced black olives
¼ cup fresh parsley, chopped
¼ tsp red pepper flakes (optional)
Grated Parmesan cheese (optional)
Fresh basil leaves for garnish
Roasting the Vegetables
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the orange bell peppers, zucchini, and cherry tomatoes on the sheet. Drizzle with 1 tablespoon of olive oil, then sprinkle with smoked paprika and black pepper. Toss everything together to evenly coat the veggies. Roast in the oven for about 20-25 minutes until they are tender and slightly caramelized. This step brings out the natural sweetness and deep flavors of the vegetables, making them a tasty addition to your pasta.
Cooking the Shrimp
While the veggies roast, prepare the shrimp. Toss the shrimp with a pinch of salt, pepper, and a squeeze of lemon juice. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add 1 minced garlic clove and sauté for about 30 seconds until fragrant. Add the shrimp in a single layer and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove the shrimp from the pan and set them aside.
Bringing It All Together
In the same pan, heat the remaining tablespoon of olive oil over medium heat. Add the rest of the minced garlic and sauté until it turns lightly golden, about 1-2 minutes. Stir in the San-J Tamari to create a rich, flavorful sauce. Add your cooked black pasta to the pan, tossing it well to ensure it’s coated in the garlic-tamari goodness. Gently fold in the roasted vegetables, shrimp, black olives, and chopped parsley. If you like a little heat, sprinkle some red pepper flakes.
For an extra touch of flavor, you can top the pasta with grated Parmesan and fresh basil leaves before serving.
This dish is a perfect balance of smoky, savory flavors with the vibrancy of roasted vegetables and succulent shrimp. Not only does it taste amazing, but the black pasta makes it a visually stunning meal that’s perfect for Halloween. I hope you love it as much as I do!
For more pasta recipes, go HERE.
Wickedly Delicious Gluten-free Black Pasta with Shrimp
Servings: 4
Calories: 165kcal
- 3 tablespoons olive oil , divided
- 2 orange bell peppers , sliced into thin strips
- 1 zucchini , sliced into rounds
- 1 cup cherry tomatoes , halved
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- Kosher or fine sea salt
- 1 package (9.9 ounces) GloryLand Black Pasta
- 1- pound medium shrimp , peeled and deveined
- Juice of ½ lemon (about 1½ tablespoons)
- 4 cloves garlic , minced, divided
- 2 tablespoons San J Tamari
- ½ cup sliced black olives
- ¼ cup fresh parsley , chopped
- ¼ teaspoon red pepper flakes (optional, for a spicy kick)
- Grated Parmesan cheese (optional, for serving)
- Fresh basil leaves for garnish
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Spread the sliced orange bell peppers, zucchini, and cherry tomatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with paprika and black pepper. Toss to coat the veggies evenly. Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
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Bring a large pot of salted water to a boil. Add the GloryLand Black Pasta and cook 2 minutes less than the package directions, about 8 minutes. Drain the pasta and set it aside.
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In a medium bowl, toss the shrimp with a pinch of salt, pepper, and lemon juice. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add 1 minced garlic clove and sauté for about 30 seconds until fragrant. Add the shrimp to the pan in a single layer. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove the shrimp from the pan and set them aside.
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In the same pan, heat another 1 tablespoon of olive oil over medium heat. Add the remaining 3 minced garlic cloves and sauté until fragrant and lightly golden, about 1-2 minutes. Stir in the tamari and cook for another minute to blend the flavors.
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Add the cooked black pasta to the pan with the garlic tamari sauce. Toss to coat the pasta evenly in the sauce. Gently fold in the roasted veggies, cooked shrimp, black olives, and chopped parsley. If desired, sprinkle red pepper flakes for a spicy kick. Adjust the seasoning with additional salt and pepper if needed.
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Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.
Nutrition Facts
Wickedly Delicious Gluten-free Black Pasta with Shrimp
Amount Per Serving
Calories 165
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 782mg33%
Potassium 430mg12%
Carbohydrates 11g4%
Fiber 3g12%
Sugar 5g6%
Protein 3g6%
Vitamin A 2813IU56%
Vitamin C 107mg130%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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