Positano Shrimp Pasta

Name: Positano Paccheri
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6

10 MINPrep Time

35 MINCook Time

6 to 8Servings

(1)

by Giadzy

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Photo Credit: Elizabeth Newman

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Inspired by a dish we enjoyed on the cliffs of Positano, this simple tomato sauce marries perfectly with the sweetness of shrimp and the toothsomeness of the paccheri pasta. Prepare to be transported with this perfectly coastal seafood pasta!

Positano Paccheri

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

35 minutes

Ingredients

3 tablespoons olive oil, plus more to finish

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2 garlic cloves, smashed and peeled
2 (14-ounce) cans baby plum tomatoes, such as Corbara
1 teaspoon kosher salt, plus more for the water
2 whole sprigs basil, plus 2 tablespoons, chopped
1/2 teaspoon Calabrian chili paste

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1 pound paccheri pasta

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1 pound medium shrimp, peeled, deveined and tails removed
2 cups baby arugula
1/2 cup freshly grated Parmigiano Reggiano cheese

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Instructions

Heat a large skillet over medium-high heat. Add the oil to the hot pan and heat another 30 seconds. Add the garlic and cook, stirring often, until fragrant and lightly browned, about 1 minute. Carefully add the tomatoes to the pan along with the salt and bring to a simmer breaking apart the tomatoes with the back of a spoon or a fork. Rinse each can with 1 tablespoon water and add to the sauce. Reduce the heat to medium-low to maintain a gentle simmer. Nestle the basil sprigs in the sauce and stir in the chili paste. Simmer the sauce until infused with the basil and slightly reduced, about 15 minutes. Remove and discard the basil.
Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta until almost al dente about 1 minute less than package directions, around 10 minutes. Add 1/4 cup pasta water to the sauce and return to a simmer. Add the shrimp and toss to coat. Using a pasta spider, remove the pasta directly from the pasta water to the pan. Toss well to coat the pasta in the sauce adding pasta water as needed to maintain a light tomato sauce, up to 1/2 cup more. Simmer until the pasta is al dente and the shrimp is just cooked through, about 3 minutes. Spoon the pasta into a serving bowl and sprinkle with the reserved 2 tablespoons chopped basil, the baby arugula, Parmigiano Reggiano cheese and a drizzle of olive oil.

Nutrition

Nutrition Serving Size: 6
per serving: Calories; 457

Amount/Serving % Daily Value

Carbs: 58 grams
Protein: 30 grams
Fat: 11 grams
Saturated Fat: 3 grams
Cholestrol: 130 milligrams
Sodium: 424 milligrams
Fiber: 3 grams
Sugar: 2 grams

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5 comments

John - Oct 01

★★★★★

★★★★★

Made this last night for supper and Oh My Goodness it was absolutely Delicious!! The sauce has so much flavor cooking down the baby plum tomatoes with the garlic, sprigs of basil, and just enough heat from the calabrian chili paste. I thought about adding just a little more calabrian chili paste; however, left it as the recipe identified. Adding more a mix of greens, but mostly Arugula the peppery and slightly bitter flavor along with the Parmigiano Reggiano cheese added such great flavor finishing the pasta dish. All of Giada’s recipes are so Amazing, this one will likely be one of our go to favorites and it is definitely pretty simple and quick to prepare on a weekday evening after work. We love Giada! :) Godspeed, John
Toni - Jan 18

I would also like to make this for a dinner party. How far in advance can I make it? Thank you

Giadzy - Jan 18
Hi Toni! You can totally make the pasta without the shrimp a day before! For the shrimp, we recommend cooking that day of! We hope this helps :)
Sharon - Dec 06

I plan on making this for a dinner party of 6. I want to double the tomatoes and shrimp as I think it will not be saucy enough or shrimp enough. Please advise. Thank you, Sharon

Giadzy - Dec 06
Hi Sharon! The serving size for this recipe feeds 6 to 8 people but you can absolutely double the tomatoes and shrimp if you’d like!