4Pasta with Spicy Calabrian Shrimp
Recipe by Giada De Laurentiis
I use Calabrian chili paste the way other people use sriracha, by which I mean in just about everything that needs a little extra kick. In this case it turns what could be a pretty standard pantry dinner into a really sexy entree. If your skillet is not large enough to hold all the shrimp in a single layer, cook them in 2 batches.
Pasta with Spicy Calabrian Shrimp
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INGREDIENTS:
- 1 lb large shrimp, peeled and deveined
- 3 Tbsp olive oil, divided, plus more to drizzle
- 1 tsp grated lemon zest
- 1 Tbsp fresh lemon juice
- 1½ tsp Calabrian chili paste
- ¾ tsp kosher salt, divided, plus more to drizzle, plus more for pasta
- 2 cloves garlic, smashed and peeled
- ½ lb pasta, such as Paccheri, pictured, or gluten-free penne
- ½ red onion diced
- ½ cup chopped sun-dried tomatoes packed in olive oil
- ½ cup freshly grated Parmigiano-Reggiano, plus more for serving
- ¼ cup chopped fresh basil
INSTRUCTIONS:
- In a medium bowl, combine shrimp, 2 Tbsp oil, zest, juice, chile paste, ½ tsp salt and garlic; toss well to coat. Set aside at room temperature 10 minutes.
- Bring a large pot of water to a boil; season water generously with salt. Add pasta; cook 2 minutes less than directed on package, about 6 minutes. Reserve ½ cup pasta cooking water. Drain pasta. If using gluten-free pasta, rinse under cool running water; drain again.
- Heat a large skillet over medium-high. Add remaining 1 Tbsp oil along with onion, remaining ¼ tsp salt and sun-dried tomatoes. Cook 4 minutes, or until onion is soft and fragrant, stirring often. Add shrimp, spreading them evenly so they all make contact with bottom of pan. Cook 3–4 minutes, stirring often, or until shrimp are bright pink and opaque all the way through.
- Add drained pasta to skillet and sprinkle with cheese. Toss well to incorporate cheese and coat pasta with flavored oil. Add reserved pasta water and basil; toss again to create a sauce. Serve with more cheese and a drizzle of olive oil, if desired.
NUTRITION:
Photo Credit: Elizabeth Newman
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4
Instructions:
In a medium bowl, combine shrimp, 2 Tbsp oil, zest, juice, chile paste, ½ tsp salt and garlic; toss well to coat. Set aside at room temperature 10 minutes.
Bring a large pot of water to a boil; season water generously with salt. Add pasta; cook 2 minutes less than directed on package, about 6 minutes. Reserve ½ cup pasta cooking water. Drain pasta. If using gluten-free pasta, rinse under cool running water; drain again.
Heat a large skillet over medium-high. Add remaining 1 Tbsp oil along with onion, remaining ¼ tsp salt and sun-dried tomatoes. Cook 4 minutes, or until onion is soft and fragrant, stirring often. Add shrimp, spreading them evenly so they all make contact with bottom of pan. Cook 3–4 minutes, stirring often, or until shrimp are bright pink and opaque all the way through.
Add drained pasta to skillet and sprinkle with cheese. Toss well to incorporate cheese and coat pasta with flavored oil. Add reserved pasta water and basil; toss again to create a sauce. Serve with more cheese and a drizzle of olive oil, if desired.
This was fast and wonderful. I removed some seeds from chilis as I had whole peppers in oil, not the paste, as Calabrians can be warmer and spicier in leftovers. Next time will not do so as this was a gentle spice kick. Had bucatini rather than Paccheri, but any pasta would work. Prepped marinade first, tossed with shrimp just before dinner so this comes together fast if marinade is made. Really a lovely recipe and a perfect Summer dinner. We will be making this often!