Description
This Garlicky Calabrian Chili Pasta with Shrimp is a vibrant, spicy Italian-inspired dish perfect for seafood lovers. Combining the heat of Calabrian chili paste with the richness of butter and fresh garlic, it delivers a bold flavor profile balanced by zesty lemon and parsley. Ready in just 30 minutes, this pasta is ideal for a quick yet impressive weeknight dinner.
Ingredients
Scale
Sauce and Flavorings
- 6 tablespoons salted butter, softened
- 4-5 cloves garlic, minced
- 2 teaspoons tomato paste
- 1-3 tablespoons Calabrian pepper paste (adjust according to heat preference)
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
- 1 tablespoon lemon juice
- ¼ teaspoon black pepper
- ¼ teaspoon hot paprika
Main Ingredients
- 1 lb shrimp, peeled and deveined
- 10 ounces linguine or fettuccine pasta
- Shaved Parmesan, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine or fettuccine according to package instructions until al dente. Drain, reserving some pasta water for later use.
- Sauté Garlic and Prepare Sauce: In a large skillet over medium heat, melt the softened butter. Add the minced garlic and cook until fragrant but not browned, about 1-2 minutes. Stir in the tomato paste and Calabrian pepper paste, cooking for another minute to develop flavors.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Season with black pepper and hot paprika. Cook the shrimp until pink and opaque, about 2-3 minutes per side depending on size.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the shrimp and sauce. Toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce.
- Finish and Serve: Stir in the lemon zest, lemon juice, and chopped parsley. Adjust seasoning with additional salt or pepper if necessary. Serve immediately topped with shaved Parmesan cheese.
Notes
- Adjust the amount of Calabrian pepper paste based on your preferred spice level; start with 1 tablespoon if unsure.
- Reserve pasta water to help thin the sauce if it becomes too thick.
- Use fresh shrimp for best flavor and texture, but frozen shrimp can be used if thawed properly.
- Shaved Parmesan adds a nice salty, nutty finish, but you can substitute with Pecorino Romano or omit for a dairy-free option.
