Description
This Pasta with Spicy Calabrian Shrimp is an irresistible Italian-inspired main course that pairs succulent shrimp sautéed in a bold Calabrian chili sauce with perfectly cooked pasta. Briny, garlicky, and packing just the right amount of heat, this dish is quick enough for a weeknight yet impressive enough for entertaining. Fresh herbs and a splash of lemon brighten the flavors for a restaurant-worthy meal made at home.
Ingredients
Units
Scale
Pasta
- 12 oz (340 g) dried spaghetti or linguine
- Salt, for pasta water
Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Sauce
- 2 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 2 tbsp Calabrian chili paste (more or less to taste)
- 1/2 cup (120 ml) dry white wine or chicken broth
- Zest of 1 lemon
- 2 tbsp lemon juice (about 1/2 lemon)
- 2 tbsp unsalted butter
To Finish
- 1/4 cup chopped fresh parsley
- Freshly grated Parmesan cheese, for serving (optional)
- Lemon wedges, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Season the Shrimp: While the pasta cooks, pat the shrimp dry with paper towels. Toss them with salt and pepper in a bowl.
- Sauté the Shrimp: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add shrimp in a single layer and cook for 1-2 minutes per side, until just opaque. Transfer the shrimp to a plate and set aside.
- Make the Calabrian Chili Sauce: Lower the heat to medium. Add the remaining tablespoon olive oil to the skillet. Stir in the sliced garlic and cook for 30–60 seconds until fragrant, being careful not to brown. Stir in the Calabrian chili paste and cook for another 30 seconds. Deglaze with white wine (or broth), scraping up any browned bits, and let it bubble for 1-2 minutes until slightly reduced.
- Combine Pasta and Shrimp: Add the drained pasta to the skillet along with the cooked shrimp. Toss everything together, adding a splash of reserved pasta water as needed for a silky sauce. Stir in the lemon zest, lemon juice, and butter until melted and the sauce coats the pasta.
- Finish and Serve: Remove the skillet from heat. Sprinkle in chopped parsley and toss again. Serve immediately, topped with fresh Parmesan and extra lemon wedges if desired.
Notes
- Use less Calabrian chili paste for milder heat, or add more if you love spice.
- If you can’t find Calabrian chili paste, substitute with hot cherry pepper spread or a mix of red pepper flakes and sun-dried tomato paste.
- Pasta water helps bind the sauce to the noodles, so don’t forget to reserve some before draining.
- For an extra touch, toss in halved cherry tomatoes with the garlic.
- Great with gluten-free pasta if desired.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 475
- Sugar: 3g
- Sodium: 940mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 180mg
