Description
This Garlicky Calabrian Chili Pasta with Shrimp is a vibrant and flavorful Italian-inspired dish that combines the heat of Calabrian pepper paste with tender shrimp and a rich garlicky butter sauce. Perfect for a quick weeknight dinner, this recipe highlights the perfect balance of spicy, tangy, and savory flavors with a hint of fresh lemon and parsley, tossed with linguine or fettuccine and topped with shaved parmesan.
Ingredients
Scale
Butter Sauce
- 6 tablespoons salted butter, softened
- 4-5 cloves garlic, minced
- 2 teaspoons tomato paste
- 1-3 tablespoons Calabrian pepper paste (adjust to desired spice level)
- 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 cheese, for serving
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Cook the linguine or fettuccine according to the package instructions until al dente. Drain, reserving about a cup of pasta water, and set aside.
- Sauté the shrimp: In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the shrimp and cook for about 2-3 minutes per side until pink and opaque. Remove the shrimp from the pan and set aside.
- Make the sauce: In the same skillet, add the remaining butter and minced garlic. Sauté for about 1-2 minutes until fragrant but not browned. Stir in the tomato paste and Calabrian pepper paste, cooking for another 1-2 minutes to develop the flavors.
- Combine flavors: Add the lemon zest, lemon juice, black pepper, hot paprika, and chopped parsley to the sauce. Stir well to combine.
- Mix shrimp and pasta: Return the cooked shrimp to the skillet with the sauce. Add the drained pasta and toss everything together, adding reserved pasta water a little at a time if the sauce needs loosening to coat the pasta evenly.
- Serve: Divide the pasta and shrimp among plates and top with shaved parmesan cheese. Serve immediately for best flavor.
Notes
- Adjust the amount of Calabrian pepper paste to suit your heat preference; start with less and add more as desired.
- Use fresh parsley and lemon zest for brightness and freshness.
- Reserve pasta water to help emulsify the sauce and make it silkier.
- Parmigiano-Reggiano is preferred for the shaved parmesan topping for authentic flavor.
- If Calabrian chili paste is not available, you can substitute with another chili paste but the flavor profile may vary.
