Description
A spicy and creamy Calabrian Chili Shrimp Pasta combining succulent large shrimp with a rich tomato-cream sauce infused with Calabrian chili and sun-dried tomatoes, tossed with spinach and Parmesan for a flavorful and comforting meal ready in just 25 minutes.
Ingredients
Shrimp and Seasoning
- 1 pound (16-20) large shrimp, peeled with tails on
- Kosher salt, to taste
- 1 tablespoon olive oil (or oil from the jar of sun-dried tomatoes)
Sauce
- 1 medium shallot, peeled and minced
- 3 garlic cloves, peeled and minced
- 4 tablespoons tomato paste
- 4 teaspoons Calabrian chili
- ½ cup sun-dried tomatoes in oil, diced
- 1 cup chicken or vegetarian broth
- 1 ½ cups heavy cream
Pasta and Finishing Ingredients
- ½ pound spaghetti
- 2 cups baby spinach (about 2 ounces)
- ¼ cup finely grated Parmesan-Reggiano, plus more for garnish
- 2 tablespoons unsalted butter
- Chopped parsley, for garnish
Instructions
- Prepare boiling water: Fill a large pot with water, salt it generously, and set it over medium-high heat. This water will be ready to boil the pasta.
- Cook shrimp: Sprinkle the shrimp with kosher salt on both sides. Heat olive oil (or sun-dried tomato oil) in a large skillet over medium heat. Add shrimp in an even layer and cook for about 1-2 minutes on each side until pink and cooked through. Remove shrimp from skillet and set aside.
- Sauté aromatics and build sauce: Add a little more olive oil to the skillet if needed. Add minced shallot and garlic, cooking until softened, about 1-2 minutes. Stir in tomato paste, Calabrian chili, and sundried tomatoes; cook while stirring occasionally for 1-2 minutes.
- Finish the sauce: Pour in chicken or vegetarian broth and heavy cream, stirring and scraping up any browned bits from the pan. Bring to a gentle simmer and cook on low heat for about 8 minutes until the sauce thickens and coats the back of a spoon. Taste and adjust salt as needed (approximately ¼ teaspoon added).
- Cook pasta: Drop spaghetti into the boiling salted water and cook until al dente according to package instructions (typically 8-10 minutes).
- Combine pasta and sauce: Using tongs, transfer the pasta directly from the pot to the sauce to retain some pasta water. Add grated Parmesan, baby spinach, and unsalted butter. Toss everything together until combined and the spinach is wilted. Add cooked shrimp back into the skillet to heat through.
- Serve: Divide the pasta among serving bowls. Garnish with extra grated Parmesan and chopped parsley.
Notes
- For a vegetarian version, substitute shrimp with sautéed mushrooms or tofu and use vegetable broth.
- Adjust Calabrian chili quantity to control spice level according to preference.
- Save some pasta water to loosen sauce if it becomes too thick while combining.
- Use freshly grated Parmesan-Reggiano for best flavor.
- This dish pairs well with a crisp green salad or crusty bread.
