Description
A flavorful and creamy Calabrian Chili Shrimp Pasta combining spicy Calabrian chili, tender shrimp, sun-dried tomatoes, and a rich tomato cream sauce tossed with spaghetti and fresh spinach. This quick and easy recipe delivers a perfect balance of heat and creaminess for a satisfying weeknight meal.
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 Garnish
- 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 the pasta water: Fill a large pot with water, generously salt it, and bring it to a boil over medium-high heat to prepare for cooking the pasta.
- Cook the shrimp: Season the shrimp on both sides with kosher salt. Heat olive oil (or sundried tomato oil) in a large skillet over medium heat. Add shrimp in a single layer and cook for 1-2 minutes on each side until pink and cooked through. Remove shrimp and set aside.
- Sauté aromatics and build the sauce base: If needed, add a few teaspoons of olive oil to the same skillet. Add minced shallot and garlic, cooking until softened, about 1-2 minutes. Stir in tomato paste, Calabrian chili, and sun-dried tomatoes. Cook for 1-2 minutes, stirring occasionally to blend flavors.
- Simmer the sauce: Pour in chicken broth and heavy cream, stir to combine while gently scraping any browned bits from the pan. Bring to a gentle simmer, then lower heat and cook for about 8 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust salt if necessary.
- Cook the pasta: Add spaghetti to the boiling salted water and cook until al dente according to package instructions.
- Combine pasta and sauce: Using tongs, transfer pasta directly from the pot into the skillet with the sauce, allowing some pasta water to come along. Add Parmesan cheese, baby spinach, and butter. Toss everything thoroughly to combine and wilt the spinach. Return cooked shrimp to the skillet and heat through.
- Serve: Divide the pasta and shrimp mixture among serving bowls. Garnish with additional grated Parmesan and chopped parsley before serving.
Notes
- You can substitute vegetarian broth to make this recipe meat-free.
- Adjust the amount of Calabrian chili to control spice level.
- Save the oil from sun-dried tomatoes to add extra depth to the dish.
- Use fresh parsley as a garnish to brighten the flavors.
- For a lighter version, substitute heavy cream with half-and-half or a mix of milk and cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
