Calabrian Chili Pasta with Shrimp combines shrimp with pasta and a spicy southern Italian sauce with the heat of Calabrian chili peppers.
Calabrian Chili Pasta with Shrimp
By Sue Lau | Palatable Pastime
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Calabrian Chili Pasta with Shrimp is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week we’re featuring Seafood Recipes. Glad you could join us!
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Calabrian chilis are a Southern Italian pepper that comes from the Calabrian region there. It is a medium hot in Scovilles and is perfect for spicing up a diablo type pasta. The flavors round out perfectly with shrimp and noodles. And it has a little smokiness to it, although nothing like the smokiness of say, chipotle.
When you taste the flavors you will see why it is one of Bobby Flay’s favorite ingredients.
I used treccioni pasta in this which is a more elegant form of rotini macaroni with its twisted shape. You can use whatever type pasta you prefer or have on hand.
I do like pasta from Italy as it has a higher quality, but push come to shove, any noodle will do.
Pair this with a dry red wine such as Cabernet Sauvignon. Round out the meal with salad and fresh bread. Very comforting,
Sunday Funday
Seafood Recipes
- Sue of Palatable Pastime shares Calabrian Chili Pasta with Shrimp
- Amy of Amy’s Cooking Adventures serves up Crispy Oven Baked Fries
- Stacy of Food Lust People Love gives us Grilled Octopus with Spinach and Smoky Beans
- Wendy of A Day in the Life on the Farm made a Pineapple Shrimp Noodle Bowl
- Sneha of Sneha’s Recipe cooks Prawn With Vegetable Bafat Without Coconut
Calabrian Chili Pasta with Shrimp
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Calabrian Chili Pasta with Shrimp
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Calabrian Chili Pasta with Shrimp
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 large onion sliced
- 1 red bell pepper sliced
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 28 ounces crushed tomatoes
- 1/4 cup chopped jarred Calabrian chilis
- 1 teaspoon dried Italian seasoning
- 16 ounces treccioni pasta or other pasta shape
- 1/4 cup pasta water
- 1/4 cup Parmesan cheese (grated)
Instructions
- Shell and prep shrimp; set aside.
- Saute the onions, bell pepper and garlic in the oil until softened.
- Stir in the crushed tomatoes, chilis and Italian seasoning; simmer covered on low heat.
- While sauce simmers, cook the paste according to package directions and drain.
- Raise heat to medium on sauce and stir in the fourth cup of pasta water.
- Add shrimp to sauce and simmer until shrimp are opaque and lightly curled.
- Add the cooked pasta and toss to mix.
- Stir in the Parm or sprinkle over pasta.
Notes
Nutrition
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I don’t think I have ever tried a Calabrian pepper. I need to rectify that!!
It was spicy!