Calabrian Shrimp Pasta
This is one of those recipes I find myself making whenever I want a meal that feels fresh, comforting, and effortless. It's the kind of dish that's perfect for warm evenings, good company, and slowing down to enjoy a homemade dinner.
Ingredients:
Shrimp
Linguine
Garlic
Shallots
Calabrian chili peppers
Dry white wine
Butter
Parsley
Lemon
Recipe:
If using frozen shrimp, thaw completely. Heat a drizzle of olive oil in a large pan over medium heat. Add the shrimp, season lightly with salt and pepper, and cook until fully done. Remove the shrimp from the pan and set aside.
Add the finely diced shallots to the same pan and cook until softened. While the shallots are cooking, bring a large pot of salted water to a boil. Cook the linguine according to the package directions.
Once the shallots become translucent, stir in the garlic and your desired amount of Calabrian chili peppers, depending on your preferred spice level (I typically use 1–2 tablespoons). Sauté until fragrant.
Pour in the white wine and let it simmer until reduced by about half.
Remove the pan from the heat. Add the butter one tablespoon at a time, whisking continuously until the sauce is smooth and emulsified. Be sure to add each tablespoon only after the previous one has fully melted.
Transfer the cooked linguine directly to the sauce, adding a splash of reserved pasta water as needed. Toss until the pasta is evenly coated and the sauce thickens slightly. Return the shrimp to the pan and mix until heated through.
Finish with a squeeze of fresh lemon juice and garnish with chopped parsley.
Enjoy!
Hints, tips & tricks:
This dish pairs best with a crisp Sancerre or a dry Sauvignon Blanc. Their bright acidity and citrus notes complement the fresh flavors of the pasta, making each bite feel light, balanced, and perfect for a warm summer evening.
