Spicy Shrimp Pasta
While I've dabbled plenty in the realm of chili peppers, there is nothing that settles my cravings quite like spicy shrimp pasta. We've found that a lot of recipes try to overcomplicate this delicacy, when there is no need to! Here is our tried and true spicy shrimp recipe! Enjoy!
Equipment
- medium-large frying pan
- Large pot
Ingredients
- 220 g spagetti
- 250 g extra-large shrimps
- 250 g cherry tomatoes quartered
- 2 cloves garlic minced
- 1 tbsp. extra-virgin olive oil
- 3 tbsp. butter or ghee
- 1/4 cup white wine preferably dry
- 1 tsp. dried thyme
- 1/2 tsp. crushed red chili pepepr
- 2 tbsp. fresh thyme and basil finely chopped
- 1/4 cup parmesan cheese freshly grated
- kosher salt
Instructions
- Bring a large pot of water to a boil and season with kosher salt.
- Cook the pasta according to package directions until al dente (usually about 8- 11 minutes). Scoop 1/4 cup of the pasta water out of the pot and set aside, then drain the pasta and transfer to a bowl.
- While the pasta is cooking, pat the shrimps with a paper towel to dry them. Sprinkle lightly with salt on both sides.
- Put a large skillet over medium-high heat. Pour in the olive oil. When it starts to shimmer, add the shrimp in one layer. Cook 2 minutes, then turn them over and continue cooking until they turn pink and opaque, about 1 more minute.
- Add the tomatoes, garlic, butter or ghee, dried thyme and chili to the pan and stir. When the butter is melted, add wine and 2 or 3 tablespoons of the reserved pasta water and swirl around until saucy (add more if needed, a tablespoon at a time).
- Pour the shrimp and sauce over the pasta. Top with fresh thyme, basil and parmesan cheese to taste. Toss gently and serve.