CALABRIAN CHILI SHRIMP PASTA
Spice up your weeknight dinners with this super easy Spicy Shrimp Pasta – the perfect, one pan wonder to spend less time in the kitchen tonight. The cherry tomatoes burst into a bright and zingy sauce that pairs perfectly with the spiciness of the Calabrian chilies and sweetness from the shrimp. You’re gonna love this!
Serves 2-3.
Ingredients:
For the Calabrian Chili Pasta:
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10 oz cherry or grape tomatoes
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6 oz spaghetti or preferred pasta (use grain-free to make this paleo)
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3 cloves minced garlic
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4 tbsps olive oil
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2 – 3 tsps Calabrian chili paste (this can be quite spicy, so if you are sensitive to spice, start small and work your way up – I used the Bomba sauce from Trader Joe’s)
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1 tbsp honey
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10 peeled and deveined shrimp (I like the red Argentinian shrimp from Trader Joe’s)
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4-8oz spaghetti or preferred pasta
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1 tsp preferred seasoning blend (I used Trader Joe’s 21 salute seasoning, a garlic/herb one would be good too, or just use garlic powder and parsley)
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1/4 tsp smoked paprika
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Salt and pepper to taste
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Fresh basil for serving
Directions:
For the Calabrian Chili Shrimp Pasta:
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Preheat the oven to 400 degrees.
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In an 8×8 baking dish, add the cherry tomatoes, garlic, 3 tbsps olive oil, Calabrian chili paste, honey, ½ tsp seasoning blend, and salt and pepper. Toss well.
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Bake at 400 degrees for 30 minutes.
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Bring a pot of salted water to boil.
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Meanwhile, in a small bowl mix together your shrimp, 1 tbsp olive oil, smoked paprika, seasoning blend, and salt and pepper.
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Once the tomatoes have burst and are bubbly, add the shrimp on top of the potatoes and return to the oven at 400 degrees for 8-10 minutes or until the shrimp are pink and cooked through.
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At this time, add your pasta to the pot of boiling water and cook to al dente (about 2 minutes less than package instructions). Reserve about ½ cup of the pasta water.
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Once cooked, add the pasta directly into the pan with the tomatoes and shrimp and toss, adding a little bit of the starchy pasta water to help bind it into a sauce.
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Top with basil and serve immediately! You can top with parmesan too if you’d like, but I didn’t want to anger the Italian Nonas by mixing cheese with seafood
