Italian · Lunch or dinner

Spicy Shrimp Spaghetti

Calabrian chili, garlicky shrimp, lemon and parsley.

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Spicy Shrimp Spaghetti, plated, photographed from above.
Prep
10 min
Cook
20 min
Makes
4 servings
Skill
Comfortable
Heat
Medium, adjustable
Pescatarian Halal Contains shellfish Contains gluten
Maui says

Calabrian chili paste is the move - it's smokier, fruitier, deeper than red pepper flake alone. Both Trader Joe's and most Italian markets carry it. If you're scared of heat, start with 1 tbsp; if you love it, finish with an extra spoonful on the plate. The lemon at the end keeps it bright instead of just hot.

Ingredients

Everything below makes 4 servings.

  • 1 lbspaghetti
  • 1¼ lbshrimp (16-20 ct)peeled, deveined, patted dry
  • 6garlic clovesthinly sliced
  • 2 tbspCalabrian chili paste
  • ½ tspred pepper flake
  • ⅓ cupextra-virgin olive oil
  • 2 tbspunsalted butter
  • 1lemonzested and juiced
  • ⅓ cupfresh parsleyfinely chopped
  • 1½ tspkosher salt
  • ½ tspblack pepper

In the app these rescale to however many people you're feeding.

Nutrition

Per serving, as written.

  • 740calories
  • 40gprotein
  • 80gcarbs
  • 29gfat

Swaps move these numbers. A different protein or base changes them.

Instructions

Knife work first, then the stove. Nothing below asks you to chop while something burns.

Before you start
  1. Bring a large pot of well-salted water to a boil for the pasta.
  2. Pat shrimp very dry - wet shrimp won't sear, they'll steam. Season with ½ tsp salt and pepper.
  3. Thinly slice 6 garlic cloves; chop the parsley.
  4. Zest and juice the lemon - keep zest and juice in separate small bowls.
1

Bloom chili oil

Heat extra-virgin olive oil in the skillet over medium. Add sliced garlic and red pepper flake. Cook 60-90 sec until garlic is barely golden - don't brown. Stir in Calabrian chili paste; cook 30 sec to bloom. The oil should be deep red and smell incredible.

2 min · hands on
2

Sear shrimp

Crank heat to medium-high. Add shrimp in a single layer. Cook 60 sec undisturbed, then flip and cook 60 sec more - shrimp should be pink, opaque, curled into a loose C (not a tight O - that's overcooked). Off heat.

2 min · hands on
3

Boil pasta

Drop spaghetti into boiling water and cook 1 min less than package. Reserve 1 cup pasta water before draining.

9 min · hands on
4

Marry and emulsify

Add drained pasta and 1/2 cup pasta water and butter to the skillet. Toss vigorously over medium 60-90 sec - the starch and butter and chili oil emulsify into a glossy sauce. Add lemon juice and toss again. Add more pasta water by the splash if dry.

2 min · hands on
5

Finish

Off heat, toss in lemon zest and half the parsley. Plate. Top with remaining parsley, a final drizzle of extra-virgin olive oil, and a small spoonful of extra chili paste if you want more heat.

1 min · hands on

Make it yours

Every swap here is one Maui already knows how to make, including what it does to the timing.

Instead of shrimp Scallops

Sear scallops 90 sec/side instead of tossing - they need a hard sear.

Instead of shrimp White fish (cod, halibut)

Cut into 1.5-inch chunks; cook 3-4 min instead of 2. Adds about 2 minutes.

Instead of shrimp Chicken breast

Cut into bite-size pieces; sear 4 min before adding garlic. Adds about 5 minutes.

Instead of served as the main With crusty bread

Toast a baguette - perfect for mopping the chili oil.

What keeps

Shrimp turn rubbery on reheat - cook fresh. Calabrian chili oil base is great to prep ahead (steps 1-2 keep 3 days fridge); shrimp and pasta day-of.

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