Pasta with Shrimp and Chili Sauce

INGREDIENTS:

• 1 lb large shrimp, peeled and deveined

• 3 Tbsp olive oil, divided, plus more to drizzle

• 1 tsp grated lemon zest

• 1 Tbsp fresh lemon juice

• 1½ tsp Calabrian chili paste or other

• ¾ tsp kosher salt, divided, plus more to drizzle, plus more for pasta

• 2 cloves garlic, smashed, peeled and minced

• ½ lb pasta, such as Cascatelli, Mostaccioli or Penne

• ½ red onion diced

• ½ cup chopped sun-dried tomatoes packed in olive oil

• ½ cup freshly grated Parmigiana cheese, plus more for serving

• ¼ cup chopped fresh basil

Heat a large skillet over medium-high. Add 1 Tbsp oil along with onion, ¼ tsp salt and sun-dried tomatoes. Cook 4 minutes, or until onion is soft and fragrant, stirring often. Remove to small bowl and set aside.

In a medium bowl, combine shrimp, 2 Tbsp oil, zest, juice, chile paste, ½ tsp salt, garlic and shrimp, toss well to coat. Set aside at room temperature 10 minutes.

Bring a large pot of water to a boil; season water generously with salt. Add pasta; cook 2 minutes less than directed on package, about 6 to 8 minutes. Reserve ½ cup pasta cooking water. Drain pasta.

Heat the large skillet over medium-high. Add remaining 1 Tbsp oil. Add shrimp, spreading them evenly so they all make contact with bottom of pan. Add onion and sun-dried tomato mixture. Cook 3–4 minutes, stirring often, or until shrimp are bright pink and cooked all the way thru.

Add drained pasta to skillet and sprinkle with cheese. Toss well to incorporate cheese and coat pasta with flavored oil. Add some of the reserved pasta water and basil. Toss again to create a sauce. Serve with more cheese and a drizzle of olive oil.

Urban Cowgill
May 2022