Charred Shrimp Rigatoni with Calabrian Chili Oil
Ingredients
- 1 poundrigatoni
- 1½ poundslarge shrimp (peeled and deveined)
- 3 tablespoonscalabrian chili paste
- 5 clovesgarlic
- ¼ cupextra-virgin olive oil
- ½ teaspoonred pepper flakes
- 1lemon
- 1 teaspoonkosher salt (for pasta water, plus more to taste)
- ¼ cupfresh parsley (loosely packed)
- ½ cupgrated parmesan cheese
Prep
- 01
Peel and devein shrimp, then pat dry with paper towels.
- 02
Mince 5 garlic cloves.
- 03
Zest 1 lemon and cut it in half for juicing.
- 04
Roughly chop 1/4 cup fresh parsley.
Method
- 01
Bring a large pot of salted water to a boil. Add rigatoni and cook until just shy of al dente (about 1 minute under the package time), then drain, reserving 1 cup of pasta water.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant (don't let it burn).
- 03
Add calabrian chili paste and stir for 30 seconds to infuse the oil, then add shrimp. Cook undisturbed for 2 minutes until the bottoms char, then flip and cook for another 1 1/2 minutes until just cooked through.
- 04
Pour in the drained pasta and 3/4 cup reserved pasta water. Toss vigorously over the heat for 1 minute so the starch thickens into a light sauce.
- 05
Remove from heat. Stir in the remaining 2 tablespoons olive oil, zest and juice of 1 lemon, and season with salt to taste.
- 06
Divide into bowls, top with chopped parsley and parmesan, and serve immediately.
Spice Tips
For extra heat, add 1/4 teaspoon more red pepper flakes or a pinch of cayenne. For warmth without more bite, a pinch of smoked paprika works beautifully. A splash of white wine (1/4 cup) can replace some pasta water for depth.
Calabrian chili paste (sold in jars in most grocery stores) is milder and fruitier than pure heat—it's the soul of this dish. If you can't find it, substitute 2 tablespoons tomato paste mixed with 1 tablespoon harissa paste. The reserved pasta water is essential; its starch creates the sauce.