Creamy Calabrian Chili Pasta with Shrimp
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This Creamy Calabrian Chili Pasta with Shrimp is easy to make in 30 minutes and full of BIG and BOLD flavors! Pasta, seared juicy shrimp, and plenty of fresh basil get tossed in a creamy and smoky tomato sauce with a sharp bite from Calabrian chili pepper! Perfect for date night, entertaining, or any night in!
About This Recipe
Picture this: Perfectly seasoned seared juicy jumbo shrimp, sautéed shallots, garlic, and fresh chilies, al-dente pasta, a vibrant, bold flavored spicy tomato and hot Calabrian chili pepper cream sauce infused with savory and nutty flavors from Parmigiano Reggiano cheese, and lots and lots of fresh basil to finish and add sweet, herbaceous notes! YUM!
This pasta dish is easy to whip up in just 30 minutes and perfect for date night or Valentine’s Day. Or really, any night of the week you’re craving something hearty and rich that will make your whole day better!
What I love about this humble but flavor-packed pasta is that it’s made with mostly pantry ingredients and a few everyday basics. And if you don’t have Calabrian chili pepper paste in your pantry, you’re going to love adding it to it. It’s so versatile and flavorful and can be used on anything from eggs, to bread, to pasta dishes, to soups and grilled meats. A spoonful or two adds SO MUCH flavor depth to anything with its hot, smoky, fruity and slightly tangy notes!
Grab a jar and let’s make this Creamy Calabrian Chili Pasta with Shrimp! I think you are going to love it and will be making it over and over again!
Table of contents
Ingredient Notes and Substitutes
- Shrimp: Any size will work but I love the juicy, sweet flavor in larger shrimp and used size 16/20 (which means there are 16-20 pieces per pound of shrimp). We’ll season the shrimp with salt and pepper and cook them in extra virgin olive oil for the best flavor.
- Aromatics: Asian red shallots (or use regular shallots/eschalot or red onion), fresh garlic and red chilies. I like to use Thai Bird’s Eye red chilies but any variety of hot red chilies can be used. For a milder dish, leave them out.
- Fresh Basil: We’ll need plenty to infuse the spicy pasta dish with sweet and bright flavors.
- Parmigiano Reggiano Cheese (or Parmesan cheese): Freshly grated from a block so that it melts evenly. My go-to is 24 months aged Parmigiano Reggiano cheese as it has the perfect balance of complex, sharp and nutty flavors and is affordable.
- Fusilli Lunghi Bucati Pasta: Also known as fusilli col bucco. It’s a long, spiraled noodle-type pasta with a hole through the center which allows the sauce to seep in. It’s similar to bucatini which also has a hollow center but fusilli lunghi bucati is coiled. Feel free to use any other noodle-type pasta. See the tips section below if using a short-cut pasta shape.
- Unsalted Butter: For cooking and adding a richness to the dish.
- Calabrian Chili Paste: This is a smoky, spicy and slightly tangy chili paste that’s made with Italian hot chili peppers, garlic and oil. It packs a powerful punch! It’s usually sold in glass jars and can be found at Whole Foods, Williams Sonoma and online from Amazon.
- Double Concentrated Tomato Paste: For bold and rich tomato flavors.
- Dry White Wine: I used a sauvignon blanc, but unoaked chardonnay or pinot grigio works too. If you prefer not to cook with alcohol, substitute with chicken broth instead.
- Cooking Cream: I used a cream with 20% milk fat. Substitute with table cream or light cream (or single cream if you are in the UK). If you prefer a richer sauce, use heavy cream (35% and up fat) or double cream (48% fat).
- Seasonings and Spices: Kosher salt, fresh cracked black pepper, Italian seasoning, smoked paprika (use hot or sweet smoked paprika based on your preference), crushed red pepper (chili flakes), and ground cayenne. Use less or omit the chili flakes and ground cayenne for a milder dish.
- Sherry Vinegar: A type of wine vinegar made from sherry wine. It is produced in Andalusia, Spain and has a tangy, sweet and nutty flavor profile. You can find it in most supermarkets today but the longer it’s aged, the better the flavor. Typically 10 years ageing in barrels is standard but I love the flavor of and use Capirete Sherry Vinegar Reserva, which is 20 years aged. The best substitute would be white wine vinegar but start with just 1 teaspoon. Substitute with lemon juice if you prefer not to cook with alcohol or 1 teaspoon balsamic vinegar for a delicious, but sweeter flavored take on this dish.
Creamy Calabrian Chili Pasta with Shrimp
This Creamy Calabrian Chili Pasta with Shrimp is easy to make in 30 minutes and full of BIG and BOLD flavors! Pasta, seared juicy shrimp, and plenty of fresh basil get tossed in a creamy and smoky tomato sauce with a sharp bite from Calabrian chili pepper! Perfect for date night, entertaining, or any night in!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Italian-inspired
Ingredients
Shrimp:
- 9 ounces / 256 grams peeled and deveined Shrimp or Prawns (frozen weight, 10–14 pieces if using size 16/20) – thawed and rinsed thoroughly
- ¼ teaspoon Kosher Salt, to taste
- ¼ teaspoon freshly cracked Black Pepper, to taste
- ½ tablespoon Extra Virgin Olive Oil, for cooking
Creamy Calabrian Chili Pasta:
- 2 small / 32-35 grams Asian Red Shallot (or use regular shallot/eschalot or red onion) – finely chopped
- 2–3 cloves / 15 grams Garlic – minced
- 1–5 pieces / 3-15 grams fresh Red Chilies, to taste (optional – I used Thai Bird’s Eye red chilies but any variety can be used, omit for milder dish, note 1*) – finely chopped
- ½ cup / 10 grams fresh Basil Leaves, loosely packed – thinly sliced
- ¼ cup / 25 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese)
- 5 ounces / 140 grams uncooked Fusilli Lunghi Bucati Pasta (or other noodle-type pasta)
- 1 tablespoon / 14 grams Unsalted Butter
- 1–2 tablespoons / 15-30 grams Hot Calabrian Chili Pepper Paste/Sauce, to taste
- 2 tablespoons / 30 grams Double Concentrated Tomato Paste
- ¼ cup / 60ml Dry White Wine (I used a sauvignon blanc, but unoaked chardonnay or pinot grigio works too)
- 7 fluid ounces / 200ml Cooking Cream (20% fat)
- ¾ teaspoon Kosher Salt, to taste
- ¼ teaspoon freshly cracked Black Pepper, to taste
- ½ teaspoon Italian Seasoning
- ½ teaspoon Smoked Paprika (hot or sweet)
- ½ teaspoon Crushed Red Pepper Flakes, to taste
- ¼ teaspoon ground Cayenne, to taste
- ½ tablespoon Sherry Vinegar (substitute with 1 teaspoon white wine vinegar, lemon juice, or balsamic vinegar)
- 2– 3 tablespoons Reserved Pasta Cooking Water, as needed
- To Serve: More freshly grated Parmigiano Reggiano cheese, reserved sliced fresh basil
Instructions
Prep:
- Prepare the shrimp: Thaw the frozen shrimp and rinse thoroughly.
- Prepare the fresh ingredients: Chop/slice the shallot, garlic, red chilies and fresh basil as indicated in the ‘ingredients’ section. Use a block grater to grate the Parmigiano Reggiano cheese.
Creamy Calabrian Chili Pasta:
- Cook the pasta: Cook the pasta al-dente in a large pot of boiling salted water according to package instructions. Reserve ½ cup of pasta cooking water, then drain and set aside. (I like to run cold water over the pasta to prevent it from sticking and cooking further but this is optional.)
- Cook the shrimp: Heat ½ tablespoon of extra virgin olive oil in a medium-sized deep sauté pan or deep edged skillet over medium-high heat. Add the shrimp and spread out the pieces in the pan. Season with half of the kosher salt and black pepper. Allow to sear for 1-2 minutes, then flip the pieces and season the other side with the remaining salt and pepper. Cook for another 1-2 minutes or until just cooked. Transfer to a clean bowl and set aside.
- Sauté the aromatics: In the same pan, melt 1 tablespoon of unsalted butter over medium heat. Add the shallots and garlic and sauté for a minute until starting to soften. Then add the red chilies (if using) and sauté for 30 seconds until everything is fragrant.
- Add the pastes: Add the Calabrian chili pepper paste and double concentrated tomato paste. Mix well to combine and stir occasionally for 1-2 minutes to toast the tomato paste and bring out its bold flavors.
- Deglaze: Lower the heat and pour in the dry white wine. Mix well and let it simmer until mostly evaporated.
- Build the sauce: Pour in the cooking cream and add all of the spices and seasonings – the kosher salt, black pepper, Italian seasoning, smoked paprika, crushed red pepper flakes and ground cayenne (if using). Mix well to combine.
- Add the cheese and sherry vinegar: Add the freshly grated Parmigiano Reggiano cheese and sherry vinegar. Mix until the cheese has melted and the sauce starts to thicken.
- Add the pasta and shrimp: Add the cooked pasta and 2 tablespoons of pasta cooking water. Mix well to combine and the sauce thickens and clings to the pasta – about 2 minutes. Then add the shrimp and mix until evenly coated in the sauce. If needed, add a splash of pasta cooking water if the sauce thickens too much and mix until your desired consistency is achieved.
- Stir in the basil: Stir through most of fresh basil (reserve some for garnish). Switch off the heat.
- Serve: Divide evenly onto two plates and garnish with the reserved sliced fresh basil and more Parmigiano Reggiano cheese if desired. Serve immediately.
Notes
- Fresh Red Chilies. Use less or more chilies to tailor this dish to your heat level preference. You can leave them out completely for a milder dish. Same goes for the crushed red pepper flakes and ground cayenne.
- Storing and reheating. Store leftovers in a sealed airtight container in the fridge for up to 3 days. Reheat in the microwave on high for 2 minutes, stirring halfway through, until hot throughout. You can also reheat in a pan on the stovetop over medium-high heat. Add a splash of water or chicken broth to help loosen up the sauce if needed.
- Be sure to check out the full article for more ideas, substitutions, and tips on customizing this recipe!
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 790
- Sugar: 10.6g
- Sodium: 1228.1mg
- Fat: 38.6g
- Saturated Fat: 25.5g
- Unsaturated Fat: 12.1g
- Trans Fat: 1g
- Carbohydrates: 62.4g
- Fiber: 3.6g
- Protein: 41.8g
- Cholesterol: 15.8mg
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Looking for more spicy shrimp pasta dinners? Try my Spicy Nduja Pasta with Shrimp, these Creamy Gochujang Pasta with Shrimp, or Creamy Rosé Pasta with Prawns next!
Cook’s Tips and Variations
- Use good quality fresh basil. Limp darkened basil tastes bitter and will make the rest of the dish taste bitter. Since we’re using a generous amount to infuse the dish with basil’s sweet, herbaceous flavor, use good quality fresh basil that hasn’t gone old.
- Be patient. When you add the cooked pasta to the sauce, it might seem like there’s too much sauce and the sauce is too thin. Be patient, continue mixing, and trust the process! You’ll see that the sauce eventually does cling to the pasta once the pasta starches are released and it thickens the sauce.
- Switch up the protein. Seared scallops, boneless skinless chicken breast or thighs, Italian sausage, and salmon or cod are great options. You could also just make the pasta dish then top with Air Fryer Chicken Breasts or Air Fryer Salmon Fillets.
- Can’t find fusilli lunghi bucati? Use bucatini, fettuccine, linguini, spaghetti or any other noodle-type of pasta instead! You can also use a short-cut pasta shape like fusilli bucati (it’s essentially fusilli with a hole through the middle), penne, shells, farfalle, etc. I recommend using 6.3-7 ounces/180-200 grams if using a short-cut pasta shape. It has less volume than noodle-type pasta for the same amount if you go by weight.
- Meal prep tip. To save time, you can chop the garlic, shallots, and red chilies a day in advance and store in separate airtight containers in the fridge.
- Double the recipe. This recipe makes enough for 2 adult sized servings but can easily be scaled up. Click the ‘2x’ button at the top of the recipe card to display double the ingredient amounts to make 4 servings. Use a large skillet to cook if doubling the recipe.
Dietary Modifications
- Make it gluten-free. Use any gluten-free pasta of your choice.
- Make it dairy-free. Use full-fat unsweetened coconut milk or a plant-based cream instead of cooking cream.
How to Make Creamy Calabrian Chili Pasta – Step-by-Step
Cook the pasta al-dente (image 1). Reserve some pasta cooking water and drain.
Cook the shrimp in extra virgin olive oil and season with kosher salt and black pepper (image 2). Sauté the shallots, garlic and chilies (image 3).
Add the Calabrian chili paste and tomato paste and toast for a minute to bring out the tomato paste’s bold flavors (image 4). Deglaze with the dry white wine (image 5), then lower the heat and stir in the cream and seasonings (image 6).
Stir in the Parmigiano Reggiano cheese and sherry vinegar (image 7). Once fully melted, add the cooked pasta and a splash of pasta cooking water. Mix until the sauce clings to the pasta, then toss through the cooked shrimp (image 8). Stir through the fresh basil and switch off the heat (image 9).
Storing and Reheating Leftovers
- Storing: Store in a sealed airtight container in the fridge for up to 3 days.
- Reheating: Reheat on high in the microwave for 2-3 minutes, stirring halfway in between, until hot throughout. I recommend garnishing with fresh basil and more grated cheese after reheating. This way the basil will taste fresh and the sharp, nutty flavor of the Parmigiano Reggiano cheese shines.
What to serve with Calabrian Chili Pasta?
A simple mixed salad would pair well with it. Since it’s a hearty dish with a good amount of protein and fat, it’s nice and filling and you don’t need more than a simple side dish of veggies to go with it.
FAQs
You can drizzle it on scrambled eggs, roasted or grilled chicken or veggies, slather it on sourdough as a spread and make a sandwich, make a spicy hummus dip with it and serve with toasted pita bread, etc.
For other pasta recipes with Calabrian chili paste, try my Spicy Chicken and Bacon Tomato Pasta, Spicy Vodka Pasta, Creamy Rosé Pasta with Prawns, or Spicy Pumpkin Vodka Pasta! I also love it in this hearty and cozy Creamy Rosé Tortellini Soup with Italian sausage during the colder weather months.
Substitute ‘Ndjua (Italian spreadable pork sausage paste), harissa, or spicy tomato paste for Calabrian chili paste. ‘Ndjua would be the best substitute in this dish – spicy sausage has Calabrian chilies incorporated and it has a spicy and smoky flavor profile too. For a different but still delicious flavor profile, sriracha, sambal oelek or a splash of Tabasco can work to add heat.
Use a plant-based meat substitute like Gardein Plant-Based Original Chick’n Strips instead of shrimp. Or you can add in some drained canned chickpeas or sautéed diced mushrooms too.
It is spicy and 1-2 tablespoons will be spicy enough for most people. However, it isn’t “set your mouth on fire” spicy but full of flavor depth with smoky, spicy and slightly tangy notes. If you’re worried about the heat level, start with 1 tablespoon first. You can always taste the sauce later and add more if you feel it’s not spicy enough.
I personally love and Delizie De Calabria but have heard good things about Tutto Calabria (available on Amazon) and Divina. Trader Joe’s also carries its own brand one – TJ’s Italian Bomba Hot Pepper Sauce but I haven’t tried it yet.
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Loving this recipe, will definately give it a go in the week…..
Awesome, Whaeed! I hope you enjoy it and do let me know how it went for you!