Prep:

1. Prepare the shrimp: Thaw the frozen shrimp and rinse thoroughly.
2. 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:

1. 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.)
2. 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.
3. 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.
4. 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.
5. Deglaze: Lower the heat and pour in the dry white wine. Mix well and let it simmer until mostly evaporated.
6. 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.
7. 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.
8. 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.
9. Stir in the basil: Stir through most of fresh basil (reserve some for garnish). Switch off the heat.
10. Serve: Divide evenly onto two plates and garnish with the reserved sliced fresh basil and more Parmigiano Reggiano cheese if desired. Serve immediately.