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Here, plump shrimp, crisp sweet peppers, and tender ribbons of fettuccine are tossed in a rich cream sauce. The dish gets thrilling heat from Calabrian chile paste, a specialty product made of fragrant red chiles from Calabria, a region in southern Italy.
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Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sliced peppers, chopped garlic, and sliced white bottoms of the scallions.
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Reserving the bowl, add the prepared pepper mixture to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Transfer to the reserved bowl. Cover with aluminum foil to keep warm. Wipe out the pan.
While the peppers cook, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
While the pasta cooks, pat the shrimp dry with paper towels. If desired, remove and discard the tails of the shrimp before cooking. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly coated and fragrant. Add the verjus (carefully, as the liquid may splatter) and cream (shaking the bottle before opening); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the shrimp are coated and cooked through. Turn off the heat.
To the pot of cooked pasta, add the cooked shrimp and sauce, cooked peppers, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat; season with salt and pepper to taste. Serve the finished pasta garnished with the sliced green tops of the scallions. Enjoy!
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