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Zesty Shrimp & Fettuccine
with Calabrian Chile & Sweet Peppers
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Time15-25 mins
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Servings2
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NutritionEst. 710 calories
Here, plump shrimp, sweet peppers, and fettuccine are tossed in a rich cream sauce—which gets thrilling heat from specialty Calabrian chile paste.
Get Cooking
fresh
ingredients
Title
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10 oz Shrimp
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½ lb Fettuccine Pasta
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4 oz Sweet Peppers
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2 cloves Garlic
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2 Scallions
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¼ cup Cream
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1 Tbsp Verjus Blanc
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1½ tsps Calabrian Chile Paste
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared garlic, peppers, and white bottoms of the scallions.
2
Cook the peppers:
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-aromatics mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Transfer back to the reserved bowl. Cover with aluminum foil to keep warm. Wipe out the pan.
3
Cook the pasta:
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.
4
Cook the shrimp & make the sauce:
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 lightly browned. 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.
5
Finish the pasta & serve your dish:
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!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared garlic, peppers, and white bottoms of the scallions.
2
Cook the peppers:
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-aromatics mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Transfer back to the reserved bowl. Cover with aluminum foil to keep warm. Wipe out the pan.
3
Cook the pasta:
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.
4
Cook the shrimp & make the sauce:
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 lightly browned. 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.
5
Finish the pasta & serve your dish:
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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