Name: Kick Dinner Up a Notch with Giada De Laurentiis’ Spicy Calabrian Shrimp Penne Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb large shrimp, peeled and deveined; 3 Tbsp olive oil, divided; 1 tsp grated lemon zest; 1 Tbsp fresh lemon juice; 1½ tsp Calabrian chile paste; ¾ tsp kosher salt, divided; 2 cloves garlic, smashed and peeled; ½ lb regular or gluten-free penne; Water and kosher salt for boiling; ½ red onion, diced; ½ cup chopped sun-dried tomatoes, packed in olive oil; ½ cup freshly grated Parmigiano-Reggiano, plus more for serving; ¼ cup chopped fresh basil; Olive oil for drizzling (optional)

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Introduction

This Penne with Spicy Calabrian Shrimp recipe by Giada De Laurentiis brings a fiery kick to your dinner table. Tender shrimp meet flavorful Calabrian chile paste and sun-dried tomatoes for a vibrant, satisfying pasta dish that’s easy to prepare and sure to impress.

This close-up image shows a heap of penne pasta mixed with cooked shrimp, wilted green spinach leaves, and pieces of red tomato and purple onion. The penne pasta is pale yellow with ridges and is layered throughout the dish, with the shrimp scattered around, showing their light pink color and curled shape. The green spinach adds a fresh contrast on top and between the pasta, while the tomatoes and onions introduce red and purple textures. The dish is placed on a white marbled surface, giving it a clean, bright look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb large shrimp, peeled and deveined
3 Tbsp olive oil, divided, plus more to drizzle
1 tsp grated lemon zest
1 Tbsp fresh lemon juice
1½ tsp Calabrian chile paste
¾ tsp kosher salt, divided, plus more to drizzle, plus more for pasta
2 cloves garlic, smashed and peeled
½ lb regular or gluten-free penne
½ red onion, diced
½ cup chopped sun-dried tomatoes, packed in olive oil
½ cup freshly grated Parmigiano-Reggiano, plus more for serving
¼ cup chopped fresh basil

Instructions

Step 1: In a medium bowl, combine shrimp, 2 tablespoons olive oil, lemon zest, lemon juice, Calabrian chile paste, ½ teaspoon kosher salt, and smashed garlic cloves. Toss well to coat and set aside at room temperature for 10 minutes.
Step 2: Bring a large pot of water to a boil and season generously with salt. Add penne and cook 2 minutes less than package directions, about 6 minutes. Reserve ½ cup pasta cooking water, then drain penne. If using gluten-free pasta, rinse under cool running water and drain again.
Step 3: Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, diced red onion, ¼ teaspoon kosher salt, and chopped sun-dried tomatoes. Cook 4 minutes, stirring often, until onion is soft and fragrant.
Step 4: Add the marinated shrimp to the skillet, spreading evenly so they all make contact with the pan’s bottom. Cook 3–4 minutes, stirring often, until shrimp are bright pink and opaque throughout.
Step 5: Add the drained pasta to the skillet and sprinkle with freshly grated Parmigiano-Reggiano. Toss well to incorporate the cheese and coat the pasta with the flavorful oil.
Step 6: Stir in reserved pasta cooking water and chopped fresh basil, tossing again to create a light sauce. Serve immediately with extra cheese and a drizzle of olive oil if desired.

Tips & Variations

For a milder version, reduce the amount of Calabrian chile paste or substitute with a less spicy chili sauce.
Use gluten-free penne to make this dish suitable for gluten-sensitive guests.
Add a squeeze of fresh lemon juice just before serving to brighten the flavors.
Swap Parmigiano-Reggiano for Pecorino Romano for a sharper taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. This dish is best enjoyed fresh to retain the shrimp’s texture and vibrant flavors.

How to Serve

This image shows a close-up of a pasta dish with three main layers. The bottom layer has pieces of cooked spinach that are dark green and slightly wilted. Above the spinach is a layer of red, chunky tomato sauce with bits of onion and sun-dried tomatoes, adding texture and color contrast. On top, there are several pieces of pale yellow penne pasta, cooked but firm, some showing their hollow centers. Scattered around the pasta are light pink cooked shrimp, adding a touch of orange and pink tones to the dish. The photo background is a white marbled texture, enhancing the colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used but make sure to thaw them completely and pat dry before marinating to avoid excess moisture in the dish.

What if I can’t find Calabrian chile paste?

You can substitute with another spicy chili paste or crushed red pepper flakes, though the unique smoky flavor of Calabrian chile paste is a key element of the dish.