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Kick Dinner Up a Notch with Giada De Laurentiis’ Spicy Calabrian Shrimp Penne Recipe

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★★★★★

4.4 from 142 reviews

This Penne with Spicy Calabrian Shrimp recipe by Giada De Laurentiis delivers a flavorful and slightly spicy twist on a classic Italian pasta dish. Tender shrimp are marinated with Calabrian chile paste and lemon, then sautéed with sweet red onions and sun-dried tomatoes. Tossed with perfectly cooked penne and a generous amount of Parmigiano-Reggiano and fresh basil, this dish is vibrant, easy to prepare, and sure to impress at dinner.

Ingredients

Scale

Shrimp Marinade

  • 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

Pasta

  • ½ lb regular or gluten-free penne
  • Water and kosher salt for boiling

Sauce and Garnish

  • 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)

Instructions

  1. Marinate the Shrimp: In a medium bowl, combine shrimp with 2 tablespoons of olive oil, grated lemon zest, fresh lemon juice, Calabrian chile paste, ½ teaspoon kosher salt, and smashed garlic cloves. Toss everything well to coat the shrimp evenly. Set aside at room temperature for 10 minutes to allow flavors to meld.
  2. Cook the Pasta: Bring a large pot of salted water to a boil, seasoning generously with kosher salt. Add the penne and cook for about 6 minutes, or 2 minutes less than the package instructions for al dente texture. Reserve ½ cup of the pasta cooking water, then drain the pasta. If using gluten-free pasta, rinse under cool running water and drain again to prevent sticking.
  3. Sauté Onion and Sun-Dried Tomatoes: Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil, diced red onion, the remaining ¼ teaspoon kosher salt, and sun-dried tomatoes. Cook for 4 minutes, stirring often, until the onion is soft and fragrant.
  4. Cook the Shrimp: Add the marinated shrimp to the skillet, spreading them evenly so each shrimp touches the pan’s surface. Cook for 3 to 4 minutes, stirring often, until the shrimp turn bright pink and are opaque throughout.
  5. Toss Pasta and Finish: Add the drained penne to the skillet topped with shrimp and sprinkle ½ cup freshly grated Parmigiano-Reggiano over everything. Toss well to incorporate the cheese and coat the pasta with the flavorful oil. Add the reserved pasta cooking water and chopped fresh basil, tossing again to create a lightly sauced dish.
  6. Serve: Plate the pasta and shrimp, then garnish with additional Parmigiano-Reggiano and a drizzle of olive oil if desired. Serve immediately for best texture and flavor.

Notes

  • Using Calabrian chile paste adds a distinctive spicy, smoky flavor characteristic of Southern Italy. Adjust the quantity to taste if you prefer milder spice.
  • Gluten-free pasta can be used as a substitute; remember to rinse it after cooking to prevent clumping.
  • Reserve pasta water to adjust the sauce consistency and help the cheese melt smoothly.
  • Fresh basil adds a bright herbal note; if unavailable, substitute with fresh parsley or omit.
  • Make sure not to overcook the shrimp to maintain a tender texture.

Keywords: Penne pasta, spicy shrimp, Calabrian chile paste, Italian recipe, seafood pasta, easy dinner, Giada De Laurentiis

Find it online: https://freshrecipehub.com/kick-dinner-up-a-notch-with-giada-de-laurentiis-spicy-calabrian-shrimp-penne-recipe/