Calabrian Shrimp Penne

Chili heat, crème fraîche, and lemon over tender shrimp and zucchini.

Prep
15 minutes
Cook
15 minutes
Serves
4

Ingredients

  • 16 shrimp, peeled and deveined
  • Penne pasta
  • 1 large zucchini, half moons ½ inch thick
  • 4 cloves garlic, sliced
  • 2 tbsp Calabrian chili paste
  • 2 tbsp capers, drained
  • 3 tbsp olive oil
  • ¾ cup crème fraîche
  • Juice of 1 lemon
  • Grated Parmesan cheese, for serving
  • 1 tsp kosher salt, plus more for pasta water
  • ½ tsp black pepper
  • Lemon slices, for garnish

Method

  1. Combine the shrimp with salt, pepper, chili paste, garlic, capers, and 2 tbsp olive oil. Let it sit for 10 minutes.
  2. Bring a large pot of salted water to a boil. Cook the penne until al dente according to package instructions.
  3. While the pasta cooks, pat the shrimp dry.
  4. Add the remaining tablespoon of olive oil to the skillet. Add the zucchini and cook for 4–5 minutes until softened and lightly browned. Push to the side of the skillet.
  5. Add the marinated shrimp in a single layer with all of the marinade and cook about 1–2 minutes per side until pink and just cooked through. Remove the shrimp from the pan and set aside.
  6. Add the cooked penne to the skillet and toss until evenly coated in the sauce.
  7. Lower the heat to medium-low. Stir in the crème fraîche and lemon juice.
  8. Taste and adjust salt, pepper, or lemon juice as needed.
  9. Serve hot topped with extra Parmesan cheese and lemon slices on the side.

Nate's Favorite Recipes