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Calabrian Chili Shrimp Pasta

Calabrian Chili Shrimp Pasta reads umami 7.3, salinity 5.8 and richness 5.6 on Palate's 0–10 flavor X-ray — a Italian main, about 23 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.5 / 10
• Sweet & Fruity — 4.7 / 10
• Sour & Bright — 6.7 / 10
• Bitter & Earthy — 1.2 / 10
• Rich & Fat — 6.1 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 7.3 · Salinity 5.8 · Richness 5.6 · Citrus 5.3 · Marine & Briny 4.7 · Sourness 4.6 · Fruity 4.2 · Allium 3.4 · Heat 2.9 · Herbaceous 2.3 · Funk & Ferment 2.3 · Nutty 1.7 · Sweetness 1.6 · Floral 1.5 · Warm Spice 1.3 · Bitterness 1.0 · Earthy 0.9

What's in it (13)

• thin spaghetti — 340 g
• shrimp — 454 g
• salt — 5 g
• black pepper — 3 g
• olive oil — 41 g
• garlic — 12 g
• asian chili paste — 30 g
• dry white wine — 118 g
• unsalted butter — 54 g
• red pasta sauce — 237 g
• lemon — 65 g
• parsley — 15 g
• parmesan cheese — 57 g

Time & effort: about 23 min (22 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 92.9 kcal, 7.9 g protein, 6.8 g fat, 6.2 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Bring a large pot of well-salted water to a boil. Add the linguine and cook until al dente, 9-10 minutes; before draining, reserve 1 cup of the starchy pasta water.
2. While the pasta cooks, pat the shrimp dry and toss with the salt and pepper.
3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Sear the shrimp until pink and just opaque, about 1.5 minutes per side; transfer to a plate.
4. Reduce the heat to medium and add the remaining 1 tablespoon olive oil and the garlic to the skillet; saute until fragrant and pale gold at the edges, 45-60 seconds.
5. Stir in the Calabrian chili paste and cook until it darkens slightly and smells toasty, about 30 seconds.
6. Pour in the white wine to deglaze, scraping up any browned bits; simmer until reduced by half, 2-3 minutes.
7. Lower the heat to low and whisk in the butter a few pieces at a time along with 1/2 cup of the reserved pasta water, until the sauce turns glossy and emulsified, about 2 minutes.
8. Add the drained pasta to the skillet and toss to coat, splashing in more reserved pasta water as needed until the sauce clings silkily to the noodles, 1-2 minutes.
9. Return the shrimp to the skillet along with the lemon zest and juice; toss gently to combine and warm through, about 1 minute.
10. Remove from the heat and fold in the parsley and parmesan; season to taste with the remaining salt and plate immediately.

Dishes with a similar flavor shape

• Garlic Butter Shrimp Pasta — Italian-American
• Skillet Shrimp Scampi with Zucchini Noodles — Italian-American
• Shrimp Scampi with Linguine — Italian-American
• Lemon Pepper Shrimp Pasta — Italian-American
• Shrimp Scampi Flatbread — Italian-American

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.