Hot Calabrian Shrimp Pasta (Print Version)

# Ingredients:

→ Calabrian Chili Butter

01 - Soft salted butter (6 tablespoons)

02 - Peeled garlic cloves (4-5)

03 - Tomato paste (2 teaspoons)

04 - Calabrian pepper paste (1-3 tablespoons)

05 - Chopped parsley (2 tablespoons)

06 - Grated lemon peel (from 1 lemon)

07 - Squeezed lemon juice (1 tablespoon)

08 - Ground black pepper (¼ teaspoon)

09 - Spicy paprika (¼ teaspoon)

→ Main Ingredients

10 - Cleaned shrimp with shells removed (1 pound)

11 - Pasta - linguine or fettuccine (10 ounces)

12 - Shaved parmesan for topping

# Instructions:

01 - Throw all butter mix stuff into a food processor and blend till everything's smoothly combined into a fluffy butter. Put aside or chill for later.

02 - Warm up a big, deep pan over medium-high heat. Drop in 2 tablespoons of your fresh chili butter and toss in shrimp, cooking until they curl into a 'C' shape. Set them on a plate and keep them warm. Don't wash the pan.

03 - Get your pasta cooking in really salty water until it's got a little bite. Save a cup of that starchy water before draining. Using your unwashed shrimp pan on medium-low, mix pasta with 3 tablespoons of chili butter and a bit of pasta water. Stir until hot, adding extra water as needed for a nice sauce.

04 - Toss your cooked shrimp back with the pasta and mix well. Serve it up right away with parmesan shavings on top.

# Notes:

01 - Choose your heat level: 1 tablespoon of chili paste for wimps, 2 for brave folks, 3 for fire-eaters.

02 - You can swap in more tomato paste if the chili stuff is too hot for you.

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