This easy spicy pasta with ‘nduja sauce and shrimp is bold, smoky and ready in about 25 minutes. ‘Nduja, the fiery spreadable salami from Calabria, melts into a rich tomato sauce that coats juicy garlicky shrimp and al dente pasta. A splash of cream mellows the heat, and fresh basil and lemon brighten every bite. Restaurant-worthy flavor with very little effort.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian (Calabrian)
Ingredients
- 12 oz (340 g) spaghetti, linguine or rigatoni
- 1 lb (450 g) large shrimp, peeled and deveined, tails off
- 2 tbsp olive oil, divided
- 3 to 4 tbsp (50 to 60 g) ‘nduja, to taste
- 1 small shallot, finely chopped
- 3 garlic cloves, minced
- ½ cup (120 ml) dry white wine
- 1 can (14 oz / 400 g) crushed tomatoes or tomato passata
- ¼ cup (60 ml) heavy cream or mascarpone
- 1 cup (240 ml) reserved pasta water, divided
- 1 tsp lemon zest and 1 tbsp lemon juice
- ¼ cup (25 g) freshly grated Pecorino Romano, plus extra for serving (optional)
- Small handful of fresh basil or parsley, torn
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta 1 minute less than the package directions. Reserve 1 cup of pasta water, then drain.
- Pat the shrimp dry and season with salt and pepper. Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side until pink and just cooked through. Transfer to a plate.
- Reduce the heat to medium and add the remaining 1 tbsp olive oil. Add the shallot and cook for 2 minutes until soft. Add the garlic and cook for 30 seconds.
- Add the ‘nduja and cook for 1 to 2 minutes, stirring and pressing with a wooden spoon, until it melts into the oil and turns deep red.
- Pour in the wine and simmer for 2 minutes until mostly reduced. Stir in the crushed tomatoes and simmer gently for 8 to 10 minutes until slightly thickened.
- Stir in the cream and ½ cup of the pasta water. Simmer for 2 minutes until the sauce is smooth and rosy.
- Add the drained pasta to the skillet and toss over medium heat for 1 to 2 minutes, adding more pasta water as needed until the sauce coats the pasta.
- Return the shrimp to the pan with the lemon zest and juice. Toss for 30 seconds to warm through. Season with salt and pepper.
- Serve immediately, topped with fresh basil and Pecorino, if using.
Notes
- ‘Nduja is a spicy, spreadable pork salami from Calabria, found in Italian delis, specialty shops and online. Start with 3 tablespoons for medium heat and use 4 or more for a bolder kick.
- It is already salty, so taste the sauce before adding any extra salt.
- Do not overcook the shrimp. They finish warming in the sauce at the end, so sear them just until pink.
- Cream or mascarpone softens the heat. For a lighter, spicier version, leave it out and use extra pasta water.
- No ‘nduja? Use 4 oz spicy Italian sausage or chorizo plus 1 tsp tomato paste and ½ tsp red pepper flakes.
- Great with scallops, crispy chicken or sautéed mushrooms instead of shrimp.
- Seafood with cheese is a debated pairing in Italy. Skip the Pecorino if you prefer a more traditional approach.
- The sauce (without the shrimp) can be made up to 3 days ahead. Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently with a splash of water.
Nutrition
- Serving Size: 1 serving (about 1⅓ cups)
- Calories: 640 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 210 mg
