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Spicy Shrimp with Fusilli

Serves 2

Ingredients

  • 8-10 large shrimp, peeled and deveined
  • White wine for brine
  • 1 garlic clove for brine, peeled and pressed
  • 2 tbsp extra virgin olive oil
  • 1 tsp grated lemon zest
  • 1 tbsp lemon juice
  • Organic crushed red pepper flakes to taste
  • ¾ tsp kosher salt split (1/2 and ¼ tsp)
  • 2 cloves garlic, peeled and pressed
  • ¼ lb organic whole wheat fusilli or other pasta you prefer
  • ½ red onion, diced
  • ½ cup chopped sun-dried tomatoes packed in olive oil
  • ½ cup Parmigiano-Reggiano
  • ¼ cup chopped fresh basil

Method

1. Brine the shrimp in white wine and pressed garlic clove for several hours.

2. Discard brine and place shrimp, 2 tbsp olive oil, grated lemon zest, lemon juice, red pepper flakes, ½ tsp salt, 2 cloves garlic in bowl. Toss to coat. Set aside at room temperature for 30 minutes.

3. Bring large pot of water to boil and season with salt. Add pasta and cook for two minutes less than directions so it's not quite al dente. When done, you can reserve a ½ cup of the pasta water to create more sauce. Drain and rinse the pasta; set aside.

4. In a large skillet over medium-high, add 1 tbsp of olive oil along with red onion, sun-dried tomatoes, and ¼ tsp salt. Cook 4 minutes or until onion is soft and fragrant, stirring often. Add shrimp and spread so they all contact the bottom of the pan. Cook 3-4 minutes, stirring often, or until shrimp are bright pink and opaque all the way through.

5. Add pasta to skillet and springle with Parmigiano-Reggiano. Toss well to incorporate cheese and coat pasta. Add pasta water if you choose, along with basil. Toss again.

6. Serve as is or with extra cheese and a drizzle of olive oil.

Notes

1. We did not use extra pasta water. We did add a tablespoon or so of warm water, but there really is enough sauce as is without adding extra liquid. If you choose to cook more pasta, you might want to add more liquid.

3. Add less salt at any step if you prefer.

4. Organic ingredients are always best!

SD! Test Kitchen/April 2021


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