Lumache Nero Recipe
tarvin shrimp, tomato, castelvetrano olives, capers, piquillo peppers, calabrian chilis, breadcrumbs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta & base
Seafood & proteins
Sauce
Breadcrumb garnish
Method
Pasta & base
Cook pasta
Bring a large pot of salted water to a rolling boil. Add the lumache and cook until al dente according to package directions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Seafood & proteins
Prepare shrimp
Pat the shrimp dry and season lightly with 1/4 tsp salt and a pinch of black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear 1–1.5 minutes per side until just opaque and cooked through. Remove shrimp to a plate and keep warm. Do not overcook.
Sauce
Sweat aromatics
In the same large skillet, lower heat to medium and add 3 tablespoons extra-virgin olive oil. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.
Deglaze
Pour in 1 tablespoon dry white wine to deglaze the pan, scraping up any browned bits from the shrimp and onion. Let the wine reduce for 1 minute.
Build the sauce
Add the crushed tomatoes (or chopped fresh) to the skillet. Stir in the castelvetrano olives, rinsed capers, piquillo pepper strips, and 1 teaspoon Calabrian chili paste. Bring to a gentle simmer and cook uncovered for 6–8 minutes so flavors meld and sauce slightly thickens.
Season & finish
Stir in lemon zest, chopped parsley, 3/4 teaspoon salt (adjust to taste), and 1/2 teaspoon freshly ground black pepper. If the sauce seems too thick, add 2–4 tablespoons of the reserved pasta water to loosen. Taste and adjust seasoning and Calabrian chili amount for heat preference.
Combine pasta & shrimp
Add the drained lumache to the skillet with the sauce and toss gently over low heat to coat, adding more reserved pasta water as needed to create a silky finish (about 2–3 tablespoons). Return the cooked shrimp to the pan and warm through for 1 minute so shrimp are distributed evenly.
While the sauce simmers, heat 1 tablespoon unsalted butter in a small skillet over medium heat. Add 3/4 cup panko and 1 minced garlic clove and toast, stirring frequently, until golden and crisp, about 3–4 minutes. Stir in 1/2 teaspoon lemon zest and 1/4 teaspoon salt. Remove from heat and set aside.