Campanelle Recipe

Preheat and season

Preheat the oven to 450°F (230°C). In a medium bowl toss the shrimp with 1 tablespoon olive oil, smoked paprika, garlic powder, kosher salt, black pepper, and red pepper flakes (if using) until evenly coated.

Roast

Arrange shrimp in a single layer on a rimmed baking sheet. Roast in the preheated oven for 6–8 minutes, or until shrimp are pink and opaque and edges are slightly browned. Remove from oven and set aside; reserve any juices on the pan.

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz campanelle and cook until al dente according to package directions, usually 9–11 minutes. Before draining, reserve 1 cup of pasta cooking water. Drain the pasta and set aside.

Start sauce

While the pasta cooks (or immediately after), heat 3 tbsp extra-virgin olive oil and 2 tbsp unsalted butter in a large skillet over medium heat until butter melts and foam subsides. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Build creamy lemon sauce

Stir in 3 oz heavy cream, 3 tbsp fresh lemon juice, and 1 tbsp lemon zest. Bring to a gentle simmer and let reduce 1–2 minutes. Gradually whisk in 3 oz grated Parmesan until the sauce is smooth. If the sauce seems too thick, add reserved pasta water in 2–3 tbsp increments to reach a silky consistency. Season with 1 tsp salt and 1 tsp freshly ground black pepper, taste and adjust salt, lemon, or cheese as needed.

Finish pasta in sauce

Add the drained campanelle to the skillet with the sauce and toss gently over low-medium heat for 1–2 minutes so the pasta absorbs the sauce. If needed, add a splash more pasta water to loosen. Stir in 2 tbsp chopped fresh parsley.

Divide the sauced campanelle among 4 plates or bowls. Top each portion with an equal share of the roasted shrimp. Spoon any pan juices from the shrimp over the pasta. Finish with extra grated Parmesan and a sprinkling of chopped parsley. Serve immediately with lemon wedges on the side for extra brightness.