Red Shrimp Spaghettoni Recipe

Cook the Spaghettoni

Bring a large pot of salted water to a boil. Add the spaghettoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

Roast the Garlic

Preheat your oven to 200°C (400°F). Peel and wrap the garlic cloves in aluminum foil with a drizzle of olive oil. Roast for about 30 minutes or until softened and golden. Let cool and then mash into a paste.

Make the Sauce

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the roasted garlic paste and sauté for 1-2 minutes until fragrant. Pour in the white wine and let it simmer for about 3-4 minutes until reduced by half.

Add Butter and Chili

Reduce the heat to low. Add the unsalted butter and Calabrian chili paste to the skillet, stirring until the butter is melted and the sauce is well combined.

Incorporate Preserved Lemon

Finely chop the preserved lemon and add it to the sauce, stirring well to combine. Season with salt and black pepper to taste.

Cook the Red Shrimp

In a separate pan, heat a little olive oil over medium-high heat. Add the red shrimp and cook for about 2-3 minutes on each side or until they are pink and opaque. Remove from heat.

Combine Pasta and Sauce

Add the drained spaghettoni to the sauce in the skillet, tossing gently to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is achieved.

Finish with Shrimp and Basil

Add the cooked red shrimp and torn basil leaves to the pasta, tossing everything together. Adjust seasoning if necessary.

Plate and Serve

Serve the red shrimp spaghettoni hot, garnished with additional basil and a drizzle of olive oil if desired.