Calabrian Chili Mafaldine Scampi

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

Mafaldine Scampi:

• 1/2 lb. Mafaldine pasta

• 1/2 lb. rock shrimp

• 2 tbsp. extra virgin olive oil

• Juice of 1 lemon

• 6 garlic cloves, thinly sliced

• 1 tbsp. crushed Calabrian chili pepper

• 1/3 cup dry white wine

• 2 tbsp. butter

• 2 tbsp. Italian parsley, finely chopped

• 1/3 cup lemon-garlic panko breadcrumbs

• Salt & pepper to taste

  
  

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt

  
  

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan.

3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes.

   
   

Mafaldine Scampi:

1. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

2. While the pasta is cooking, add the olive oil to a large pan. Add the shrimp, sliced garlic, lemon juice, salt and pepper to taste. Sauté over medium heat for 1-2 minutes, until the shrimp begins to cook and turn pink.

3. Stir in the crushed Calabrian chili pepper, then add the wine. Let simmer over medium-low heat for 1-2 minutes the then stir in the butter.

4. Strain the pasta and add it directly to the pan with the scampi sauce along with 1/4 cup pasta water. Toss on medium heat. Add more pasta water as needed, 1/4 cup at a time. Add 1 tbsp. of the chopped parsley and toss again.

5. Plate and top with the remaining parsley and breadcrumbs.