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Calabrian Chili Mafaldine Scampi

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


Mafaldine Scampi:

  • 1/2 lb. Mafaldine pasta

  • 1/2 lb. uncooked shrimp

  • 2 tbsp. extra virgin olive oil

  • 2 tbsp. butter

  • 6 garlic cloves, thinly sliced

  • 1 tbsp. crushed Calabrian chili pepper

  • 1/3 cup dry white wine

  • Juice of 1 lemon

  • 2 tbsp. Italian parsley, finely chopped

  • 1/3 cup lemon-garlic panko breadcrumbs

  • Salt 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


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, stirring frequently with a wooden spoon (be careful not to burn!).

  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 until the lemon juice is fully absorbed.

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 and butter to a large sauté pan and sauté the sliced garlic for 1-2 minutes, until fragrant.

  3. Add the shrimp to the pan along with the white wine, crushed calabrian chili pepper, lemon juice and salt to taste. Cook over medium-low heat for 1-2 minutes.

  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.


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