Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. lasagnette pasta
2 tbsp. extra virgin olive oil
4 garlic cloves, minced
1/2 lb. uncooked shrimp
1/3 cup dry white wine
Juice of 1 lemon
1 tbsp. crushed red chili flakes (I used Trader Joe's crunchy chili onion to switch it up!)
4 tbsp. tomato paste
1/2 cup heavy cream
1/3 cup Parmigiano Reggiano, finely grated
1 tbsp. Italian parsley, finely chopped
Salt and pepper to taste
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.
While the pasta is cooking, add the olive oil to a large sauté pan and sauté the garlic for 1-2 minutes, until fragrant.
Add the shrimp to the pan along with the lemon juice and salt and pepper to taste. Cook over medium heat for 1-2 minutes.
Add the white wine to the pan and let simmer over low heat for 1-2 minutes.
Stir in the tomato paste and crushed red chili flakes.
Remove from heat and stir in the heavy cream.
Strain the pasta and add it directly to the pan with the sauce along with 1/4 cup pasta water. Toss on medium heat. Add more pasta water as needed, 1/4 cup at a time.
Remove from heat and add the Parmigiano. Toss again until combined.
Plate and top with the chopped parsley and more crushed red chili flakes.