Spicy Shrimp Spring Pasta

This is a simple yet luscious pasta dish that you will make over and over because it’s that easy! The shrimp and Spring vegetables keep it light and add a great bite. So perfect when you’re craving those carbs.

I have to tell you that I use jarred pasta sauces a lot. More often since I have a tiny human darting across the kitchen, but there’s one problem…I just can’t find an Arrabiata style sauce that I love. I love the kick you get from that spice which in my opinion tomato sauce just needs. I found that these calabrian chilis give so much flavor and depth to a tomato sauce. These little guys are medium to hot, slightly fruity, get this…originate from Calabria, Italy. Makes sense, right?! You will see them in a glass jar, either whole or chopped, and packed in oil. I used it to make a Springtime pasta dish that is packed with veggies and finished off with mint to really brighten up the flavors. It’s super simple and comes together so fast!

Ingredients

• 12 oz. pasta of choice, cooked according to package

• 15 oz. canned crushed tomatoes (or fire roasted tomatoes for a more smokey flavor)

• 1/4 cup chopped calabrian chilis in oil (I used Divina brand)

• 3 small cloves garlic, minced or crushed

• 1 cup reserved pasta water

• 1/4 tsp salt or to taste

• 1 lb shrimp, deveined

• 1 medium zucchini, thinly sliced or spiralized

• 4 oz. sugar snap peas, cut in half lengthwise

• handful of fresh mint (5-6 leaves)

• sugar, if needed

• squeeze of lemon

Prepare pasta according to package instructions (cook 2 minutes less for al dente), and reserve 1 cup of pasta water to use later in the sauce.

Heat a large skillet with 2 teaspoons of oil. When hot add the can of crushed or tomatoes, garlic, calabrian chilis, and salt. Stir to combine, and cook covered on medium heat for 5-7 minutes. Stir occasionally. When the tomato sauce has cooked down and thickened a bit add 1/2 cup of reserved pasta water and bring to a simmer. Adjust salt, and add a pinch of sugar if your particular batch of tomatoes are more tart than you would like.

Add the shrimp and cook for 2-3 minutes. Then add the zucchini ribbons and peas. Cook for 1-2 more minutes and add the cooked pasta. Remove from heat. Toss everything until combined. Add a touch more pasta water if needed so the sauce coats all of the pasta. Add torn mint leaves, a nice squeeze of lemon, and top with grated parmesan if you’re not freaked out by the seafood + cheese combo.