Shrimp and Salami Pasta

shrimp salami pasta dinner easy weeknight quick

Shilpa Uskokovic

4 servings

Source

Ingredients

1 lb. shrimp, peeled, deveined, tails removed, patted dry

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

12 oz. orecchiette or other short pasta

3 oz. log salami, preferably fennel, thinly sliced into rounds

½ cup (1 stick) unsalted butter

Zest and juice of 1 lemon

6 garlic cloves, finely chopped

1 tsp. crushed red pepper flakes

1 tsp. fennel seeds, lightly crushed

1 small fennel bulb, tough outer layers removed, finely chopped

1 cup dry white wine

1 tsp. smoked paprika

½ cup coarsely chopped parsley

Method

Season shrimp with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid.

Meanwhile, heat a large heavy pot over medium. Cook salami, turning occasionally, until crisp around the edges (some of the fat will have cooked out), 6–8 minutes. Transfer to a small plate.

Melt butter in same pot. Add lemon zest, garlic, red pepper flakes, and fennel seeds; cook, stirring often, until garlic is just golden, about 2 minutes. Add chopped fennel, season with salt, and cook, stirring often, until softened, about 2 minutes. Add wine and increase heat to medium-high; cook, stirring occasionally, until alcohol smell is mostly gone, about 3 minutes. Add shrimp and paprika and cook, stirring occasionally, until shrimp are bright pink, about 2 minutes.

Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and cook, stirring often, until pasta is well coated and glossy, about 4 minutes.

Remove pasta from heat, season with salt, and mix in lemon juice, parsley, and salami. Divide pasta among shallow bowls or plates to serve.