Pastina with Spicy Garlic Shrimp

Comfort food with bold flavor at its finest.

Imagine this: it’s a weekday, and you need something filling, something that will warm you to your core. Oh! and it has to have protein, too. Let me introduce you to this Pastina with Spicy Garlic Shrimp. Loaded with tender shrimp and finished with a velvety texture, this one-pot shrimp and pasta dish comes together in about 35 minutes and is an easy, comforting recipe worth adding to your regular rotation.

WHAT YOU’LL NEED FOR PASTINA WITH SPICY GARLIC SHRIMP

• Pastina – Pastina refers to any small pasta measuring less than ¼ inch. While orzo can technically be considered a type of pastina, you’ll want something slightly smaller for this recipe. My favorite is acini di pepe, which is available from several brands, including DeLallo and Ronzoni. That said, any very small pasta will work well here.
• Shrimp – Medium or even small shrimp work really well for this recipe. This is the kind of dish that practically begs for frozen shrimp. It’s meant to be a last-minute, convenient pantry pasta, so there’s no need to run out and buy fresh shrimp. One quick tip: remove the tails before cooking for a more enjoyable eating experience.
• Garlic – Fresh only, garlic attributes a ton of flavor here, so stay away with that jarred garlic.
• Calabrian Chiles – One of my favorite ingredients for adding both heat and flavor, crushed or chopped Calabrian chiles are a must for this recipe. These days, you can find Calabrian chiles in most mainstream supermarkets, but my favorites are: Delallo, and Trader Joe’s Bomba sauce.
  • If you want to make this more kid friendly, you can remove this ingredient.
• Chicken Broth – Choose a good flavorful chicken broth, my preference is always Better than Bouillon since it gives you the ability to adjust the intensity, but choose what you love the most.
• Lemon – Fresh only!
• Cilantro – Cilantro adds brightness to the dish and helps balance the heat and acidity of the Calabrian chiles. Do not substitute parsley—the only thing they have in common is that they’re leafy and green. Flavor-wise, parsley is more earthy and grassy, while cilantro is fragrant, fresh, and bright.
• Butter

HOW TO MAKE PASTINA WITH SPICY GARLIC SHRIMP

Prep + Sear the Shrimp – If starting with frozen shrimp, defrost according to the package instructions ahead of time. Peel, devein, and remove the tails (recommended), if not already done. Pat the shrimp dry, then drizzle with 2 teaspoons of olive oil and season with a pinch of salt.

Heat a large sauté pan or skillet over medium heat. Once hot, add the butter and Calabrian chiles. When the butter has melted, add the shrimp. Cook for 3–5 minutes, depending on their size, flipping midway through, until just cooked. Remove the shrimp from the pan when done and set aside.

Cook the Pastina – Reduce the heat to medium-low and add the garlic. Season with a pinch of salt and cook for 2–3 minutes, stirring frequently. Add the pastina and toast for another 2 minutes, stirring constantly to prevent the garlic from burning.

Pour in the broth and lemon juice, then stir to combine. Cover the pot with a lid and cook, stirring every few minutes, until the pastina has absorbed most of the broth and the pasta is al dente. Cooking time may vary from the package instructions, but this should take about 15–20 minutes.

Finish & Serve – Add the shrimp back in and mix to incorporate. Top with the freshly chopped cilantro and serve immediately.

HOT TIP! Did you walk away after it was done only to find that the pastina thickened tremedously? No problem, simply add a spash of broth to loosen up.

RECIPE VIDEO

STORING/REHEATING

Pastina is best served immediately while it’s still hot and loose. Store leftovers in an airtight container in the refrigerator for up to 2–3 days (no longer due to the shrimp). To reheat, transfer the congealed pastina to a saucepan and add a generous splash of broth, stirring to incorporate. Heat over low for about 5 minutes, stirring every minute or so for even warming. Add more broth as needed until you reach your desired consistency.