Pastina with Spicy Garlic Shrimp
Loaded with tender shrimp and finished with a velvety texture, this one-pot pastina with spicy garlic shrimp comes together in 30 minutes
Servings 3 people
Ingredients
- 2 tbsp butter
- 1 tbsp crushed Calabrian chilis
- 1 lb shrimp
- 8 garlic cloves minced
- 1/2 lb pastina
- 3 1/2 cups chicken broth
- 1/2 lemon
- 1/4 cup chopped cilantro
- olive oil
Instructions
- Defrost, peel, devein, and remove the tails of the shrimp. 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 chilis. When the butter has melted, add the shrimp. Cook for 3–5 minutes, depending on their size, flipping midway, until just cooked through. Remove the shrimp from the pan and set aside.
- 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.
- Add the shrimp back in, with the cilantro and mix to incorporate. Serve immediately.