Creamy Calabrian Chile Pasta with Grilled Prawns
In this recipe, our oil-packed Calabrian chiles give tagliatelle a smoky heat that enhances the flavor of lemony grilled prawns and our tangy, creamy pasta sauce. The secret to the silky-smooth sauce is pasta water. The starchy liquid acts as an emulsifier and binds well to pasta, creating a rich, velvety texture.
Ingredients
- 1 1/2 lb. (24 oz./750 g) prawns, peeled and tail-on
- 1 lemon, zested and halved crosswise
- 1/2 cup (2/3 oz./20 g) minced parsley
- 6 garlic cloves, minced
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 1 1/2 tsp. kosher salt
- 1 lb. (16 oz./500 g) tagliatelle
- Neutral oil for grilling
- One 23 1/2-oz. (667-g) jar Willams Sonoma Calabrian Chile Vodka Pasta Sauce
- 1/2 cup (4 fl. oz./125 ml) heavy cream
- 1/2 cup (2 oz./60 g) freshly grated Parmesan cheese, plus more for garnish
- Williams Sonoma Calabrian Chiles in Oil for garnish
- Fresh parsley for garnish
Directions
In a plastic bag or non-reactive bowl, combine the prawns with the lemon zest, parsley, garlic, olive oil and salt. Let stand at room temperature for 30 minutes or refrigerated for up to 1 day.
Bring a large Dutch oven with salted water to a boil. Add the pasta and cook until al dente according to the packaging instructions. Drain, reserving 1/2 cup (4 fl. oz./125 ml) of the pasta water. Transfer the pasta to a large bowl and set aside.
Heat a cast-iron grill pan or griddle over medium-high heat and brush with neutral oil. Cook the shrimp, turning once, until opaque, 2 to 3 minutes per side. Transfer to a serving dish and set aside.
During the last 2 minutes of cooking, place 1 lemon half cut-side down on the grill and cook without moving until the lemon softens, about 2 minutes. Set aside until cool enough to handle, then cut into slices and set aside.
In the same Dutch oven over medium-high heat, add the pasta sauce and cream and bring to a simmer. Reduce the heat to medium, then add the pasta, Parmesan and 1/4 cup (2 fl. oz./60 ml) of the pasta water. Cook, stirring occasionally, until the sauce is silky smooth and coats the noodles. If desired, add the remaining 1/4 cup (2 fl. oz./60 ml) pasta water.
Add the shrimp and toss to combine. Garnish with Parmesan, chiles and parsley. Serve immediately. Serves 6.
Williams Sonoma Test Kitchen