Creamy Calabrian Chile Pasta with Grilled Prawns

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