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Tonight’s variation on the beloved Italian-American dish gets its “devilish” heat from Calabrian chile paste, mixed into a tangy-sweet tomato sauce. It perfectly coats shrimp, cabbage, and lumaca rigata pasta. A garnish of sliced almonds finishes the dish with contrasting crunch.

Ethan Mick

with Lumaca Rigata Pasta

Shrimp Fra Diavolo

Shrimp

Lumaca Rigata Pasta

Garlic

Cabbage

8-Ounce Can Tomato Sauce

Calabrian Chile Paste

Crème Fraîche

Sliced Roasted Almonds

Verjus Blanc

Ingredients

Fill a medium pot with water; add **a big pinch of salt** and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the **cabbage**; thinly slice the leaves. Peel and roughly chop the **garlic**.

Prepare the ingredients:

Pat the **shrimp** dry with paper towels; season with salt and pepper. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp; cook, stirring occasionally, 3 to 4 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Cook the shrimp:

Add the **sliced** **cabbage** to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the **verjus** and **1/4 cup of water**; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 3 to 5 minutes, or until the cabbage has softened and the water has cooked off. Transfer to the plate of **cooked shrimp**. Wipe out the pan.

Cook the cabbage:

While the cabbage cooks, add the **pasta** to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving **1/2 cup of the pasta cooking water**, drain thoroughly.

Cook the pasta:

While the pasta cooks, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **chopped garlic**; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened and fragrant. Add the **tomato sauce**, **1/3 cup of water**, and **as much of the chile paste as you’d like**, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until thickened. Season with salt and pepper to taste.

Cook the sauce:

Add the **cooked pasta**, **cooked shrimp and cabbage**, and **half the reserved pasta cooking water** to the pan. Cook, stirring vigorously, 1 to 2 minutes, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; stir in the **crème** **fraîche** until thoroughly combined. Season with salt and pepper to taste. Top the finished pasta with the **almonds** and a drizzle of olive oil. Enjoy!