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Here, plump shrimp, crisp sweet peppers, and tender ribbons of fettuccine are tossed in a rich cream sauce. The dish gets thrilling heat from Calabrian chile paste, a specialty product made of fragrant red chiles from Calabria, a region in southern Italy.

Ethan Mick

with Calabrian Chile & Sweet Peppers

Zesty Shrimp & Fettuccine

Shrimp

Fettuccine Pasta

Sweet Peppers

Garlic

Scallions

Cream

Verjus Blanc

Calabrian Chile Paste

Ingredients

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the **peppers**; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop the **garlic**. Cut off and discard the root ends of the **scallions**; thinly slice, separating the white bottoms and green tops. In a bowl, combine the **sliced** **peppers**, **chopped garlic**, and **sliced white bottoms of the scallions**.

Prepare the ingredients:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Reserving the bowl, add the **prepared pepper mixture** to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Transfer to the reserved bowl. Cover with aluminum foil to keep warm. Wipe out the pan.

Cook the peppers:

While the peppers cook, add the **pasta** to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving **1/2 cup of the pasta cooking water**, drain thoroughly and return to the pot.

Cook the pasta:

While the pasta cooks, pat the **shrimp** dry with paper towels. If desired, remove and discard the tails of the shrimp before cooking. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add **as much of the chile paste as you’d like**, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly coated and fragrant. Add the **verjus** (carefully, as the liquid may splatter) and **cream** (shaking the bottle before opening); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the shrimp are coated and cooked through. Turn off the heat.

Cook the shrimp & make the sauce:

To the pot of **cooked pasta**, add the **cooked shrimp and sauce**, **cooked peppers**, and **half the reserved pasta cooking water**; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat; season with salt and pepper to taste. Serve the finished pasta garnished with the** sliced green tops of the scallions**. Enjoy!