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Recipes
November 2021

Shrimp and Salami Pasta

By Shilpa Uskokovic

4.6

(35)

Shrimp and Salami Pasta
Photograph by Julian Cousins, Food styling by Adriana Paschen

A dreamy vacation to Portugal inspired this shrimp and salami pasta from recipe developer Shilpa Uskokovic. It’s pantry-friendly, takes under 45 minutes to prepare, and is packed with flavor thanks to supporting flavors like butter and wine. Use whichever salami fits your fancy—Uskokovic uses finocchiona, or fennel salami, for an extra kick. For glossy, saucy noodles, use a large pot to thoroughly toss everything together.

What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

1

lb. shrimp, peeled, deveined, tails removed, patted dry

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

12

oz. orecchiette or other short pasta

3

oz. log salami, preferably fennel, thinly sliced into rounds

½

cup (1 stick) unsalted butter

Zest and juice of 1 lemon

6

garlic cloves, finely chopped

1

tsp. crushed red pepper flakes

1

tsp. fennel seeds, lightly crushed

1

small fennel bulb, tough outer layers removed, finely chopped

1

cup dry white wine

1

tsp. smoked paprika

½

cup coarsely chopped parsley

Need to make a substitution?

Preparation

  1. Step 1

    Season shrimp with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt.

    Step 2

    Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid.

    Step 3

    Meanwhile, heat a large heavy pot over medium. Cook salami, turning occasionally, until crisp around the edges (some of the fat will have cooked out), 6–8 minutes. Transfer to a small plate.

    Step 4

    Melt butter in same pot. Add lemon zest, garlic, red pepper flakes, and fennel seeds; cook, stirring often, until garlic is just golden, about 2 minutes. Add chopped fennel, season with salt, and cook, stirring often, until softened, about 2 minutes. Add wine and increase heat to medium-high; cook, stirring occasionally, until alcohol smell is mostly gone, about 3 minutes. Add shrimp and paprika and cook, stirring occasionally, until shrimp are bright pink, about 2 minutes.

    Step 5

    Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and cook, stirring often, until pasta is well coated and glossy, about 4 minutes.

    Step 6

    Remove pasta from heat, season with salt, and mix in lemon juice, parsley, and salami. Divide pasta among shallow bowls or plates to serve.

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