Ingredients

The following ingredients have 4 Servings
  • 250 grams Pasta (I used cuttlefish dyed linguini trafilata in bronzo but you can use whatever pasta you like.)
  • 15 large Shrimp (I used Argentinean Red Shrimp, but the species is up to you. Peeled and deveined. )
  • 1 Shallot (chopped)
  • 8 cloves Garlic (roughly chopped)
  • 1 tbsp Chili Flakes
  • 4 `tbsp Olive Oil
  • 100 ml Heavy Cream
  • 1 tsp Black Pepper (freshly cracked)
  • 1 tsp Dill (optional, for garnish)
  • 50 grams Gran Padano (grated, optional)

Instruction

  • As the sauce doesn't take long, you can actually make this whole thing in 10 minutes provided the rest of ingredients are mise en place. In a pot of heavily salted water add the pasta noodles. They take about 10 minutes for al dente on my brand, but check yours because it may be less.
  • In a skillet on high heat add the chili flakes and let fry for a minute or so.
  • Add the chopped shallot and cook for another minute, then add the garlic and let fry for 30 seconds or so before adding the shrimp. When the shrimp are just barely cooked (after a minute or so) add the cream and grated gran padano and turn down the heat.
  • Use tongs to take the boiled noodles out of the pot and add them directly to the pan with the sauce. Give everything a good stir and plate. Garnish with some freshly chopped dill if you desire and serve.