Shrimp Pasta with Chilis

Serves 4

ingredients

1 pound large (26/30 count) shrimp peeled and deveined with tails

1 pound fusilli pasta

4 tablespoons Entimio Distinto olive oil, plus more for drizzling

1 tablespoon minced garlic

2 cups heavy cream

2 tablespoons roughly chopped Calabrian chilis

1 1/2 teaspoons sea salt

Chopped herbs for garnish (such as parsley or oregano)

instructions

Cook the pasta in 4 cups of salted boiling water until done. Drain.

In a stockpot, heat the olive oil and sauté garlic for a few seconds or just until it turns translucent.

Almost immediately, add the peppers, cream, and salt. Bring to a boil and simmer for just a couple of minutes.

Add the shrimp and cook for 2 to 3 minutes, then add the cooked pasta, cover the stockpot, turn the heat off and let the pasta rest for 10 to 15 minutes.

Garnish with herbs, drizzle with olive oil, and serve. 

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