CHOPPED KITCHEN

Shrimp Fra Diavolo

with Lumaca Rigata Pasta

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Servings 8-10

Tonightʼs 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.

Ingredients
  • 6 oz Lumaca Rigata Pasta
  • 2 cloves Garlic
  • 1 8-Ounce Can Tomato Sauce
  • 11⁄2 tsps Calabrian Chile Paste
  • 2 Tbsps Crème Fraîche
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Verjus Blanc
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    1 Prepare the ingredients:

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    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.

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    2

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    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.

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    3

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    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.