Mario Carbone, the chef behind Carbone in NYC, shares a 20-minute recipe for penne with spicy shrimp, reflecting the southern Italian seafood pastas of his youth. The dish, vibrant and simple, features shrimp, penne, Carbone’s arrabbiata sauce, and aromatic ingredients like garlic and parsley. Carbone emphasizes the importance of cooking shrimp aggressively and achieving al dente pasta. The recipe showcases versatility as other pasta shapes can be substituted, and pairs well with a variety of sauces from Carbone's collection, enhancing the dish's flavor profile.
What I love about it most is that it's bright, acidic, and clean. There's no murkiness whatsoever, mainly because the tomato sauce and shrimp don't spend a lot of time together in the pan.
There's no need to be too delicate with the shrimp. You want to cook it somewhat aggressively, almost toasting it.
This recipe calls for penne, but so many shapes would work well with the sauce - try it with angel hair, for instance.
In addition to the arrabbiata, which is used in Carbone's penne with spicy shrimp, you can try the marinara, tomato basil, roasted garlic, and more.
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