AL BRONZO® MEZZI RIGATONI WITH SPICY CALABRIAN SHRIMP

INGREDIENTS

• 1 lb Barilla Al Bronzo® Mezzi Rigatoni
• 2 Tbsp unsalted butter
• 2 tsp garlic, chopped
• 2 oz nduja
• 1/4 cup Mama Lil's Peppers, chopped
• 2 Tbsp basil, chopped
• 1 lb 21/25 shrimp, butterflied
• 1/2 tsp kosher salt
• 12 oz crushed yellow tomatoes
• 12 oz heavy cream
• 3 oz baby spinach
• 1/2 cup Parmesan Cheese, ground
• 2 tsp extra virgin olive oil

PREPARATION

1. 1.Cook pasta according to package directions. Reserve pasta water for later use.
2. 2.In a large sauté pan, over medium heat, melt butter and add garlic, nduja and Mama Lil's Peppers. Sauté gently until the nduja is fully rendered and the garlic is fragrant but not brown.
3. 3.Immediately add chopped basil, shrimp and kosher salt and sauté the shrimp until they just begin to curl and turn pink. Add reserved pasta cooking water as needed to reach desired sauce consistency.
4. 4.Reduce slightly and proceed to add yellow tomatoes and heavy cream. Bring it to a simmer and add cooked pasta and baby spinach. Sauté for an additional minute or two, stirring the pasta giving it a chance to absorb the sauce.
5. 5.Finish by adding 1/2 cup ground parmesan cheese and stirring until thoroughly combined. Place it in a large serving bowl and garnish with additional ground parmesan cheese and drizzle with extra virgin olive oil.