First of all lumache is a pasta which resembles a snail’s shell and is popular for its versatility in holding sauces with its ridged exterior and spiral-like curves that gives every bite packed with flavor. Sfoglini has added Calabrian chili peppers that gives the pasta a smoky, spicy depth of intensity that complements other flavors in this dish. This recipe hit all my tastebuds in a delicious way and a recipe I will make again. The pasta is part of a specialty collection and may not always be available. Highly recommend this spicy pasta but plain lumache would be fine too!
If you like the heat of calabrian chilis check out this recipe https://cookingwithauntjuju.com/2023/05/23/calabrian-chili-pasta/
Spicy Cajun Shrimp Lumache
Recipe from brunchwiththebrittains.com, Adapted by Judi Graber
- 16 oz. Sfoglini Spicy Calabrian Chili Lumache (I prefer to use 12 oz.) can substitute plain lumache
- 1 lb. shrimp, peeled and deveined
- 2 tbsp. Cajun seasoning, divided
- 2 tbsp. EVOO
- 1 tbsp. unsalted butter
- 1 tsp. garlic, minced (I used 2 tsp.)
- 1 cup plain Greek yogurt (I used Fage 5%)
- 1/2 cup Parmesan cheese, grated, plus more to garnisih
- 1/2 cup pasta water
- 1 tsp. smoked paprika
- 2 cups fresh spinach (I like to de-stem the leaves and I would add 1 more cup of spinach)
- Kosher salt and pepper to taste (did not add)
- fresh parsley, sliced green onion or even chopped chives
Season the shrimp with 1 tbsp. Cajun seasoning 30 minutes before cooking. Cook pasta according to package directions; drain pasta, save 1/2-1 cup water and place pasta in a serving bowl.
Heat EVOO in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side; remove and set aside.
Add the butter, garlic and reserved pasta water; stir to deglaze pan. Stir in yogurt, Parmesan, paprika and remaining 1 tbsp. Cajun seasoning until combined.
Add spinach and cook down slightly; return the shrimp to the pan. Simmer for 2 minutes, remove from heat and add to bowl of cooked pasta; combine.
Garnish with parsley, sliced green onions, or chives and more Parmesan.
Recipe by cookingwithauntjuju.com
Tasty looking dish! I like the use of yogurt in the sauce. It must balance the spiciness well.
Thanks for introducing Lumache pasta, which is new to me. I’ll look for it. 🙂
Yes, the yogurt was a nice addition to help balance the heat. The pasta is great for sauces as the shape is bigger than a normal shell. Add a little heat to the pasta itself and it was very tasty 🙂
So interesting! While I prefer Italian cooking methods and traditional ingredients when it comes to pasta, sometimes I’m into some fusion recipes. And this version sounds terrific!
I’m assuming you’re talking about spaghetti and a tomato based sauce? Sfoglini, who is a New York based company, developed many different pasta shapes along with sauces to go with them. I love this approach, their pasta, and especially the sauces 🙂
The term ‘lumache’ is also totally new to me but I do like all the other ingredients and the taste would appeal I am certain – only one way to find out!
Lumache was new for me too and I like the bigger shell. The sauce was delicious, the pasta was great and I liked using yogurt and adding spinach to the recipe 🙂
I love smoked paprika – and prawns!
Me too Sherry – you can never go wrong with those two ingredients – love my shrimps 🙂
Mmmm. There’s my spicy shrimp. 🍤 🍃🌶️
An easy and spicy shrimp recipe – sure to please
No doubt. I’m drooling already. 💦