Flaming Shrimp Bigoli

 

My obsession with bigoli pasta started many months ago. Just in case you are not familiar with bigoli, it is very similar to spaghetti pasta. Bigoli pasta is a little longer and thicker than spaghetti. I've found that it holds sauce much better than spaghetti pasta.  

While I have used bigoli pasta to substitute orecchiette pasta in my classic Spicy Italian Sausage Orecchiette recipe, it has also inspired me to create more heat-intensive pasta dishes such as Calabrian Clams e Abalone Bigoli recipe. There is something delectably marvelous about bigoli pasta, seafood, and oil from Calabrian peppers. 

Flaming Shrimp Bigoli is simpler, and much less complex in flavor than Calabrian Clams e Abalone Bigoli recipe; however, this isn't for the faint-hearted when it comes to spiciness. Although the recipe calls for one tablespoon of Calabrian pepper oil, I recommend starting with a half tablespoon to taste before adding more to this pasta dish.

INGREDIENTS
four ounces of bigoli pasta, uncooked
five black tiger shrimp, deveined and shelled
ten basil leaves
one garlic clove, sliced
one and a half tablespoons of lemon juice
one tablespoon of Calabrian pepper oil
one tablespoon of unsalted butter
a half teaspoon of lemon zest

Cook bigoli pasta to al dente, run cold water to cool in a colander, and set it aside. Over high heat, heat a non-stick frying pan and add butter. As soon as the butter starts to melt, add garlic, lemon zest, and shrimp. Reduce heat to medium. Sauté for about a minute or two, and then add a half tablespoon of Calabrian pepper, lemon juice, cooked bigoli pasta and basil leaves. 

After a quick sauté to evenly coat pasta and shrimp with the oil, taste and add more oil if you desire more heat. Continue to sauté until the shrimp are cooked. Plate and serve while hot.

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