Name: Shrimp and Salami Pasta
Yield: 4 servings
Ingredients: 1 lb. shrimp, peeled, deveined, tails removed, patted dry; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 12 oz. orecchiette or other short pasta; 3 oz. log salami, preferably fennel, thinly sliced into rounds; ½ cup (1 stick) unsalted butter; Zest and juice of 1 lemon; 6 garlic cloves, finely chopped; 1 tsp. crushed red pepper flakes; 1 tsp. fennel seeds, lightly crushed; 1 small fennel bulb, tough outer layers removed, finely chopped; 1 cup dry white wine; 1 tsp. smoked paprika; ½ cup coarsely chopped parsley

Photograph by Julian Cousins, Food styling by Adriana Paschen

A dreamy vacation to Portugal inspired this shrimp and salami pasta from recipe developer Shilpa Uskokovic. It’s pantry-friendly, takes under 45 minutes to prepare, and is packed with flavor thanks to supporting flavors like butter and wine. Use whichever salami fits your fancy—Uskokovic uses finocchiona, or fennel salami, for an extra kick. For glossy, saucy noodles, use a large pot to thoroughly toss everything together.

What you’ll need

Dutch Oven
$100 At Amazon
Microplane Grater
$18 At Amazon
Citrus Juicer
$20 $17 At Amazon
Heatproof Measuring Cup
$26 $22 At Amazon
Large Pot
$65 $48 At Amazon
Colander
$15 At Amazon

Recipe notes

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