Roasted Chili Shrimp Scampi
Sometimes, I want my food to be fancy - and other times, I want it to be quick & easy. Almost always, I want the food I make to be healthy - because when I feed my body with good foods, I feel better.
Thankfully, this Roasted Chili Shrimp Scampi checks all of those boxes. 😉
I was inspired by an incredible Calabrian Shrimp Scamp dish that I had at RPM Italian (side note - they have gluten-free pasta which made me SO happy because I was craving pasta!). It was filled with the perfect flavors of sun-dried Calabrian chilis - which I could NOT find pre-packaged - so I attempted to make a copycat Calabrian Shrimp Scampi at home with what I had.
The basis of this dish is roasted red chili pepper paste - it’s sweet, smoky, and spicy without being too hot all at once. And of course, there’s a healthy serving of garlic in it (because honestly, what dish isn’t better with more garlic?).
I used Banza Spaghetti (made from chickpeas) for the pasta. If you’ve tried whole-grain, gluten-free or “healthified” pasta in the past and found it to be chewy or dry - give it another shot with Banza. (Not sponsored, it’s just my new go-to when I’m in need of some gluten-free noodles. 😋)
Lastly - cooking has always been my happy place, but I found that when I get too tedious about writing down exact measurements, it throws my whole game off. I have so much more fun when I cook like I’m used to - throwing in a handful here and a pinch there, adding more as I go. So, if you use the below recipe and feel you need more of “this” or less of “that”.
Roasted Chili Shrimp Scampi
1/2 - 3/4 lb raw shrimp
5 cloves garlic, sliced
1/4 onion, diced
1 tsp red pepper flakes
2 tbsp Roasted Red Chili Paste*
3 TBSP Extra Virgin Olive Oil**
1/2 cup marinara sauce
2 TBSP sun-dried tomato paste
1/2 poblano pepper (optional)
Himalayan Sea Salt & Pepper to taste
1/2 package of Banza Spaghetti (or more if you love noodles!)
Boil salted water in a large pot for spaghetti noodles; cook noodles as you’re preparing the shrimp (8-10 minutes).
Saute poblano peppers (if using) & onions in half of the olive oil over medium heat for several minutes. Add in garlic and sauté until fragrant.
Add in roasted red chili paste & mix well.
Add in shrimp & sprinkle red pepper flakes on top.
Saute shrimp until they’re almost fully cooked (or when they star to curl up).
Add in marinara, sun-dried tomato paste, remaining olive oil, and salt & pepper to taste.
Top noodles with shrimp + sauce. Enjoy!
*Because there’s not too much sugar in this paste (for reference, it has the same amount of sugar as ketchup), I was okay using it. However, if you’re strictly following a specific diet, you can always make your own and use coconut sugar or date syrup as a substitute for the sugar.
**I use olive oil in this recipe because I love the flavor, and because I use medium heat, it doesn’t pass the smoke point (374). You can certainly use avocado oil if you prefer!