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Spicy Shrimp Fiorelli in Vodka Sauce

A plate of spicy shrimp fiorelli tossed in vodka sauce

PC Black Label Peperoncini Chopped Hot Chili Peppers In Oil

Spicy Shrimp Fiorelli in Vodka Sauce

This zesty herbed seafood pasta features spicy shrimp, creamy tomato and olive oil-infused PC® Blac...

This zesty herbed seafood pasta features spicy shrimp, creamy tomato and olive oil-infused PC® Black Label Vodka Pasta Sauce, and is garnished with a crisp lemon-garlic topping. Once cooked, these halved jumbo shrimp curl in a flower-like shape similar to PC Black Label Fiorelli Pasta.

  • Level: Intermediate
  • Preparation: 30 mins
  • Ready in: 40 mins
  • Serves: 8
  • Dish Type: Italian
  • Season: Spring
  • Course: Main
  • Main Ingredient: Shrimp
  • Amount Per Serving

  • Serving Size

  • Sodium

    600 mg

  • Sugars

  • Protein

    19 g

  • Calories

    420 cal

  • Total Fat

    15 g

  • Dietary Fibre

Spicy Shrimp Fiorelli in Vodka Sauce

A plate of spicy shrimp fiorelli tossed in vodka sauce

PC Black Label Peperoncini Chopped Hot Chili Peppers In Oil

  • Amount Per Serving

  • Serving Size

  • Sodium

    600 mg

  • Sugars

  • Protein

    19 g

  • Calories

    420 cal

  • Total Fat

    15 g

  • Dietary Fibre

How to make

Ingredients

  • 3 tbsp (45 mL)PC®New World EVOO Extra Virgin Olive Oil
  • 2Oil-packed anchovies
  • 1/2 tsp (2 mL)Grated garlic
  • 1/2 cup (125 mL)PC®Black Label Panko Japanese-Style Bread Crumbs
  • 2 tbsp (25 mL)Chopped fresh parsley
  • 1 tsp (5 mL)Finely grated lemon rind
  • PinchFreshly ground black pepper
  • 1 pkg (500 g)PC®Black Label Fiorelli Pasta
  • 2 tbsp (25 mL)PC®New World EVOO Extra Virgin Olive Oil
  • 1Sweet red pepper, thinly sliced in 1 inch (2.5 cm) long pieces
  • 1 tsp (5 mL)Grated garlic
  • 1 pkg (400 g)PC®Raw Zipperback Responsibly Farmed Jumbo Pacific White Shrimp
  • 1 tbsp (15 mL)PC®Black Label Peperoncini Piccanti Hot Red Chili Peppers in Oil
  • 1 jar (650 mL)PC®Black Label Vodka Pasta Sauce
  • 2Green onions, thinly sliced
  • 1/4 cup (50 mL)Lightly packed parsley leaves

How to make

  • Step 1Heat 3 tbsp (45 mL) oil in frying pan over medium-low heat; cook anchovies 1 to 2 minutes, mashing with back of wooden spoon until they fall apart. Stir in 1/2 tsp (2 mL) garlic; cook 30 seconds until fragrant. Stir in panko; cook 4 to 5 minutes, stirring, or until crisp and golden. Remove pan from heat. Stir in chopped parsley, lemon rind and pepper. Transfer to small bowl and set aside.
  • Step 2Bring 20 cups (5 L) of water to a rapid boil in large pot. Add 1 tbsp (15 mL) coarse salt. Add pasta, stirring occasionally until water returns to a boil. Cook 8 to 10 minutes until tender but firm. Drain and return to pot.
  • Step 3Meanwhile, heat 2 tbsp (25 mL) oil in large frying pan over medium-high heat; cook red pepper and 1 tsp (5 mL) garlic 2 to 3 minutes or until tender-crisp. Stir in shrimp and peperoncini; cook 2 minutes, stirring, or until shrimp start to curl. Add pasta sauce; cook 2 to 3 minutes or until sauce is bubbling and shrimp cooked through.
  • Step 4Pour sauce over drained pasta. Add onions and parsley leaves; stir to combine. Transfer to serving bowl. Sprinkle panko mixture over top.

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