Spicy Shrimp Creste dI gallo

Spicy Shrimp Creste di Gallo

Yields: 2 servings

Ingredients:

  • 1 package Pasta Queen Smoked Paprika Creste di Gallo (10 oz)
  • 1 container Pasta Queen Bacon & Chive "Carbonara" (10 oz)
  • 8 oz large shrimp, peeled & deveined (or 1 large chicken breast, sliced)
  • 2 tablespoons olive oil
  • ½ cup julienned sun-dried tomatoes (oil-packed, drained)
  • 2 cloves garlic, thinly sliced
  • 2 cups baby spinach
  • Zest of ½ lemon
  • Juice of ½ lemon
  • ¼ cup freshly grated Parmesan
  • 2-3 tablespoons reserved pasta water
  • Fresh basil, for garnish (optional)
  • Toasted pine nuts or chopped pistachios (optional)

Method:

  • Preheat oven to 425°F. Bring a large pot of well-salted water to a boil.
  • Cook the pasta for about 2½–3 minutes, or until just shy of al dente. Reserve ½ cup pasta water, then drain.
  • Cook the shrimp. Heat a large oven-safe skillet over medium-high heat with a drizzle of olive oil. Add the shrimp and cook for about 1 minute per side, just until they begin to turn pink. Remove from the pan and set aside—they’ll finish cooking in the oven.
  • Build the sauce. Lower the heat to medium and add the bacon and chive cream sauce to the same skillet. Add the oven-dried tomatoes and a splash of reserved pasta water. Stir until hot and silky.
  • Combine. Add the cooked Creste di Gallo and shrimp to the sauce and toss until everything is evenly coated. Add another splash of pasta water if needed.
  • Add the eggs. Make two small wells in the pasta and carefully crack one egg into each. Season the eggs lightly with salt and pepper.
  • Bake for about 5 minutes, or until the egg whites are just set but the yolks are still soft and runny. For firmer yolks, give them another 1–2 minutes.
  • Finish & serve. Remove from the oven and generously top with freshly grated Parmesan. Serve immediately.