Creamy 'Nduja and Shrimp Fettuccine

Plus a wine and a cocktail

Dec 18, 2024

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If anyone wants to make my Christmas this year, just buy me a jar of ‘nduja – that’s my ideal stocking stuffer (well that, and a jar of marinated green olives). Personally, I’m a big fan of the brand Callipo – you can find it in the states. Anyways, this fiery, spreadable pork sausage from Calabria is made from pork, fat (i.e. what makes it good) and chili peppers – slather this on grilled bread, pair with gorgonzola (one of my faves), jazz up a pasta bake, melt into roasted veg, or stuff into some fried olives. Or, ya know, you could use it to make this Creamy ‘Nduja and Shrimp Fettuccine…

Now, I’m usually cooking for myself, and at that, I’m usually making one meal at a time – so I tend to eyeball a lot of my ingredients based on what feels right. That said, if you want to add less ‘nduja, or less garlic, or more parmesan – please do that. Recipes are meant to be tweaked and adjusted based on your personal taste buds. Now, on to the pasta.

Creamy ‘Nduja and Shrimp Fettuccine

Cook Time: 30 minutes

Serves: 4 people

THE INGREDIENTS

Pasta / the whole box (whatever pasta shape floats your boat)
Salted Butter / 2 TB
Shrimp / however much you want per person (I tend to use frozen shrimp and will then thaw them out an hour before I start cooking)
‘Nduja / 3-4 TB (divided)
Shallots / 4, finely chopped
Garlic / 6 cloves
Black Pepper / several cranks
Dried Spices & Herbs / rosemary, parsley, oregano, red chili flakes
Lemon Zest / zest of one lemon
Grated Parmesan / 1/2 cup
Heavy Cream / 1 cup
Parsley / 1/2 bunch, finely chopped, for serving

THE RECIPE:

Boil water for pasta and cook until al dente. Don’t forget to salt the water. Reserve a cup of salted pasta water to finish the sauce.

In a large pan, melt salted butter (or unsalted butter with a pinch of salt) and add shrimp. Cook until the shrimp start to turn pink and add 2 TB of ‘nduja. Stir until combined. Transfer ‘nduja butter and shrimp into a bowl and set aside.

In the same hot pan, add shallots and garlic. When they start to become translucent, add spices, black pepper, lemon zest and parmesan. Next, pour in heavy cream and add the remaining ‘nduja. Stir until creamy and combined.

Toss the al dente pasta with the sauce, thinning with pasta water if necessary. Add the parsley, the shrimp, and the ‘nduja butter and stir together until the pasta and shrimp are well coated and glossy. Serve with parsley, lemon zest, black pepper and more parmesan.

THE PAIRING:

If you want to pair this dish with a wine – I loved slurping up these noodles with a crisp glass of Fattoria di Vaira Rosato Quotidiano. Hailing from Molise (in Southern Italy), this Sangiovese-based rosato is lighter, fruit-forward, and contrasts nicely against the salty, fatty pasta.

If, however, you would rather have a cocktail – this is one of my favorites. Served over ice, it’s equal parts Prosecco and Campari, and finished with a healthy splash of amaro – making it herbacious and ever so slightly bitter.