Shrimp and Salami Pasta
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.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Dutch Oven
$90 At Amazon
Microplane Grater
$15 At Amazon
Citrus Juicer
$7 $5 At Amazon
Heatproof Measuring Cup
$18 At Amazon
Large Pot
$37 At Amazon
Colander
$11 At Amazon
Ingredients
4 servings
1
1
12
3
½
6
1
1
1
1
1
½
Preparation
Step 1
Season shrimp with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt.
Step 2
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid.
Step 3
Meanwhile, heat a large heavy pot over medium. Cook salami, turning occasionally, until crisp around the edges (some of the fat will have cooked out), 6–8 minutes. Transfer to a small plate.
Step 4
Melt butter in same pot. Add lemon zest, garlic, red pepper flakes, and fennel seeds; cook, stirring often, until garlic is just golden, about 2 minutes. Add chopped fennel, season with salt, and cook, stirring often, until softened, about 2 minutes. Add wine and increase heat to medium-high; cook, stirring occasionally, until alcohol smell is mostly gone, about 3 minutes. Add shrimp and paprika and cook, stirring occasionally, until shrimp are bright pink, about 2 minutes.
Step 5
Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and cook, stirring often, until pasta is well coated and glossy, about 4 minutes.
Step 6
Remove pasta from heat, season with salt, and mix in lemon juice, parsley, and salami. Divide pasta among shallow bowls or plates to serve.
How would you rate Shrimp and Salami Pasta?
Leave a Review
Reviews (7)
Back to Topthis was real tasty and very very easy
Mattb
Apalachin, NY
12/3/2021
Followed the recipe to the "T", and it was so amazing! Wouldn't change a thing.
Amy Outlaw
Houston, TX
11/27/2021
Shrimp and salami, It had to be good. It also uses my new favorite vegetable, fennel. So I made it. It was a bit hot spicy for my wife's taste, but I and my guest, loved it. When I put effort into a dinner, I am often disappointed. My meal might be slightly better than what I would expect in an average restaurant. This was not disappointing. It had that WOW factor that made the dish worth the work and expense in preparing it.
Zendoog3
The Villages, Florida
11/8/2021
This reminds me of the Jambalaya I make with shrimp and kielbasa sausage. Shrimp and sausage together is delicious. I can’t wait to try this which will give me a different way to make a pasta dish using shrimp.
Anonymous
Philadelphia, PA
11/7/2021
Brilliant take on classic Portuguese flavours, where pork and shrimp together work really well in many of the region’s classic dishes, such as cataplana. The lemon adds a nice bright zing, and the key is that tossing together with the pasta water to achieve a nice glossy texture and mouthfeel. Next time I will use Portuguese or Spanish chorizo, which would bring it slightly closer to home (and those are always in my pantry, whereas I rarely have salami).
Blork
Montreal
11/7/2021
Salami together with shrimp? The horror...!
Dog of Tears
New York, NY
11/2/2021
Easy to add more shrimp and/or salami. 3oz is used because that is the standard package of sliced at a store. The name of it is: Finocchiona. May be easier to find the pre-sliced package. I cut mine into quarters. Go easy on the pasta water--you can always add more
skip
benton city
10/29/2021