Mark Bolchoz

Executive Chef, Indaco (Charleston, SC)

Recipe: Tarvin Shrimp Calabrese Pasta

Number one secret pantry ingredient for me is Calabrian Chilis, you can use anywhere you would use cayenne, chili flake, jalapenos etc. They are great for salads and dressings or plenty of hot preparations. Below is my favorite shrimp pasta recipe, great for a lazy Tuesday night dinner or too impress your best guests on Saturday. It is also utilizing some incredible shrimp local here to Charleston from Tarvin Seafood which is open to public sale over on Shem Creek.

Serves 4-5

Ingredients:

Brass Cut Dry Pasta 1 lb

Tarvin Shrimp (P&D) 1 lb

Sliced Tutto Calabria Chili ¼ cup

Shaved Garlic 1 cup

Chopped Parsley ½ cup

Chopped Basil ¼ cup

Lemon Zested and Juiced 3 ea

Cherry Tomato 1 pint

Salt & Pepper t.t.

EVOO ¼ cup

Butter ¼ cup

Instructions

-Bring a pot of water to boil and salt generously!

-Add your pasta of choice, the key here is to execute the next part of the recipe in the pasta cooking time so you can pull it directly from the water and into the shrimp and sauce.

-Next, in a large skillet or shallow bottom pot (one big enough to hold the total recipe) add your olive oil over medium heat and let warm.

-Starting with the shrimp, season them with salt and pepper, and add to pan, allowing to sear on one side, then add shaved garlic, chopped chilis, cherry tomato, and half of herbs.

-Let those sweat and develop a little color and become aromatic and then add lemon zest and juice, a knob of the butter and swirl, season one more time.

-Pull the pasta and add to the pan with shrimp and sauce. and don’t fully drain so some

of the pasta water can incorporate into the sauce.

-Taste for final adjustments and serve out of the pot or with a platter and a generous sprinkling of the remaining herbs.