20-Minute Creamy Rose Shrimp Pasta

Total Time: 20 minutes

Type of Pot: Large deep-sided skillet or Dutch oven

The 6 Ingredients

• The Protein: 1 lb raw shrimp (peeled and deveined).

• The Heat: 1.5 big spoons of Scarlet Rush chili powder.

• The Pasta: 1/2 lb Fusilli (nooks and crannies to catch the sauce).

• The Cream: 1/2 cup heavy cream + 2 tbsp tomato paste.

• The Aromatic: 3 cloves garlic (minced) + 1 shallot (finely diced).

• The Finish: A handful of fresh basil and grated Parmesan.

INstructions:

1. The Pasta: Start your   Fusilli  pasta in salted boiling water.

2. The Sizzle: In your large skillet, sauté the shallot and garlic in a bit of oil for 2 minutes. Add the shrimp and cook until pink. Remove the shrimp and set them aside so they don't overcook.

3. The Scarlet Base: Add the tomato paste and your Scarlet Rush powder to the same pan. Stir for 1 minute until the paste darkens. (This is your "flavor bloom" shot).

4. The Sauce: Pour in the heavy cream. Use your wooden spoon to stir. The sauce will turn a beautiful, zesty pink-orange. Use the flexible edge to scrape up any bits of chili powder stuck to the bottom.

5. The Marriage: Toss the cooked  Fusilli pasta and the cooked shrimp back into the sauce. Add a splash of pasta water if it’s too thick.

6. Gourmet Garnish: Use your mandeline to "shave" setting to create ultra-thin curls of Parmesan cheese over the top.