Shrimp and Salami Pasta

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.