Being of Calabrian decent, I like to use 'nduja. It's a spreadable salami made with pork belly and chili peppers that have dried in the sun and are ground together. Most of the time it's used like an antipasto spread on bread—but we’re finding different ways to use it, as in this delicious pasta dish.
For the shrimp and 'nduja: In a large skillet heat the olive oil over medium-high heat, sauté the shrimp. Season with salt and pepper. Cook for 2 minutes, turn the shrimp over and cook for 1 minute more. The shrimp will not be fully cooked. Add the parsley and the 'nduja, breaking up with a wooden spoon to combine. Take off the heat and set aside until ready to use.
Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta to the boiling water (cover the pot just to bring the temp back to a boil) and cook until al dente, about 3 minutes less than what the box advises. Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and shrimp 'nduja mixture into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce and absorb it. The pasta should still be firm to the bite. Transfer to a platter or bowl and serve immediately.