Shrimp and Pasta Picante
Elevate your dinner table with this flavor-packed Shrimp and Pasta Picante, a quick and easy recipe that’s perfect for spice lovers. Succulent shrimp, seared to perfection, are tossed with al dente pasta in a zesty tomato-based sauce, flavored with garlic, red chili flakes, and a splash of dry white wine. Juicy cherry tomatoes and fresh herbs like parsley and basil bring vibrant freshness, while a touch of Parmesan cheese adds a creamy finish. Ready in just 40 minutes, this dish balances bold heat and bright flavors for a restaurant-quality meal at home. Ideal for weeknight dinners or casual entertaining, Shrimp and Pasta Picante is sure to become a favorite among seafood and pasta enthusiasts alike!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 12 ounces spaghetti or linguine
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red chili flakes
- 2 cups cherry tomatoes, halved
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 0.5 cup chicken or vegetable broth
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Season the shrimp with a pinch of salt and black pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the garlic and red chili flakes for 30 seconds to 1 minute, until fragrant.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom, and let it simmer for 2 minutes to reduce slightly.
Add the chicken or vegetable broth and stir to combine. Simmer for 3-4 minutes, allowing the sauce to thicken slightly.
Return the cooked shrimp to the skillet, stirring to coat them in the sauce. Taste and adjust seasoning with additional salt or black pepper if needed.
Toss the cooked pasta into the skillet, using tongs to combine everything evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
Stir in the chopped parsley and basil just before serving.
Divide the pasta among serving plates and top with grated Parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 952 mg | 317% | |
| Sodium | 5150 mg | 224% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 16.5 g | ||
| Protein | 180.0 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1767 mg | 136% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2847 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
