Shrimp Pasta with a Chilli Tomato Alfredo
Elevate your weeknight dinner game with this irresistible Shrimp Pasta with a Chilli Tomato Alfredo. This recipe combines tender, perfectly cooked shrimp with al dente penne coated in a luxuriously creamy alfredo sauce infused with the bold flavors of crushed tomatoes and a hint of red chili flakes for a subtle kick. Fresh garlic and Parmesan cheese bring richness and depth to the sauce, while a touch of chopped parsley adds a refreshing finish. Ready in just 40 minutes, this easy yet elegant dish strikes the perfect balance of spice and creaminess, making it ideal for date nights or casual gatherings. Serve it warm and enjoy a restaurant-quality meal in the comfort of your home. Perfect keywords: shrimp pasta, chilli alfredo, creamy tomato pasta, weeknight dinner recipes, quick pasta recipes.
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Recipe Information
Ingredients
- 400 grams Penne pasta
- 400 grams Raw shrimp (peeled and deveined)
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves (minced)
- 1 teaspoon Red chili flakes
- 400 grams Canned crushed tomatoes
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 4 liters Water
- 1 tablespoon Salt (for pasta water)
Instructions
Bring 4 liters of water to a boil in a large pot. Once boiling, add 1 tablespoon of salt and the penne pasta. Cook according to package instructions until al dente, then drain and set aside. Reserve 1 cup of the pasta water.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp, season with a pinch of salt and black pepper, and cook for 2-3 minutes on each side, or until pink and fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and red chili flakes, and sauté for 1-2 minutes until fragrant.
Pour in the crushed tomatoes and stir to combine. Allow the mixture to simmer for 5 minutes, stirring occasionally.
Lower the heat and slowly add the heavy cream, mixing well to create a smooth sauce. Simmer for another 2-3 minutes.
Stir in the grated Parmesan cheese until melted and properly incorporated, then season the sauce with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Add the cooked penne pasta and shrimp to the skillet, tossing everything together to coat evenly in the sauce. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Remove from heat and garnish with freshly chopped parsley. Serve warm.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3145 mg | 137% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.4 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 858 mg | 66% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 595 mg | 13% | |
*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.
