Spicy Pasta and Shrimp
Turn up the heat on your weeknight dinner with this tantalizing Spicy Pasta and Shrimp recipe! Featuring al dente pasta bathed in a bold, garlicky tomato sauce infused with red pepper flakes, paprika, and optional cayenne for an extra kick, this dish is a flavor-packed delight. Juicy, perfectly seared shrimp take center stage, while a touch of reserved pasta water ensures the sauce reaches its ideal creamy consistency. Ready in just 40 minutes, this easy yet elegant dish is perfect for both spice lovers and seafood enthusiasts. Garnish with fresh parsley and a sprinkle of Parmesan for a finishing touch that’s as visually stunning as it is delicious. Whether you’re hosting a dinner party or satisfying a midweek craving, this spicy shrimp pasta promises to leave everyone asking for seconds.
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Recipe Information
Ingredients
- 12 oz Pasta (spaghetti, linguine, or penne)
- 1 lb Raw shrimp (peeled and deveined)
- 3 tbsp Olive oil
- 4 cloves Garlic (minced)
- 1 tsp Red pepper flakes
- 1 28 oz can Canned crushed tomatoes
- 2 tbsp Tomato paste
- 1 cup Chicken or seafood broth
- 1 tsp Paprika
- 0.5 tsp Cayenne pepper (optional, for extra heat)
- 2 tbsp Parsley (chopped, for garnish)
- to taste Salt
- to taste Black pepper
- optional for serving Grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and season with salt and black pepper. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove them from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium-low and add the minced garlic and red pepper flakes. Cook for about 1 minute, stirring constantly, until fragrant.
Stir in the tomato paste and cook for another minute to deepen the flavor.
Add the crushed tomatoes, chicken or seafood broth, paprika, and cayenne pepper (if using). Stir well to combine and let the sauce simmer for 10 minutes, stirring occasionally. Season the sauce with salt and black pepper to taste.
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Let the shrimp warm through for 1-2 minutes.
Add the cooked pasta to the skillet and toss to combine with the sauce. If the sauce is too thick, gradually add the reserved pasta cooking water a few tablespoons at a time until the desired consistency is reached.
Serve the spicy pasta and shrimp immediately, garnished with chopped parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.2 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 850 mg | 18% | |
*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.
