Spicy Shrimp and Pasta
Indulge in the bold and zesty flavors of Spicy Shrimp and Pasta, a quick and satisfying dish that's perfect for weeknight dinners or special occasions. Featuring tender, perfectly seasoned shrimp sautéed with fragrant garlic and red onion, this dish is elevated by a luscious, creamy tomato sauce infused with paprika, crushed red pepper flakes, and a hint of cayenne for an extra kick. Tossed with al dente spaghetti and finished with fresh parsley and optional Parmesan cheese, this savory pasta seamlessly combines heat and comfort. Ready in just 40 minutes and full of vibrant ingredients, this recipe is your go-to for an elegant yet effortless meal bursting with flavor.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 12 oz spaghetti (or pasta of choice)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium red onion, finely chopped
- 4 garlic cloves, minced
- 1 tsp crushed red pepper flakes
- 1 tsp paprika
- 0.5 tsp cayenne pepper (optional, for extra heat)
- 1 14-oz can canned diced tomatoes (with juices)
- 0.5 cup chicken or vegetable broth
- 0.5 cup heavy cream
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 cup parmesan cheese, grated (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente, then drain and set aside.
In a large skillet over medium heat, heat the olive oil and 1 tablespoon of butter. Once melted, add the peeled and deveined shrimp. Sprinkle with salt, black pepper, and half the paprika. 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 butter. Sauté the red onion until soft and translucent, about 3-4 minutes.
Add the minced garlic, crushed red pepper flakes, and remaining paprika (plus cayenne, if using). Stir and cook for 1 minute, until fragrant.
Pour in the canned diced tomatoes with their juices and the chicken or vegetable broth. Stir to combine and bring the mixture to a simmer. Let it cook for 5-7 minutes to slightly reduce.
Lower the heat to medium-low. Stir in the heavy cream and simmer for another 2-3 minutes. Taste and adjust seasoning with additional salt and black pepper if needed.
Return the cooked shrimp to the skillet and stir to coat them in the sauce. Let them heat through for 1-2 minutes.
Add the cooked spaghetti to the skillet and toss gently to coat the pasta evenly with the sauce.
Garnish with freshly chopped parsley and grated Parmesan cheese, if desired.
Serve immediately and enjoy your spicy shrimp and pasta!
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 3800 mg | 165% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 20.8 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1149 mg | 88% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2527 mg | 54% | |
*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.
