Spicy Shrimp Pasta
Our spicy shrimp pasta recipe is one of the best shrimp recipes we have ever developed! It tastes amazing and preparing the ingredients couldn’t be easier. It’s elegant enough to serve to company or enjoy as a weeknight meal. Whomever you serve, we are pretty sure you’ll get raving reviews!
Big bags of frozen shrimp are easy to find and less expensive than the fresh variety, and for those of you who love a little spice, we included seeded and diced peppers to add a little more oomph to the finished product. Washing out the seeds will make way for a kick without too much heat, but if you really want to go for it, leave the seeds in.
Serve our spicy shrimp pasta over a fresh bed of linguine, or any of your other favorite varieties of pasta. If you’re watching the carbs, spaghetti squash is a great low-calorie alternative to pasta and won’t take away from the flavor of the shrimp—yum!
Spicy Shrimp Pasta Recipe
- 1 lb medium shrimp, peeled and deveined
- 3/4 tsp kosher salt
- 1 1/2 tsp red pepper flakes, crushed, or more to taste
- 2 Tbsp olive oil
- 1 medium yellow onion, quartered and thinly sliced
- 1 Anaheim pepper, or Cubanelle pepper, seeded and thinly sliced
- 3-4 cloves garlic, minced
- 1 cup dry white wine
- 14.5 oz can fire roasted tomatoes, diced
- 1/4 tsp dried oregano
- 1 tsp dried basil leaves
- 2 tsp tomato paste
- 1 Tbsp fresh parsley, chopped
- salt and pepper, to taste
- 1 lb spaghetti, or linguine, cooked
- Place shrimp in a medium bowl, sprinkle with salt and crushed red pepper flakes. Stir to combine then set aside. Place a large skillet over medium-high heat and add olive oil. When oil is hot, add shrimp then cook for 2–3 minutes or just until shrimp turn pink and are barely cooked through.
- Transfer shrimp from skillet to a plate and set aside. Add sliced onion and pepper to remaining oil in skillet then cook until onion is translucent and peppers become tender—about 3–4 minutes. Add a bit more oil to the skillet if needed.
- Add garlic, cook for 1 additional minute then add wine. Bring wine to a boil, allowing the ingredients to bubble for 2 minutes. Add entire can of diced tomatoes including juice, oregano and basil. Bring liquid to a bubble then reduce heat to medium-low and simmer for 8–10 minutes until thickened slightly.
- Add tomato paste, stirring to incorporate, then add shrimp back into the sauce. Allow shrimp to reheat then sprinkle with chopped parsley and season to taste with salt and pepper. If sauce becomes too thick, just add a bit of water, thinning to desired consistency. Serve immediately spooned over pasta.