This spicy shrimp and tomato pasta is my latest addition to my collection of shrimp recipes. It will tempt even the most ardent Italian foodie. It is full of flavor, but very easy to make, even though it tastes like you spent hours making it.
Spicy Shrimp and Tomato Pasta is a hit.
If you are looking for a dish that is ready in less than 30 minutes, this one will be perfect. Everything is basically done while the pasta is cooking and then just tossed together in the skillet and served. It can be made with any long pasta, fettuccine, angel hair pasta, or regular spaghetti will work perfectly. (affiliate link)
The trickiest part of this dish is de-veining the shrimp. But even that is a cinch if you follow my easy steps for doing this task. Or you can even purchase them with this done. (I like to do them myself, since they are usually a bit cheaper if it is not done for you.) I also use a large sized shrimp. The recipe can be made with any size, but the look of the larger shrimp in the dish, makes it much more elegant, I think. (plus, there are less of them to de-vein and cook!)
The spicy shrimp and tomato pasta has a bit of heat from the red pepper flakes, but not too much. My husband likes spicy food and I prefer it a bit milder but the heat didn’t bother me at all. I enjoyed it very much. I served this with a tossed salad and a side of fresh herbed garlic bread. It is so good! Your family will ask for it again and again.
Having a party soon? Try these beer battered coconut shrimp.
- 8 oz. fettuccine or spaghetti
- 2 Tbsp olive oil
- 1 Tbsp butter
- 4 cloves garlic, minced
- ½ red pepper, chopped
- 1 ½ lb. peeled and de-veined shrimp
- 1 (15. oz.) can diced tomatoes
- ¼ tsp crushed red pepper flakes
- ¼ tsp salt
- Freshly cracked pepper to taste
- Handful fresh parsley, roughly chopped
- Cook your pasta according to package direction, then drain.
- While the pasta is cooking, add the olive oil and butter to a large frying pan over medium heat.
- Add the shrimp, red pepper, and minced garlic to the pan and saute for 3-5 minutes, or just until the shrimp turns opaque and slightly pink. Remove the shrimp from the skillet and set it aside.
- Add the can of tomatoes with juices to the skillet, along with the crushed red pepper flakes, salt, and some freshly cracked black pepper. Stir well, and simmer over medium heat for about 5 minutes.
- When the sauce has thickened slightly, add the cooked and drained pasta. Toss to coat in the sauce. Add the cooked shrimp back into the frying pan and mix with the pasta. Season if needed.
- Sprinkle the chopped parsley over top before serving.
- Great served with a side salad and fresh herbed garlic bread.
Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission, but the price will be the same for you. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."