Looking for a shrimp recipe that’s full of flavor? Try making this spicy shrimp and tomato pasta. My husband loves spicy food and I prefer it a bit milder. This dish appealed to both of us!
The pasta dish is very easy to make, and even though it tastes like you spent hours making it, it’s ready in 30 minutes.
There is no need to head out to a restaurant to get a pasta recipe this tasty when you can make it at home! Keep reading to learn how to make this spicy shrimp and tomato pasta.
Ingredients for this spicy shrimp pasta
You’ll need the following ingredients to make this spicy tomato shrimp pasta:
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- 8 ounces of fettuccine
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- ½ red bell pepper, chopped
- 1 ½ pound peeled and de-veined shrimp
- 15 ounces diced tomatoes
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon salt
- Freshly cracked pepper to taste
- Handful fresh parsley, roughly chopped
How to make this spicy shrimp and tomato pasta
The spicy shrimp and tomato pasta has a the perfect amount of heat from the red pepper flakes!
Cook the pasta
I used fettuccine but this recipe can be made with any long pasta. Fettuccine, angel hair pasta, or regular spaghetti will all work perfectly.
- Cook your pasta in salted water, according to package direction
- Drain and set aside.
Sauté the shrimp and aromatics
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.
- While the pasta is cooking, add olive oil and butter to a large frying pan, over medium heat.
- Add the shrimp, red bell pepper, and minced garlic to the pan.
- Sauté for 3-5 minutes, or just until the shrimp turns opaque and slightly pink.
- Remove the shrimp from the skillet and set it aside.
Make the spicy tomato sauce
- Add the can of tomatoes with their juices to the skillet, along with the crushed red pepper flakes, salt, and 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 the pasta in the sauce.
- Add the cooked shrimp back into the frying pan and mix with the pasta.
- Taste and adjust the seasoning if needed.
Serve the spicy shrimp pasta
- Sprinkle the chopped parsley over top before serving.
- Great served with a side salad and homemade garlic bread.
More shrimp recipes
Do you love shrimp as much as I do? Try one of these tasty recipes:
- Beer Battered Coconut Shrimp
- Skinny Shrimp Alfredo
- Bacon, Corn and Shrimp Chowder
- Shrimp Pasta with Broccoli and Mushrooms
- Lemon Garlic Shrimp
- Spicy Garlic and Parsley Shrimp
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Spicy Shrimp and Tomato Pasta
This spicy shrimp and tomato pasta is a great option for an easy weeknight dinner.
It is full of flavor, and you can make it in less than 30 minutes!
Ingredients
- 8 ounces of fettuccine
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- ½ red bell pepper, chopped
- 1 ½ pound peeled and de-veined shrimp
- 15 ounces diced tomatoes
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon salt
- Freshly cracked pepper to taste
- Handful fresh parsley, roughly chopped
Instructions
- 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 bell pepper, and minced garlic to the pan and sauté 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 garlic bread.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 361Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 247mgSodium: 1365mgCarbohydrates: 37gFiber: 4gSugar: 5gProtein: 32g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.