If you love rich flavors, a little heat, and the unbeatable pairing of shrimp and pasta, you’re in for a treat. This Spicy Shrimp Pasta is everything I crave on a busy weeknight: tender, juicy shrimp, a silky creamy tomato sauce, and a lively kick from red pepper, tossed with perfectly cooked linguine. It’s bold, cozy, and absolutely satisfying, sure to become a top pick for anyone who shares your table.
Ingredients You’ll Need
These simple but essential ingredients make Spicy Shrimp Pasta shine. Each one brings something special—shrimp for sweetness, garlic for depth, cheese and cream for richness, tomatoes for brightness, and just the right amount of heat.
- Pasta: 12 oz of linguine or spaghetti gives the ideal backdrop for the spicy, creamy sauce to cling to every bite.
- Shrimp: 1 lb large shrimp, peeled and deveined, offer the main protein and a slightly sweet, briny flavor.
- Olive Oil: 2 tablespoons help sauté everything and infuse the base of the sauce with luscious flavor.
- Garlic: 4 cloves, minced—fresh garlic adds unmistakable depth and sharpness.
- Crushed Red Pepper Flakes: 1/2 teaspoon (adjust to taste) for that signature spicy kick; add more if you like your food fiery!
- Smoked Paprika: 1/2 teaspoon gives a hint of smokiness and gorgeous color.
- Dry White Wine or Chicken Broth: 1/4 cup, which lifts and deglazes the pan for a brighter, more complex flavor.
- Diced Tomatoes: 1 (14.5 oz) can, drained, brightens the sauce with acidity and freshness.
- Heavy Cream: 1/4 cup brings silkiness and balances the heat.
- Salt and Black Pepper: To taste; don’t be shy—season as you go for the best results.
- Fresh Parsley: 1/4 cup chopped, for a fresh, herbal pop right at the end.
- Freshly Grated Parmesan Cheese (optional): The perfect salty-savory finish, but totally optional if you prefer it dairy-free.
How to Make Spicy Shrimp Pasta
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a boil, just like your favorite Italian nonna would do. Add your linguine or spaghetti, and cook according to package directions until just al dente. Scoop out about half a cup of pasta water before draining—it’s liquid gold for loosening your sauce later!
Step 2: Sauté the Garlic and Spices
Heat the olive oil in a large, deep skillet over medium heat. Toss in the minced garlic and crushed red pepper flakes, sautéing for about a minute. The aroma that fills your kitchen right now is a promise: your Spicy Shrimp Pasta is already off to a magical start!
Step 3: Cook the Shrimp
Add the shrimp to the skillet in one layer. Sprinkle with smoked paprika, salt, and pepper. Cook each side for 2-3 minutes, just until they turn pink and opaque, then move them to a plate. You want them tender and juicy—not rubbery and overdone.
Step 4: Build the Sauce
Pour the white wine (or chicken broth) into the hot pan to deglaze. Stir well, scraping up any delicious browned bits. Add the drained diced tomatoes and let everything simmer together for 3-4 minutes, so the flavors blend and the sauce thickens just enough.
Step 5: Make It Creamy
Reduce the heat, then slowly stir in the heavy cream. The sauce will take on a beautiful blush color, mellowing the tomato and allowing all the spices to swirl together into something special.
Step 6: Unite Shrimp and Pasta
Return the cooked shrimp (and all their juices!) to the skillet. Add your drained pasta, then toss everything gently to coat. Splash in that reserved pasta water a little at a time until your desired sauciness is reached. Taste and adjust salt and pepper as you like—it’s your pasta now!
Step 7: Finish and Serve
Off the heat, toss in the chopped parsley. Serve the Spicy Shrimp Pasta piping hot, topped with fresh Parmesan cheese if you’re feeling extra. Every twirl is packed with heat, creaminess, and briny flavor!
How to Serve Spicy Shrimp Pasta
Garnishes
Freshly chopped parsley adds both color and freshness; sprinkle generously just before serving. For an extra flourish, add lemon zest or a squeeze of lemon juice. Finish with plenty of Parmesan cheese if you love it, or even a pinch of extra chili flakes or a drizzle of olive oil for a show-stopping bowl of Spicy Shrimp Pasta.
Side Dishes
Keep it classic with a loaf of warm, crusty bread—perfect for mopping up every last bit of sauce. A simply dressed green salad (think arugula, shaved fennel, or baby spinach) nicely offsets the richness and spice, balancing out the meal beautifully. Grilled or roasted asparagus, or a platter of marinated olives, will make it feel like a true Mediterranean feast.
Creative Ways to Present
Pile the Spicy Shrimp Pasta high in a large serving bowl, nestling the shrimp right on top so they shine. For a dinner party, try plating it in shallow pasta bowls, then add a swirl of olive oil and a scatter of fresh herbs. Or, serve in individual “pasta nests” for an elegant touch—guests will love the presentation almost as much as the flavor!
Make Ahead and Storage
Storing Leftovers
If you have any Spicy Shrimp Pasta leftover, transfer it to an airtight container and refrigerate within two hours. It will keep well for up to two days, though the flavors will develop even more overnight. The key is not to overcook the shrimp in reheating, so plan to warm it gently for best results.
Freezing
While you can technically freeze Spicy Shrimp Pasta, cream sauces can sometimes change texture after thawing. If you do freeze, use a freezer-safe container and eat within a month. A quick note: the shrimp’s texture will be best if you freeze just the sauce and pasta, then add freshly cooked shrimp when reheating.
Reheating
Gently reheat leftovers in a skillet over low heat, adding a splash of water or milk if needed to make the sauce silky again. Avoid the microwave when possible, as it can make the shrimp rubbery. Stir frequently until heated through and enjoy a second helping of bold flavor!
FAQs
Can I use frozen shrimp for Spicy Shrimp Pasta?
Absolutely! Just thaw the shrimp completely, pat them dry with a paper towel, and proceed with the recipe. Frozen shrimp are a great, convenient choice that doesn’t sacrifice flavor or texture.
Is there a substitute for heavy cream?
Yes, you can use half-and-half or even whole milk in a pinch, though the sauce will be a bit lighter. For a dairy-free version, unsweetened coconut cream or a plant-based creamer works quite well in Spicy Shrimp Pasta.
How can I make this extra spicy?
Increase the amount of crushed red pepper flakes, or add a dash of your favorite hot sauce to the sauce while it simmers. For ultimate heat, top each serving with thinly sliced fresh chili!
Can I swap the shrimp for another protein?
Certainly! Scallops or chunks of cooked chicken breast both work beautifully in this recipe. Just adjust cook times as needed so your protein is succulent, not overdone.
Which pasta shapes are best for Spicy Shrimp Pasta?
Linguine and spaghetti are classic and allow the sauce to coat every bite, but you can use fettuccine, bucatini, or even penne if that’s what you have on hand. The most important thing is to cook it al dente for the best texture.
Final Thoughts
Once you whip up your first batch of Spicy Shrimp Pasta, you’ll understand why it’s a staple in my kitchen. It’s quick, deeply satisfying, and delivers restaurant-caliber flavor in under thirty minutes. If you love a dish that thrills your tastebuds and brings people together at the table, don’t wait—make this tonight and let the compliments roll in!
Print
Spicy Shrimp Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in a flavorful and creamy Spicy Shrimp Pasta that’s quick and easy to whip up. This Italian-American dish combines succulent shrimp with a kick of red pepper flakes in a luscious, garlicky sauce, perfect for a satisfying meal.
Ingredients
Main Ingredients:
- 12 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
Seasonings:
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 teaspoon smoked paprika
Sauce and Garnish:
- 1/4 cup dry white wine or chicken broth
- 1 (14.5 oz) can diced tomatoes, drained
- 1/4 cup heavy cream
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- Freshly grated Parmesan cheese for serving (optional)
Instructions
- Cook the Pasta: Prepare pasta according to package instructions. Drain and set aside, keeping 1/2 cup of pasta water.
- Sauté Aromatics: In a skillet, sauté garlic and red pepper flakes in olive oil until fragrant.
- Cook Shrimp: Add shrimp, season with paprika, salt, and pepper. Cook until pink, then set aside.
- Make the Sauce: Deglaze the pan with wine, add tomatoes, simmer. Stir in cream, return shrimp, and combine.
- Combine Everything: Toss cooked pasta in the skillet with the sauce and shrimp. Adjust consistency with pasta water if needed.
- Serve: Garnish with parsley and Parmesan, and enjoy!
Notes
- For an extra kick, increase red pepper flakes or add hot sauce.
- Swap shrimp with scallops or chicken if desired.
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