This Spicy Shrimp Pasta recipe makes an incredible hearty delicacy. The combination of garlic, red pepper flakes, and shrimp create a spicy dish bursting with flavors. Ready for dinner in about 40 minutes.
If you’re anything like me, you’re always searching for new recipes that bring a little extra zest to your dinner table. Well, look no further! I’m about to introduce you to an amazing Spicy Shrimp Pasta recipe that’s bursting with flavors and super easy to whip up in 40 minutes. Trust me, after trying this dish, you’ll be ready to add it to your regular dinner rotation!
Spicy Garlic Shrimp Pasta Recipe
Spicy Shrimp Pasta is a delicious pasta dish made with rotini pasta, sautéed shrimp, garlic, red pepper flakes, olive oil, and parsley. The dish gets its heat from the red pepper flakes and its savory flavor from the garlic and olive oil.
I love this recipe because it has versatile ingredients that I can customize. Healthy, pocket friendly, and loved by kids and adults. More so, it is a perfect recipe for family dinners, romantic dates, festive celebrations, and any occasion. This recipe is closely related to my Cajun Shrimp Pasta. You should check it out.
The versatile Shrimp Pasta
Spicy Shrimp Pasta is a great option for entertaining, as it can be made in advance and reheated. It’s also a tasty dish to serve at home on busy weeknights when you’re short on time but still want something delicious.
If you have leftovers, this spicy shrimp pasta makes an excellent lunch to pack for work or school. Add some fresh herbs like cilantro or parsley if you have them on hand; they’ll really make the dish pop!
Roasting the veggies
Roasting tomatoes, onions, and bell peppers adds a rich and smoky flavor to the dish. The roasting process caramelizes the natural sugars in the vegetables, giving them a slightly sweet and savory taste. This flavor profile can add depth and complexity to a dish, making it more satisfying and flavorful.
- Pasta: I used rotini pasta for this recipe, but you can use any pasta of your choice – spaghetti, penne, fettuccine, fusilli, and so on.
- Shrimp (prawns): I love using deveined shrimps with tails. Fresh and frozen ones work well. If you are using the frozen shrimps, ensure you thaw them. Any size works too – small, large, and jumbo.
- Garlic: I am generous with my chopped garlic. I love garlicky flavor because of its distinctiveness.
- Oregano: add more flavor with these fresh oregano herbs.
- Tomato Paste: this makes the sauce thick and consistent.
- Dried chili flakes enhance the pasta flavor with a kick of heat. If you don’t like spice, you can reduce the amount of chili flakes.
- Chicken broth: adds to the flavor of the recipe.
- Parsley or green onion: add this to garnish the pasta before serving.
- Olive oil: For cooking the sauce.
- Salt and pepper to taste
- Pepper mix for the sauce: You need a blended pepper mix to make the sauce. Blend red bell pepper, Cherry tomatoes, garlic, red onion, grated ginger, and mild chilies.
How to make Spicy Shrimp Pasta
- Preheat your oven
- Roast the veggies until slightly brown.
- Blend the pepper mix for the sauce and Set aside for later.
- Prepare the shrimp and set it aside.
- Cook the pasta al dente drain well and reserve 1 cup of pasta water.
- Brown the shrimps and set them aside.
- Deglaze the pan with chicken broth.
- Add the roasted tomato sauce and tomato paste. Then stir in the drained pasta.
- Add the browned shrimp and green onions—season with salt and pepper to taste.
- Garnish with chopped parsley and some sprinkle of chili flakes if desired and serve immediately.
- Use fresh ingredients: Fresh herbs, garlic, and shrimp will give your dish a more vibrant flavor and texture.
- Keep Starchy water: Keep about one cup of pasta water while draining it out. The starchy water will help to keep the flavor and loosen up the sauce.
- Cook the pasta al dente: Cook your pasta until it is al dente, which means cook it till it is firm bite. Overcooked pasta can become mushy and won’t hold the sauce as well. Also overcooking shrimp makes it tough and chewy to eat.
- Add extra veggies: You can add extra veggies like spinach, broccoli, zucchini, or asparagus if you want.
- Use a hot pan: Make sure your pan is hot before adding the shrimp. This will help them cook evenly and give them a nice sear.
Can I make this Recipe creamy?
Of course, you can make it creamy. I didn’t use cream in this version, but you can add heavy cream to the sauce while cooking.
What kind of Pasta to use?
You can use any kind of pasta you like for Spicy Garlic Shrimp Pasta, but it’s best to choose a pasta shape that can hold the sauce well. Here are some good options: Linguine, spaghetti, fettuccini, penne, fusilli, bow tie or ziti.
Linguine is a long, thin, and flat pasta shape that’s perfect for holding onto the flavorful sauce. Spaghetti works well with almost any sauce, including the spicy garlic shrimp sauce. Fettuccine is a wider and flatter pasta shape that’s great for a creamy sauce. If you’re making the creamy version of this dish, fettuccine would be a great choice. Penne tube-shaped pasta that holds sauce well in its hollow center. It’s a great choice if you prefer a shorter pasta shape. Lastly, Farfalle (bowtie pasta); the whimsical pasta shape makes the dish attractive.
Can you add pre-cooked shrimp to the recipe?
Of course, you can add pre-cooked shrimp to cut down on the cooking time and make this dish even quicker to prepare. Pre-cooked shrimp available at the local grocery. Keep in mind that they may be slightly less flavorful than raw shrimp that are cooked in the garlic and chili oil. To add some extra flavor, you could season the pre-cooked shrimp with some salt and pepper before adding them to the pan.
Can you make the recipe ahead?
Yes, you can. However, I recommend making the pasta and sauce separately because Spicy Garlic Shrimp Pasta is best served fresh. You can make parts of the recipe ahead of time, store them separately and combine the ingredients when you want to eat.
How to store leftovers
- Refrigerator: Spicy garlic shrimp pasta is best served hot. Leftovers can last for 2 -3 days in the fridge in an airtight container.
- Freezer: It will last for about 2 months in the freezer. Thaw it in the refrigerator or at room temperature before reheating it.
- Reheat: Microwave or reheat on the stovetop with extra sauce, a splash of pasta water or stock to loosen it up. Also, be sure to reheat the pasta and shrimp thoroughly to prevent any bacteria from growing.
What to serve with shrimp pasta
Serve this pasta with the following:
- Bread: Garlic bread, No-Knead Garlic Pull-Apart Bread Loaf, Crusty No-knead Dutch Oven Bread
- Salad: Tomato mozzarella salad, Tomato Cucumber Salad, Tomato Salad, Kachumbari
More easy pasta recipes you’ll enjoy:
- Jollof Spaghetti
- Cajun Shrimp Pasta
- Cajun Jambalaya Pasta Recipe
- Easy One-Pot Ground Beef Pasta
- One Pot Creamy Chicken Alfredo Recipe
- One pot Creamy Mushroom Pasta With Chicken
Spicy Shrimp pasta
- 12 oz rotini pasta most pasta type will work
For the sauce
- 1 red bell pepper halved and seeded
- 4 large Roma tomatoes halved
- 1 large red onion cut into thick slices
- 2 tablespoons olive oil
- 4 garlic cloves minced
- grated ginger
- ½ cup chicken broth
- 1 teaspoon chicken bouillon
- 2 tsp oregano
- 1 tsp chili flakes or add to taste
- A handful of parsley
- salt and pepper to taste
- 1 lb shrimp deveined and cleaned
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- salt and pepper to taste
- 2 tablespoons olive oil
- Preheat your oven to 400°F (200°C).
- Arrange bell peppers, tomatoes, and onion slices in a single layer on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and freshly ground black pepper. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly charred.
- While the veggies are roasting in the oven, bring a large pot of water to a boil. Add the pasta and salt and cook the pasta al dente according to package instructions; drain well and reserve 1 cup of pasta water.
- Once the veggies are roasting. Put them in a heat-safe high-speed blender and blend until smooth. Set aside for later.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season shrimp with garlic powder, paprika, salt, and pepper. Add the shrimp tom the skillet and cook for 2-3 minutes per side or until pink and cooked through. Remove the shrimp from the skillet and set aside.
- Add the minced garlic and grated ginger in the same pan and deglaze the pan with chicken broth.
- Stir in the roasted tomato sauce, bouillon powder, oregano, chili flakes, salt, and pepper. Add 1/4 cup pasta water add more if needed) and leave to simmer for about 2 to 3 minutes.
- Add the cooked pasta and shrimp to the sauce, tossing to combine and ensure everything is well coated. Adjust seasoning if necessary and garnish with chopped parsley.
- Serve immediately.
- Keep about one cup of pasta water while draining it out. The starchy water will help to keep the flavor and loosen up the sauce.
- Don’t overcook the pasta and shrimp. The pasta will become too soft and the shrimp will be tough and chewy.
- The quantity of salt depends on the salt in the broth or pasta water. Please don’t rush to add salt and adjust it accordingly.
- You can add extra veggies like spinach, broccoli, zucchini, or asparagus.
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