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Shrimp Pasta with Spicy Tomato Sauce Recipe

Shrimp Pasta with Spicy Tomato Sauce Recipe

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Bring a large pot of water to boil over high heat. Season with salt until it tastes like the sea.

Meanwhile, heat the butter in a saucepot over medium heat until the foam subsides. Add about a quarter of the garlic and sauté until it just begins to color, about 1 minute. Add the shrimp and cook just until they begin to color, about 4 minutes. Stir occasionally so that they cook evenly. Season with salt, to taste. Remove the shrimp from the pot and set aside.

Heat the oil in the same saucepot over medium heat, and add the red pepper flakes. After 2 minutes, add the onion, carrot, celery, jalapeños, and remaining garlic. Sauté until softened, about 8 minutes.

Meanwhile, add the pasta to the boiling water and cook according to package directions. Drain in a colander and reserve.

Once the vegetables are softened, add the tomatoes to the saucepot, return to a simmer, and reduce heat to medium-low. Cook until the sauce is thickened, about 20-30 minutes. Stir occasionally. Remove from heat, add salt to taste, and stir in the basil leaves.

Combine with the shrimp and pasta in a large bowl, and stir well to combine. Garnish with parsley, and serve.

Spicy Shrimp Pasta in Tomato Cream Sauce

Seared shrimp and rigatoni tossed with a super-quick spicy tomato cream sauce. Jazzed up with garlic, shallot, sun-dried tomatoes and white wine. Served with oregano bread crumbs and feta. Seriously, what’s not to like? It’s finger-licking good.

Shrimp pasta feels like such a treat. White wine and cream add sophistication and richness to the spicy tomato sauce. The crispy oregano bread crumbs and salty feta are a must. They’re the finishing touch, the icing on the cake. With just a few ingredients combined together, this is a weeknight dinner at its best, for sure. The sauce gets a nice spicy kick from the red pepper chili flakes, but you can make it extra spicy if you can handle the heat!

This is a tomato-based sauce with shrimp that’s great served over pasta, although the shrimp can be served up in a skillet and eaten with chunks of crusty bread.
Not a fan of feta? Use parmesan or burrata.

It’s a ridiculously easy recipe which makes it a perfect choice for a weeknight dinner. The recipe pretty much involves only a few steps. First, we make the bread crumbs, then we sear the shrimps. Next, we make the tomato sauce by sautéing the garlic, adding cream, red pepper flakes and sun-dried tomatoes.
In the meantime, cook the pasta. Drain. Finally, combine everything together. Done!
Let me guide you through the recipe with this step-by-step VIDEO

Shrimp Pasta with Spicy Tomato Sauce Recipe - Recipes

Shrimp Pasta with Roasted Tomato and Chili Sauce

Bucatini Pasta Fra Diavolo

Brother of devil or Fratello del diavolo sauce.

If you like garlic and chili, then this is for you. Known in Italian as the brother of the devil, Fra Diavolo is per its name, is a hot and spicy dish. I have reduced the amount of chili to what I feel is an acceptable level. This allows me to still have the pleasing piquant chili sensation, and the ability to still taste my wine. Having said that, you are the cook, so make it your own.

In this recipe I used roasted cherry tomatoes to elevate the flavour to another level. Buy the ripest tomatoes you can find so you have full sweetness and flavour. Otherwise use the tomatoes you have. Enjoy Bucatini Pasta Fra Diavolo!


    17oz – 400g bucatini (spaghetti) 17oz – 400g cleaned green prawns 2 tbsp tomato paste 2 tsp oregano 1 tsp dried chili flakes ½ cup dry white wine Handful of parsley
For the sauce


Preheat your oven to 400°F – 200°C.

In a mixing bowl, place the cherry tomatoes, crushed garlic cloves, shallot, trimmed chilies and olive oil. Toss until all veges are coated. Place in a roasting pan until slightly brown, 20-25 minutes. Once roasted, place all ingredients in a high speed blender and blitz until smooth. Set aside for later.

Place the cleaned shrimp (prawns) in a small bowl with a little olive oil, sprinkle with chili flakes, toss until each side is coated. Set aside.

Place a large pot of water for your pasta, bring to the boil then season with salt. Once boiling add your bucatini pasta and cook al dente.

Place a large pan on high heat, add 3 tbsp olive oil and bring to a sizzling temperature. Add the shrimps, and cook until brown on each side, sprinkle a little oregano. Remove from pan and set aside in warm spot. Add minced garlic to the pan, deglaze with white wine. Add the roasted tomato sauce, tomato paste. Add the drained pasta, Return the prawns and some chopped parsley, mix well and serve immediately.


The versatility of this recipe will amaze. It's quick and easy so you can prepare it for a weeknight dinner. Yet it's also perfect for casual entertaining as it is packed with flavour and a touch of heat from the Italian herbs and crushed red pepper. Use jumbo shrimp if you want to make it impressive!


  • 1 can (410 g) diced tomatoes, undrained
  • 1 can (170 g) tomato paste
  • 1 cup water
  • 2 tsp sugar
  • 1 tsp McCormick® Basil Leaves
  • 1 tsp McCormick® Garlic Powder
  • 1 tsp McCormick® Oregano Leaves
  • 1/2 tsp salt
  • 1/4 tsp McCormick® Crushed Red Pepper
  • 230 g pasta, such as linguine or spaghetti
  • 450 g medium, shrimp, peeled and deveined

Key Products

Nutrition information (per serving)

  • 245 calories
  • 112mg cholesterol
  • 482mg sodium
  • 20g protein
  • 1g total fat
  • 3g fiber
  • 39g carbohydrates


Mix tomatoes,tomato paste,water,sugar,basil,garlic powder,oregano,salt and red pepper in a large saucepan. Bring to boil ovr medium-high heat. Reduce heat to low and simmer,uncovered,for 20 minutes. Stir occasionally.

Cook pasta as directed on package,adding shrimp during the last 3 minutes of cooking. Drain. Return pasta and shrimp to the saucepan.

Pour tomato sauce over shrimp and pasta. Toss gently to coat well. Serve immediately with shredded Parmesan cheese if desired.

Related Recipes


What wine goes with Fra Diavolo?

  • White Wine – Pinot Grigio or dry sparkling wine such as Prosecco will be awesome with this dish.
  • Red Wine – Dolcetto or Barbera would make a good option for this dish – Look for fruity reds that are lower in alcohol.

If you loved this Shrimp Diavolo recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

Recipe Summary

  • ¼ cup olive oil
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon ground ginger
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt
  • ⅛ teaspoon fresh-ground black pepper
  • ¾ cup canned crushed tomatoes in thick puree
  • ⅓ cup chopped cilantro or parsley
  • ¾ pound penne rigate
  • 1 pound medium shrimp, shelled

In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.

In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.

Variations: Penne with Mozzarella and Spicy Tomato Sauce: Use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. Toss the cheese in at the end.

Penne with Sausage and Spicy Tomato Sauce: Use grilled sausage cut into bite-size pieces in place of the shrimp. Toss the sausage into the pasta with the tomato sauce.

Penne with Grilled Vegetables and Spicy Tomato Sauce: In place of the shrimp, use grilled or sautéed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce.

Wine Recommendation: With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white--a pinot grigio, for example.

Shrimp in Spicy Tomato Sauce

Shrimp cooked in a tomato sauce with a spicy kick. Serve over pasta for an easy dinner.


  • 1 pound Linguini (or Other Pasta)
  • 1 pound Shrimp (U 24 Size, Peeled And Deveined)
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 4 Tablespoons Olive Oil, Divided
  • ¼ cups Red Onion, Chopped
  • 2 Tablespoons Minced Garlic
  • 1-½ teaspoon Crushed Red Pepper Flakes
  • ½ cups Red Wine (optional)
  • 1 can Basil, Garlic And Oregano Tomatoes - 15 Oz (diced Or Crushed)


Prepare pasta according to directions on package.

Sprinkle shrimp with salt and pepper. Heat 2 Tablespoons of olive oil in medium saute pan over medium high heat. Cook shrimp 4 to 5 minutes (turning half way) until they turn pink. Remove shrimp from the pan and place on plate to rest.

Add remaining olive oil to pan and add onions. Cook onions 5 to 7 minutes until they are soft and translucent. Add garlic and red pepper flakes and cook for 30 seconds. Pull pan away from heat and add red wine. Return pan to heat and stir in tomatoes. Season with salt and pepper to taste and simmer 3 to 5 minutes. Return shrimp to pan and stir to combine. Serve over pasta.


Bring a large pot of salted water to a boil for the pasta.

Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and rosemary and cook until the garlic just begins to turn golden, 1-2 minutes. Add the tomatoes and sugar, and cook, tossing occasionally, until the tomatoes break down, 7-8 minutes, add the crushed red pepper flakes once the tomatoes give up their juice.

Meanwhile, cook the pasta until just al dente remove it with a strainer, and add it to the tomatoes in the skillet along with about 1/2 cup pasta water. Toss to coat the pasta in the sauce then simmer until the sauce comes together, about 2-3 minutes, adding a little more pasta water if it seems dry.

Remove the skillet from the heat, drizzle with the remaining 2 tablespoons of olive oil, and sprinkle with the basil and grated cheese. Season with salt and toss well. Remove the rosemary sprigs and garlic, and discard.

Spoon the pasta into individual shallow bowls and spoon a fresh dollop of ricotta on top of each serving.

Preparing the pasta and spicy shrimp

When I thought about how I wanted this pasta dish to taste and be presented, I thought cajun spicy, and tomatoey, but not a heavy sauce. Just enough sauce to coat everything. To spice up the shrimp, I used Mike’s Seasonings , all purpose “spicy recipe.” It is quite similar to Paul Prudhomme’s, Blackened redfish magic .

To further turn up the heat, I added some crushed red pepper flakes. It’s easy to adjust how much spiciness you want in the dish because there is ample time for tasting when the vegetable broth is cooking and before the spinach gets wilted in. You could also add some cayenne pepper or minced jalapeno peppers.

I think recipes are just guidelines and you can change things up as you like. That’s what makes cooking fun and this is a recipe you can do some experimenting on.

The shrimp is sauteed quickly in a separate pan with a little extra virgin olive oil and a good amount of spicy seasoning. Cook them on medium heat and turn them occasionally until the flesh turns opaque and they are ready to be added to the tomato spinach pasta.

To compliment the pasta dish, you can brown some broccoli and asparagus spears in the oven with a little olive oil, salt and pepper. 20 minutes at 400° on a sheet pan, turning the veggies once should do it. Brown up the vegetables while you’re preparing the rest of the dinner.

Ina Garten’s spicy fra diavolo sauce gives a bowl of shrimp and linguine a delightful kick

Do you ever reach for jarred sauce? I do from time to time, especially on weeknights. Quality ones are made with a short list of fresh-tasting, flavorful ingredients, but then I almost always doctor that sauce up a bit.

Turns out I am in good company.

If I needed permission — or encouragement — to take this short cut, I got it from Ina Garten in her new cookbook, “Modern Comfort Food” (Clarkson Potter, 2020), in which she makes a Shrimp and Linguine Fra Diavolo using jarred arrabbiata sauce.

Arrabbiata sauce is like marinara’s sexy cousin. Garten also includes a recipe for the sauce in her cookbook. It makes about 4 cups, but calls for a whole cup of garlic cloves, about 3 heads, as well as crushed red pepper flakes and black pepper, along with fennel seeds and a generous splash of red wine.

It takes about an hour to make, including about 30 minutes simmering time and the time needed to peel all that garlic.

The sauce’s spiciness — jarred or homemade — makes it the perfect base for the fra diavolo sauce, which means “Brother Devil.” The light, tomato-based sauce is heated up with dried or fresh chile peppers and most often served with seafood and pasta.

For the Shrimp and Linguine Fra Diavolo, Garten recommends ramping up the arrabbiata with thinly sliced, sauteed red onion, more crushed red pepper flakes, white wine and, of course, more garlic.

I tried the dish both ways, making her homemade sauce and using the jarred one (she recommended Rao’s), and, frankly, could not tell that much difference. Both produced a warm pasta doused in a flavorful sauce that is born to be eaten from a big bowl on a cold night.

Don’t like shrimp? Make it with sauteed chicken or your favorite sausage — or skip the meat completely.

Garten adds crunch by sprinkling buttery toasted breadcrumbs tossed with parsley and pepper. It’s the perfect finish.

Scale and get a printer-friendly version of the recipe here.


  • 3 tablespoons unsalted butter, divided
  • 1/3 cup panko
  • 8 tablespoons chopped fresh parsley leaves, divided
  • 1 1/2 teaspoons freshly ground black pepper, divided, plus more to taste
  • 1 1/4 pounds large shrimp (16-to-20-count), peeled and deveined
  • 2 tablespoons extra-virgin olive oil
  • 2 cups thinly sliced red onion (about 1 large, 10 ounces)
  • 3 tablespoons minced or grated garlic (about 6 cloves)
  • 1/2 teaspoon crushed red pepper flakes, plus more to taste
  • 2/3 cup dry white wine, such as pinot grigio
  • 1 (24-ounce) jar arrabbiata sauce or other spicy pasta sauce
  • Kosher salt
  • 1 pound linguine

Step 1

In a large, heavy-bottomed pot, such as a Dutch oven, over medium heat, melt 1 tablespoon of the butter. Add the panko and cook until lightly browned, about 2 minutes, stirring occasionally. Transfer to a small bowl and stir in 2 tablespoons of the parsley and 1/2 teaspoon of the black pepper.

Step 2

On a large plate, spread out the shrimp, pat them dry and sprinkle with the remaining black pepper.

In the same large pot over medium heat, add the remaining butter and the olive oil. Add the onion and cook, stirring until it begins to soften, about 4 minutes. Add the garlic and red pepper flakes and cook, stirring, until aromatic, about 1 minute. Add the shrimp in as close to a single layer as possible, and cook until they just start to turn pink but are not cooked through, about 1 minute on each side. Add the wine and simmer until the liquid reduces a bit, about 2 minutes.

Step 3

Stir in the arrabbiata sauce and heat until it bubbles around the edges. Stir in the remaining 6 tablespoons of parsley. Taste and add more pepper as needed. Turn off the heat.


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