Spicy Creamy Shrimp Pasta
Spicy Creamy Shrimp Pasta
Ingredients
For the Pasta
- 1 pound linguine
- 1 tablespoon salt, for pasta water
For the Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Tomato Sauce
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can crushed tomatoes, 14 1/2 ounces
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- 1
Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min
- 2
Sauté the shrimp: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the shrimp, 2 cloves minced garlic, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 7 min
- 3
Start the sauce: In the same skillet, reduce the heat to medium. Add 2 tablespoons of unsalted butter. Once melted, add the diced yellow onion and cook until softened, about 3-4 minutes. Add the remaining 3 cloves of minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 4
Build the sauce: Stir in the tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly. Pour in the crushed tomatoes and chicken broth. Bring to a gentle simmer, then reduce heat to low and let it cook for 5 minutes, allowing the flavors to meld.
⏱️ 7 min
- 5
Finish the sauce: Stir in the heavy cream and 1/2 cup grated Parmesan cheese. Continue to simmer gently for 2-3 minutes, stirring occasionally, until the sauce thickens slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
⏱️ 4 min
- 6
Combine and serve: Add the cooked linguine and sautéed shrimp to the skillet with the sauce. Toss everything together until the pasta is well coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Stir in 1/4 cup chopped fresh parsley.
⏱️ 3 min
- 7
Serve immediately, garnished with additional fresh parsley and grated Parmesan cheese, as needed.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Creamy Shrimp Pasta
Ingredients
For the Pasta
- 1 pound linguine
- 1 tablespoon salt, for pasta water
For the Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Tomato Sauce
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can crushed tomatoes, 14 1/2 ounces
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- 1
Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min - 2
Sauté the shrimp: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the shrimp, 2 cloves minced garlic, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.
⏱️ 7 min - 3
Start the sauce: In the same skillet, reduce the heat to medium. Add 2 tablespoons of unsalted butter. Once melted, add the diced yellow onion and cook until softened, about 3-4 minutes. Add the remaining 3 cloves of minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 4
Build the sauce: Stir in the tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly. Pour in the crushed tomatoes and chicken broth. Bring to a gentle simmer, then reduce heat to low and let it cook for 5 minutes, allowing the flavors to meld.
⏱️ 7 min - 5
Finish the sauce: Stir in the heavy cream and 1/2 cup grated Parmesan cheese. Continue to simmer gently for 2-3 minutes, stirring occasionally, until the sauce thickens slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
⏱️ 4 min - 6
Combine and serve: Add the cooked linguine and sautéed shrimp to the skillet with the sauce. Toss everything together until the pasta is well coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Stir in 1/4 cup chopped fresh parsley.
⏱️ 3 min - 7
Serve immediately, garnished with additional fresh parsley and grated Parmesan cheese, as needed.
⏱️ 1 min