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How To make Saucy Shrimp and Pasta
4 ounces thin spaghetti
14 1/2 ounces Italian style stewed tomatoes
4 teaspoons cornstarch
1 teaspoon dried parsley OR
1 tablespoon fresh parsley
snipped
1/2 teaspoon sugar
1/2 teaspoon dried Italian seasoning
dash ground red pepper 16 ounces frozen shrimps :
peeled and deveined
fresh parsley -- for garnish, opt.
In a 4 1/2 quart Dutch oven bring 4 cups hot water to boiling. Add pasta; cook according to package directions. Drain well.
Meanwhile, in a large saucepan stir together tomatoes, cornstarch, parsley, sug ar, Italian Seasoning, and red pepper. Cook and stir till thickened and bubbly.
Stir in shrimp. Return to boiling and cook 1 to 3 minutes or till shrimp turn p ink.
Serve shrimp mixture over pasta. Garnish with fresh parsley sprigs, if desired.
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Ingredients
1 lb large shrimp, peeled and devein
1 lb salmon, cubed
Mafaldine Pasta
1 cup fresh spinach
1 cup freshly shredded Parmesan cheese
1/4 cup fresh chopped parsley
2 cups heavy cream
2 Tbsp unsalted butter
4 Tbsp avocado oil, divided
Lemon pepper seasoning
Old bay
Smoked paprika
Salt Free Cajun seasoning
2 tsp Garlic paste
1 tsp tomato paste
1 tsp Italian herb paste
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Saucy, Savory, & Spicy Shrimp Pasta with Chile Butter | Big Little Recipes
This shrimp pasta tastes like you’re on vacation and calls for not just shrimp and pasta but tiny tomatoes, fresh basil, and choose-your-own chile paste (plus butter and salt). The result is spicy, saucy, and deeply savory. GET THE RECIPE ►►
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PREP TIME: 20 minutes
COOK TIME: 30 minutes
SERVES: 2 to 4
INGREDIENTS
1 pound (454 grams) large to extra-large shell-on shrimp
Kosher salt, to taste
8 ounces (227 grams) long pasta, such as spaghetti or linguine
1 tablespoon chile paste/spread (such as Calabrian, harissa, or gochujang), plus more to taste
4 tablespoons (57 grams) salted butter, divided
1 pint (320 grams) cherry or grape tomatoes
1 1/4 cups (25 grams) packed basil leaves
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Tomato Shrimp Pasta
Spicy shrimp pasta | Easy shrimp pasta | How to cook shrimp pasta | Red sauce recipe with shrimp | Seafood pasta
Today I’m sharing my easy spicy shrimp pasta recipe. This recipe features delicately cooked shrimp with a bright tomato sauce. The spiciness can be altered to taste but I like it quite hot. The tomato puree when reduced turns deep and savoury making it the perfect sauce for pasta.
If you’re looking for a quick yet delicious meal with shrimp, look no further! This dish is a seafood pasta lovers delight and will surely leave you wanting more.
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*RECIPE*
INGREDIENTS: (2 servings)
250g/ 0.5lb shrimp or prawns (cleaned and deveined)
1.5 cups tomato puree/crushed tomatoes
4 large garlic cloves
1 tbsp chilli flakes
3-4 tbsp olive oil
Parsley/basil/oregano
110g/4 oz pasta (used spaghetti)
Salt as needed
PROCESS:
1. For fresh tomato puree, remove the eye from 4 large tomatoes and blend until smooth. Strain the puree if needed to remove the seeds
2. Add 1/2 tsp salt to shrimp/prawn and set aside for later. This will season the shrimp and enhance its flavour. Skip if using seawater shrimp
3. Heat 3-4 tbsp olive oil and sauté minced garlic for 10 seconds on low flame
4. Add 1 tbsp crushed red chilli flakes and sauté for another 10 seconds on low flame. Add more or less chilli flakes depending on spice tolerance
5. Next add the tomato puree and mix well. Canned and crushed tomatoes can also be used
6. Add salt and simmer the tomato puree until it’s reduced and oil separates from the sides. This is important as the tomatoes can otherwise taste a bit raw especially when using fresh
7. Start cooking the pasta in salted boiling water at this point. It should take 8-10 minutes for the pasta to cook to al dente
8. Once the tomato puree has reduced, add herbs (parsley/basil/oregano) and mix. Cook for a few seconds
9. Add about 1/2 cup of pasta water to make it saucy. Taste the sauce and add 1/4 tsp sugar if its too sour. This will balance the sourness.
10. Add the shrimp and cook for 4-6 minutes depending on the size. It’s cooked when the flesh turns opaque and the shrimp curls into a “C” shape. Don’t overcook the shrimp or it will turn rubbery.
11. Taste the sauce and adjust salt if needed before adding in the pasta
12. Toss in the cooked pasta directly from the pot and mix until its nicely coated with the sauce
13. Garnish with some more herbs and serve
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SUBSTITUTES:
• No fresh/canned tomatoes?
Use 1:3 ratio of tomato paste and water
• No fresh herbs?
Use dried herbs of choice. Preferably dried oregano for a more robust flavour
• No red chilli flakes?
Crushed red pepper flakes, fresh red chillies can also be used
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TIPS:
• Always have the sauce ready before the pasta is cooked. In the video I timed it so they’re both done at almost the same time but you can cook the sauce first and then the pasta
• Don’t drain for add oil to pasta water. It’s unnecessary and is not how pasta must be cooked
• Always add salt to pasta water
• Since we are adding salt to shrimp, tomato sauce and pasta water, be careful to not add too much. You can always add more towards the end
• Always reserve pasta water to thin out the sauce
• For meal prep, store the shrimp sauce in an airtight container for up to 3 days and mix with cooked pasta as needed
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Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thanks so much for the support.
Easy Cajun Shrimp & Sausage Pasta | Let’s Go!
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