Spicy Shrimp Pasta is a light, healthy pasta dish that’s perfect for the seafood lover! It’s easy to make and done in 30 minutes.
Spicy Shrimp Pasta
Ok, so the other day I was looking through my Recipe Index and noticed that I am a seriously lacking in the Seafood department. It’s not because I don’t like it, because I do. I just don’t buy it all the time.
Today I am adding this Spicy Shrimp Pasta recipe to the mix because it has, you guessed… Seafood! 🙂
What I love about this dish is it is doesn’t leave you with this “I’m stuffed” feeling that most pasta dishes do when your finished. It has a kick of heat from the red pepper flakes, an slight hint of tomato & basil but not too overwhelming, and the perfect amount of tender shrimp mixed in with the pasta.
So if you are a “fish are friends not food” type person than this recipe is not for you. But if like seafood, namely Shrimp, then you need to make this dish. Oh, while I’m ordering you around.. follow my “Fish are friends AND Food” pinterest board. 🙂
Follow Krista @ Joyful Healthy Eats’s board Fish are friends, AND food! on Pinterest.
How to Make Spectacular Spicy Shrimp Pasta
To get started, bring a large pot of water to a boil. Add 1 pound of rigatoni pasta to pot. Cook until al dente, cooking time on pasta box. Reserve 1 cup of water for use later.
In the mean time, heat a large skillet to medium high heat. Add 1 tablespoon of olive oil to skillet. Next add 1.5 lbs. of large shrimp {peeled and deveined} to the pan in a single layer. Season with 1/4 teaspoon of red pepper flakes and a pinch of salt. Cook until just pink. {approximately 2 minutes per side} Transfer to a plate.
Next add 1 small chopped onion to the skillet, cook until translucent. {about 2-3 minutes}, then add 1 minced garlic clove and cook for 30 seconds. Immediately add in 1/4 cup of white wine to skillet and scrap up the brown bits off the bottom of the pan. Cook for about 1 minute. Add one 15oz. can of no-salt diced tomatoes, 1/4 cup of freshly chopped basil, 1/4 teaspoon of red pepper flakes, and 1/4 teaspoon of salt.
Smash the tomatoes a little bit and cook until slightly thickened, about 5 minutes. Stir in 2 tablespoons of half & half and cook 1 more minute. Add shrimp back to skillet, stir in pasta, and 1 cup of reserved cooking liquid. Season with salt and top with 1/4 cup of freshly chopped basil. Optional topping: parmesan cheese.
Spicy Shrimp Pasta
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Stove
- Cuisine: Mediterranean
Description
Spicy Shrimp Pasta is a light, healthy pasta dish that’s perfect for the seafood lover! It’s easy to make and done in 30 minutes.
Ingredients
- 1 lb. of rigatoni pasta
- 1 tablespoon of olive oil
- 1.5 lbs. of large shrimp, peeled and deveined
- 1/2 teaspoon of red pepper flakes
- 1/4 teaspoon of salt
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 15oz. can of no salt added diced tomatoes
- 1/4 cup of white wine
- 1/2 cup of fresh basil, chopped
- 2 tablespoons of half & half
Instructions
- Bring a large pot of water to a boil.
- Add rigatoni pasta to pot. Cook until al dente, cooking time on pasta box. Reserve 1 cup of water for use later.
- In the mean time, heat a large skillet to medium high heat. Add olive oil to skillet. Next add large shrimp {peeled and deveined} to the pan in a single layer.
- Season with 1/4 teaspoon of red pepper flakes and a pinch of salt.
- Cook until just pink. {approximately 2 minutes per side} Transfer to a plate.
- Next add chopped onion to the skillet, cook until translucent. {about 2-3 minutes}, then add minced garlic and cook for 30 seconds.
- Immediately add white wine to skillet and scrap up the brown bits off the bottom of the pan. Cook for about 1 minute.
- Add diced tomatoes, 1/4 cup of freshly chopped basil, 1/4 teaspoon of red pepper flakes, and salt.
- Smash the tomatoes a little bit and cook until slightly thickened, about 5 minutes. Stir in half & half and cook 1 more minute.
- Add shrimp back to skillet, stir in pasta, and 1 cup of reserved cooking liquid. Season with salt and top with 1/4 cup of freshly chopped basil.
- Optional topping: parmesan cheese.
Notes
Recipe slightly adapted from Food Network Magazine January/February 2014 edition
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