This spicy shrimp pasta is pure comfort with a kick! Juicy, perfectly seasoned shrimp tossed with a creamy, spicy sauce and twirled into tender pasta—every bite is packed with bold flavors. It’s the perfect mix of heat, creaminess, and freshness, making it a go-to for an easy but impressive dinner. Trust me, once you try this, you’ll be making it again and again!
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Why You’ll Love Spicy Shrimp Pasta
Bold & Flavorful: A perfect balance of spice, creaminess, and fresh ingredients.
Quick & Easy: Ready in under 30 minutes—perfect for busy weeknights.
Customizable Heat Level: Adjust the spice to your preference.
Restaurant-Quality at Home: Tastes like something from your favorite Italian spot.
Ingredients in Spicy Shrimp Pasta
Shrimp: Large, peeled, and deveined shrimp for juicy, tender bites.
Pasta: Fettuccine, linguine, or spaghetti works best.
Garlic: Freshly minced for a rich, aromatic base.
Olive Oil & Butter: A mix for the perfect balance of flavor.
Crushed Red Pepper Flakes: Adds the signature spicy kick.
Heavy Cream: Makes the sauce velvety and indulgent.
Parmesan Cheese: Freshly grated for a rich, cheesy finish.
Tomato Paste: Deepens the flavor and gives the sauce a gorgeous color.
Lemon Juice: Brightens up the dish with a touch of acidity.
Fresh Herbs: Parsley or basil for a pop of freshness.
Instructions
Cook the Pasta: Boil the pasta in salted water until al dente. Reserve some pasta water before draining.
Sauté the Shrimp: Heat olive oil and butter in a pan over medium heat. Add shrimp, season with salt and red pepper flakes, and cook until pink and slightly crispy. Remove from the pan.
Make the Sauce: In the same pan, sauté garlic and tomato paste, then add heavy cream and Parmesan, stirring until smooth.
Combine Everything: Return shrimp to the pan, add cooked pasta, and toss everything together. If needed, add reserved pasta water to loosen the sauce.
Finish & Serve: Squeeze fresh lemon juice over the top, garnish with herbs, and serve hot!
How to Serve Spicy Shrimp Pasta
With Garlic Bread: Perfect for soaking up the creamy sauce.
With a Side Salad: A crisp green salad balances the richness.
With Extra Cheese: Because more Parmesan is always a good idea!
With a Glass of Wine: A chilled white wine like Sauvignon Blanc pairs beautifully.
Additional Tips
Use Fresh Shrimp: It makes a big difference in texture and flavor.
Adjust the Spice: Add more or less red pepper flakes based on your heat preference.
Don’t Overcook the Shrimp: They cook quickly—just 2-3 minutes per side!
Save the Pasta Water: A little splash helps create the perfect sauce consistency.
FAQ Section
Q1: Can I use frozen shrimp?
Yes, just thaw them completely before cooking.
Q2: What’s the best pasta for this dish?
Linguine, fettuccine, or spaghetti work best.
Q3: Can I make this dairy-free?
Use coconut milk instead of heavy cream and skip the Parmesan.
Q4: How do I store leftovers?
Store in an airtight container for up to 3 days.
Q5: How do I reheat this pasta?
Reheat gently in a pan with a splash of water or cream to loosen the sauce.
Q6: Can I add veggies?
Absolutely! Spinach, cherry tomatoes, or mushrooms would be great additions.
Q7: Can I use a different protein?
Yes! Try chicken, scallops, or even tofu.
Q8: What’s a good substitute for heavy cream?
Half-and-half or a mix of milk and butter can work.
Q9: Can I make this ahead of time?
It’s best fresh, but you can prep the sauce in advance and cook the pasta when ready.
Q10: How spicy is this?
It has a medium kick, but you can adjust it by adding more or less red pepper flakes.
Final Thoughts
This spicy shrimp pasta is rich, creamy, and packed with bold flavors. It’s easy enough for a weeknight dinner but fancy enough for a special occasion. Give it a try—you won’t regret it!
Print
Spicy Shrimp Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Cuisine: American
Description
Shrimp Fra Diavolo is a bold and fiery Italian dish featuring shrimp cooked in a spicy tomato sauce made with white wine, garlic, red pepper flakes, and oregano. Paired with linguine, this quick and easy dish is a flavorful crowd-pleaser. Perfect for dinner, it’s dairy-free and packed with zesty heat.
Ingredients
For the Shrimp Fra Diavolo:
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1 lb DeLallo Linguine
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1 lb large raw shrimp, peeled, deveined, and tails removed
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6 Tbsp DeLallo extra virgin olive oil, divided
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2 tsp kosher salt, divided, plus more for cooking pasta
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1 tsp crushed red pepper flakes, divided
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8 garlic cloves, finely chopped
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1/2 tsp dried oregano
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1 cup dry white wine
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28 oz (1 can) DeLallo Crushed Tomatoes (drained), or 1 can diced tomatoes
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1/2 tsp granulated sugar
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1/4 cup fresh parsley, finely chopped (plus more for serving)
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Lemon wedges for serving
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Baguette (optional, for serving)
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Flaky sea salt for serving
Instructions
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Cook the Pasta:
Bring a large pot of water to a boil. Add 2-3 tbsp of kosher salt and cook 1 lb of DeLallo linguine to al dente according to package directions. Before draining, reserve 1 cup of pasta cooking water. -
Season the Shrimp:
Pat shrimp dry with a paper towel and place in a bowl. Drizzle with 2 tbsp olive oil, 1 tsp kosher salt, and ¼ tsp crushed red pepper flakes. -
Cook the Shrimp:
Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add shrimp and sauté until cooked through (about 1-2 minutes on the first side and 1 minute on the second side). Transfer shrimp to a plate and lower the heat to medium. -
Sauté the Aromatics:
Add the remaining 2 tbsp of olive oil to the skillet. Add garlic, the remaining ¾ tsp crushed red pepper flakes, and oregano. Sauté for 1-2 minutes, until fragrant. -
Make the Fra Diavolo Sauce:
Pour in 1 cup dry white wine and bring the heat to medium-high. Let the wine reduce for about 2 minutes. Add drained diced tomatoes and sugar. Stir and simmer for 10 minutes.
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Finish the Pasta in the Skillet:
Add the cooked pasta, shrimp (with juices), ½ cup reserved pasta water, and ¼ cup chopped parsley to the sauce. Toss everything together, adding more pasta water if you prefer a looser sauce. Divide among 6 bowls, then serve with a drizzle of extra virgin olive oil, more parsley, lemon wedges, and optional crusty baguette. Finish with flaky sea salt, if desired.
Notes
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Make-ahead: Cook the shrimp and sauce separately and store for up to 3 days in the fridge. Make the pasta when ready to serve, then continue with Step 6.
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Leftovers: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat.
Nutrition
- Serving Size: 1 serving
- Calories: 507 kcal
- Sugar: 4g
- Sodium: 1200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 95mg