Servings
Font
Back
5.0 from 9 votes

Spicy Pasta Shrimp

This Simple Spicy Pasta Shrimp is an easy 20-minute meal that is perfect for a weeknight dinner. This shrimp spaghetti packs a huge punch of flavor, with plenty of garlic and chili, extra red pepper flakes and crushed and fresh tomatoes you can have a delicious sauce with no cream. The crunchy pangrattato topping adds something extra to this delicious recipe. Perfect for date night or entertaining.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Calories: 692 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the Pangrattato
  • 1 tablespoon olive oil
  • ½ cup breadcrumbs - see note 1
  • 2 cloves garlic
  • ¼ teaspoon dried basil
For the Pasta
  • 4 cloves garlic
  • 12 oz pasta
  • 1 tablespoon salt
  • ¼ cup olive oil
  • 1 red chili
  • ½ cup shrimp stock - see note 2 for alternatives
  • 1 can crushed tomatoes (14.5 oz/400g can)
  • 1 ½ cup cherry tomatoes
  • 1 teaspoon sugar
  • ½-1 teaspoon red pepper flakes - adjust to taste
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ tablespoon dried oregano
  • 1 lb raw shrimp (peeled and deveined)
  • fresh basil, optional garnish

Instructions

For the Pangrattato
    Cup of Yum
  1. Heat the oil in a heavy based skillet/frying pan.1 tbsp olive oil
  2. Add the breadcrumbs and fry over medium heat until crispy and golden brown.½ cup / 50g g breadcrumbs
  3. Remove the breadcrumbs from the pan and mix with the crushed garlic and dried basil. Set to one side until needed.2 cloves garlic¼ tsp dried basil
To make the pasta and sauce
  1. Peel and thinly slice the garlic, then cut the red chili in half, remove the seeds and mebrane then finely slice.4 cloves garlic1 red chili
  2. Bring a large pan of water to the boil, once boiling add the pasta and salt and cook the pasta as per the packet instructions. Once cooked reserve 2 cups of the pasta cooking water and then drain the pasta.12 oz / 340 g pasta1 tbsp salt
While the pasta is cooking make the sauce
  1. Heat the olive oil in a large skillet/frying pan.¼ cup / 60 ml olive oil
  2. Add the sliced garlic and chopped red chili, then cook over medium heat for a minute until fragrant but not colored.
  3. Turn up the heat and pour in the broth. Bring to a boil and allow to reduce for a minute.½ cup / 125 ml shrimp stock
  4. Add the canned tomatoes, cherry tomatoes, suagr, red pepper flakes, salt, pepper, and oregano.1 can crushed tomatoes1 ½ cup / 250 g cherry tomatoes1 tsp sugar½-1 tsp red pepper flakes½ tsp salt½ tsp black pepper½ tbsp dried oregano
  5. Stir well and bring to a simmer. Add in the shrimp and cook for 4 minutes until the shrimp have just cooked through.1 lb / 450 g raw shrimp
  6. Add the drained pasta and ¼ cup of the reserved pasta cooking water. Stir to combine, adding more cooking water as needed.
  7. Serve the pasta sprinkled with the prepared pangrattato and fresh basil garnish.

Notes

  • If you have them, make your own breadcrumbs, they will have a better texture. You can do this with any stale bread you have leftover. Or pop a couple of slices in the oven for 5 minutes to dry them out. If you haven't got stale bread available then panko breadcrumbs will work well too. Just don't use the sawdust style breadcrumbs, they will leave your dinner powdery rather than crunchy.
  • If you have them, make your own breadcrumbs, they will have a better texture. You can do this with any stale bread you have leftover. Or pop a couple of slices in the oven for 5 minutes to dry them out. If you haven't got stale bread available then panko breadcrumbs will work well too. Just don't use the sawdust style breadcrumbs, they will leave your dinner powdery rather than crunchy.
  • You can replace the shrimp stock/broth with fish broth or vegetable broth.

Nutrition Information

Calories 692kcal (35%) Carbohydrates 87g (29%) Protein 39g (78%) Fat 21g (32%) Saturated Fat 3g (15%) Cholesterol 86mg (29%) Sodium 684mg (29%) Potassium 737mg (21%) Fiber 6g (24%) Sugar 11g (22%) Vitamin A 647IU (13%) Vitamin C 40mg (44%) Calcium 264mg (26%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 692

% Daily Value*

Calories 692kcal 35%
Carbohydrates 87g 29%
Protein 39g 78%
Fat 21g 32%
Saturated Fat 3g 15%
Cholesterol 86mg 29%
Sodium 684mg 29%
Potassium 737mg 16%
Fiber 6g 24%
Sugar 11g 22%
Vitamin A 647IU 13%
Vitamin C 40mg 44%
Calcium 264mg 26%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.