Spicy Shrimp Pasta
User Reviews
4.9
153 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4
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Calories
556 kcal
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Course
Main Course
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Cuisine
Italian
Spicy Shrimp Pasta
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This Spicy Shrimp Pasta is a comforting bowl of pasta with a fiery kick that'll wake up your taste buds. It's easy to make and can be ready in under 45 minutes! Add a side salad, crusty bread, and a perfect date night meal. Whether you're a spice lover or just someone looking to add a little zing to your pasta routine, this Spicy Shrimp Pasta is a winner.
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Ingredients
For the stock base (see note 1)
- shrimp shells (see note 1)
- 2 cloves garlic peeled
- 1 teaspoon peppercorns
- 1 stalk celery roughly chopped
- 1 ½ cups vegetable broth low sodium
For the pasta
- 12 oz long pasta
- 1 tablespoon salt
For the sauce
- 3 tablespoon olive oil
- 1 teaspoon red pepper flakes (see note 2)
- 6 cloves garlic sliced
- ¼ cup white wine (see note 4)
- ½ cup stock (see note 1)
- 1 teaspoon anchovy paste (see note 3)
- 1 can crushed tomatoes (14.5oz/400g can)
- ½ teaspoon sugar
- 1 lb Shrimp peeled and deveined (keep the shells)
- 2 tablespoon fresh parsley finely chopped
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Instructions
Start by making the stock.
- Add the shrimp shells, whole garlic cloves, chopped celery, peppercorns, and vegetable broth to a pan and bring to a simmer. Cook on low for 15 minutes. shrimp shells2 cloves garlic1 tsp peppercorns1 stalk celery1 ½ cups / 360 ml vegetable broth
For the sauce
- Pour the extra virgin olive oil into a large skillet, add the red pepper flakes, and place over medium-low heat. Cook gently for 3 minutes.3 tbsp olive oil1 tsp red pepper flakes
- Remove the pan from the heat and add the sliced garlic. Stir in the oil for 20 seconds, then add the wine. Return the pan to the heat and bring the wine to a boil.6 cloves garlic¼ cup / 60 ml white wine
- Add the reserved stock and the anchovy pasta. Stir to dissolve the paste, and add the crushed tomatoes and sugar.½ cup / 120 ml stock1 tsp anchovy paste1 can crushed tomatoes½ teaspoon sugar
- Return the pan to the heat, cover, and cook the sauce on low heat for 15 minutes. (For the best workflow, start boiling the water and cooking the pasta during this time.)
- Check the sauce and add salt and/or red pepper flakes to taste. If the pasta hasn't finished cooking turn the heat to low and leave the sauce to stay warm.
For the pasta
- Bring a large pan of water to a boil and add your salt. Add the pasta and cook for 1 minute less than the packet suggests.1 tbsp salt12 oz / 340 g long pasta
- Reserve a cup of the pasta cooking water, then drain the pasta.
To finish
- Add the shrimp to the sauce and cook for 2 minutes.1 lb / 450 g shrimp
- Add the drained pasta and ¼ cup of the reserved pasta water. Stir well to coat the pasta in the sauce and cook for 1-2 minutes, until the shrimp are cooked and the pasta is to your liking.
- Add most of the chopped parsley and stir well.2 tbsp fresh parsley
- Serve immediately with the additional parsley.
Notes
- For this recipe, buy shrimp that still have the shells and heads on; once you have peeled the shrimp, you use the shells and heads to make a quick shrimp stock; this adds so much extra flavor to the pasta sauce. If you have already shelled shrimp, skip the shrimp stock section and use a store-bought fish/shrimp stock; reduce it by half for optimum flavor.
- Red pepper flakes are also called chilli flakes. As written, the recipe is spicy but not overly so. Feel free to reduce or increase the amount to taste.
- You can buy anchovy paste in most larger grocery stores. It is also readily available online. I like the Amore brand. You can also substitute the paste for 4 whole anchovies roughly chopped.
- Use any white wine you have available; I like a Pinot Grigio or a Sauvignon. If you don't consume alcohol, you can replace it with broth.
Nutrition Information
Show Details
Calories
556kcal
(28%)
Carbohydrates
76g
(25%)
Protein
29g
(58%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
144mg
(48%)
Sodium
741mg
(31%)
Potassium
401mg
(11%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
822IU
(16%)
Vitamin C
14mg
(16%)
Calcium
141mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 76g | 25% |
| Protein | 29g | 58% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 144mg | 48% |
| Sodium | 741mg | 31% |
| Potassium | 401mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 822IU | 16% |
| Vitamin C | 14mg | 16% |
| Calcium | 141mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
153 reviews
Excellent
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