Spicy Shrimp Pasta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 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
Description
This recipe starts by simmering shrimp shells, garlic, celery, and peppercorns in vegetable broth to create a flavorful stock base. The sauce is built with olive oil infused with red pepper flakes and sliced garlic, then white wine is added and boiled to concentrate aroma. Anchovy paste dissolves into the mixture adding umami, followed by crushed tomatoes and sugar which balance acidity.
The sauce cooks covered on low heat to meld flavors, then peeled shrimp are cooked within, absorbing the spicy, savory sauce. Fresh parsley adds brightness at the end. The stock base and use of anchovy paste help create a complex, seafood-rich flavor that sets this pasta apart.
Serve this pasta hot, letting the sauce cling to the noodles and shrimp. Adjust red pepper flakes to control the spice level for personal preference. This dish offers a filling meal with balanced heat and savory depth from shrimp and anchovies.
If fresh shrimp with shells isn’t available, use store-bought fish or shrimp stock, reduced for intensity. Substitutions of anchovy paste with chopped anchovies or replacement of wine with broth are options for adaptations.
Ingredients
For the stock base (see note 1)
- shrimp shells (see note 1)
- 2 cloves garlic peeled
- 1 teaspoon peppercorns
- 1 celery roughly chopped, stalk
- 1 ½ cups vegetable broth low sodium
For the pasta
- 12 oz pasta long
- 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 parsley finely chopped, fresh
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
- Using shrimp with shells and heads allows making a fresh stock that enhances sauce flavor; if unavailable, use store-bought fish or shrimp stock reduced by half for richer taste.
- Adjust red pepper flakes to modulate spice; the recipe as written delivers a moderate heat.
- Anchovy paste adds depth; substitute with chopped anchovies if preferred.
- Use any dry white wine like Pinot Grigio or Sauvignon Blanc; replace with broth if avoiding alcohol.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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