Spicy Shrimp Pasta with a Roasted Tomato Sauce

User Reviews

5

4 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    15 mins

  • Total Time

    25 mins

  • Servings

    4

  • Course

    Main Course

  • Cuisine

    Italian

Spicy Shrimp Pasta with a Roasted Tomato Sauce

This creamy spicy shrimp pasta with a roasted tomato sauce is easy, fast, and very flavorful. 

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Ingredients

Servings
  • 8 ounces pasta uncooked
  • 1 pound Shrimp thawed & peeled (I used 31-40 count size) 
  • 1 tablespoon olive oil
  • 1/2 onion diced, small
  • 2 cups diced tomatoes with juices, Muir Glen Fire Roasted brand
  • 1/4 cup white wine dry
  • 1 Dijon mustard heaping tablespoon
  • 3-4 cloves garlic minced
  • 4 Italian seasoning dashes
  • 1/2 teaspoon red pepper flakes or to taste
  • 1/4 cup heavy cream aka whipping cream
  • basil torn, handful, fresh
  • salt to taste
  • black pepper to taste
  • Parmesan Cheese to taste (optional, freshly grated
  • parsley chopped (optional, fresh

Instructions

  1. Boil a large pot of salted water and cook pasta al dente according to package directions.
  2. Add the olive oil to a skillet on medium-high heat. Sauté the onion for 5 minutes (it's ok if it browns lightly).
  3. Add the wine, Dijon mustard, and garlic to the pan and cook for 2 minutes. 
  4. Add the diced tomatoes, Italian seasoning, red pepper flakes, cream, and shrimp to the pan. Give it a good stir, reduce heat to medium, cover, and cook for 5 minutes. 
  5. Stir in the basil, salt & pepper, and cook it for another few minutes or until the shrimp are completely cooked through. Drain the pasta and toss it with the sauce. 
  6. Serve immediately with freshly grated parmesan cheese and fresh parsley if desired.

Notes

  • The recipe as written isn't super spicy, so feel free to add more red pepper flakes or even cayenne pepper as needed. 
  • The splash of cream gives a wonderful consistency to the sauce, so I would definitely include it. Feel free to adjust as needed. The sauce is not super creamy, but you can add more if you prefer.
  • I left the shrimp tails on for the photos, but removing them prior to cooking is fine. 
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Excellent

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