Spicy Shrimp Tomato Pasta
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
3787 kcal
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Course
Main Course
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Cuisine
Italian, International
Spicy Shrimp Tomato Pasta
Description
This pasta dish features fettuccine cooked until tender and enveloped in a sauce of diced canned tomatoes simmered with red pepper flakes, salt, and freshly cracked black pepper. The sauce gains richness from butter and olive oil melted together before adding aromatics.
Shrimp peeled and deveined are sautéed with garlic until opaque and pink, just cooked through, then set aside. After the sauce thickens slightly during simmering, the drained pasta and shrimp are returned to the skillet and tossed together allowing the flavors to meld. Fresh parsley scattered on top brightens the flavor and adds a fresh green accent.
The finished pasta has tender noodles coated in a vibrant, mildly spicy tomato sauce with juicy, garlic-infused shrimp providing a contrasting texture and protein boost. This dish suits a straightforward dinner or lunch.
Ingredients
- 8 oz. Fettuccine pasta $0.95
- 2 Tbsp olive oil $0.32
- 1 Tbsp butter $0.15
- 4 cloves garlic $0.32
- 1/2 lb. Shrimp $3.50, peeled and deveined, 41/50 size
- 1 15 oz. can diced tomatoes $0.69
- 1/4 tsp red pepper flakes $0.02, crushed
- 1/4 tsp salt $0.02
- black pepper $0.05, freshly cracked, to taste
- parsley $0.22, fresh; handful
Instructions
- Bring a large pot of water to a boil, add the pasta, and continue to boil for 7-10 minutes, or until tender. Drain the pasta in a colander.
- While the pasta is cooking, add the olive oil and butter to a large skillet and place over medium heat. Mince the garlic while waiting for the butter to melt.
- Rinse the shrimp with cool water and allow the excess water to drain away. Add the shrimp and minced garlic to the skillet. Saute the shrimp and garlic for 3-5 minutes, or just until the shrimp turns opaque and slightly pink (no longer grey and translucent). Remove the shrimp from the skillet and set it aside until later.
- Add the can of tomatoes with juices to the skillet, along with the crushed red pepper flakes, salt, and some freshly cracked pepper. Stir to combine and let the sauce simmer over medium heat for about five minutes.
- When the sauce has thickened slightly, add the cooked and drained pasta. Toss to coat in the sauce. Add the cooked shrimp back to the skillet and toss to combine with the pasta. Taste and adjust the salt if needed.
- Roughly chop a handful of parsley leaves and sprinkle over top before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3787 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 378.7kcal | 19% |
| Carbohydrates | 48.03g | 16% |
| Protein | 20.1g | 40% |
| Fat | 11.8g | 18% |
| Sodium | 517.6mg | 22% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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