If you’re craving something with a kick, this Spicy Shrimp Pasta in Creamy Tomato Sauce is just the dish for you. It’s a delightful blend of tender shrimp, perfectly cooked pasta, and a sauce that’s rich, creamy, and packed with flavor. Perfect for a quick weeknight dinner or a cozy weekend meal, this recipe will have everyone coming back for seconds.
Steps
- Peel the shrimp and pat them dry with paper towels. Lightly season them with salt and pepper. In a pan, heat 2 tablespoons of olive oil over medium-high heat and cook the shrimp until they are just pink and cooked through, about 3 minutes, turning once. Set the shrimp aside.
- In a large pan, combine diced tomatoes, chopped onion, chili flakes, basil, garlic, and butter. Season the mixture with salt and pepper.
- Pour in the white wine and cook over medium-high heat until the vegetables are soft and most of the wine has evaporated, leaving about 1/4 cup of liquid.
- Meanwhile, cook the pasta in salted water with a tablespoon of olive oil, following the package instructions until it is al dente. Drain and set the pasta aside.
- Once the sauce has reduced, stir in the cream and add the cooked shrimp. Gently warm the mixture for about 2 minutes and adjust seasoning if needed.
- Combine the pasta with the creamy tomato sauce and toss to coat. Serve with a sprinkle of Parmesan cheese. Enjoy!
Ingredients
- 1 pound medium raw shrimp, peeled and deveined
- 3/4 pound spaghetti or angel hair pasta
- 1 tablespoon olive oil
- 6 medium tomatoes, diced
- 1 small onion or 1/4 cup finely chopped green onion
- 1/4 teaspoon hot chili flakes
- 1/2 teaspoon dried basil or 2 tablespoons fresh basil, chopped
- 1 garlic clove, pressed
- 4 tablespoons unsalted butter
- 1 cup dry white wine (avoid sweet wine)
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Parmesan cheese, for serving
Nutritional Values
Calories: 3036 kcal | Carbs: 306 g | Protein: 150 g | Fat: 120 g | Saturated Fat: 60 g | Cholesterol: 1428 mg | Sodium: 3660 mg | Potassium: 3288 mg | Fiber: 24 g | Sugar: 36 g | Vitamin A: 9462 IU | Vitamin C: 126 mg | Calcium: 954 mg | Iron: 18 mg
FAQ
- Can I use other types of seafood in this recipe?
- Absolutely! You can substitute shrimp with other seafood like lobster, scallops, or salmon.
- What type of wine should be used for the sauce?
- It’s important to use a dry white wine for the sauce. Sweet wine will not provide the desired flavor.
- How should the shrimp be prepared before cooking?
- Peel the shrimp and pat them dry with paper towels. Lightly season with salt and pepper before cooking.
- What is the ideal texture for the pasta in this dish?
- The pasta should be cooked until al dente, which means it should be tender but still firm to the bite.
- Can dried basil be replaced with fresh basil in this recipe?
- Yes, you can use 2 tablespoons of chopped fresh basil instead of 1/2 teaspoon of dried basil.
Tips
- Ensure the shrimp are thoroughly dried with paper towels before cooking to achieve a nice sear and prevent them from becoming rubbery.
- Use a dry white wine in the sauce to enhance the flavor without adding sweetness; avoid using sweet wines as they can alter the intended taste profile.
- Cook the pasta until it is al dente, which means it should be tender but still firm to the bite. This texture is ideal for absorbing the creamy tomato sauce.
- After cooking the pasta, do not skip rinsing and draining it. This step helps remove excess starch, preventing the pasta from clumping together when mixed with the sauce.
Equipment
- Heavy pan or skillet (for cooking the sauce and shrimp)
- Large pot (for cooking the pasta)
- Garlic press (for pressing the garlic clove)
- Chef’s knife (for chopping tomatoes and onions)
- Cutting board (for preparing ingredients)
