Spicy Tomato Shrimp Pasta
This spicy tomato shrimp pasta features juicy seared shrimp in a garlicky, blistered tomato sauce with shallot, serrano pepper, and Parmesan. Bright, bold, and on the table in about 30 minutes.
Servings: 4 servings
Calories: 420.86kcal
Ingredients
- 8 ounces spaghetti or linguine
- 1 pound large shrimp peeled and deveined
- 1 teaspoon paprika
- ½ teaspoon kosher salt plus more for the pasta water
- ¼ teaspoon black pepper
- 2 tablespoons olive oil divided
- 1 medium shallot finely chopped
- 1 serrano pepper finely chopped, seeds removed for less heat
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 pint cherry or grape tomatoes halved
- ½ teaspoon crushed red pepper flakes optional
- 2 cups fresh spinach optional
- ½ cup reserved pasta water plus more as needed
- ¼ cup grated Parmesan cheese plus more for serving
- 1 tablespoon fresh lemon juice
- Fresh basil or parsley for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Reserve at least ½ cup of pasta water before draining.8 ounces spaghetti or linguine
- While the pasta cooks, pat the shrimp dry. Season with paprika, salt and black pepper.1 pound large shrimp, 1 teaspoon paprika, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, until pink and just cooked through. Transfer the shrimp to a plate and set aside.2 tablespoons olive oil
- Reduce the heat to medium. Add the remaining tablespoon of olive oil to the skillet. Add the shallot and serrano pepper and cook for 2-3 minutes, stirring often, until softened.2 tablespoons olive oil, 1 medium shallot, 1 serrano pepper
- Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for 1 minute, stirring it into the shallot and pepper mixture.3 garlic cloves, 2 tablespoons tomato paste
- Add the cherry tomatoes and crushed red pepper flakes, if using. Cook for 4-5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.1 pint cherry or grape tomatoes, ½ teaspoon crushed red pepper flakes
- Add the seared shrimp back into the skillet along with any juices from the plate, stirring to coat in the sauce.
- Add the spinach, if using, and a splash of reserved pasta water. Stir until the spinach wilts.2 cups fresh spinach, ½ cup reserved pasta water
- Add the cooked pasta, Parmesan cheese and lemon juice to the skillet. Toss until everything is coated and glossy, adding more pasta water as needed to loosen the sauce. Serve topped with more Parmesan and fresh basil or parsley.¼ cup grated Parmesan cheese, 1 tablespoon fresh lemon juice, Fresh basil or parsley
Notes
- Pat the shrimp completely dry before cooking so they brown instead of steam.
- Pull the shrimp as soon as they turn pink, since they finish cooking later when tossed back in with the hot pasta.
- Cook the tomato paste for the full minute before adding the tomatoes; this is what builds the sauce's depth.
- Reserve at least ½ cup of pasta water before draining, since it's what makes the sauce cling instead of pooling.
- Remove the seeds and ribs for a milder sauce, or leave a few in for more heat.
- Taste the sauce before tossing in the pasta; it's your easiest chance to adjust the spice level.
- No serrano on hand? A jalapeño makes an easy, milder swap.
- Leftovers keep for up to 3 days in the fridge; add a splash of water when reheating to loosen the sauce.
- Best enjoyed fresh, since the shrimp can turn rubbery if frozen and reheated.
Nutrition
Serving: 1serving | Calories: 420.86kcal | Carbohydrates: 53.38g | Protein: 26.97g | Fat: 11.05g | Saturated Fat: 2.27g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5.73g | Trans Fat: 0.01g | Cholesterol: 148.32mg | Sodium: 1138.99mg | Potassium: 736.38mg | Fiber: 3.76g | Sugar: 6.24g | Vitamin A: 2493.31IU | Vitamin C: 37.84mg | Calcium: 167.63mg | Iron: 2.68mg
