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For a delicious vibrant summer evening meal why not try this amazing Spicy Shrimp Spaghetti recipe. Quick, easy and sophisticated!
Serve alongside my Perfect Garlic bread to create a restaurant quality dinner in your home kitchen.
I love cooking with shrimp. It’s a sure way to get a great meal that’s simple to prepare like with my Shrimp Scampi or Shrimp Alfredo. And because of the quick cooking time, you can have dinner on the table in no time at all.
This is one of my husband’s favorite shrimp dishes. He’s big on Italian food and is always happy when I add a little spice. I based this recipe on a Shrimp Fra Diavolo we had on one of our first trips to London.
How To Make Spicy Shrimp Spaghetti
- Cook The spaghetti until just underdone.
- Coat the shrimp in crushed red pepper, salt and pepper.
- Cook the shrimp until just underdone. Set aside.
- Prepare the sauce with garlic, onions and crushed tomatoes.
- Add the shrimp and spaghetti to the sauce to finish cooking.
- Serve and enjoy.
This spicy shrimp spaghetti recipe is perfect for a weeknight meal. It’s Packed with flavor and with only a few ingredients, it can be whipped up in less than 30 mins, with minimal cleanup!
Why This Recipe Works
- The crushed red pepper adds a spicy kick that can be prepared to your taste.
- Coating the shrimp in the oil and seasoning before cooking provides an even covering of every one.
- Finishing the pasta off in the sauce helps absorb all the flavor.
Ingredient Notes
- Shrimp: I use fresh shrimp, but frozen shrimp works just as well, read on for a handy guide on how to buy shrimp. Make sure your shrimp is fully defrosted before cooking.
- Spices: I used simple pepper flakes, but you can use Cajun seasoning or cayenne pepper.
- Spaghetti: This recipe calls for spaghetti, but don’t abandon it if you don’t have it, linguine or angel hair pasta are also great choices.
- Tomatoes: I use canned whole tomatoes that I crush myself, but chopped or crushed work just as well.
- Wine: I use Pinot Grigio because it’s what we drink most often, but you can use vermouth or whatever white wine you like best. If you don’t cook with wine, use water in its place and a splash of white vinegar for some brightness.
Shrimp Buying Guide
There are a lot of choices when buying shrimp. Here’s some guidance for making the best purchase.
- Fresh isn’t as fresh as you think. Just because shrimp is displayed raw doesn’t mean it’s freshly caught. Only a small percentage (about 10%) sold in the US comes from the US. The rest is imported so chances are it’s has been previously frozen. Be sure to ask at the counter and don’t buy defrosted.
- When buying frozen, choose individually quick-frozen shrimp, as you can thaw exactly what you need. For detailed information on this topic, see my post on how to thaw frozen shrimp
- Buy untreated shrimp. Some manufacturers chemically treat frozen shrimp so check the ingredients on the bag and make sure “Shrimp” is the only ingredient listed.
Step By Step Instructions
In a large bowl, combine shrimp, olive oil, red pepper flakes, salt, pepper in a bowl; toss to coat.
Heat a large saucepan over medium high heat. Add the shrimp in a single layer and cook undisturbed for 3 minutes. Flip, and cook another 30 seconds. The shrimp should be just underdone. They will finish cooking in the sauce.
Transfer the shrimp to a medium bowl and set aside.
Add the onion to the pan the pan and cook until softened. Add the garlic and cook another minute.
Add the wine to the pan and allow to cook down by half while deglazing the pan using a wooden spoon to scrape up any browned bits that may have stuck to the pan.
Stir in the tomatoes and herbs. Bring to a boil, reduce the heat to low and simmer, cook 15-20 minutes, stirring occasionally.
Meanwhile, add the pasta to the boiling water, return to a boil and cook the pasta uncovered, stirring occasionally, until the pasta is just underdone. Reserve a cup of pasta water and then drain well and set aside.
Once the tomatoes have simmered into a sauce, taste for seasoning. Then season with salt as needed. Add the pasta and shrimp to the pan with any juices and garlic in the bowl. Cook another minute to allow the shrimp and pasta to finish cooking in the sauce (adding some of the reserved pasta water to the pan to loosen as needed)
Serve hot.
Storing Instructions For Spicy Shrimp Spaghetti ?
- In The Fridge: The cooked spicy shrimp pasta will keep in an airtight container in the fridge for up to 3 days.
- In The Freezer: Freeze the finished dish in a freezer safe container for up to 3 months. Defrost thoroughly and reheat in an oven proof dish.
Tips & Variations
- Add the shrimp to the pan going clockwise so you know the order to flip them in for even cooking.
- When choosing wine for cooking, always choose a wine that’s good enough to drink. If you wouldn’t drink it, it probably won’t taste good in your food!
- If you don’t have spaghetti, linguine or angel hair pasta works well, simply cook according to package instructions.
- You don’t have to use the herbs specified in this recipe, you can have some fun and experiment with herbs and seasonings of your choice.
- When cooking Spaghetti, salt like you mean it. This is the only chance you get to add any flavor to your spaghetti.
- Use good quality tomatoes for your sauce. When shopping for ingredients – don’t skimp, the better quality of the tomatoes, the better your sauce will be.
FAQs
What spices go with shrimp pasta?
So many spices go well with shrimp pasta, you can add cayenne pepper, paprika or chili flakes for extra kick.
What wine goes with spicy shrimp pasta?
A crisp white wine goes perfectly with shrimp pasta. Sauvingnon Blanc or Pinot Grigio would be a great choice.
Does Rose go with shrimp?
Yes rose wine goes well with shrimp.
Rate This Recipe
Recipe
Spicy Shrimp Spaghetti
Ingredients
- 1 lb shrimp (medium to large peeled and deveined)
- 1 teaspoon red pepper flakes
- 2 tablespoons olive oil
- salt and black pepper ( to taste)
- 1 medium onion chopped
- 6 cloves garlic (minced)
- 1 cup dry white wine
- 28 oz diced tomatoes (1 can)
- chopped fresh herbs (such as parsley or basil)
- 1 lb spaghetti
Instructions
- Fill a large pot with salted water and bring to a rolling boil.
- In a large bowl, combine shrimp, olive oil, red pepper flakes, salt, pepper in a bowl; toss to coat.
- Heat a large saucepan over medium high heat. Add the shrimp in a single layer and cook undisturbed for 3 minutes. Flip, and cook another 30 seconds (the shrimp should be just underdone). Transfer the shrimp to a medium bowl and set aside.
- Add the onion to the pan the pan and cook until softened. Add the garlic and cook another minute.
- Add the wine to the pan and allow to cook down by half while deglazing the pan using a wooden spoon to scrape up any browned bits that may have stuck to the pan.
- Stir in the tomatoes and herbs. Bring to a boil, reduce the heat to low and simmer, cook 15-20 minutes, stirring occasionally.
- Meanwhile, add the pasta to the boiling water, return to a boil and cook the pasta uncovered, stirring occasionally, until the pasta is just underdone. Reserve a cup of pasta water and then drain well and set aside.
- Once the tomatoes have simmered into a sauce, taste for seasoning. Then season with salt as needed. Add the pasta and shrimp to the pan with any juices and garlic in the bowl. Cook another minute to allow the shrimp and pasta to finish cooking in the sauce (adding some of the reserved pasta water to the pan to loosen as needed)
- Serve hot.
Tips
- Add the shrimp to the pan going clockwise so you know the order to flip them in for even cooking.
- When choosing wine for cooking, always choose a wine that’s good enough to drink. If you wouldn’t drink it, it probably won’t taste good in your food!
- If you don’t have spaghetti, linguine or angel hair pasta works well, simply cook according to package instructions.
- You don’t have to use the herbs specified in this recipe, you can have some fun and experiment with herbs and seasonings of your choice.
- When cooking Spaghetti, salt like you mean it. This is the only chance you get to add any flavor to your spaghetti.
- Use good quality tomatoes for your sauce. When shopping for ingredients – don’t skimp, the better quality of the tomatoes, the better your sauce will be.
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