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Spicy Shrimp Pasta in Garlic Tomato Cream Sauce - shrimp seared on stove top with crushed red pepper, paprika, and salt, then smothered in a spicy cream sauce made with chopped onions, minced garlic, crushed tomatoes and cream. Seasoned with basil and oregano. Delicious, creamy shrimp pasta recipe with lots of bold flavors!
This spicy shrimp pasta has everything you crave for in an Italian pasta: easy creamy tomato sauce made from scratch, seafood, spices (garlic, paprika, basil, oregano, crushed red pepper) - all of that over the perfectly shaped penne pasta. Simple recipe that you can make at home.
Penne is perfect for this pasta dish as it holds the sauce very well, and with every bite you will get not only pasta and shrimp but a generous scoop of spicy tomato cream sauce too! I've used gluten free pasta (brown rice penne) for this dish as well, and it was marvelous!
Whichever pasta you use, make sure to cook it al dente, then rinse it with cold water, drain it, and only then add it to the sauce. This will preserve the pasta structure and prevent it from getting mushy in a creamy sauce.
How to make spicy shrimp pasta with garlic tomato cream sauce:
Heat 2 tablespoons of olive oil in a skillet on medium-high heat and cook shrimp on one side for about 1 minute, until shrimp turns pink on that side. While it cooks, GENEROUSLY sprinkle the top of shrimp with crushed red pepper, paprika and SALT to cover every single shrimp. Do not crowd the shrimp and don't skimp on spices:
Using spatula, turn the shrimp over to the other side and cook for 2 more minutes (on medium-high or medium heat):
Remove shrimp to a plate, being careful to leave all the oil in the skillet. To the same skillet, add chopped onion and minced garlic and cook on medium high heat in the olive that will have a nice reddish color from paprika and crushed red pepper. Cook for about 2 minutes until onions soften:
Next, add crushed tomatoes and chicken bullion cube dissolved in ¼ cup boiling water. Add basil and oregano, mix everything, bring to boil, reduce to simmer. Simmer for about 10-15 minutes, mixing occasionally and crushing all tomatoes into very small bites, until the garlic tomato cream sauce reduces just a bit. Season with more red pepper and salt, if needed.
Add heavy cream, while on simmer, and mix it in on very low simmer:
Almost immediately after you added cream and mixed it in on low simmer, remove the skillet from heat. Your garlic tomato cream sauce should look like this:
Add back the shrimp and pasta. Mix everything well to combine. Add more salt and pepper if necessary. Add more spices (crushed red pepper, basil, oregano), if needed. Gently reheat your spicy shrimp pasta.
Spicy Shrimp Pasta in Garlic Tomato Cream Sauce
Ingredients
- 2 tablespoons olive oil
- 1 pound shrimp without shells, and deveined
- ¼ teaspoon crushed red pepper
- ¼ teaspoon paprika
- ¼ teaspoon salt
- 1 small onion finely chopped
- 4 garlic cloves minced
- 2 cups canned crushed tomatoes
- ¼ cup water
- ½ cube chicken bullion (I used Knorr)
- 1 tablespoon basil
- ¼ teaspoon oregano dried
- ½ cup heavy cream
- 8 oz penne pasta (for gluten free version, use brown rice penne)
Instructions
- Heat olive oil in a large skillet on medium-high heat. Add shrimp and cook on one side for about 1 minute, until shrimp turns pink on that side. While it cooks, sprinkle the top of shrimp with crushed red pepper, paprika and salt to cover every single shrimp. Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right. And, don't skimp on spices. Using spatula turn shrimp over to the other side and cook for about 2 more minutes.
- Remove shrimp to a plate, being careful to leave all the oil in the skillet.
- To the same skillet, add chopped onion and minced garlic and cook on medium high heat in the olive oil that will have a nice reddish color from paprika and crushed red pepper. Cook for about 2 minutes, occasionally stirring, until onions soften.
- Add crushed tomatoes and chicken bullion cube dissolved in ¼ cup boiling water. Add basil and oregano, mix, bring to boil and reduce to simmer. Simmer for about 10-15 minutes, mixing occasionally and crushing all tomatoes into very small bites, until the sauce reduces just a bit. Season with more red pepper and salt, if needed. In the end, while on simmer, add heavy cream, mix it in, and immediately remove from heat.
- In the mean time, bring a large pot of water to boil and cook pasta al dente according to the package instructions. Drain.
- Add back the cooked shrimp and cooked and drained pasta to the skillet with the sauce. Mix everything well to combine. Reheat on low simmer, if needed. Do not bring to boil or high heat as it might affect the sauce texture. Add more salt and pepper if necessary.
- When serving, I like to sprinkle the top of pasta with just a touch of crushed red pepper.
Notes
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I made this for dinner tonight and it was a HUGE hit with my hubby. Thank you!!
How long did the pasta cook, or does it have to be already cook.?
Does the pasta haves to be already cooked or how long did it take for the pasta to cook with this dish?
Shrimp is a favorite of mine. The Spicy Shrimp Pasta would make warming and satisfying dinner that my entire family would enjoy!
Reading through your post has suddenly made me so hungry. It looks amazing. I think Italian flavors are always winners.
The pasta, spicy shrimp, creamy tomato sauce - love everything about this dish. Delish.
Julia, this looks so yummy and warm in the cooling autumn. And it is such a perfect nutritional dinner.
Hi Julia, love this dish, shrimp and garlic is a match made in heaven.
Honestly, swear to God, as soon as I clicked on your page I opened my mouth in awe because this looks soooooo goooooood! I could live exclusively off seafood, and with the addition of pasta and creamy sauce I'd be one very happy girl indeed. Lovely recipe!
the hobbit kitchen x
I love seafood in a creamy sauce - so delicious! What a cute name you have for a blog, by the way!
If you lived exclusively off seafood you would develop a terrible case of gout.
Thanks Tips
What a tasty and beautiful pasta Julia, I love the idea of spicy, shrimps and garlic...yum!
Thanks for the inspiration...enjoy the rest of your week 🙂
Oh, my. I love everything about this entree...the pasta, spicy shrimp, creamy tomato sauce! It sounds divine!
Oh man this looks good!
Julia: What a comforting dish... I never get tired to eat pasta plus my youngest daughter is crazy for shrimp. I'll be adding this tasty recipe to my list. Have a great week!
Looks so good!! I'm ready to dig right into the skillet.
I make a somewhat similar dish, but without the cream. Gotta try it your way! This looks wonderful -- thanks.
Looks delicious!
Did you use two 19 ounces or 28 ounces canned tomatoes?