This post may contain affiliate links. Read my disclosure policy.
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 tried this tonight! This was one of the best dishes I've made so far in my opinion! Thanks so much for the recipe. It is great as is! My husband really liked it also!
Terrific! We put fresh lime on it to boost the flavor. It was great.
I am a home cook and I like to try different dishes every now and then, and I came across this recipe on Pinterest and thought I would try it. I must say I am in LOVE....it's everything I love..pasta, shrimp, spiciness..I definitely am going to try this again and maybe put my own twist on it.
I made this dinner for my family a couple of weeks ago and they were in heaven! I used a little over 1/2 cup of chicken broth in place of the bouillon cube. I'm trying same recipe tonight but going to try cubed chicken breast instead of shrimp, YUMMMMMM
Has anyone made this with a combination of meats, like chicken and shrimp or chicken/shrimp/sausage? Just curious as I'm thinking of trying this out tonight.
made this for dinner, followed the recipe exactly but I thought it was a bit salty/acidic. I cut it with a few tablespoons of sugar and it was amazing!
I made this for dinner tonight. It's amazing! It was quick, easy and delicious! THANK YOU
Making it my second time as I type... Probably one of my favorite pasta dishes!! Great recipe!
i just made it and it was delicious! I love spicy food so I added a lot red pepper and I didn't mush the tomatoes up because I love the texture. Nonetheless it was a success!
I loved this recipe! Spicy and flavorful.. Thank you for sharing! ^-^
This sounds delicious but the recipe itself it confusing. Unless you have the whole introduction, there's absolutely no indication in the recipe itself as to whether you pre-cook the pasta. With all of the one-pot pasta recipes out there now, I thought this was one of them. It's not. That note should be added to the recipe itself.
Hi!
This looks delicious. I can't wait to try it! One question...does your recipe call for fresh basil and oregano or dried? Thanks so much!
Made this tonight with wheat penne. It was awesome and I thank you for sharing this with us.