Shrimp Pasta with Tomatoes gives your traditional spaghetti a spicy kick and with added shrimp, it makes it an easy and smart dinner choice! For another delicious shrimp pasta recipe, try my Chicken Scampi Linguini.
SHRIMP PASTA WITH TOMATOES
Spaghetti is such an easy meal to make, but sometimes I think I make it too often. I do love it, but it’s nice to switch things up a little bit for some variety. I was actually craving some pasta the other day and decided to make Shrimp Pasta with Tomatoes using some ingredients I had on hand. The red pepper flakes give this dish just enough of a kick to make it a little spicy, and the shrimp added some protein to keep me full! I will definitely be making this again!
SHRIMP PASTA WITH TOMATOES RECIPE
Shrimp Pasta with Tomatoes was a recipe that I made using things I had on hand. If you don’t have the shrimp, this pasta recipe would be great without it, too! I love the added spice of the red pepper flakes, and it’s really easy to put together and get out on the table to serve.
Shrimp Ingredients:
- Olive oil
- Frozen, peeled and deveined, cooked shrimp, thawed
- Kosher salt
- Cracked pepper
Sauce Ingredients:
- Olive oil
- Garlic
- Red pepper flakes
- Kosher salt
- Cracked pepper
- Chicken stock
- Diced tomatoes
- Angel hair noodles, or any spaghetti noodles, cooked following package directions
- Parmesan cheese
HOW TO MAKE SHRIMP PASTA WITH TOMATOES
Make sure you cook your pasta noodles and get your shrimp made before you mix everything together. To make the shrimp, season the thawed shrimp with salt and pepper. I just bought some frozen shrimp that was already peeled and deveined, but I will let you know how to peel and devein fresh shrimp if you go that route. Heat up some olive oil in a large skillet and cook the shrimp for about 2 minutes on each side. Remove the shrimp from the skillet and tent it with tin foil to keep it warm as you prepare the sauce.
To make the sauce, use the same skillet as you cooked the shrimp. (Don’t forget to get the pasta made at some point.)
- Heat the olive oil over medium-high heat.
- Add the garlic, red pepper flakes, salt, and pepper. Cook this for only about a minute. You don’t want to overcook the garlic.
- Pour in the chicken stock and tomatoes, cooking until it simmers.
- Cover the skillet and lower the heat to medium-low. Simmer for ten minutes.
- Remove the lid after about 10 minutes, increasing the heat back up to medium-high heat. Cook, stirring often, for 8-10 minutes. The sauce will thicken.
- Add the shrimp and cooked noodles, and toss it all together.
- Serve with freshly grated parmesan cheese and homemade breadsticks.
HOW TO PEEL AND DEVEIN SHRIMP
If you are buying fresh shrimp, it is up to you if you decide to devein the shrimp. You need to peel it, of course, but deveining is actually based on looks, not any other reason. To peel the shrimp, start underneath. To devein, make a slit (not too deep) along the back of the shrimp, pulling out the black vein with the tip of a knife. It’s really not as intimidating as it would seem. So, if already peeled and deveined shrimp are not an option for you, don’t skip on the recipe–try the fresh stuff!
Ingredients
SHRIMP
- 1 tablespoon olive oil
- 2 pounds frozen cooked shrimp, peeled and deveined and tail off (thawed)
- 1 teaspoon Kosher salt
- 1 teaspoon fresh cracked pepper
SAUCE
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon Kosher salt
- 1 teaspoon fresh cracked pepper
- 1 cup chicken stock
- 2 cans (14.5 ounces) petite diced tomatoes
- 8 ounces angel hair spaghetti noodles, cooked to package directions
- 1 tablespoon parmesan cheese, for serving
Instructions
SHRIMP
Lay out thawed shrimp out on work surface and season both sides with salt and pepper.
In a large skillet, heat olive oil over medium-high heat.
Cook shrimp for two minutes on one side. Flip, cooking for an additional two minutes on the other side until just beginning to turn pink.
Remove shrimp from pan, tent with foil to keep warm.
PASTA
In the same pan, heat olive oil over medium-high heat.
Add the garlic, red pepper, salt, and pepper. Allow the garlic to sizzle for about 1 minute (do not overcook).
Add chicken stock and tomatoes to the pan. Cook until it simmers.
Cover the pan and lower the heat to medium-low. Allow the dish to simmer for about 10 minutes.
Remove the lid and increase the heat to medium-high for 8-10 minutes (or until the sauce thickens), stirring occasionally.
Add the shrimp and the cooked noodles and toss to coat.
Top with freshly grated parmesan cheese.
