Spicy Italian Garlic Shrimp Pasta With Tomato Sauce Recipe

This bold, tender Spicy Italian Garlic Shrimp Pasta With Tomato Sauce is made with large shrimp, crushed tomatoes, and red pepper flakes, and ready in 35 minutes. Tossing the hot linguine into the bubbling garlic sauce ensures every strand is perfectly coated. I always make this when craving something intensely flavorful yet simple.

Restaurant-Quality At Home

I used to overcook the shrimp trying to build flavor in the pan at the same time. The secret I learned is searing the shrimp first, then removing them before starting the sauce. This simple change guarantees tender seafood every single time.

Deglazing the pan with a splash of white wine picks up all those incredible browned bits. It gives the dish a deep, complex taste that rivals any expensive Italian spot.

Spicy Italian Garlic Shrimp Pasta With Tomato Sauce Ingredients

• 12 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp red pepper flakes
• 1/2 cup dry white wine
• 28 oz can crushed tomatoes
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

How To Make Spicy Italian Garlic Shrimp Pasta With Tomato Sauce

1. Boil The Pasta: Cook linguine in heavily salted water until al dente, about 9 minutes. Reserve 1/2 cup of pasta water before draining.
2. Sear The Shrimp: Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then cook for 2 minutes per side until pink. Remove and set aside.
3. Build The Base: Lower heat to medium, add minced garlic and red pepper flakes to the skillet. Sauté for 30 seconds until fragrant.
4. Simmer The Sauce: Pour in the white wine to deglaze, scraping the bottom. Add crushed tomatoes, bring to a simmer, and cook for 10 minutes.
5. Combine And Toss: Stir the shrimp and hot pasta into the sauce. Toss well, adding a splash of pasta water if needed, and garnish with fresh herbs.

Recipe Tips

• Prep ingredients first: This recipe moves fast once the garlic hits the hot pan.
• Do not overcook the shrimp: They will continue to cook slightly when added back to the hot tomato sauce.
• Save pasta water: The starchy water is crucial for binding the rich sauce to your noodles.

What To Serve With Spicy Garlic Shrimp Pasta

A crisp Caesar salad and a warm crusty baguette are ideal companions. The bread is absolutely essential for mopping up any leftover fiery tomato sauce on your plate.

How To Store

Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of water to loosen the sauce. Freezing is not recommended as the shrimp will become rubbery.

FAQs

Can I use frozen shrimp?

Yes, just thaw them completely under cold running water. Pat them very dry with paper towels before searing.

How can I make it less spicy?

Reduce the red pepper flakes to a quarter teaspoon. You can also omit them entirely for a mild, savory garlic tomato sauce.

What wine is best for the sauce?

A dry, crisp white wine works perfectly. Pinot Grigio or Sauvignon Blanc are fantastic choices for deglazing the pan.

Nutrition

• Calories: 480 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g
• Cholesterol: 180 mg
• Sodium: 850 mg
• Total Carbohydrate: 65 g
• Protein: 32 g

Spicy Italian Garlic Shrimp Pasta With Tomato Sauce

Recipe by Paula

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Spicy Italian Garlic Shrimp Pasta With Tomato Sauce combines bold, saucy linguine with tender shrimp and red pepper flakes in just 35 minutes. This fiery, restaurant-quality meal is perfect for a quick weekend dinner date.

Ingredients

• 12 oz linguine or spaghetti

• 1 lb large shrimp, peeled and deveined

• 3 tbsp olive oil

• 4 cloves garlic, minced

• 1 tsp red pepper flakes

• 1/2 cup dry white wine

• 28 oz can crushed tomatoes

• 1/4 cup fresh basil, chopped

• 1/4 cup fresh parsley, chopped

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

Directions

• 1. Boil The Pasta: Cook linguine in heavily salted water until al dente, about 9 minutes. Reserve 1/2 cup of pasta water before draining.
• 2. Sear The Shrimp: Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then cook for 2 minutes per side until pink. Remove and set aside.
• 3. Build The Base: Lower heat to medium, add minced garlic and red pepper flakes to the skillet. Sauté for 30 seconds until fragrant.
• 4. Simmer The Sauce: Pour in the white wine to deglaze, scraping the bottom. Add crushed tomatoes, bring to a simmer, and cook for 10 minutes.
• 5. Combine And Toss: Stir the shrimp and hot pasta into the sauce. Toss well, adding a splash of pasta water if needed, and garnish with fresh herbs.