Spicy Shrimp Pasta

It’s been a bit since I’ve posted a new recipe, so here we go! Last night I made Spicy Shrimp Pasta and we loved it. Super fast and easy recipe! I used frozen shrimp, thawed them and cooked them up. You can also use fresh shrimp, just one less step you have to do! It’s best to get the kind that are peeled, tails removed and deveined but if you want to do the work yourself, you can do those steps too. The frozen ones I bought had the tails on but were peeled and deveined. I just thawed them, rinsed and removed the tails prior to sautéing!

If you love shrimp but don’t want a dish that’s too spicy, use a little less red pepper flakes or just leave them out. If you want this low carb friendly, instead of using pasta as the base, you can serve the shrimp on top of a bed of zucchini noodles, spaghetti squash noodles, or cauliflower rice. This recipe makes 4 servings, also perfect for dinner for 2 with leftovers.

This is a 12oz bag, you can use up to 16oz of shrimp for this recipe.
Thaw, rinse, and remove tails.
Sauté the shrimp in 2 Tbsp of olive oil, sprinkle on seasonings and cook each side about 1-2 mins.
When finished cooking, remove from pan, set in a small bowl & cover to keep warm.
Add diced onion and minced garlic cloves to pan. Add more olive oil if needed to sauté. Cook for about 2 mins to soften.
Caramelized looking onions due to paprika in the pan!
I use canned diced tomatoes mixed with green peppers, celery & onions. It adds a lot of flavor & texture to this dish.
Add in diced tomatoes and chicken broth, stir. Add in oregano and basil and stir.
Simmer for about 10 mins.
Stir throughout simmering to make sure all the flavors are incorporated.
Add heavy whipping cream and stir.
Add shrimp back in!
Stir it all up and serve on top of your favorite pasta.
We cooked up elbow macaroni pasta to serve with the shrimp & sauce.

Published by Melissa

A stay at home mom who loves to cook!

2 thoughts on “Spicy Shrimp Pasta

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