This easy Spicy Shrimp Pasta in Tomato Cream Sauce is an easy weeknight meal that will be ready in less than 30 minutes. I always order this dish when we eat out at Italian restaurants. My problem at the restaurant is there’s never enough shrimp on my plate so this problem is solved when I make it myself at home. It’s really easy and I mean it.
The pasta I used in this Spicy Shrimp Pasta in Tomato Cream Sauce today is called “Fusilli”. Fun fact, the word fusilli presumably comes from Italian: fuso, meaning “spindle”. You can use any pasta; Penne Rigate, Rotini or any kinds of pasta really. Be adventurous! 🙂
Let’s cook some food!
Bring a pot of lightly salted water to a boil. Cook the pasta until al dente (firm yet tender). Basically, a minute or two less than the package directions.
Drain and set aside.
In a large pot over medium-high heat, add 1 tablespoon of butter and 1 tablespoon of olive oil. When it’s is hot, add the shrimp.
Stir and cook on both sides until just starting to turn pink, about 2 minutes. Remove to a plate.
Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Add the garlic and onion. Stir occasionally, until the onion is translucent, about 3 minutes.
Pour white wine into the pan. Stir and allow it to evaporate, about a minute.
Add the tomato sauce and diced tomatoes.
Season with salt, pepper and red pepper flakes.
Reduce the heat to low. Pour in the cream. Stir to combine, reduce the heat to simmer.
Add the cooked shrimp, pasta and fresh torn basil leaves.
Taste and see if it needs more salt/pepper. Serve with fresh grated Parmesan cheese on top. Enjoy!
I hope you give this Spicy Shrimp Pasta in Tomato Cream Sauce a try, the recipe card is below.
- 16 oz. pasta such as Fusilli, Penne, Radiatori, Rotini or other kinds of pasta
- 1 lb. shrimp (peeled and deveined)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- ½ cup white wine
- 1 (14.5 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- ¼ cup heavy cream
- 10 fresh basil leaves
- freshly ground black pepper
- 1 teaspoon of red pepper flakes
- fresh grated Parmesan cheese
- Bring a pot of lightly salted water to a boil. Cook the pasta until al dente (firm yet tender). Basically, a minute or two less than the package directions. Drain and set aside.
- In a large pot over medium-high heat, add 1 tablespoon of butter and 1 tablespoon of olive oil. When it's, add the shrimp. Stir and cook on both sides until just starting to turn pink, about 2 minutes. Remove to a plate.
- Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Add the garlic and onion. Stir occasionally, until the onion is translucent, about 3 minutes.
- Pour white wine into the pan. Stir and allow it to evaporate, about a minute.
- Add the tomato sauce and diced tomatoes. Season with salt, pepper and red pepper flakes. Reduce the heat to low. Pour in the cream. Stir to combine, reduce the heat to simmer.
- Add the cooked shrimp, pasta and fresh torn basil leaves. Stir gently to coat.
- Taste and see if it needs more salt/pepper. Serve with fresh grated Parmesan cheese on top. Enjoy!
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