If you love bold flavors and crave something that’s both comforting and exciting, then this Spicy Shrimp Pasta with Roasted Tomato Sauce Recipe is about to become your new favorite. It combines perfectly cooked shrimp with a vibrant roasted tomato sauce that has just the right amount of spice to keep things lively. Creamy, tangy, and bursting with fresh basil and garlic, this dish is a celebration of simple ingredients elevated to a dinner worthy of any occasion. Whether you’re cooking for friends or treating yourself to a weekday indulgence, this recipe delivers a delightful balance of heat and richness that you’ll want to make again and again.
Ingredients You’ll Need
What’s great about this Spicy Shrimp Pasta with Roasted Tomato Sauce Recipe is how straightforward the ingredients are, yet each one adds an essential layer of flavor, texture, or color. From the tender shrimp to the caramelized onion and the bright basil, every item plays a key role in bringing this dish to life.
- 8 ounces uncooked pasta: Choose a pasta that holds sauce well, like linguine or fettuccine, for the perfect coating.
- 1 pound shrimp (thawed & peeled): The star protein, adding succulence and a quick cook time to keep things fresh.
- 1 tablespoon olive oil: For sautéing and giving that lovely golden flavor.
- 1/2 small onion (diced): Adds a sweet, aromatic base that softens beautifully when cooked.
- 2 cups Muir Glen Fire Roasted Diced Tomatoes (with juices): These give the signature roasted depth to the sauce.
- 1/4 cup dry white wine: Brings acidity and complexity that enhances the shrimp and tomato pairing.
- 1 heaping tablespoon Dijon mustard: A sneaky tang that brightens the sauce and complements the seafood.
- 3-4 cloves garlic (minced): Essential for that pungent, savory punch.
- 4 dashes Italian seasoning: Herbs like oregano and basil that add warmth and familiarity.
- 1/2 teaspoon red pepper flakes: The perfect kick to elevate the spicy character.
- 1/4 cup heavy/whipping cream: Brings a velvety richness that tempers the heat.
- Handful fresh basil (torn): Adds freshness and a herbaceous aroma just before serving.
- Salt & pepper (to taste): To season and bring all the flavors together.
- Freshly grated parmesan cheese (optional): For a salty, nutty finish on top.
- Fresh parsley (chopped) (optional): To add color and a mild herbal note as garnish.
How to Make Spicy Shrimp Pasta with Roasted Tomato Sauce Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta until it’s al dente, following the package instructions exactly. This will give you that perfect bite and make sure it doesn’t turn mushy when combined with the sauce later. Don’t forget to reserve a little pasta water in case you want to loosen the sauce at the end!
Step 2: Sauté the Onions
Heat olive oil in a skillet over medium-high heat and add your diced onion. Sauté for about 5 minutes, allowing the onions to soften and develop a bit of color. This step is crucial because those browned edges add a lovely depth of flavor that you can almost taste in every bite.
Step 3: Build the Sauce Base
To the skillet, add the dry white wine, Dijon mustard, and minced garlic. Cook everything together for 2 minutes. The wine will reduce slightly, intensifying the flavor, while the garlic and mustard create a savory, tangy backbone for your sauce.
Step 4: Add Tomatoes and Shrimp
Stir in the fire-roasted diced tomatoes along with their juices, sprinkle in Italian seasoning and red pepper flakes for that exciting spicy note. Pour in the heavy cream and add the shrimp, stirring gently. Cover and cook over medium heat for about 5 minutes, letting the shrimp turn pink and the flavors to meld.
Step 5: Finish with Fresh Basil and Seasoning
Once the shrimp are cooked through, toss in torn fresh basil leaves and season with salt and pepper to taste. Let it cook for a couple more minutes to marry the flavors. Then, drain the pasta and toss it right into this luscious sauce, making sure every strand is coated with that delicious spicy roasted tomato goodness.
Step 6: Serve It Up
Dish out your pasta immediately while it’s warm and vibrant. Top with freshly grated parmesan cheese and chopped parsley if you like for that extra punch of flavor and a pop of color. This Spicy Shrimp Pasta with Roasted Tomato Sauce Recipe is ready to impress at your dinner table!
How to Serve Spicy Shrimp Pasta with Roasted Tomato Sauce Recipe
Garnishes
Fresh herbs like basil or parsley add a burst of color and freshness that contrasts beautifully with the bold sauce. A generous grating of parmesan cheese adds saltiness and a creamy finish that will have everyone reaching for more.
Side Dishes
Light, simple sides like a crisp green salad with lemon vinaigrette balance the richness of the creamy sauce. Garlic bread or crunchy focaccia also work wonderfully to sop up every last bit of that spicy roasted tomato sauce.
Creative Ways to Present
Try serving the pasta in individual shallow bowls to showcase the vibrant red sauce and plump shrimp. You can also drizzle a little extra virgin olive oil and sprinkle red pepper flakes on top for guests who crave a stronger heat. Presentation with a wedge of lemon on the side invites a zesty twist.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The pasta might absorb some sauce overnight, so it’s a good idea to stir in a splash of water or broth before reheating to bring back that saucy consistency.
Freezing
While the shrimp pasta is best enjoyed fresh, you can freeze the sauce separately in a freezer-safe container for up to 1 month. Reheat gently and add freshly cooked pasta when ready to serve for the best texture.
Reheating
Warm your leftovers slowly in a skillet over low heat, stirring often. Add a little cream, water, or broth if the sauce feels too thick. Avoid microwave reheating when possible to keep the shrimp tender and the sauce creamy.
FAQs
Can I use frozen shrimp for this recipe?
Yes, just make sure to thaw the shrimp thoroughly and pat them dry before cooking to avoid excess moisture in the sauce. Using peeled, deveined shrimp makes the process quicker and easier.
What type of pasta works best with this sauce?
Long pasta like linguine, fettuccine, or even spaghetti are perfect because they catch the sauce on their strands. Short pasta may work but may not hold the creamy sauce as well.
How spicy is this dish? Can I adjust the heat?
The recipe uses red pepper flakes for a moderate kick, but you can adjust the quantity to suit your heat tolerance. For less spice, use half the amount or skip altogether. To amp it up, add extra flakes or a dash of hot sauce.
Can I substitute the heavy cream with something lighter?
You can use half-and-half or coconut milk for a lighter or dairy-free option, though the sauce might be less rich. Just add gradually until you reach your desired creaminess.
Is it necessary to use white wine in the sauce?
White wine adds acidity and depth, but if you prefer not to use alcohol, a splash of chicken broth or lemon juice can be a good substitute. Just remember to cook off the alcohol if using wine to avoid harsh flavors.
Final Thoughts
This Spicy Shrimp Pasta with Roasted Tomato Sauce Recipe is a true winner when you want a dish that feels both special and approachable. With its harmonious blend of spice, creaminess, and fresh herbs, it’s a delicious way to elevate your weeknight dinners or impress guests with minimal fuss. Give it a try—you might just find your new favorite pasta recipe that you keep coming back to!
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Spicy Shrimp Pasta with Roasted Tomato Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A flavorful and spicy shrimp pasta featuring tender shrimp cooked in a creamy roasted tomato sauce infused with garlic, Dijon mustard, white wine, and Italian seasonings. This quick and easy dish is perfect for a satisfying weeknight dinner and can be garnished with fresh basil, parmesan cheese, and parsley for extra freshness.
Ingredients
Pasta
- 8 ounces uncooked pasta
Shrimp
- 1 pound shrimp (thawed & peeled, 31–40 count size)
Sauce
- 1 tablespoon olive oil
- 1/2 small onion (diced)
- 2 cups Muir Glen Fire Roasted Diced Tomatoes (with juices)
- 1/4 cup dry white wine
- 1 heaping tablespoon Dijon mustard
- 3–4 cloves garlic (minced)
- 4 dashes Italian seasoning
- 1/2 teaspoon red pepper flakes (or to taste)
- 1/4 cup heavy/whipping cream
- Handful fresh basil (torn)
- Salt & pepper (to taste)
Garnish (Optional)
- Freshly grated parmesan cheese (to taste)
- Fresh parsley (chopped, to taste)
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the pasta until al dente according to the package instructions, then drain and set aside.
- Sauté the onion: Heat olive oil in a skillet over medium-high heat. Add the diced onion and sauté for about 5 minutes, allowing it to soften and lightly brown for extra flavor.
- Add aromatics and flavorings: Stir in the dry white wine, Dijon mustard, and minced garlic, cooking for an additional 2 minutes to reduce the wine slightly and meld flavors.
- Prepare the sauce with shrimp: Add the fire-roasted diced tomatoes with their juices, Italian seasoning, red pepper flakes, heavy cream, and shrimp to the pan. Stir well to combine, then reduce the heat to medium. Cover and cook for 5 minutes, allowing the shrimp to cook and the sauce to thicken.
- Finish the sauce: Stir in the torn fresh basil leaves, season with salt and pepper, and cook for a few more minutes until shrimp are completely cooked through and the sauce is flavorful.
- Toss pasta and serve: Add the drained pasta to the skillet and toss to coat evenly with the shrimp and tomato cream sauce. Serve immediately, garnished with freshly grated parmesan cheese and chopped fresh parsley if desired.
Notes
- Use 31-40 count size shrimp for optimal tenderness and cooking time.
- If you prefer less heat, reduce or omit the red pepper flakes.
- Dry white wine can be substituted with chicken broth for a non-alcoholic version.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Fresh basil can be replaced with dried, but use sparingly as dried herbs are more potent.
