Description
This Spicy Pasta with Grilled Shrimp recipe combines perfectly cooked al dente pasta with a flavorful creamy tomato sauce featuring fresh herbs and a spicy kick. Juicy shrimp are marinated and grilled to perfection, then served alongside or atop the spicy pasta, making for a delicious and satisfying meal that’s quick to prepare and bursting with vibrant flavors.
Ingredients
Scale
Pasta & Shrimp
- 8 ounces uncooked pasta
- 3/4 pound medium shrimp (thawed and peeled)
Shrimp Basting Oil
- 1 tablespoon olive oil
- 2-3 cloves garlic (minced)
- 1/2 teaspoon smoked paprika
Sauce
- 1 shallot (chopped)
- 1 tablespoon olive oil
- 1 (28 fluid ounce) can diced tomatoes (with juices)
- 1 tablespoon fresh oregano (chopped)
- 1 tablespoon fresh basil (chopped)
- 1/2 teaspoon Italian seasoning
- 3 cloves garlic (minced)
- 1 teaspoon red pepper flakes
- 1/2 teaspoon chili powder
- 1/2 cup heavy whipping cream
- Salt and pepper (to taste)
Instructions
- Prepare wooden skewers: If using wooden skewers for grilling shrimp, soak them in water for at least 20 minutes to prevent splintering. A quick alternative is wrapping wet paper towels around them while soaking.
- Make shrimp basting oil: In a small bowl, combine 1 tablespoon olive oil, minced garlic, and smoked paprika; stir well to blend flavors.
- Thread shrimp: Thread shrimp onto the prepared skewers by piercing the top and bottom to form a C-shape on each skewer, enough to make four skewers total.
- Cook pasta: Bring a large pot of salted water to a boil and cook the pasta al dente according to the package instructions. Drain and set aside.
- Chop herbs and shallot: Finely chop shallot, fresh oregano, and fresh basil while pasta cooks.
- Sauté shallot: Heat 1 tablespoon olive oil in a deep skillet over medium heat. Add the chopped shallot and cook for 3-5 minutes until softened and fragrant, stirring occasionally.
- Add tomatoes and spices: Stir in diced tomatoes with juices, oregano, basil, Italian seasoning, minced garlic, red pepper flakes, and chili powder. Increase heat to medium-high and cook for about 5 minutes, stirring occasionally to develop flavors.
- Add cream and reduce sauce: Pour in the heavy whipping cream and cook for an additional 5-7 minutes, stirring occasionally until the sauce thickens to your desired consistency. Season with salt and pepper to taste.
- Combine pasta and sauce: Add the drained pasta directly into the skillet with the sauce. Stir gently to combine. Keep the skillet on low heat, covering with a lid if desired to retain warmth while grilling shrimp.
- Grill shrimp: Preheat grill to high heat. Place shrimp skewers on the grill and immediately baste the tops with the prepared shrimp basting oil using a heat-safe silicone baster. Grill for approximately 90 seconds per side, basting again when flipped, until shrimp are cooked through and slightly charred.
- Serve: Remove shrimp from skewers using a fork. Either mix the grilled shrimp into the pasta or arrange them on top. Serve immediately for best flavor and texture.
Notes
- Soaking wooden skewers prevents burning and splintering while grilling.
- Adjust red pepper flakes and chili powder according to your preferred spice level.
- Use fresh herbs for brighter flavor, but dried can be substituted if necessary.
- Ensure shrimp are fully cooked but not overdone to maintain juiciness and tender texture.
- If you don’t have a grill, shrimp can also be cooked in a grill pan or skillet using the same basting method.