Spicy Shrimp Pasta
If there’s one pasta I used to order over and over again at restaurants, it was Spicy Shrimp Pasta. The silky tomato cream sauce with just the right amount of heat always felt like the perfect comfort food.
The best part? You don’t need a restaurant kitchen to make it at home. This dish brings all those same cozy, restaurant-worthy flavors, but it’s quick (ready in under 30 minutes), made with simple ingredients you probably already have, and every bit as delicious as dining out. Whether it’s a cozy weeknight dinner or a date night in, this shrimp pasta is one you’ll come back to again and again.
Table of Contents
Why You’ll Love This Recipe
- Quick and easy. This shrimp pasta comes together in less than 30 minutes, making it perfect for busy weeknights.
- Restaurant-worthy at home. Silky tomato cream sauce and tender shrimp make this dish feel like something you’d order out, without the price tag.
- A touch of spice. The Calabrian chilies or red pepper flakes add just the right amount of heat for a flavorful kick.
- Simple ingredients. You only need a handful of pantry staples like pasta, tomatoes, cream, and garlic to make this recipe.
- Versatile and crowd-pleasing. Serve it for date night, family dinner, or entertaining — it always feels special.
What Is Spicy Shrimp Pasta?
Spicy Shrimp Pasta is a creamy, flavorful pasta dish made with tender shrimp, al dente linguine, and a silky tomato cream sauce finished with a touch of heat. The spice usually comes from Calabrian chili peppers — a staple in Southern Italian cooking — but crushed red pepper flakes are an easy substitute.
This recipe is Italian-inspired, often compared to “pasta con gamberi” (shrimp pasta), but with a modern twist from the creamy tomato sauce. It’s the kind of pasta you might order at an Italian trattoria — cozy, restaurant-worthy, and easy to recreate at home.
Jenn’s Tip: Use the freshest shrimp you can find — ideally from a trusted seafood market — for the best flavor and texture. Leaving the tails on not only adds flavor while cooking but also makes the dish look restaurant-worthy when served.
Ingredients
- Linguine – long, flat pasta that holds onto the creamy tomato sauce beautifully.
- Shrimp – peeled and deveined, tails on for presentation; they cook quickly and add natural sweetness.
- Olive oil – used to cook the shrimp and build flavor in the sauce.
- Calabrian chilies or crushed red pepper – brings the signature heat; use Calabrian chilies for authentic flavor or red pepper flakes for convenience.
- Shallots – add a subtle sweetness that balances the spice and acidity of the sauce.
- Garlic – essential for depth and classic Italian flavor.
- Dried oregano – a hint of earthy, aromatic flavor to complement the sauce.
- White wine – deglazes the pan and adds brightness to the creamy sauce.
- Tomatoes – puréed cherry tomatoes or San Marzano tomatoes blended with basil for a rich, vibrant base.
- Heavy whipping cream – creates a luscious, silky texture in the tomato sauce.
- Fresh basil – stirred in at the end for freshness and classic Italian aroma.
- Salt – enhances all the flavors and balances the dish.
How to Make Spicy Shrimp Pasta
- Cook the pasta. Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Season the shrimp. Toss the shrimp with olive oil, a pinch of salt, and a little Calabrian chili or crushed red pepper.
- Cook the shrimp. In a large skillet, warm olive oil over medium heat. Sear the shrimp for about 3 minutes per side, until pink and cooked through. Transfer to a plate.
- Start the sauce. In the same skillet, sauté the shallots in olive oil until translucent. Add the garlic and cook just until fragrant.
- Deglaze with wine. Pour in the white wine, scraping up any browned bits, and simmer until reduced by half.
- Build the tomato base. Stir in the puréed tomatoes, oregano, remaining chili flakes, and a pinch of salt. Let simmer for 5–7 minutes.
- Make it creamy. Lower the heat and stir in the heavy cream until fully combined, then let it simmer another 2 minutes.
- Bring it together. Add the linguine to the sauce, tossing until every strand is coated. Add a splash of reserved pasta water if needed to loosen the sauce.
- Finish with shrimp and basil. Return the shrimp to the skillet, toss gently, and finish with plenty of fresh basil before serving.
Substitutions and Variations
- Pasta. Use spaghetti, fettuccine, or penne instead of linguine — any shape works with this creamy sauce.
- Shrimp. Swap with scallops, chicken, or even salmon for a different protein option.
- Chilies. Calabrian chilies add authentic Italian flavor, but red pepper flakes are the easiest pantry substitute.
- Cream. For a lighter sauce, use half-and-half or whole milk instead of heavy cream.
- Tomatoes. Fresh cherry tomatoes, canned San Marzano tomatoes, or even tomato passata all work as the sauce base.
Expert Tips
- Don’t overcook the shrimp. Shrimp only need a few minutes per side — if they cook too long, they become rubbery.
- Cook pasta al dente. The pasta will finish in the sauce, so keep it slightly firm when draining.
- Simmer the wine down. Let the wine reduce by half before adding tomatoes so the flavor isn’t too sharp.
- Warm the cream. Use room-temperature cream so it blends smoothly into the sauce without curdling.
- Reserve pasta water. A splash of starchy pasta water helps loosen the sauce and make it silky.
- Finish with fresh basil. Adding basil at the end keeps it bright and aromatic.
Storage and Freezing
Leftover spicy shrimp pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of cream or pasta water to loosen the sauce if it thickens. This dish is best enjoyed fresh, but you can also freeze it if needed. For freezing, transfer the pasta and sauce to a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator, then reheat slowly on the stovetop. Keep in mind that the cream sauce may separate slightly after freezing, but stirring in a little extra cream or pasta water will bring it back together.
FAQ’s
Yes! You can leave out the cream and make a simple tomato-based shrimp pasta. For a lighter option, swap the heavy cream with half-and-half or whole milk.
Absolutely. Just thaw frozen shrimp completely, pat them dry, and cook as directed. Fresh shrimp will give the best flavor, but frozen is a convenient substitute.
A crisp white wine like Pinot Grigio or Sauvignon Blanc balances the creamy tomato sauce and the heat from the chilies. If you prefer red, a light-bodied wine like Chianti also works.
More Easy Pasta Recipes
Spicy Shrimp Pasta
Equipment
- large skillet
- Large pot (for boiling pasta)
Ingredients
- 1 lb linguine
- 1 lb large shrimp peeled and deveined, tails on
- 3-4 tablespoons olive oil divided
- ½ teaspoon crushed Calabrian chili peppers or crushed red pepper divided
- 2-3 –shallots finely chopped
- 3 garlic cloves minced
- ½ teaspoon dried oregano
- ¾ cup white wine
- 2 cups Italian cherry tomatoes or San Marzano tomatoes puréed with 2–3 fresh basil leaves
- ¾ cup heavy whipping cream room temperature
- 3-4 tablespoons fresh basil chopped
- Salt to taste
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- While the pasta cooks, toss the shrimp with 2 tablespoons of olive oil, ¼ teaspoon Calabrian chili or crushed red pepper, and a pinch of salt.
- Heat a large skillet over medium heat with 1 tablespoon of olive oil. Cook the shrimp until pink, about 3 minutes per side. Transfer to a plate and set aside.
- In the same skillet, add another tablespoon of olive oil. Sauté the shallots until translucent, 3–4 minutes, then add the garlic and cook for 30 seconds until fragrant.
- Pour in the white wine, scraping up any browned bits from the pan. Simmer until reduced by half.
- Stir in the puréed tomatoes, the remaining ¼ teaspoon of Calabrian chili or crushed red pepper, oregano, and a pinch of salt. Simmer for 5–7 minutes.
- Lower the heat and stir in the heavy cream until fully combined. Simmer for another 2 minutes.
- Add the cooked pasta to the sauce, tossing to coat. If needed, add reserved pasta water a little at a time to loosen the sauce.
- Return the shrimp to the pan and toss with the pasta. Sprinkle with fresh basil and serve immediately.
Notes
- Don’t overcook the shrimp — they cook in just a few minutes and become rubbery if left too long.
- Cook pasta al dente so it finishes perfectly in the sauce.
- Let the white wine reduce by half before adding tomatoes for the best flavor.
- Use room-temperature cream so it blends smoothly into the sauce.
- Reserve pasta water to loosen the sauce if needed.
- Finish with fresh basil for the brightest flavor.
