A quick and flavorful spicy shrimp pasta with garlic butter sauce, ready in 30 minutes.
Author:mealauto
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stovetop
Cuisine:Italian
Diet:Low Lactose
Ingredients
Scale
12 oz curly pasta (cavatappi, fusilli, or similar)
1 lb large shrimp, peeled & deveined
1 1/2 tsp kosher salt, divided (plus more for pasta water)
1/2 tsp black pepper
3 tbsp olive oil, divided
4 tbsp unsalted butter
5 cloves garlic, minced
1 1/2 cups cherry tomatoes, halved
1 1/2 tsp crushed red pepper flakes (adjust to taste)
1/2 cup dry white wine (or chicken broth)
1 tbsp tomato paste
1/2 cup pasta water (more as needed)
1 tbsp lemon juice (plus wedges for serving)
1/3 cup chopped fresh parsley
1/4 cup grated parmesan (optional)
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.
Pat shrimp dry. Season with 1 tsp salt and 1/2 tsp pepper.
In a large skillet over medium-high heat, add 1 tbsp olive oil. Sear shrimp 1–2 minutes per side until just pink. Remove to a plate.
Reduce heat to medium. Add remaining 2 tbsp olive oil and butter. Stir in garlic and cook 30 seconds until fragrant.
Add cherry tomatoes and crushed red pepper flakes. Cook 3–4 minutes until tomatoes soften and get juicy.
Stir in white wine and tomato paste. Simmer 2 minutes to cook off the alcohol and thicken slightly.
Add drained pasta and 1/2 cup reserved pasta water. Toss to coat until glossy and saucy (add more pasta water as needed).
Return shrimp to the skillet and toss 1 minute just to warm through. Finish with lemon juice and parsley. Top with parmesan if using. Serve immediately.
Notes
Adjust red pepper flakes for more or less heat.
Use chicken broth instead of wine if preferred.
Serve with extra lemon wedges.
Nutrition
Serving Size:1 serving
Calories:560
Sugar:4g
Sodium:900mg
Fat:22g
Saturated Fat:8g
Unsaturated Fat:12g
Trans Fat:0g
Carbohydrates:55g
Fiber:3g
Protein:34g
Cholesterol:220mg
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