• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
Home > Meal Type > Pasta Recipes > Spicy Shrimp Pasta

Spicy Shrimp Pasta

Updated: Nov 12th 2020 • Published: May 1st 2020 • 2 Comments

Jump to recipe button JUMP TO RECIPE
JUMP TO VIDEO
PIN IMAGE - Shrimp Pasta in a blue bowl with text overlay
PIN IMAGE - Shrimp Pasta in a blue bowl with text overlay
PIN IMAGE - Shrimp Pasta in a blue bowl with text overlay
PIN IMAGE - Shrimp Pasta in a blue bowl with text overlay

This quick and easy Spicy Shrimp Pasta is a simple dish that packs a punch. Perfect for date night or entertaining.

The simple sauce is loaded with garlic and chili and uses fresh cherry tomatoes as well as canned tomatoes to get an intense flavor. Ready in just 20 minutes this spicy pasta is a must for chili lovers! 

The succulent fresh shrimp and crunchy, crispy pangrattato topping adds a level of wow factor to this fabulous dish!

tomato spaghetti with shrimp on a bright blue plate

Jump Menu

  • Is this really Spicy Pasta?
  • What pasta to use?
  • What is Pangrattato?
  • Making Pangrattato
  • What to serve with Spicy Shrimp Pasta
  • What wine to serve
  • Spicy Shrimp Pasta

Is this really Spicy Pasta?

This is a rich tomato sauce that is packed with spice. You have long red chili, red pepper flakes, and black pepper in the sauce. They all add different flavors and heat levels to make this a true spicy pasta! 

Most recipes here on Sprinkles and Sprouts are family-friendly, but this is one pasta that I make when it is just adults. The spice level is too high for my boys. If your kids love spice, then go for it, but the long red chili, red pepper flakes, and black pepper make this one too fiery for mine. 

You can tame down the spice by adding less, but so much of this dish is about the punch of heat. So I recommend keeping this one up your ‘I want a spicy dinner sleeve.’

What pasta to use?

I like to use spaghetti or linguine for this recipe. The long strands work well with the tomato sauce and the spicy spaghetti is perfect for swirling around your fork.

But you could use a small shape like penne, rigatoni or spirals.

a blue pan filled with spicy spaghetti

What is Pangrattato?

Pangrattato is a crunchy topping. It is breadcrumbs that have been fried until crispy, then seasoned and used in place of parmesan. 

It is said that the farmworkers were too poor to buy parmesan but they would use leftover stale bread to make a delicious pasta garnish instead.

Making Pangrattato

If you have them, make your own breadcrumbs, they will have a better texture. You can do this with any stale bread you have leftover. Or pop a couple of slices in the oven for 5 minutes to dry them out. 

If you haven’t got stale bread available then panko breadcrumbs will work well too. Just don’t use the sawdust style breadcrumbs, they will leave your dinner powdery rather than crunchy. 

Once the breadcrumbs have been fried until crispy, remove them from the pan, as they do keep cooking and can over color easily! 

Mix the hot breadcrumbs with some crushed garlic and dried basil and then set to once side to infuse while you make the pasta. A great addition! And now you don’t need parmesan!

a blue plate on a blue napkin filled with spicy shrimp pasta

What to serve with Spicy Shrimp Pasta

Serve a side of bread and a nice side salad and you have dinner ready within 20 minutes. For a cooked side try some sauteed kale.

Or swerve the side and instead serve a crisp cool fruit salad for dessert.

What wine to serve

The spice and the tomato in this sauce mean this can take an off-dry wine like a Riesling, Moscato, or Vinho Verde. If you aren’t a fan of off-dry wines, then you could pick a very crisp sharp Sauvignon Blanc it will pair beautifully with the spice. 

For red lovers, you want a lower alcohol light red wine, like a Zinfandel or a Beaujolais.

And as I always suggest with spicy foods an ice-cold glass of Lambrusco is amazing! (Forget the awful super sweet cheap Lambrusco of your student days a decent bottle is fabulous with spicy foods!)

the side of a blue pan filled with spaghetti and garnished with basil

Enjoy x


RECIPE NEWSLETTER

Signup and get my FREE soup cookbook.

By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

Pin this recipe for Spicy Shrimp Pasta.
Pin it here.

close up n the crunchy pangrattato on top of spaghetti
Print Recipe Pin Recipe
5 from 1 vote

Spicy Shrimp Pasta

This Simple Spicy Shrimp Pasta is an easy 20-minute meal that is perfect for a weeknight dinner. This shrimp spaghetti packs a huge punch of flavor, with plenty of garlic and chili, extra red pepper flakes and crushed and fresh tomatoes you can have a delicious sauce with no cream. The crunchy pangrattato topping adds something extra to this delicious recipe. Perfect for date night or entertaining.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main, Pasta
Cuisine: Italian
Servings: 4
Calories: 692kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

US Customary – Grams

For the Pangrattato

  • 1 tbsp olive oil
  • ½ cup breadcrumbs – see note 1
  • 2 cloves garlic
  • ¼ tsp dried basil

For the Pasta

  • 4 cloves garlic
  • 12 oz pasta
  • 1 tbsp salt
  • ¼ cup olive oil
  • 1 red chili
  • ½ cup shrimp stock – see note 2 for alternatives
  • 1 can crushed tomatoes (14.5 oz/400g can)
  • 1 ½ cup cherry tomatoes
  • 1 tsp sugar
  • ½-1 tsp red pepper flakes – adjust to taste
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tbsp dried oregano
  • 1 lb raw shrimp (peeled and deveined)
  • fresh basil, optional garnish

Instructions

For the Pangrattato

  • Heat the oil in a heavy based skillet/frying pan.
    1 tbsp olive oil

  • Add the breadcrumbs and fry over medium heat until crispy and golden brown.
    ½ cup breadcrumbs

  • Remove the breadcrumbs from the pan and mix with the crushed garlic and dried basil. Set to one side until needed.
    2 crushed garlic cloves
    ¼ tsp dried basil

To make the pasta and sauce

  • Peel and thinly slice the garlic, then cut the red chili in half, remove the seeds and mebrane then finely slice.
    4 garlic cloves
    1 long red chili

  • Bring a large pan of water to the boil, once boiling add the pasta and salt and cook the pasta as per the packet instructions. Once cooked reserve 2 cups of the pasta cooking water and then drain the pasta.
    12oz/340g pasta
    1 tbsp salt

While the pasta is cooking make the sauce

  • Heat the olive oil in a large skillet/frying pan.
    ¼ cup olive oil

  • Add the sliced garlic and chopped red chili, then cook over medium heat for a minute until fragrant but not colored.
  • Turn up the heat and pour in the broth. Bring to a boil and allow to reduce for a minute.

    ½ cup broth

  • Add the canned tomatoes, cherry tomatoes, suagr, red pepper flakes, salt, pepper, and oregano.
    1 can crushed tomatoes
    1 cup cherry tomatoes
    1 tsp sugar
    ½-1 tsp red pepper flakes
    ½ tsp salt
    ½ tsp black pepper
    ½ tsp dried oregano

  • Stir well and bring to a simmer. Add in the shrimp and cook for 4 minutes until the shrimp have just cooked through.
    1 lb raw shrimp

  • Add the drained pasta and ¼ cup of the reserved pasta cooking water. Stir to combine, adding more cooking water as needed.
  • Serve the pasta sprinkled with the prepared pangrattato and fresh basil garnish.

Notes

  1. If you have them, make your own breadcrumbs, they will have a better texture. You can do this with any stale bread you have leftover. Or pop a couple of slices in the oven for 5 minutes to dry them out. If you haven’t got stale bread available then panko breadcrumbs will work well too. Just don’t use the sawdust style breadcrumbs, they will leave your dinner powdery rather than crunchy.
  2. You can replace the shrimp stock/broth with fish broth or vegetable broth.

Nutrition

Calories: 692kcal | Carbohydrates: 87g | Protein: 39g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 86mg | Sodium: 684mg | Potassium: 737mg | Fiber: 6g | Sugar: 11g | Vitamin A: 647IU | Vitamin C: 40mg | Calcium: 264mg | Iron: 6mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

Find me on:
Pinterest | Instagram | Facebook 
Let’s share the food love and make the world a tastier place 🙂

Jump to recipe buttonFacebook share iconPinterest share icon

Filed Under: All Recipes, Main Dishes, Pasta Recipes

Reader Interactions

Comments

  1. Ian says

    May 25th 2020 at 11:44 pm

    I’m planning on making this in a few days. Is the can of crushed tomatoes the 14.5 oz or 28 oz can? It isn’t specified in the recipe.

    Reply
    • Claire McEwen says

      May 26th 2020 at 3:35 pm

      Sorry Ian, I will update the recipe. It is a 14.5 oz can.
      Hope that helps 🙂
      Cx

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I’m Claire,

Claire | Sprinkles and Sprouts

I believe cooking for those you love should be stress free and simple.

Here on Sprinkles and Sprouts you will find delicious meals all made with easy to find grocery store ingredients. Family friendly mains, sensational sides and delicious desserts. Plus a great selection of party food and appetizers.

Read More

RECIPE NEWSLETTER

Signup and get my FREE soup cookbook.

By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

Readers’ Favorites

Small close up of pasta in chicken broth braised celery in an oval white dish
a silver spoon dipping into a white bowl of hallandaise sauce tube pasta with a creamy steak sauce in a grey bowl
homemade flour tortilla on a sheet of baking paper close up on a chicken portion coated in peri peri seasonings
a small bowl of red salsa on a blue table close up on a sliced chicken breast with garlic spaghetti
small white bowl filled with linguine topped with shaved black truffle Beef and broccoli takeout style in a white bowl

Footer

All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
Contact me to see republishing and syndication rights.

2014-2020 Sprinkles and Sprouts

  • Home
  • About Sprinkles and Sprouts
  • Recipe Index
  • Contact Me
  • Disclosure and Privacy Policy

Copyright © 2021 · Cravings Pro Theme on Genesis Framework · WordPress · Log in