close up n the crunchy pangrattato on top of spaghetti
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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
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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


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.


  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.


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
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