I’m not a person that goes crazy over anything that has shrimp in it, but this Spicy Shrimp Tomato Pasta might be a game changer. It’s basically a scaled back Shrimp Fra Diavolo. It’s so simple and delicious. Did you hear me? SIMPLE. *dramatic pause*
What we have here is a really basic sauce made with olive oil, butter (for richness), garlic, diced tomatoes, crushed red pepper, and a little salt and pepper. It’s just that simple. The shrimp helps give the sauce a little depth and the crushed red pepper adds just enough zing to balance the richness of the butter. It’s perfect.
…Although, if you wanted to, you could add a little dry white wine to the sauce. It’s not exactly economical, but it tastes awesome and if you’re going to pop a cork to serve some with dinner anyway, you might as well add a splash or two to the sauce. Just an options for ya.
I already know that some of you will try to cut the fat in the recipe and if you do, I beg you not to skip the butter. If needed, just use one tablespoon each of olive oil and butter, but DO. NOT. skip the butter. You’ll hurt my feelings.
It’s perfectly okay to use frozen shrimp in this – I did. It can be thawed super fast by running cool water over it. Just don’t let the shrimp sit in standing water.
Anyway, make this. It’s perfect for summer. Nom nom nom.
SPICY SHRIMP TOMATO PASTA
SPICY SHRIMP TOMATO PASTA
2Tbspolive oil $0.32
1/2lb.peeled & deveined shrimp, 41/50 size$3.50
1 15 oz.candiced tomatoes $0.69
1/4tspcrushed red pepper flakes $0.02
Freshly cracked pepper to taste $0.05
Handful fresh parsley $0.22
Bring a large pot of water to a boil, add the pasta, and continue to boil for 7-10 minutes, or until tender. Drain the pasta in a colander.
While the pasta is cooking, add the olive oil and butter to a large skillet and place over medium heat. Mince the garlic while waiting for the butter to melt.
Rinse the shrimp with cool water and allow the excess water to drain away. Add the shrimp and minced garlic to the skillet. Saute the shrimp and garlic for 3-5 minutes, or just until the shrimp turns opaque and slightly pink (no longer grey and translucent). Remove the shrimp from the skillet and set it aside until later.
Add the can of tomatoes with juices to the skillet, along with the crushed red pepper flakes, salt, and some freshly cracked pepper. Stir to combine and let the sauce simmer over medium heat for about five minutes.
When the sauce has thickened slightly, add the cooked and drained pasta. Toss to coat in the sauce. Add the cooked shrimp back to the skillet and toss to combine with the pasta. Taste and adjust the salt if needed.
Roughly chop a handful of parsley leaves and sprinkle over top before serving.