Spicy Shrimp Pasta

Ingredients

• 454 g (1 lb)fettuccine
• 680 g (1.5 lb)large shrimp, peeled and deveined
• 1 teaspoonsmoked paprika
• 1/4 teaspooncayenne pepper
• 1/2 teaspoonsalt
• 30 ml (2 tablespoons)olive oil
• 50 g (1/3 cup)diced shallot
• 3 clovesgarlic, minced
• 300 g (2 cups)cherry tomatoes, halved
• 60 ml (1/4 cup)white wine
• 1/4 teaspoonred pepper flakes
• 120 ml (1/2 cup)pasta cooking water
• 12 g (1/2 cup)fresh basil, chopped
• 25 g (1/4 cup)grated Parmesan

Instructions

1. 1

   Boil the water

   Bring a large pot of water to the boil.

2. 2

   Season the shrimp

   Put the shrimp in a large bowl with the smoked paprika, cayenne pepper and salt. Toss until the shrimp are evenly coated.

3. 3

   Cook the pasta

   Add the fettuccine to the boiling water and cook until al dente, following the packet instructions.

4. 4

   Heat the oil

   Set a large frying pan over medium-high heat. Add 1 tablespoon of olive oil and the seasoned shrimp.

5. 5

   Sear the shrimp

   Cook the shrimp for 2 minutes on each side, then transfer them to a plate to rest.

6. 6

   Cook the aromatics

   Straight away, add the remaining 1 tablespoon of olive oil, the shallot and garlic. Sauté for 2 minutes, stirring as they cook.

7. 7

   Blister the tomatoes

   Add the cherry tomatoes and cook for about 4–5 minutes, until softened and slightly blistered.

8. 8

   Add wine and chilli

   Pour in the white wine and add the red pepper flakes. Simmer for 1 minute, stirring throughout.

9. 9

   Toss everything together

   Reserve 1/2 cup of the pasta cooking water, then drain the rest. Add the pasta to the pot with the tomatoes, along with the shrimp, basil, Parmesan and reserved cooking water. Gently toss with tongs until the pasta is coated and everything is mixed together.

10. 10

    Serve straight away

    Serve immediately, with extra Parmesan and basil on top if desired.

What is spicy shrimp pasta?

This Italian-inspired pasta pairs fettuccine with spiced shrimp, tomatoes, garlic and basil. Its quick-cooking seafood and fresh ingredients make it a practical weeknight-style dinner.

The tomatoes soften and blister in the pan, bringing sweetness to balance the cayenne and chilli flakes. Pasta water, wine and Parmesan help bring the ingredients together in a light coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 452 calories, 34g protein, 59g carbs, 9g fat.

The pasta supplies most of the carbohydrates, while olive oil and Parmesan contribute fat and the shrimp provide much of the protein. Pair a serving with green vegetables or salad for a plate with more vegetables alongside the pasta.

The seasoning and seafood

Shrimp: smoked paprika, cayenne and salt season the shrimp before they go into the pan. Pat them dry first if they are damp, so they sear rather than release excess moisture.

Chilli: cayenne seasons the shrimp, while the red pepper flakes go into the tomato mixture. Adjust either amount to suit your preferred level of heat.

Getting the shrimp right

Searing: use a large pan over medium-high heat and give the shrimp 2 minutes per side. Cook in batches if they do not fit in a single layer.

Doneness: shrimp are ready when opaque and firm. Set them aside after searing and return them to the pot only for the final toss.

Blistered tomatoes and aromatics

Aromatics: cook the shallot and garlic for 2 minutes, stirring so they soften without catching. Add the tomatoes afterwards and let them cook for 4–5 minutes until softened and slightly blistered.

Wine: pour it into the pan after the tomatoes and simmer for 1 minute with the pepper flakes. This brief step lets the wine mingle with the tomato juices before the pasta is added.

A well-coated pasta

Pasta water: reserve 1/2 cup before draining. Its starchy quality helps the liquid cling to the fettuccine when everything is tossed together.

Timing: aim to have the pasta ready as the tomatoes finish cooking. Toss gently with tongs, adding the reserved water as directed, so the shrimp and basil are distributed without breaking up the pasta.

What to serve alongside

This pasta can be served on its own, with extra Parmesan and basil at the table. For a fuller meal, pair it with a simple green salad or cooked green vegetables.

Serve as soon as the pasta is tossed, while the shrimp are warm and the sauce still coats the noodles.

Recipe notes & tips

• Measure out the pasta cooking water before draining the fettuccine.
• Use a pan large enough to sear the shrimp without crowding them.
• Stir the garlic and shallot as they cook to help prevent them catching.
• Cut the tomatoes in half before cooking so they soften evenly.
• Have the basil and Parmesan ready before tossing the pasta.

Variations

• Dial down the heat: reduce the cayenne or leave out the red pepper flakes.
• Add greens: stir in a handful of spinach during the final toss.
• Try another pasta: use linguine or spaghetti in place of fettuccine.
• Use vegetable stock: replace the white wine with stock for a different flavour.
• Finish with lemon: add a little lemon zest at the table for a bright note.

Common mistakes to avoid

• Crowding the shrimp: they may steam instead of sear; cook them in batches if needed.
• Overcooking the shrimp: they can turn firm and rubbery; take them out after 2 minutes per side.
• Forgetting the pasta water: reserve 1/2 cup before draining so it is ready for the final toss.
• Burning the garlic: stir it with the shallot and add the tomatoes after 2 minutes.
• Leaving the pasta to sit: serve immediately after tossing so the noodles remain well coated.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan with a splash of water, stirring until hot; shrimp can become tough if reheated for too long.

Frequently asked questions