Spicy Shrimp Pasta with Tomatoes and Garlic

Ingredients

• 454 g (1 lb)raw shrimp, peeled and deveined, shells reserved
• 475 ml (2 cups)water
• A few sprigs, plus extra for garnishparsley
• 6–8whole peppercorns
• 12 clovesgarlic
• 30 ml (2 tablespoons)olive oil
• About 225 g (1½ cups)grape or cherry tomatoes, halved
• 411 g (14.5 oz)tin diced San Marzano tomatoes
• 2.5–5 ml (½–1 teaspoon)red pepper flakes, to taste
• 28 g (2 tablespoons), coldbutter
• 227 g (8 oz)linguine, capellini or spaghetti
• To serveParmesan cheese
• A large pinch, plus more to tastesalt
• To tasteblack pepper

Instructions

1. 1

   Make shrimp stock

   Put the shrimp shells, water, parsley sprigs, peppercorns, 6 whole garlic cloves and a large pinch of salt in a stockpot. Bring to the boil, then reduce the heat and simmer for 10 minutes. Strain the stock and set aside 240 ml (1 cup).

2. 2

   Cook the pasta

   Bring a large pan of salted water to the boil. Cook the pasta for 1–2 minutes less than the packet instructions recommend, then drain and set aside.

3. 3

   Simmer the sauce

   Heat the olive oil in a sauté pan over medium-high heat. Slice the remaining 4 garlic cloves, add them to the oil with the red pepper flakes and let them sizzle for about 1 minute. Pour in 180 ml (¾ cup) of shrimp stock and bring to a simmer, then add both types of tomatoes and stir. Once simmering, season with salt and black pepper. Cover, turn the heat to low and cook for 10 minutes. Uncover, raise the heat to medium and cook for a further 5 minutes, until the sauce thickens.

4. 4

   Finish the pasta

   Add the shrimp to the sauce and cook for 2 minutes. Add the cold butter and stir until it melts into the sauce; cook for about 30–60 seconds more, until the shrimp is nearly done. Taste and add salt, pepper or red pepper flakes if wanted. Add the pasta and toss to coat. If the sauce is too thick, loosen it with a little of the remaining shrimp stock. Serve sprinkled with chopped parsley and Parmesan.

What is spicy shrimp pasta?

This is a pasta dish of shrimp in a spicy tomato and garlic sauce, with a quick stock made from the shells. Its chilli-and-tomato profile is reminiscent of shrimp fra diavolo, a familiar Italian-American restaurant-style preparation.

Here, a mix of fresh tomatoes and tinned San Marzano tomatoes gives the sauce both sweetness and depth. Finishing with butter helps it cling to the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 461 calories, 26g protein, 56g carbs, 15g fat.

The pasta supplies most of the carbohydrates, while olive oil and butter contribute much of the fat. Shrimp provides the main protein, with Parmesan adding a little more. Serve with a green salad or vegetables to round out the plate.

Why make stock from the shells?

Shell stock: Simmering the reserved shells with parsley, peppercorns and garlic makes a flavourful cooking liquid without much extra effort. Strain it well and measure out the cup needed for the sauce.

Reserve some: The remaining stock is useful for adjusting the sauce at the end. Add it gradually so the pasta stays coated rather than soupy.

Building the tomato sauce

Garlic and chilli: Let the sliced garlic sizzle briefly in the oil to flavour it, but keep an eye on it so it does not brown or turn bitter. The amount of red pepper flakes can be adjusted to suit your preference.

Two tomatoes: Halved cherry or grape tomatoes bring juicy, fresh bursts, while the tinned tomatoes form the body of the sauce. Simmering them covered first softens the fresh tomatoes; uncovering the pan then lets excess liquid cook off.

Getting the pasta texture right

Slightly undercook: Take the pasta off the boil 1–2 minutes before the packet timing, as it will finish in the sauce. This gives it time to take on the tomato and shrimp flavours.

Toss to coat: Add the drained pasta to the sauce and mix thoroughly. If it looks tight or sticky, loosen it with a small splash of reserved stock.

Cooking the shrimp gently

Short cooking: Add the shrimp after the sauce has thickened so it does not sit simmering for the full sauce-cooking time. The method gives it 2 minutes, followed by another 30–60 seconds after adding the butter.

Doneness cue: The shrimp should turn opaque and curl as it cooks. Avoid cooking it for much longer, as it can become firm.

What to serve alongside

Fresh finish: Chopped parsley and grated Parmesan add a savoury, fresh finish to the bowl. Put extra Parmesan on the table for anyone who wants more.

Simple sides: A green salad or steamed green vegetables pair well with the rich, spicy sauce. Crusty bread is handy for mopping up any sauce left on the plate.

Recipe notes & tips

• Peel and devein the shrimp before cooking, keeping the shells for the stock.
• Have the garlic, tomatoes and stock ready before you start cooking the sauce.
• Taste before adding more chilli, since the heat builds as the sauce simmers.
• Reserve the remaining shrimp stock until you have tossed the pasta, then add only as needed.
• Grate the Parmesan just before serving for the freshest flavour.

Variations

• More chilli: Use the full 1 teaspoon of red pepper flakes for a hotter sauce.
• Different pasta: Swap the linguine for capellini or spaghetti as listed.
• Herb change: Add chopped basil at the end alongside the parsley.
• Extra vegetables: Stir in a handful of spinach as the shrimp cooks.
• No shrimp stock: Use water in its place, though the sauce will have a less pronounced shrimp flavour.

Common mistakes to avoid

• Browning the garlic: Keep it sizzling for about 1 minute only, as browned garlic can taste bitter.
• Skipping the shell stock: Simmer the reserved shells as directed to add flavour to the sauce.
• Overcooking the shrimp: Follow the short cooking times and stop when the shrimp turn opaque.
• Cooking pasta fully first: Drain it 1–2 minutes early so it can finish in the sauce.
• Adding too much stock: Pour it in a little at a time so the sauce stays thick enough to coat the pasta.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan until piping hot, adding a splash of water or stock if the sauce has thickened; avoid prolonged heating, which can toughen the shrimp.

Frequently asked questions