Tomato Shrimp Pasta

Spicy shrimp pasta | Easy shrimp pasta | How to cook shrimp pasta | Red sauce recipe with shrimp | Seafood pasta

Today I’m sharing my easy spicy shrimp pasta recipe. This recipe features delicately cooked shrimp with a bright tomato sauce. The spiciness can be altered to taste but I like it quite hot. The tomato puree when reduced turns deep and savoury making it the perfect sauce for pasta.
If you’re looking for a quick yet delicious meal with shrimp, look no further! This dish is a seafood pasta lovers delight and will surely leave you wanting more.
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*RECIPE*
INGREDIENTS: (2 servings)
250g/ 0.5lb shrimp or prawns (cleaned and deveined)
1.5 cups tomato puree/crushed tomatoes
4 large garlic cloves
1 tbsp chilli flakes
3-4 tbsp olive oil
Parsley/basil/oregano
110g/4 oz pasta (used spaghetti)
Salt as needed

PROCESS:
1. For fresh tomato puree, remove the eye from 4 large tomatoes and blend until smooth. Strain the puree if needed to remove the seeds
2. Add 1/2 tsp salt to shrimp/prawn and set aside for later. This will season the shrimp and enhance its flavour. Skip if using seawater shrimp
3. Heat 3-4 tbsp olive oil and sauté minced garlic for 10 seconds on low flame
4. Add 1 tbsp crushed red chilli flakes and sauté for another 10 seconds on low flame. Add more or less chilli flakes depending on spice tolerance
5. Next add the tomato puree and mix well. Canned and crushed tomatoes can also be used
6. Add salt and simmer the tomato puree until it’s reduced and oil separates from the sides. This is important as the tomatoes can otherwise taste a bit raw especially when using fresh
7. Start cooking the pasta in salted boiling water at this point. It should take 8-10 minutes for the pasta to cook to al dente
8. Once the tomato puree has reduced, add herbs (parsley/basil/oregano) and mix. Cook for a few seconds
9. Add about 1/2 cup of pasta water to make it saucy. Taste the sauce and add 1/4 tsp sugar if its too sour. This will balance the sourness.
10. Add the shrimp and cook for 4-6 minutes depending on the size. It’s cooked when the flesh turns opaque and the shrimp curls into a “C” shape. Don’t overcook the shrimp or it will turn rubbery.
11. Taste the sauce and adjust salt if needed before adding in the pasta
12. Toss in the cooked pasta directly from the pot and mix until its nicely coated with the sauce
13. Garnish with some more herbs and serve
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SUBSTITUTES:
• No fresh/canned tomatoes?
Use 1:3 ratio of tomato paste and water

• No fresh herbs?
Use dried herbs of choice. Preferably dried oregano for a more robust flavour

• No red chilli flakes?
Crushed red pepper flakes, fresh red chillies can also be used
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TIPS:
• Always have the sauce ready before the pasta is cooked. In the video I timed it so they’re both done at almost the same time but you can cook the sauce first and then the pasta
• Don’t drain for add oil to pasta water. It’s unnecessary and is not how pasta must be cooked
• Always add salt to pasta water
• Since we are adding salt to shrimp, tomato sauce and pasta water, be careful to not add too much. You can always add more towards the end
• Always reserve pasta water to thin out the sauce
• For meal prep, store the shrimp sauce in an airtight container for up to 3 days and mix with cooked pasta as needed
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Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thanks so much for the support.

[breakthespice]

*RECIPE*
*INGREDIENTS:* (2 servings)
250g/ 0.5lb shrimp or prawns (cleaned and deveined)
1.5 cups tomato puree/crushed tomatoes
4 large garlic cloves
1 tbsp chilli flakes
3-4 tbsp olive oil
Parsley/basil/oregano
110g/4 oz pasta (used spaghetti)
Salt as needed

*PROCESS:*
1. For fresh tomato puree, remove the eye from 4 large tomatoes and blend until smooth. Strain the puree if needed to remove the seeds
2. Add 1/2 tsp salt to shrimp/prawn and set aside for later. This will season the shrimp and enhance its flavour. Skip if using seawater shrimp
3. Heat 3-4 tbsp olive oil and sauté minced garlic for 10 seconds on low flame
4. Add 1 tbsp crushed red chilli flakes and sauté for another 10 seconds on low flame. Add more or less chilli flakes depending on spice tolerance
5. Next add the tomato puree and mix well. Canned and crushed tomatoes can also be used
6. Add salt and simmer the tomato puree until it’s reduced and oil separates from the sides. This is important as the tomatoes can otherwise taste a bit raw especially when using fresh
7. Start cooking the pasta in salted boiling water at this point. It should take 8-10 minutes for the pasta to cook to al dente
8. Once the tomato puree has reduced, add herbs (parsley/basil/oregano) and mix. Cook for a few seconds
9. Add about 1/2 cup of pasta water to make it saucy. Taste the sauce and add 1/4 tsp sugar if its too sour. This will balance the sourness.
10. Add the shrimp and cook for 4-6 minutes depending on the size. It’s cooked when the flesh turns opaque and the shrimp curls into a “C” shape. Don’t overcook the shrimp or it will turn rubbery.
11. Taste the sauce and adjust salt if needed before adding in the pasta
12. Toss in the cooked pasta directly from the pot and mix until its nicely coated with the sauce
13. Garnish with some more herbs and serve

*SUBSTITUTES:*
• No fresh/canned tomatoes?
Use 1:3 ratio of tomato paste and water

• No fresh herbs?
Use dried herbs of choice. Preferably dried oregano for a more robust flavour

• No red chilli flakes?
Crushed red pepper flakes, fresh red chillies can also be used

*TIPS:*
• Always have the sauce ready before the pasta is cooked. In the video I timed it so they’re both done at almost the same time but you can cook the sauce first and then the pasta
• Don’t drain for add oil to pasta water. It’s unnecessary and is not how pasta must be cooked
• Always add salt to pasta water
• Since we are adding salt to shrimp, tomato sauce and pasta water, be careful to not add too much. You can always add more towards the end
• Always reserve pasta water to thin out the sauce
• For meal prep, store the shrimp sauce in an airtight container for up to 3 days and mix with cooked pasta as needed

[jennifertaylor-wright]

Honestly I’ve made almost all your meals! Def has been the best channel I’ve stumbled upon!

[tubester]

All the prep and cooking felt like a foreplay, Eating must feel like love making ;-)

[sueellenbennett]

My family enjoyed your recipe! Thanks for post!

[ScorpioMy]

new subscriber today! keep coming all these easy, simple yet mouth watering deliciously done recipes!

[KindCountsDeb]

Grew up eating seafood, shellfish in my native Florida. I LOVE red sauce and seafood. It goes together splendidly! Wish I had some good Cuban bread (Tampa style) to go with this. TY I will enjoy I'm sure.

[tomkittygb]

Nice site! Very informative from start to finish. And your food. Looks GOOD!

[nattkhan]

This was SO good, thank you. I used a large tomato and just cooked it down instead of blending it because I didn’t have a blender. And I used a tsp of canned tomato purée I had on hand anyway. Diced a quarter of an onion (I made a very small portion) and this was EXACTLY what I was craving. This was so, so good. Thank you so much.

[mofongoo]

this was incredible. the notes, the music, no one speaking… very throughout. i loved it 👍

[cookingsimplydelicious]

Wow! This is so very delicious recipe you made, thank you for sharing your recipe.

[izzathaqim]

Had to subscribe after stumbling upon this recipe. It's so therapeutic watching you cook. :)

[AnujGupta-roxc]

Kudos on the tomato pureé, not many can get the heck of it. Great dish 👌🏻

[triciajones]

I made it, and it was like a restaurant quality dish. I added more garlic and a bit of white wine. I don't need another shrimp pasta recipe. Thank you. Love from Trinidad!

[arvgopal]

This is therapy.. the video is therapy

[simplysixrecipes]

I love your filming! And this recipe sounds delicious I will have to give it a try! 👌🏼

[tishtash]

This is amazing timing, I had prawns and had come to the conclusion that I was just going to have it with salad and a baked potato, saw this and luckily had everything in so i made it.
I can confirm that it was easy and very very tasty, thank you much! I will defo make this again

[gauravraj]

Looks so delicious....gonna try this today.

[tonyhartnett]

As usual, a really delicious recipe. Your videos are quite therapeutic. I cooked this last evening and added a little grated parmesan cheese to finish. I don't subscribe to the theory that parmesan and shellfish don't mix. The basic sauce would also be good under chicken breast with a parmesan coated crumb. Thanks again for your videos. Really enjoy them.

[urmilladhar]

Something therapeutic about your videos.. ❤️

[abrutisahoo]

Glad to found your channel..your way of presentation so soothing. Gotta try the recipe soon..shrimps are my favorites 😋