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Shrimp Pasta with Tomatoes

With a little kick from red pepper flakes and loaded with shrimp, Shrimp Pasta with Tomatoes gives your original spaghetti a quick makeover.

Course Dinner, Main Course
Cuisine American
Keyword Spicy Shrimp Pasta, Spicy Shrimp Pasta with Tomatoes
Cook Time 35 minutes
Total Time 35 minutes
Servings 8
Calories 283 kcal
Author Amanda Rettke-iambaker.net



  • 1 tablespoon olive oil
  • 2 pounds frozen cooked shrimp, peeled and deveined and tail off (thawed)
  • 1 teaspoon Kosher salt
  • 1 teaspoon fresh cracked pepper


  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Kosher salt
  • 1 teaspoon fresh cracked pepper
  • 1 cup chicken stock
  • 2 cans (14.5 ounces) petite diced tomatoes
  • 8 ounces angel hair spaghetti noodles, cooked to package directions
  • 1 tablespoon parmesan cheese, for serving



  1. Lay out thawed shrimp out on work surface and season both sides with salt and pepper.

  2. In a large skillet, heat olive oil over medium-high heat.
  3. Cook shrimp for two minutes on one side. Flip, cooking for an additional two minutes on the other side until just beginning to turn pink.
  4. Remove shrimp from pan, tent with foil to keep warm.


  1. In the same pan, heat olive oil over medium-high heat.
  2. Add the garlic, red pepper, salt, and pepper. Allow the garlic to sizzle for about 1 minute (do not overcook).
  3. Add chicken stock and tomatoes to the pan. Cook until it simmers.
  4. Cover the pan and lower the heat to medium-low. Allow the dish to simmer for about 10 minutes.
  5. Remove the lid and increase the heat to medium-high for 8-10 minutes (or until the sauce thickens), stirring occasionally.
  6. Add the shrimp and the cooked noodles and toss to coat.
  7. Top with freshly grated parmesan cheese.