Go Back
–+ servings
Print Recipe
5 from 1 vote

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.
Cook Time35 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Spicy Shrimp Pasta, Spicy Shrimp Pasta with Tomatoes
Servings: 8
Calories: 283kcal
Author: Amanda Rettke-iambaker.net

Ingredients

SHRIMP

  • 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

SAUCE

  • 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

Instructions

SHRIMP

  • Lay out thawed shrimp out on work surface and season both sides with salt and pepper.
  • In a large skillet, heat olive oil over medium-high heat.
  • Cook shrimp for two minutes on one side. Flip, cooking for an additional two minutes on the other side.
  • Remove shrimp from pan, tent with foil to keep warm.

PASTA

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

Nutrition

Calories: 283kcal