Name: Spicy Shrimp Pasta with Tomatoes and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 pound raw shrimp, peeled and deveined (reserve peels); 2 cups water; A few sprigs of parsley, plus more for garnish; 6–8 whole peppercorns; 12 cloves garlic (6 whole, 6 sliced); 2 tablespoons olive oil; 1½ cups grape or cherry tomatoes, halved; 1 (14.5 oz) can San Marzano-style diced tomatoes; ½ – 1 teaspoon red pepper flakes (to taste); 2 tablespoons cold butter; 8 ounces linguine, capellini, or spaghetti; Salt and black pepper, to taste; Parmesan cheese, for serving

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This Spicy Shrimp Pasta with Tomatoes and Garlic is a vibrant, flavor-packed dish that’s perfect for summer dinners or date night in. Juicy shrimp simmered in a garlicky, spicy tomato sauce and tossed with your favorite pasta—this recipe is a satisfying, restaurant-worthy meal made right at home. Inspired by classic Shrimp Fra Diavolo, it’s the kind of simple, bold pasta that keeps everyone coming back for more.

Why You’ll Love This Recipe

This dish is the perfect combination of fresh and fiery. The homemade shrimp stock builds incredible depth of flavor, while the tomatoes add natural sweetness and acidity. The garlic and red pepper flakes bring the heat, balanced perfectly by buttery shrimp and parmesan cheese. It’s quick enough for a weeknight but special enough for entertaining. Plus, it’s highly customizable and uses easy-to-find ingredients.

Spicy Shrimp Pasta with Tomatoes and Garlic

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound raw shrimp, peeled and deveined (reserve the peels)
2 cups water
A few sprigs of parsley, plus more for garnish
6–8 whole peppercorns
12 cloves garlic
2 tablespoons olive oil
1 ½ cups grape or cherry tomatoes, halved
1 (14.5-ounce) can San Marzano-style diced tomatoes
½ to 1 teaspoon red pepper flakes (adjust to taste)
2 tablespoons cold butter
8 ounces linguine, capellini, or spaghetti
Parmesan cheese, for serving
Salt and black pepper, to taste

Directions

1. Make the Shrimp Stock

In a stockpot, combine shrimp peels, water, parsley, peppercorns, 6 whole garlic cloves, and a big pinch of salt.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Strain the stock and reserve 1 cup for the sauce.

2. Cook the Pasta

Bring a large pot of salted water to a boil.
Cook the pasta 1–2 minutes less than the package instructions for al dente.
Drain and set aside.

3. Prepare the Sauce

Heat olive oil in a sauté pan over medium-high heat.
Thinly slice the remaining 6 garlic cloves and add them to the pan with the red pepper flakes. Sauté for about 1 minute until fragrant.
Pour in ¾ cup of the shrimp stock, then add both the halved cherry tomatoes and canned diced tomatoes. Stir to combine.
Season with salt and pepper. Cover and simmer on low for 10 minutes.
Remove the lid, increase heat to medium, and cook for an additional 5 minutes to thicken.

4. Finish the Dish

Add shrimp to the sauce and cook for 2 minutes.
Stir in the cold butter and continue cooking for 30–60 seconds until the shrimp are just cooked through.
Adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
Add the cooked pasta and toss to coat. If needed, thin the sauce with a bit of the remaining shrimp stock.
Garnish with chopped parsley and a generous sprinkle of parmesan cheese before serving.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Creamy Option: Stir in a splash of heavy cream or a spoonful of mascarpone at the end for a creamy twist.
More Veggies: Add spinach, zucchini, or bell peppers for added color and nutrition.
Extra Heat: Add more red pepper flakes or a pinch of cayenne pepper to intensify the spice.
Herbaceous Flavor: Add fresh basil or oregano to the sauce for an aromatic lift.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.

To reheat, warm gently in a skillet over medium heat with a splash of water or shrimp stock to loosen the sauce. Avoid microwaving the shrimp too long to prevent them from becoming rubbery.

Not recommended for freezing, as shrimp can become tough and pasta may lose its texture.

FAQs

Can I use frozen shrimp?

Yes, just make sure they’re fully thawed and patted dry before cooking. You can still use the shells to make stock.

What pasta is best for this recipe?

Linguine, capellini, and spaghetti all work beautifully. You can also use fettuccine or penne if preferred.

Can I skip the shrimp stock?

While the homemade stock adds rich flavor, you can substitute with seafood or chicken broth in a pinch.

Is this dish very spicy?

It can be mild to moderately spicy depending on how much red pepper flakes you use. Start with ½ teaspoon and adjust to taste.

What can I use instead of San Marzano tomatoes?

Any high-quality diced canned tomatoes will work. Fire-roasted tomatoes also add great flavor.

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the shrimp stock and tomato sauce ahead, then cook the shrimp and pasta right before serving.

Can I use pre-cooked shrimp?

It’s not recommended, as they can become overcooked. Use raw shrimp for the best texture and flavor.

Can I double this recipe?

Yes, simply double all ingredients and use a larger sauté pan or pot to accommodate.

Can I make this gluten-free?

Yes, just use your favorite gluten-free pasta and ensure all other ingredients are gluten-free.

Conclusion

Spicy Shrimp Pasta with Tomatoes and Garlic is a simple yet stunning meal full of bold flavors and fresh ingredients. With its garlicky tomato base, a touch of heat, and tender shrimp, it’s a dish that feels both comforting and elevated. Perfect for a summer dinner or any night you want something special without spending hours in the kitchen.