If you’re looking for a quick yet impressive dinner, this Spicy Shrimp Pasta is a perfect choice. The bold combination of garlic, red pepper flakes, and fresh shrimp makes each bite exciting and full of vibrant flavors. With a sauce made from oven-roasted tomatoes, peppers, and onions, it’s a hearty and satisfying meal that you can whip up in less than half an hour.
Why You’ll Love This Spicy Shrimp Pasta Recipe
This pasta dish brings together simplicity and zest in a way that keeps you coming back for more. The shrimp cooks quickly, staying tender and juicy, while the roasted vegetable sauce adds a smoky depth. The touch of chili flakes gives just the right amount of heat without overpowering the other flavors. Plus, it’s flexible—you can easily swap in your favorite pasta type or toss in extra vegetables if you like. It’s a flavorful, balanced meal you can count on for busy nights or casual gatherings.
Ingredients for Spicy Shrimp Pasta
Here’s everything you need to prepare this delicious pasta:
- 12 ounces rotini pasta (or any pasta type you prefer)
- 1 red bell pepper, halved and seeded
- 4 large Roma tomatoes, halved
- 1 large red onion, cut into thick slices
- 4 garlic cloves, minced
- Grated ginger (about a teaspoon)
- ½ cup chicken broth
- 1 teaspoon chicken bouillon powder
- 2 teaspoons dried oregano
- 1 teaspoon chili flakes (adjust to taste)
- A handful of fresh parsley, chopped
- Salt and pepper, to taste
- 1 pound shrimp, deveined and cleaned
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- 4 tablespoons olive oil (divided)
How to Make Spicy Shrimp Pasta
Start by heating your oven to 400°F (200°C). Place the red bell pepper halves, Roma tomatoes, and red onion slices on a baking sheet in a single layer. Drizzle with 2 tablespoons of olive oil and sprinkle some salt and pepper over the veggies. Roast these in the oven for about 20 to 25 minutes, until they become tender and get a little char on the edges.
While the vegetables roast, boil a large pot of salted water. Add the rotini or your chosen pasta and cook it until just al dente—meaning it still has a little bite to it. Once cooked, drain the pasta but save one cup of the pasta water for later.
After the veggies are done roasting, transfer them into a high-speed blender and blend until you get a smooth sauce. Set this aside.
Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season your shrimp with paprika, garlic powder, salt, and pepper. Cook the shrimp in the skillet for about 2 to 3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the pan and set them aside.
In the same pan, add the minced garlic and grated ginger, stirring briefly until fragrant. Pour in the chicken broth to deglaze the pan, scraping any browned bits from the bottom.
Now, stir in the roasted vegetable sauce, chicken bouillon powder, oregano, and chili flakes. Add about ¼ cup of the reserved pasta water to loosen the sauce, and let it simmer gently for 2 to 3 minutes. If the sauce seems too thick, add a bit more pasta water until it reaches the consistency you like.
Finally, toss the cooked pasta and shrimp back into the skillet with the sauce. Mix everything well so the pasta is evenly coated. Taste and adjust salt and pepper if needed. Finish by garnishing with freshly chopped parsley.
Serve this spicy shrimp pasta right away while it’s warm and fragrant.
How to Serve Spicy Shrimp Pasta
You can serve this pasta straight from the skillet for a casual, family-style dinner. Pair it with a simple green salad to balance the spicy, rich flavors. A crisp side of steamed vegetables or garlic bread also complements it well. If you want to add some crunch, sprinkle some toasted breadcrumbs or Parmesan cheese on top. This dish works great as a main course, satisfying both seafood lovers and pasta fans alike. For a fun twist, serve it with lemon wedges to squeeze over the shrimp, adding a fresh zing.
Expert Tips for Perfect Spicy Shrimp Pasta
To get the best results, keep a few things in mind. First, don’t overcook the shrimp—they turn rubbery if left too long. Remove them from heat as soon as they’re pink and opaque. Second, save the pasta water when draining. The starch in it helps the sauce stick to the pasta and keeps everything moist. Third, adjust the chili flakes based on your heat preference. Start with less if you’re sensitive to spice, then add more as needed. Also, roasting the vegetables before blending deepens their flavor and gives your sauce a rich, smoky taste you can’t get otherwise. Finally, fresh parsley isn’t just for garnish—it adds a refreshing finish to the dish.
How to Store Spicy Shrimp Pasta
If you have leftovers, place them in an airtight container and store them in the refrigerator. The pasta and sauce keep well for up to two days. When reheating, add a splash of water or broth to loosen the sauce and heat gently on the stove or microwave to avoid drying out the shrimp. Avoid freezing this dish because shrimp texture can change after thawing and reheating. For best quality, enjoy leftovers within a couple of days.
Variations of Spicy Shrimp Pasta
You can easily customize this dish to your taste. Swap shrimp for other seafood like scallops or chunks of firm fish. For a vegetarian option, replace shrimp with sautéed mushrooms or roasted chickpeas. Feel free to add more vegetables to the sauce, such as spinach, zucchini, or asparagus, which can be roasted along with the bell pepper and tomatoes. Change the pasta shape to penne, fettuccine, or spaghetti based on your preference. To tone down the heat, reduce the chili flakes or swap them for sweet paprika. You can also experiment with herbs—try fresh basil or thyme instead of oregano for a different flavor twist.
Frequently Asked Questions About Spicy Shrimp Pasta
What pasta type works best for this spicy shrimp dish?
Rotini is great because its spirals hold the sauce well, but you can use penne, spaghetti, or fusilli depending on your liking.
Can I make this recipe gluten-free?
Yes! Just choose gluten-free pasta varieties available in most grocery stores. The sauce and shrimp ingredients are naturally gluten-free.
How spicy is this dish?
The heat level depends on the chili flakes you add. You can start with a small amount and increase it to suit your taste.
Can I prepare the sauce ahead of time?
Absolutely. You can roast the vegetables and blend the sauce a day in advance, then reheat it before mixing with pasta and shrimp.
Is this recipe suitable for meal prep?
Yes, but keep shrimp separate until reheating to avoid overcooking. The pasta and sauce store well, making it easy for quick meals.
Spicy Shrimp Pasta
Ingredients
- 12 ounces rotini pasta (or any preferred pasta)
- 1 large red bell pepper (halved and seeded)
- 4 large Roma tomatoes (halved)
- 1 large red onion (cut into thick slices)
- 4 cloves garlic (minced)
- 1 teaspoon grated ginger
- 1/2 cup chicken broth
- 1 teaspoon chicken bouillon powder
- 2 teaspoons dried oregano
- 1 teaspoon chili flakes (adjust to taste)
- 1 handful fresh parsley (chopped)
- 1 pound shrimp (deveined and cleaned)
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 4 tablespoons olive oil (divided)
Instructions
- Preheat the oven to 400°F (200°C). Place the red bell pepper, Roma tomatoes, and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Roast for 20 to 25 minutes until tender and slightly charred.
- While the vegetables roast, boil salted water in a large pot. Cook the rotini until al dente, then drain, reserving 1 cup of pasta water.
- Transfer the roasted vegetables to a blender and blend until smooth. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season shrimp with paprika, garlic powder, salt, and pepper. Cook shrimp for 2-3 minutes on each side until pink and opaque. Remove and set aside.
- In the same skillet, add minced garlic and grated ginger, stirring briefly until fragrant. Pour in chicken broth to deglaze the pan.
- Stir in the roasted vegetable sauce, chicken bouillon powder, oregano, and chili flakes. Add ¼ cup reserved pasta water and let it simmer for 2-3 minutes.
- Toss cooked pasta and shrimp into the skillet, mixing well to coat. Adjust salt and pepper as needed. Garnish with chopped parsley before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!