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Spicy Shrimp Pasta in Garlic Tomato Cream Sauce
Spicy Shrimp Pasta in Garlic Tomato Cream Sauce – this pasta has everything you crave for in an Italian pasta: easy creamy tomato sauce made from scratch, seafood, spices (garlic, paprika, basil, oregano, crushed red pepper) – all of that over the perfectly shaped penne pasta.

Penne is perfect for this dish as it holds the sauce very well, and with every bite you will get not only pasta and shrimp but a generous scoop of sauce too! I’ve used gluten free pasta (Tinkyada brown rice penne) for this dish as well, and it was marvelous! Whichever pasta you use, make sure to cook it al dente, then rinse it with cold water, drain it, and only then add it to the sauce. This will preserve the pasta structure and prevent it from getting mushy in a creamy sauce.
Start making this pasta by heating 2 tablespoons of olive oil in a skillet on medium-high heat and cooking shrimp on one side for about 1 minute, until shrimp turns pink on that side. While it cooks, GENEROUSLY sprinkle the top of shrimp with crushed red pepper, paprika and SALT to cover every single shrimp. Do not crowd the shrimp and don’t skimp on spices:
Using spatula, turn the shrimp over to the other side and cook for 2 more minutes (on medium-high or medium heat)
Remove shrimp to a plate, being careful to leave all the oil in the skillet. To the same skillet, add chopped onion and minced garlic and cook on medium high heat in the olive that will have a nice reddish color from paprika and crushed red pepper. Cook for about 2 minutes until onions soften:
Add crushed tomatoes and chicken bullion cube dissolved in 1/4 cup boiling water. Add basil and oregano, mix everything, bring to boil, reduce to simmer. Simmer for about 10-15 minutes, mixing occasionally and crushing all tomatoes into very small bites, until the sauce reduces just a bit. Season with more red pepper and salt, if needed.
Add heavy cream, while on simmer, and mix it in on very low simmer:
Almost immediately after you added cream and mixed it in on low simmer, remove the skillet from heat:
Add back the shrimp and pasta. Mix everything well to combine. Add more salt and pepper if necessary. Add more spices (crushed red pepper, basil, oregano), if needed. Gently reheat.

Ingredients

2 tablespoons olive oil
1 pound shrimp, without shells, and deveined
crushed red pepper
paprika
salt
1 small onion, finely chopped
4 garlic cloves, minced
2 cups canned crushed tomatoes
1/4 cup water
half a cube chicken bullion, I used Knorr
1 tablespoon basil
1/4 teaspoon oregano
1/2 cup heavy cream
8 oz penne pasta (for gluten free version, use brown rice penne by Tinkyada)

Instructions

Heat olive oil in a large skillet on medium-high heat. Add shrimp and cook on one side for about 1 minute, until shrimp turns pink on that side. While it cooks, sprinkle the top of shrimp with crushed red pepper, paprika and salt to cover every single shrimp. Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right. And, don't skimp on spices. Using spatula turn shrimp over to the other side and cook for about 2 more minutes.
Remove shrimp to a plate, being careful to leave all the oil in the skillet.
To the same skillet, add chopped onion and minced garlic and cook on medium high heat in the olive oil that will have a nice reddish color from paprika and crushed red pepper. Cook for about 2 minutes, occasionally stirring, until onions soften.
Add crushed tomatoes and chicken bullion cube dissolved in 1/4 cup boiling water. Add basil and oregano, mix, bring to boil and reduce to simmer. Simmer for about 10-15 minutes, mixing occasionally and crushing all tomatoes into very small bites, until the sauce reduces just a bit. Season with more red pepper and salt, if needed. In the end, while on simmer, add heavy cream, mix it in, and immediately remove from heat.
Add back the shrimp and pasta. Mix everything well to combine. Reheat on low simmer, if needed. Do not bring to boil or high heat as it might affect the sauce texture. Add more salt and pepper if necessary.
When serving, I like to sprinkle the top of pasta with just a touch of crushed red pepper.

Shrimp Pasta Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics