Spicy Shrimp Pasta
This Spicy Shrimp Pasta is a delightful blend of succulent shrimp, al dente penne, and a robust tomato sauce, all enhanced with fresh basil and a kick of crushed red pepper.
Equipment
- Nonstick skillet
- Pot for boiling pasta
Ingredients
- 8 ounces penne pasta (226 grams)
- 3 tablespoons extra-virgin olive oil divided
- 1 pound shrimp peeled and deveined (454 grams)
- ½ teaspoon salt (2.5 g)
- ¼ teaspoon black pepper (1 g)
- 1 small onion diced
- 4 garlic cloves minced
- 1 teaspoon crushed red pepper (2 g)
- 3 cups tomato sauce (720 ml)
- ¼ cup fresh basil (15 g), roughly chopped, plus more for serving
Instructions
- Start by boiling a pot of water and adding the penne until it is al dente. It should have a slight bite, so keep an eye on it. After draining, toss it with a bit of olive oil to prevent sticking. Do not skip the oil or you may end up with a clumpy mess.
- Heat a tablespoon of olive oil in a pan over medium-high heat and toss in the shrimp. Cook them until they are pink and opaque, which should take just a couple of minutes per side. Be careful not to cook them too long, or they could turn tough and rubbery.
- Add another tablespoon of olive oil to the same pan and throw in the diced onion and minced garlic. Sauté them until they are soft and fragrant, around two to three minutes. You want those aromas to fill your kitchen! Do not burn the garlic; it will turn bitter if it gets too brown.
- Stir in the crushed red pepper for that kick, followed by the tomato sauce. Let everything simmer on low heat for about five minutes, allowing those flavors to marry beautifully. If the sauce tastes too acidic, a pinch of sugar can tone it down, so just keep tasting!
- Combine the cooked pasta with the shrimp and sauce in the pan, along with the fresh basil. Mix it well until every piece is coated nicely. This is the moment to look for a nice, cohesive dish. If it seems dry, add a splash of pasta water to loosen things up.
- Dish out generous portions and sprinkle some extra basil on top for that fresh touch. The herbs will complement the spice and sauce beautifully. Just remember to keep it warm so it does not lose that comforting appeal!
Notes
Refrigerate any leftover pasta in an airtight container for up to 3 days; can be frozen for up to 3 months without shrimp.