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Spicy Shrimp Pasta

Spicy Shrimp Pasta

  • Author: Krista
  • prep_time Prep Time: 5 mins
  • cook_time Cook Time: 25 mins
  • total_time Total Time: 30 mins
  • yield Yield: 4-6 servings 1x
  • category Category: Dinner
  • method Method: Stove
  • cuisine Cuisine: Mediterranean

Description

Spicy Shrimp Pasta is a light, healthy pasta dish that’s perfect for the seafood lover! It’s easy to make and done in 30 minutes.

Scale

Ingredients

  • 1 lb. of rigatoni pasta
  • 1 tablespoon of olive oil
  • 1.5 lbs. of large shrimp, peeled and deveined
  • 1/2 teaspoon of red pepper flakes
  • 1/4 teaspoon of salt
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 15oz. can of no salt added diced tomatoes
  • 1/4 cup of white wine
  • 1/2 cup of fresh basil, chopped
  • 2 tablespoons of half & half

Instructions

  1. Bring a large pot of water to a boil.
  2. Add rigatoni pasta to pot. Cook until al dente, cooking time on pasta box. Reserve 1 cup of water for use later.
  3. In the mean time, heat a large skillet to medium high heat. Add olive oil to skillet. Next add large shrimp {peeled and deveined} to the pan in a single layer.
  4. Season with 1/4 teaspoon of red pepper flakes and a pinch of salt.
  5. Cook until just pink. {approximately 2 minutes per side} Transfer to a plate.
  6. Next add chopped onion to the skillet, cook until translucent. {about 2-3 minutes}, then add minced garlic and cook for 30 seconds.
  7. Immediately add white wine to skillet and scrap up the brown bits off the bottom of the pan. Cook for about 1 minute.
  8. Add diced tomatoes, 1/4 cup of freshly chopped basil, 1/4 teaspoon of red pepper flakes, and salt.
  9. Smash the tomatoes a little bit and cook until slightly thickened, about 5 minutes. Stir in half & half and cook 1 more minute.
  10. Add shrimp back to skillet, stir in pasta, and 1 cup of reserved cooking liquid. Season with salt and top with 1/4 cup of freshly chopped basil.
  11. Optional topping: parmesan cheese.

Notes

Recipe slightly adapted from Food Network Magazine January/February 2014 edition

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