18 Spicy Shrimp Pasta Recipes with Rich Red Sauce

Dive into a world where succulent shrimp meets fiery spices and rich, velvety red sauce in our roundup of 18 Spicy Shrimp Pasta Recipes. Perfect for those nights when you crave something bold and comforting, these dishes promise to turn your dinner into a celebration of flavors. Whether you’re a spice aficionado or just looking to jazz up your pasta game, we’ve got something to make your taste buds dance. Let’s get cooking!

Garlic Butter Shrimp Pasta with Spicy Tomato Sauce

This Garlic Butter Shrimp Pasta with Spicy Tomato Sauce is a quick, flavorful dish that brings a little heat to your dinner table, perfect for those nights when you crave something special without spending hours in the kitchen.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 cup tomato sauce
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the shrimp to the skillet, seasoning with salt and black pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.
4. In the same skillet, pour in the tomato sauce and heavy cream, stirring to combine. Simmer for 5 minutes until the sauce slightly thickens.
5. Return the shrimp to the skillet, along with the cooked linguine. Toss everything together until well coated in the sauce.
6. Garnish with chopped parsley and grated Parmesan cheese before serving.

The magic of this dish lies in the creamy, spicy tomato sauce that clings to every strand of pasta, offering a perfect balance of heat and richness.

Tip: For an extra kick, increase the red pepper flakes to 1 tsp. Just be sure to taste as you go!

Creamy Shrimp Alfredo Pasta with a Kick of Red Pepper

Get ready to twirl your fork into this Creamy Shrimp Alfredo Pasta, where a hint of red pepper adds just the right amount of warmth to every bite.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add the minced garlic and 1/2 tsp crushed red pepper flakes. Cook for 1 minute until fragrant.
4. Pour in 1 cup heavy cream, stirring constantly. Bring to a simmer and let it cook for 2 minutes.
5. Stir in 1/2 cup grated Parmesan cheese until the sauce is smooth. Season with salt and pepper to taste.
6. Add the cooked pasta and shrimp back to the skillet, tossing to coat everything in the sauce. Cook for an additional 2 minutes until everything is heated through.
7. Garnish with 2 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the balance between the creamy Alfredo sauce and the spicy kick from the red pepper flakes, creating a pasta that’s both comforting and exciting.

Tip: For an extra creamy texture, reserve a cup of pasta water before draining and add a splash to the sauce if it gets too thick.

Spicy Shrimp Arrabbiata Pasta

Spice up your pasta night with this Spicy Shrimp Arrabbiata Pasta, a fiery twist on the classic that’s sure to impress.

Ingredients

• 8 oz linguine pasta
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup tomato paste
• 1/2 lb large shrimp, peeled and deveined
• 1/4 cup fresh parsley, chopped

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic, red pepper flakes, salt, and black pepper, sautéing for 1 minute until fragrant.
3. Stir in diced tomatoes and tomato paste, bringing to a simmer. Cook for 5 minutes, stirring occasionally.
4. Add shrimp to the skillet, cooking for 2-3 minutes on each side until pink and opaque.
5. Toss the cooked linguine into the skillet with the shrimp and sauce, mixing well to coat.
6. Garnish with fresh parsley before serving.

The magic of this dish lies in the balance of heat from the red pepper flakes and the sweetness of the shrimp, creating a depth of flavor that’s irresistibly delicious.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes.

Shrimp and Chorizo Pasta in a Fiery Tomato Sauce

Spice up your weeknight dinner with this Shrimp and Chorizo Pasta, where succulent seafood meets smoky sausage in a vibrant tomato sauce that packs a punch.

Ingredients

• 8 oz linguine pasta
• 1 tbsp olive oil
• 4 oz chorizo, sliced
• 1/2 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup fresh parsley, chopped

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add chorizo and cook for 2 minutes until slightly crispy.
3. Add shrimp, garlic, red pepper flakes, smoked paprika, and salt to the skillet. Cook for 3 minutes, stirring occasionally, until shrimp are pink and opaque.
4. Stir in diced tomatoes and bring to a simmer. Let cook for 5 minutes to allow flavors to meld.
5. Add cooked linguine to the skillet, tossing to coat evenly with the sauce. Sprinkle with fresh parsley before serving.

The magic of this dish lies in the smoky chorizo and fiery tomato sauce that clings to every strand of pasta, offering a bold flavor in every bite.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes to the sauce.

Tomato Basil Shrimp Pasta with a Spicy Twist

Spice up your pasta night with this Tomato Basil Shrimp Pasta, where a fiery kick meets the classic comfort of shrimp and pasta.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add shrimp to the skillet, seasoning with salt and black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
4. Stir in cherry tomatoes and cook for another 2 minutes until they begin to soften.
5. Add the cooked linguine to the skillet, tossing everything together to combine. Sprinkle with fresh basil and Parmesan cheese, tossing once more.

The magic of this dish lies in the balance of spicy red pepper flakes with the sweetness of cherry tomatoes and the freshness of basil, creating a symphony of flavors in every bite.

Tip: For an extra layer of flavor, reserve a cup of pasta water to add to the skillet if the dish seems too dry.

Shrimp Puttanesca with Extra Chili Flakes

Spice up your pasta night with this fiery Shrimp Puttanesca, where extra chili flakes bring a bold kick to the classic Italian dish.

Ingredients

• 8 oz linguine pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (plus extra for serving)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/4 cup Kalamata olives, pitted and halved
• 2 tbsp capers, drained
• 1/2 lb large shrimp, peeled and deveined
• 1/4 cup fresh parsley, chopped
• Salt to taste

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant.
3. Stir in diced tomatoes, olives, and capers. Simmer for 5 minutes, allowing flavors to meld.
4. Add shrimp to the skillet, cooking for 3-4 minutes until they turn pink and opaque.
5. Toss the cooked linguine into the skillet, mixing well to coat the pasta with the sauce. Season with salt to taste.
6. Sprinkle with fresh parsley and additional red pepper flakes before serving for an extra spicy touch.

The briny olives and capers paired with the heat from the chili flakes create a depth of flavor that’s irresistibly bold. Perfect for those who love their pasta with a punch.

Tip: For an even spicier dish, add the extra chili flakes during cooking rather than just at the end.

Roasted Red Pepper and Shrimp Pasta with a Spicy Edge

This Roasted Red Pepper and Shrimp Pasta brings a delightful spicy kick to your dinner table, combining smoky flavors with succulent shrimp for a dish that’s as vibrant as it is delicious.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 2 roasted red peppers, sliced
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add shrimp to the skillet, seasoning with salt and black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
4. Stir in roasted red peppers and cooked linguine, tossing everything together until well combined and heated through.
5. Remove from heat and sprinkle with fresh parsley and Parmesan cheese before serving.

The magic of this dish lies in the smoky sweetness of the roasted peppers paired with the heat from the red pepper flakes, creating a balance that’s irresistibly good.

Tip: For an extra smoky flavor, try charring the red peppers yourself under the broiler before adding them to the dish.

Shrimp Marinara Pasta with a Hot and Tangy Sauce

Dive into the vibrant flavors of the sea with this Shrimp Marinara Pasta, featuring a hot and tangy sauce that’s sure to wake up your taste buds.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup dry white wine
• 24 oz marinara sauce
• 1 tbsp lemon juice
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook for 2 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, add garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits, and let it simmer for 2 minutes.
4. Stir in the marinara sauce and bring to a simmer. Add the cooked shrimp back to the skillet along with the lemon juice, tossing to coat. Simmer for 2 minutes to let the flavors meld.
5. Remove from heat and stir in the fresh basil. Serve the shrimp and sauce over the cooked linguine.

The magic of this dish lies in the balance of heat from the red pepper flakes and the bright acidity from the lemon juice, creating a sauce that’s both bold and refreshing.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes or serve with a sprinkle of Parmesan cheese.

Spicy Shrimp and Mushroom Pasta in Tomato Cream Sauce

Get ready to spice up your pasta night with this Spicy Shrimp and Mushroom Pasta in Tomato Cream Sauce – a dish that’s as flavorful as it is comforting.

Ingredients

• 8 oz linguine pasta
• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup tomato sauce
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add shrimp, mushrooms, garlic, red pepper flakes, salt, and black pepper. Cook for 3-4 minutes until shrimp are pink and mushrooms are tender.
3. Stir in tomato sauce and heavy cream. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
4. Add the cooked linguine to the skillet, tossing to coat evenly with the sauce. Sprinkle with Parmesan cheese and parsley before serving.

The creamy tomato sauce with a kick of heat from the red pepper flakes perfectly complements the succulent shrimp and earthy mushrooms, making every bite a delight.

Tip: For an extra touch of freshness, garnish with additional parsley and a squeeze of lemon juice before serving.

Shrimp Fra Diavolo Pasta with a Devilishly Hot Sauce

Spice up your pasta night with this Shrimp Fra Diavolo Pasta, featuring a devilishly hot sauce that’s sure to wake up your taste buds!

Ingredients

• 8 oz linguine pasta
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup white wine
• 1 can (14.5 oz) diced tomatoes
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp chopped fresh parsley

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic, red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant.
3. Pour in white wine and simmer for 2 minutes to reduce slightly.
4. Add diced tomatoes and bring to a simmer. Cook for 5 minutes, stirring occasionally.
5. Add shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque.
6. Toss the cooked linguine into the skillet with the sauce and shrimp. Stir in fresh parsley.

The magic of this dish lies in the balance between the heat from the red pepper flakes and the freshness of the parsley, creating a vibrant and fiery pasta that’s irresistibly delicious.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes to the sauce.

Cajun Shrimp Pasta with a Bold Red Sauce

Spice up your dinner routine with this Cajun Shrimp Pasta, featuring a bold red sauce that’s bursting with flavor and just the right amount of heat.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Season shrimp with Cajun seasoning, salt, and black pepper. Add to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add garlic, onion, and bell pepper. Cook for 3-4 minutes until vegetables are softened.
4. Stir in diced tomatoes and bring to a simmer. Cook for 5 minutes, then reduce heat to low and stir in heavy cream.
5. Return shrimp to the skillet and add cooked linguine. Toss everything together until well coated and heated through, about 2 minutes.
6. Garnish with chopped parsley before serving.

The magic of this dish lies in the creamy, spicy sauce that clings perfectly to every strand of pasta and piece of shrimp, creating a harmonious blend of textures and flavors.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce while it simmers.

Shrimp and Sausage Pasta in a Spicy Tomato Basil Sauce

This Shrimp and Sausage Pasta in a Spicy Tomato Basil Sauce is a weeknight hero, combining bold flavors and quick cooking for a meal that feels anything but rushed.

Ingredients

• 8 oz linguine pasta
• 1 tbsp olive oil
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb Italian sausage, sliced
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add shrimp and sausage, cooking until shrimp is pink and sausage is browned, about 5 minutes. Remove from skillet and set aside.
3. In the same skillet, add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Stir in diced tomatoes, basil, salt, and black pepper. Simmer for 10 minutes, allowing flavors to meld.
5. Return shrimp and sausage to the skillet, tossing to coat in the sauce. Cook for an additional 2 minutes to heat through.
6. Serve the shrimp and sausage mixture over the cooked linguine, topped with grated Parmesan cheese.

The magic of this dish lies in the spicy tomato basil sauce, which clings perfectly to every strand of pasta and piece of shrimp, creating a harmonious bite every time.

Tip: For an extra kick, increase the red pepper flakes to 1/2 tsp.

Spicy Shrimp Penne alla Vodka

Spice up your pasta night with this Spicy Shrimp Penne alla Vodka, a creamy, fiery twist on the classic that’s sure to impress.

Ingredients

• 8 oz penne pasta
• 1 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup vodka
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup tomato paste
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions

1. Cook penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add shrimp, garlic, and red pepper flakes. Cook for 2-3 minutes until shrimp is pink. Remove shrimp and set aside.
3. In the same skillet, add vodka and simmer for 2 minutes to reduce. Stir in tomato paste, heavy cream, and Parmesan cheese. Season with salt and pepper to taste.
4. Return shrimp to the skillet and add the cooked penne. Toss everything together until well coated and heated through, about 2 minutes.
5. Garnish with fresh basil before serving.

The vodka not only adds a subtle depth to the sauce but also helps to emulsify it, creating a luxuriously smooth texture that clings perfectly to the pasta.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes.

Shrimp Pasta with a Smoky Chipotle Tomato Sauce

Get ready to spice up your pasta night with this Shrimp Pasta featuring a smoky chipotle tomato sauce that’s sure to impress.

Ingredients

• 8 oz linguine pasta
• 1 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp chipotle peppers in adobo sauce, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream
• Fresh cilantro, chopped (for garnish)

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, add garlic and sauté for 30 seconds until fragrant. Stir in diced tomatoes, chipotle peppers, smoked paprika, salt, and black pepper. Simmer for 5 minutes.
4. Reduce heat to low and stir in heavy cream. Add the cooked shrimp back to the skillet and toss to coat in the sauce.
5. Combine the shrimp and sauce with the cooked linguine. Garnish with fresh cilantro before serving.

The smoky heat from the chipotle peppers pairs perfectly with the creamy tomato sauce, creating a dish that’s bold in flavor yet simple to make.

Tip: For an extra smoky flavor, try grilling the shrimp before adding them to the sauce.

Harissa Shrimp Pasta with a Tangy Tomato Base

Spice up your pasta night with this Harissa Shrimp Pasta, featuring a tangy tomato base that’s sure to impress with its bold flavors and quick preparation time.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp harissa paste
• 1 can (14.5 oz) diced tomatoes
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, add garlic and harissa paste. Cook for 1 minute until fragrant.
4. Stir in diced tomatoes, sugar, salt, and black pepper. Simmer for 5 minutes until slightly thickened.
5. Return shrimp to the skillet, add cooked linguine, and toss to combine. Cook for another 2 minutes until everything is heated through.
6. Remove from heat, stir in parsley and lemon juice, and serve immediately.

The harissa paste not only adds a smoky depth but also a customizable heat level, making this dish a versatile centerpiece for any dinner table.

Tip: For an extra kick, drizzle with a bit more harissa paste before serving.

Shrimp and Spinach Pasta in a Spicy Garlic Tomato Sauce

Dive into this Shrimp and Spinach Pasta, where spicy garlic tomato sauce brings a bold flavor to a comforting weeknight dinner.

Ingredients

• 8 oz linguine pasta
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 can (14.5 oz) diced tomatoes
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 cup fresh basil, chopped
• 12 oz large shrimp, peeled and deveined
• 2 cups fresh spinach
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Stir in diced tomatoes, salt, and sugar. Simmer for 5 minutes to let the flavors meld.
4. Add shrimp to the skillet, cooking for 2-3 minutes per side until pink and opaque.
5. Fold in fresh spinach and cooked linguine, tossing until the spinach wilts and everything is evenly coated in sauce.
6. Sprinkle with fresh basil and Parmesan cheese before serving.

The magic of this dish lies in the balance of heat from the red pepper flakes and the sweetness of the tomatoes, creating a sauce that’s both vibrant and deeply satisfying.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes or serve with a sprinkle of crushed red pepper on top.

Spicy Shrimp Linguine with Sun-Dried Tomato Sauce

Get ready to spice up your pasta night with this Spicy Shrimp Linguine, featuring a rich sun-dried tomato sauce that’s bursting with flavor.

Ingredients

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup white wine
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add shrimp, garlic, and red pepper flakes. Cook for 2-3 minutes until shrimp are pink. Remove shrimp and set aside.
3. In the same skillet, add sun-dried tomatoes and white wine. Simmer for 2 minutes until slightly reduced.
4. Stir in heavy cream and Parmesan cheese. Season with salt and pepper. Cook for 2 minutes until sauce thickens.
5. Return shrimp to the skillet and add cooked linguine. Toss everything together until well coated.
6. Garnish with fresh basil leaves before serving.

The combination of spicy shrimp and creamy sun-dried tomato sauce creates a dish that’s both bold and comforting, perfect for impressing guests or treating yourself.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes.

Shrimp Pasta with a Fire-Roasted Tomato and Jalapeño Sauce

Spice up your dinner routine with this Shrimp Pasta featuring a bold Fire-Roasted Tomato and Jalapeño Sauce that’s sure to impress.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add garlic and jalapeño. Sauté for 1 minute until fragrant.
4. Stir in fire-roasted tomatoes, heavy cream, salt, and black pepper. Simmer for 5 minutes, allowing the sauce to thicken slightly.
5. Return shrimp to the skillet and add cooked linguine. Toss everything together until well coated in the sauce.
6. Remove from heat and stir in cilantro and Parmesan cheese.

The smoky fire-roasted tomatoes and spicy jalapeño create a depth of flavor that’s perfectly balanced by the creamy sauce and succulent shrimp.

Tip: For an extra kick, leave some seeds in the jalapeño or add a pinch of red pepper flakes with the garlic.

Conclusion

We’ve shared 18 spicy shrimp pasta recipes with rich red sauce to spice up your dinner routine. Each dish promises bold flavors and simple steps, perfect for home cooks. Dive in, try a recipe (or two!), and don’t forget to share your favorites in the comments. Loved what you saw? Pin this roundup to your Pinterest board for easy access to these delicious meals. Happy cooking!

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