Shrimp Pasta with Spicy Tomato Sauce Recipe

Shrimp Pasta
Will Budiaman


  •   Salt, for cooking pasta, plus more to taste
  • butter
  • cloves garlic, minced
  • rock shrimp
  • 1/4  extra-virgin olive oil
  • red chile pepper flakes
  • 1/2  onion, diced finely
  • carrot, diced finely
  • celery, diced finely
  • jalapeños, minced
  •   One 28-ounce can crushed tomatoes
  • 20  basil leaves, torn
  • 1/4  flat-leaf parsley, chiffonade, for garnish

I was lucky enough to find fresh, wild rock shrimp, so I decided to keep it simple and make an easy pasta dish incorporating them. The red chile pepper flakes and jalapeños add a nice background heat without overwhelming the sauce. Feel free to use less.

Click here to see Shrimp Recipes for Any Day of the Week


Bring a large pot of water to boil over high heat. Season with salt until it tastes like the sea.

Meanwhile, heat the butter in a saucepot over medium heat until the foam subsides. Add about a quarter of the garlic and sauté until it just begins to color, about 1 minute. Add the shrimp and cook just until they begin to color, about 4 minutes. Stir occasionally so that they cook evenly. Season with salt, to taste. Remove the shrimp from the pot and set aside.

Heat the oil in the same saucepot over medium heat, and add the red pepper flakes. After 2 minutes, add the onion, carrot, celery, jalapeños, and remaining garlic. Sauté until softened, about 8 minutes.

Meanwhile, add the pasta to the boiling water and cook according to package directions. Drain in a colander and reserve.

Once the vegetables are softened, add the tomatoes to the saucepot, return to a simmer, and reduce heat to medium-low. Cook until the sauce is thickened, about 20-30 minutes. Stir occasionally. Remove from heat, add salt to taste, and stir in the basil leaves.

Combine with the shrimp and pasta in a large bowl, and stir well to combine. Garnish with parsley, and serve.


Calories per serving:

126 calories

Dietary restrictions:

High Fiber Low Fat Abs

Daily value:



  • Fat 10g 15%
  • Carbs 94g 31%
  • Saturated 3g 15%
  • Fiber 27g 110%
  • Trans 0g
  • Sugars 45g
  • Monounsaturated 2g
  • Polyunsaturated 3g
  • Protein 32g 63%
  • Cholesterol 10mg 3%
  • Sodium 1,561mg 65%
  • Calcium 1,212mg 121%
  • Magnesium 496mg 124%
  • Potassium 4,304mg 123%
  • Iron 27mg 148%
  • Zinc 7mg 45%
  • Phosphorus 620mg 89%
  • Vitamin A 1,924µg 214%
  • Vitamin C 238mg 396%
  • Thiamin (B1) 1mg 60%
  • Riboflavin (B2) 1mg 53%
  • Niacin (B3) 16mg 78%
  • Vitamin B6 3mg 131%
  • Folic Acid (B9) 472µg 118%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 15mg 77%
  • Vitamin K 2,055µg 2,569%
Have a question about nutritional data? Let us know.
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