Shrimp Pasta with Spicy Tomato Sauce Recipe

Nov 11, 2011 @ 6:35 PM
Posted by Will Budiaman, Editor

Nutrition

Cal/Serving: 344
Daily Value: 17%
Servings: 4

High-Fiber
Gluten-Free, Wheat-Free

Fat	19g	29%
Saturated	4g	20%
Trans	0g	0%
Carbs	25g	8%
Fiber	7g	28%
Sugars	11g	0%
Protein	24g	47%
Cholesterol	151mg	50%
Sodium	996mg	41%
Calcium	374mg	37%
Magnesium	151mg	38%
Potassium	1245mg	36%
Iron	7mg	40%
Zinc	3mg	19%
Vitamin A	10084IU	202%
Vitamin C	61mg	101%
Thiamin (B1)	0mg	16%
Riboflavin (B2)	0mg	14%
Niacin (B3)	6mg	30%
Vitamin B6	1mg	41%
Folic Acid (B9)	149µg	37%
Vitamin B12	1µg	21%
Vitamin D	0µg	0%
Vitamin E	7mg	37%
Vitamin K	587µg	734%
Fatty acids, total monounsaturated	11g	0%
Fatty acids, total polyunsaturated	2g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

General Tso's Chicken

Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...

Popular Recipes

More Recipes By Will Budiaman

Will Budiaman

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.

INGREDIENTS

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

DIRECTIONS

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.