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.

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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:

90 calories

Dietary restrictions:

Low Fat Low Fat Abs

Daily value:



  • Fat 1g 1%
  • Carbs 20g 7%
  • Saturated 0g 1%
  • Fiber 5g 20%
  • Sugars 11g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 4g 8%
  • Sodium 385mg 16%
  • Calcium 90mg 9%
  • Magnesium 47mg 12%
  • Potassium 722mg 21%
  • Iron 3mg 16%
  • Zinc 1mg 5%
  • Phosphorus 88mg 13%
  • Vitamin A 156µg 17%
  • Vitamin C 38mg 63%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 0mg 8%
  • Niacin (B3) 3mg 14%
  • Vitamin B6 0mg 23%
  • Folic Acid (B9) 36µg 9%
  • Vitamin E 3mg 14%
  • Vitamin K 16µg 20%
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