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–+ servings
spicy shrimp pasta

Spicy Shrimp Pasta in Tomato Cream Sauce

Anna Chwistek
Seared shrimp and rigatoni tossed with a super-quick spicy tomato cream sauce. Jazzed up with garlic, shallot, sun-dried tomatoes and white wine. Served with oregano bread crumbs and feta.
4.50 from 24 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 708 kcal

Ingredients
 
 

  • 14 ounces rigatoni
  • 1 pound shrimp peeled and deveined
  • 4 garlic cloves minced
  • 1 shallot finely chopped
  • 1 can (400 ml/14 oz) crushed tomatoes
  • ¾ cup low fat cream
  • 4.5 ounces sun-dried tomatoes drained, oil reserved
  • ½ cup dry white whine
  • 1 tsp chili flakes more to taste
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp smoked paprika
  • 1 tsp fish sauce
  • crumbled feta for serving
  • salt to taste
  • black pepper to taste

oregano breadcrumbs

  • 1 cup panko bread crumbs
  • 1 tbsp chopped fresh oregano or 1 tsp dried oregano

Instructions
 

  • Boil the pasta in salted water until al dente. Drain, reserving the ½ cup of the cooking water.
  • In the meantime, heat a large skillet over medium heat and add 3 tbsp oil reserved from sun-dried tomatoes. Once hot, add panko, cook, stirring for 4 minutes until toasted and golden. Add oregano and cook for 1 minute more. Remove from the skillet to a plate.
  • Add 3 tbsp oil to the same skillet. Add shrimp, arrange in a single layer. Fry on high heat. Flip the shrimp over after 2 minutes and sear the other side until pink. Season with salt and pepper. Remove from skillet.
  • Heat 2 tbsp oil, add garlic and shallot, sauté for 2 minutes. Using a wooden spoon, scrape up and stir in any brown bits from skillet bottom. Add white wine, cook over high heat until reduced and no raw alcohol aroma remains, about 3 minutes. Add tomatoes and bring to a boil. Stir in the cream and sun-dried tomatoes. Season with oregano, thyme, smoked paprika, chili flakes, fish sauce, salt and pepper. Simmer over low heat until the sauce has thickened slightly, about 10 minutes.
  • Add the cooked shrimp and reheat gently on medium heat, 1 minute.
  • Stir with pasta and serve with lots of crispy bread crumbs, feta and extra chili flakes. Enjoy!

Notes

If the sauce is too thick and does not coat the pasta very well, add a splash of the pasta cooking water.

Nutrition

Calories: 708kcalCarbohydrates: 109gProtein: 46gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 207mgSodium: 574mgPotassium: 1809mgFiber: 8gSugar: 19gVitamin A: 804IUVitamin C: 14mgCalcium: 236mgIron: 6mg
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