Best Shrimp Spicy Garlic Tomato Sauce Recipes

Gluten-Free Garlic Shrimp Pasta with Spicy Tomato Sauce image

Provided by Megan Mitchell

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
12 ounces gluten-free short pasta, such as BioNaturae penne or fusilli
Extra-virgin olive oil, for drizzling
3 large shallots, halved and thinly sliced
2 cloves garlic, thinly sliced
One 14.5-ounce can diced tomatoes
1/2 cup coconut milk
1/2 teaspoon crushed red pepper
12 ounces (31-40 count) shrimp, peeled and deveined
5 ounces baby spinach
1/2 cup chopped basil, plus whole leaves for garnish

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain.
While the water comes to a boil, drizzle a little oil in a large cast-iron skillet and heat over medium heat. Add the shallots and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the garlic and cook, stirring often, until golden brown and fragrant, 2 to 3 minutes. Do not let it burn.
Next, add the diced tomatoes with their juices, coconut milk, crushed red pepper and a sprinkle each of salt and black pepper. Stir and reduce the heat to a simmer. Let simmer until the flavors meld and the sauce thickens slightly, 5 to 7 minutes.
Add the shrimp, stir and cook until they turn pink and firm up, 3 to 5 minutes. Remove from the heat and stir in the spinach and chopped basil. The heat from the sauce will wilt the spinach. Taste for seasoning and add more salt and black pepper, if needed.
Divide the pasta among bowls. Ladle some of the sauce over each portion, garnish with basil leaves and serve right away.

SHRIMP SPICY GARLIC TOMATO SAUCE image

Categories Shellfish

Yield 6

Number Of Ingredients 11

8 tbsp. extra-virgin olive oil
2 cloves garlic, peeled and minced
3 ripe medium tomatoes,cored and quartered
3-4 Italian whole dried red chiles, crushed,
or 1/4-1/2 tsp. dried red pepper flakes
Salt
30 large fresh or thawed frozen heads-on
shrimp (about 1 1/2 lbs.), peeled, head and
tail shells intact
2 tbsp. cognac
Leaves from 2 sprigs parsley, chopped

Steps:

1. Heat 4 tbsp. of the oil in a large skillet over medium heat. Add garlic and cook, stirring with a wooden spoon, until golden, about 30 seconds. Add tomatoes and chiles, season to taste with salt, and cook, crushing pieces of tomato with the back of the spoon and stirring occasionally, until sauce thickens, 8-10 minutes. Set sauce aside. 2. Heat 2 tbsp. of the oil in another large skillet over high heat. Add half the shrimp in a single layer and cook, turning once, until cooked halfway through, about 2 minutes per side. Transfer shrimp to a plate and set aside. Repeat process with the remaining 2 tbsp. oil and shrimp. 3. Return same skillet to medium-high heat. Carefully add cognac to skillet and cook, gently shaking skillet over heat, until alcohol evaporates, about 30 seconds. Add reserved tomato sauce and shrimp and cook, stirring occasionally, until shrimp are completely cooked through, 3-4 minutes. 4. Divide shrimp and sauce between 6 medium plates, spooning sauce over and around shrimp, then garnish each plate with parsley.