Best Spicy Shrimp And Tomato Pasta Recipes

Emeril's Shrimp and Pasta in a Spicy Tomato-Chili Cream Sauce image

Provided by sofie-a-toast

Categories Creole

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

1/4 cup kosher salt
1 lb linguine
2 tablespoons unsalted butter
1 tablespoon olive oil
1 lb large shrimp, peeled and deveined
2 tablespoons creole seasoning
1 1/2 teaspoons salt
1 cup finely chopped onion
1/4 cup jalapeno, finely chopped
1 tablespoon garlic, minced
1 1/2 cups heavy cream
1/2 teaspoon fresh ground black pepper
1 cup diced tomato
1/2 cup reserved pasta cooking water
1 cup monterey jack pepper cheese, grated
1/4 cup parmesan cheese, grated
2 tablespoons basil leaves, chopped

Steps:

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain and reserve 1/2 cup pasta water.
While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the creole seasoning and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of creole seasoning, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan and basil and toss to blend. Serve immediately.

Spicy Shrimp and Tomato Pasta image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 7

1 pound penne, (or other short tubular pasta)
2 pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
4 teaspoons olive oil
3 tablespoons capers, rinsed and drained
1/4 teaspoon red-pepper flakes
3 cans (14.5 ounces each) diced tomatoes with roasted garlic

Steps:

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot.
Meanwhile, season shrimp with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat. Add half the shrimp; cook until lightly browned on both sides and opaque throughout, 3 to 5 minutes. Transfer to a plate; repeat with remaining oil and shrimp (reduce heat if browning too quickly).
Reduce heat to medium; add capers, red-pepper flakes, and tomatoes. Cook, stirring occasionally, until tomatoes have softened and sauce has thickened, 10 to 15 minutes. Season with salt and pepper. Add sauce and shrimp to pasta; toss.

Nutrition Facts : Calories 497 g, Fat 7 g, Fiber 2 g, Protein 43 g

BLACK PASTA, SHRIMP AND SPICY TOMATO SAUCE image

Categories Pasta

Yield 4 people

Number Of Ingredients 10

12 oz sepia fettucini or tagliarini
6 oz clam juice
1.6 lbs large shrimp cleaned split and deviened (shells saved)and cut up in 3rds
2cups pommodoro San Marzano crushed
3oz strong chicken stock
3tbs chopped onion
1tbs chopped garlic
1/4 cup olive oil
1/2 tsp peperoncino and 1/2 tsp oregano Salt
pepper

Steps:

Heat oil with onion and peperoncino until transluscent, add garlic and once fragrant add oregano and pommodoro. Reduce heat and cook 20 min and salt to taste. Meanwhile reduce clam juice and chicken stock and shrimp shells for 20 min, remove shells and combine sauces. Bring pot of water to boil add salt and pasta and cook 2 minutes short of done, drain and add to the sauce for the last two minutes along with the cut up shrimp. Correct seasonings and serve al dente.

Spicy Shrimp and Tomato Pasta image

Yield serves 6

Number Of Ingredients 8

Coarse salt and freshly ground pepper
1 pound penne or other short tubular pasta shape
2 pounds fresh or frozen (thawed) medium (36 to 40 count) shrimp, peeled and deveined (see page 361), tails removed
4 teaspoons olive oil
2 garlic cloves, thinly sliced
3 tablespoons capers, rinsed and drained
1/4 to 1/2 teaspoon crushed red-pepper flakes
3 cans (14 1/2 ounces each) diced tomatoes in juice

Steps:

Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain pasta; return to pot.
Meanwhile, season shrimp with salt and pepper. In a large skillet, heat 2 teaspoons oil over high heat. Add half the shrimp; cook until lightly browned on both sides and opaque throughout, 3 to 5 minutes. Transfer to a plate; repeat with remaining oil and shrimp (reduce heat if the shrimp brown too quickly).
Reduce heat to medium; add garlic, capers, red-pepper flakes, and tomatoes with their juice. Cook, stirring occasionally, until tomatoes are softened and sauce thickens, 10 to 15 minutes. Season with salt and pepper.
Add sauce and shrimp to pasta; toss to combine and reheat over medium-low if necessary before serving.