Serve alongside my Perfect Garlic bread to create a restaurant quality dinner in your home kitchen.
I love cooking with shrimp. It’s a sure way to get a great meal that’s simple to prepare like with my Shrimp Scampi or Shrimp Alfredo. And because of the quick cooking time, you can have dinner on the table in no time at all.
This is one of my husband’s favorite shrimp dishes. He’s big on Italian food and is always happy when I add a little spice. I based this recipe on a Shrimp Fra Diavolo we had on one of our first trips to London.
This spicy shrimp spaghetti recipe is perfect for a weeknight meal. It’s Packed with flavor and with only a few ingredients, it can be whipped up in less than 30 mins, with minimal cleanup!
Step By Step Instructions
In a large bowl, combine shrimp, olive oil, red pepper flakes, salt, pepper in a bowl; toss to coat. Heat a large saucepan over medium high heat. Add the shrimp in a single layer and cook undisturbed for 3 minutes. Flip, and cook another 30 seconds. The shrimp should be just underdone. They will finish cooking in the sauce. Transfer the shrimp to a medium bowl and set aside. Add the onion to the pan the pan and cook until softened. Add the garlic and cook another minute. Add the wine to the pan and allow to cook down by half while deglazing the pan using a wooden spoon to scrape up any browned bits that may have stuck to the pan. Stir in the tomatoes and herbs. Bring to a boil, reduce the heat to low and simmer, cook 15-20 minutes, stirring occasionally. Meanwhile, add the pasta to the boiling water, return to a boil and cook the pasta uncovered, stirring occasionally, until the pasta is just underdone. Reserve a cup of pasta water and then drain well and set aside. Once the tomatoes have simmered into a sauce, taste for seasoning. Then season with salt as needed. Add the pasta and shrimp to the pan with any juices and garlic in the bowl. Cook another minute to allow the shrimp and pasta to finish cooking in the sauce (adding some of the reserved pasta water to the pan to loosen as needed) Serve hot. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
