Red Shrimp & Pasta

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My family absolutely loves seafood – especially shrimp. And while it’s a little more spendy – I try to work it into the meal planning at least every other week. The trick is make the rest of the meal very affordable – so the splurge on the shrimp isn’t so bad. Red Shrimp & Pasta is a great way to introduce your family to seafood if they have been turning their nose up at it thus far. It’s really close to a spaghetti so they are likely to at least try it!

Red Shrimp & Pasta

While the red pepper flakes do give the sauce a bit of kick – you aren’t likely to be overwhelmed by it. If you need to adjust the amount to control the heat – go ahead. But if you want to omit it all together at least put in a little paprika – it helps cut the acid of the tomato so that you don’t lose the delicate shrimp in the mix.

Red Shrimp & Pasta

I served this up with some garlic bread (melt a stick of butter, mix in some garlic powder and parsley. Brush on to bread and bake at 450 for 10 minutes). This would go nicely with a nice Caesar salad too.

Now Let’s Get Cookin’!

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Red Shrimp & Pasta

Get a little fancy with this delicious red sauce packed with shrimp and a little heat.
Course Main Course
Cuisine American, Italian
Keyword Pasta, pasta dishes, red sauce, shrimp, shrimp recipes, spicy
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • lb Long Pasta linguini, spaghetti, fettuccini
  • 2 lb Jumbo Shrimp peeled & deveined
  • 2 tbsp Avocado Oil
  • 2 Garlic Cloves minced
  • ½ Yellow Onion diced
  • 1 28oz can Crushed Tomatoes
  • 2 15oz can Tomato Puree
  • 1 tbsp Red Pepper Flakes
  • 2 tsp Italian Seasoning
  • 1 tsp Parsley plus more for garnish

Instructions

  • Prepare all of the ingredients. Start water boiling for pasta.
  • In a large saute pan over medium high heat, add oil, onion and garlic. Cook for 3 minutes then add shrimp and cook until just done (5-7 minutes). Remove from pan and set aside (keep warm).
  • Add pasta to boiling water. Cook as directed on package. Drain in colander and rinse with cool water to arrest cooking process.
  • Reduce heat in saute pan to medium and add crushed tomatoes, tomato puree and seasonings. Let simmer for same amount of time that pasta needs to cook. Return shrimp to pan and let simmer for 5 minutes more.
  • Put a portion of pasta in a shallow bowl and ladle shrimp and red sauce over top. Serve right away. Garnish with extra parsley if desired.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

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Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

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