Name: Spicy Shrimp Tomato Pasta
Prep time: 10 min
Cook time: 25 min
Ingredients: 3 cups pasta (torchietti, penne, or rigatoni); 4 ounces 13-15 medium shrimp peeled and deveined; 1 tsp salt; ½ tsp paprika; ground pepper; ¼ cup olive oil; 1 large sweet onion chopped; 3-4 garlic cloves minced; 2 cups cherry or grape tomatoes; 12½ ounces arrabiata or marinara sauce; ¾ cups grated parmesan or pecorino romano; additional grated cheese; fresh basil leaves or italian parsely (optional)

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This spicy shrimp tomato pasta is packed with fresh cherry tomatoes and a bold kick from arrabiata sauce. Flavorful yet light, it’s the perfect pasta dish for summertime.

Delicious Easy Pasta for Summer

Tomato season is here, so why not make the most of it? Instead of just using jarred sauce, this spicy shrimp tomato pasta gets a fresh boost from lots of sweet cherry tomatoes. It comes together in just 25 minutes! An easy, delicious summer meal.

Ingredients for Spicy Shrimp and Tomato Pasta

Pasta – I used my favorite pasta, organic lemon torchietti from Trader Joe’s. The soft lemony flavor of this pasta is out of this world.
Shrimp – 4 ounces medium shrimp (13-15 shrimp) peeled and deveined.
Cherry tomatoes – 2 cups cherry tomatoes, any color.
Onion – One large sweet onion, diced.
Garlic – 3-4 cloves, minced.
Arrabiata sauce – I used the one from Whole Foods, and it does not disappoint. It’s super peppery with a serious spicy kick.
Grated cheese – Parmesan, Pecorino Romano or mix of both.
Fresh herbs – Italian parsley or Basil for garnish.

How to Make this Dish

In a bowl, combine the shrimp with salt, pepper, and ground paprika. Set aside.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot and sizzling, add the shrimp and cook for 1 minute per side, or until just pink. Transfer the shrimp to a plate and set aside.

In the same skillet, add 3 tablespoons of olive oil. Stir in the diced onions and sauté for a few minutes until translucent. Add the cherry tomatoes and garlic, and stir to combine. Cover the skillet and cook for 10–15 minutes, or until the tomatoes soften and begin to break down.
In the meantime, bring a pot of water to a boil. Add salt and cook the pasta according to package instructions. Do not overcook. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Reduce the skillet heat to medium-low. Stir in the reserved pasta water and let it simmer. Add the arrabiata sauce and grated cheese, stirring until the sauce is well combined and slightly thickened.
Add the shrimp back into the skillet and let it warm in the sauce for 1 minute. Then toss in the pasta, making sure it’s evenly coated with the sauce.

When the pasta comes together, grab your favorite pasta bowl. For me, it’s always the ones from Burleigh Pottery especially the Blue Calico pattern on bright summer days. Spoon in a generous heap of pasta and serve immediately. Top with extra grated cheese and a sprinkle of fresh herbs.

Variations

Use regular marinara sauce – If very spicy arrabiata sauce isn’t your thing, swap it with regular marinara. You can still add a kick with red pepper flakes or sliced Fresno chiles.
Try different pasta shapes – Penne, rigatoni, farfalle, or regular torchietti all work well if you don’t have lemon torchietti on hand.
Substitute the protein – Swap the shrimp with chicken or sausage for a different twist.
Make it vegetarian – Skip the shrimp and add extra veggies like zucchini or mushrooms.
Add lemon zest – Stir in some lemon zest just before serving if you’re using regular short pasta.

More Pasta Recipes

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Spicy Shrimp Tomato Pasta

Prep Time10

Cook Time25

Servings: 4

Ingredients

3 cups pasta (torchietti, penne, or rigatoni)
4 ounces 13-15 medium shrimp peeled and deveined
1 tsp salt
½ tsp paprika
ground pepper
¼ cup olive oil
1 large sweet onion chopped
3-4 garlic cloves minced
2 cups cherry or grape tomatoes
12½ ounces arrabiata or marinara sauce
¾ cups grated parmesan or pecorino romano

Toppings & Garnish

additional grated cheese
fresh basil leaves or italian parsely (optional)

Instructions

In a bowl, combine the shrimp with salt, pepper, and ground paprika. Set aside.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot and sizzling, add the shrimp and cook for 1 minute per side, or until just pink. Transfer the shrimp to a plate and set aside.
In the same skillet, add 3 tablespoons of olive oil. Stir in the diced onions and sauté for a few minutes until translucent. Add the cherry tomatoes and garlic, and stir to combine. Cover the skillet and cook for 10–15 minutes, or until the tomatoes soften and begin to break down.
In the meantime, bring a pot of water to a boil. Add salt and cook the pasta according to package instructions. Do not overcook. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Reduce the skillet heat to medium-low. Stir in the reserved pasta water and let it simmer. Add the arrabiata sauce and grated cheese, stirring until the sauce is well combined and slightly thickened.
Add the shrimp back into the skillet and let it warm in the sauce for 1 minute. Then toss in the pasta, making sure it’s evenly coated with the sauce.
Serve immediately, topped with extra grated cheese and fresh herbs, if desired.