My favorite pasta sauce is neither white nor red, but orange! And by orange sauce, I mean a creamy tomato sauce. It is the best compromise between the tangy red marinara and creamy white alfredo. Extra points if it is super garlicky and topped with delicate parmesan.
I basically decided on the sauce long before I decided what kind of pasta and meat to use. As you can see, I settled on spaghetti and pan-fried plump shrimp. I made the sauce a bit spicy and tossed some red chili flakes on top as well.
And also lots of fresh parsley. Because you know, tomato, garlic, pasta and parsley are like meant to go together, right?
This is a really quick meal to put together because shrimp cooks super fast. Some tomato sauce, garlic and some of your favorite seasonings later, it is time o add the cream. Now you end up with a vibrant orange pasta sauce which is tangy and creamy and spicy at the same time. A real winner!
- Butter - 2 tbsp, divided
- Shrimp - 1 lb, peeled and de-veined
- Cayenne powder - 1 tsp
- Red chili flakes - 2 tsp, divided
- Salt - to taste
- Garlic - 4 large cloves, finely chopped
- Tomato sauce (canned) - 2 cups
- Dried oregano - ½ tsp
- Fresh parsley leaves - 2 tbsp, chopped, divided
- Heavy cream - ½ cup
- Spaghetti - 8 oz
- Grated parmesan cheese - to garnish
- Heat 1 tbsp butter in a large skillet. Toss the shrimp with 1 tsp red chili flakes, cayenne powder and a fat pinch of salt. Add to hot skillet in a single layer. Cook for a couple of minutes per side till both sides are seared nicely and shrimp are cooked. Remove to a plate and set aside.
- Heat the rest of the butter. Add garlic and saute till fragrant.
- Then add the tomatoes and bring to a gentle boil. Reduce heat and simmer for 10 minutes or so till sauce is thickened. Add oregano, half of the parsley and salt to taste. Working quickly, whisk in the cream.
- Meanwhile, cook pasta till al-dente. Drain well, reserving some of the starchy cooking liquid.
- Return shrimp to the pan and the pasta as well. Thin sauce with some of the reserved hot pasta water if required.
- Garnish pasta with more parsley leaves, red chili flakes and parmesan cheese. Serve pasta hot.
Enjoy a bowl of this spicy shrimp pasta on a cold winter evening and it will warm you right up.
Try this creamy tomato sauce when you need a change things up a bit when it comes to pasta. Hold off on the final garnish with red chili flakes if you’ve got kids who don’t want to eat spicy. You can also make this with chicken if shrimp is not your thing.
Do try this recipe on your next pasta night and let me know how it goes.
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I am sharing this over at Fiesta Friday, FoodieFriDIY and Saucy Saturdays.
shrimp and pasta all in one dish, yuum
Thank you 🙂
Shrimp pasta is one of my favorite dishes. I love your food photography, Anjana. 😀
Thanks for the appreciation. It means a lot 🙂
My stomach just growled. 😀 This looks amazing and your photos are making me hungry again after eating my meal. 😀
You just may have to make this recipe then…haha!!
Thank you for the kind words, Jhuls. Appreciate it!
I was trying to think of a pasta dish last week and just couldn’t seem to settle on anything. Now I know what I need to make. This dish looks so yummy and I love how easy it is to make. Perfect for a busy night. Thank you for sharing it at Fiesta Friday. Have a great weekend!
This looks delicious, Anjana 🙂
Thank you!!
I’m gonna be making this tonight! Sounds delicious!
Awesome! Let me know how you like it, Alice 🙂
Looks delicious
Thanks Dhanya!