Spicy Shrimp Pasta
CALABRIAN CHILI SHRIMP PASTA😍
Spice up your weeknight dinners with this super easy Spicy Shrimp Pasta - the perfect, one pan wonder to spend less time in the kitchen tonight. The cherry tomatoes burst into a bright and zingy sauce that pairs perfectly with the spiciness of the Calabrian chilies and sweetness from the shrimp. You’re gonna love this!
Serves 2-3.
Ingredients:
For the Calabrian Chili Pasta:
10 oz cherry or grape tomatoes
6 oz spaghetti or preferred pasta (use grain-free to make this paleo)
3 cloves minced garlic
4 tbsps olive oil
2 - 3 tsps Calabrian chili paste (this can be quite spicy, so if you are sensitive to spice, start small and work your way up - I used the Bomba sauce from Trader Joe’s)
1 tbsp honey
10 peeled and deveined shrimp (I like the red Argentinian shrimp from Trader Joe’s)
4-8oz spaghetti or preferred pasta
1 tsp preferred seasoning blend (I used Trader Joe’s 21 salute seasoning, a garlic/herb one would be good too, or just use garlic powder and parsley)
1/4 tsp smoked paprika
Salt and pepper to taste
Fresh basil for serving
Directions:
For the Calabrian Chili Shrimp Pasta:
Preheat the oven to 400 degrees.
In an 8x8 baking dish, add the cherry tomatoes, garlic, 3 tbsps olive oil, Calabrian chili paste, honey, ½ tsp seasoning blend, and salt and pepper. Toss well.
Bake at 400 degrees for 30 minutes.
Bring a pot of salted water to boil.
Meanwhile, in a small bowl mix together your shrimp, 1 tbsp olive oil, smoked paprika, seasoning blend, and salt and pepper.
Once the tomatoes have burst and are bubbly, add the shrimp on top of the potatoes and return to the oven at 400 degrees for 8-10 minutes or until the shrimp are pink and cooked through.
At this time, add your pasta to the pot of boiling water and cook to al dente (about 2 minutes less than package instructions). Reserve about ½ cup of the pasta water.
Once cooked, add the pasta directly into the pan with the tomatoes and shrimp and toss, adding a little bit of the starchy pasta water to help bind it into a sauce.
Top with basil and serve immediately! You can top with parmesan too if you’d like, but I didn’t want to anger the Italian Nonas by mixing cheese with seafood ;)