Spicy Shrimp Pasta
About this recipe:
Creating a recipe that is not only delicious but quick and easy, is like winning a mini lottery. That’s how I feel about this Spicy Shrimp Pasta recipe. This tasty fusion of Italian and Mexican will please your whole family!
Making cream sauces for pasta is actually very easy. There are a few ways to thicken or add your dairy. I like to use pasta water in this recipe because it adds flavor and the starch from the pasta naturally thickens the sauce. Heavy cream, parmesan and white wine are classic Italian ingredients, what gives this cream sauce it’s kick are the jalapenos and spices that are added. If you’re brave, you can even go a step further and use something with a lot of heat like a habanero pepper.
Now I am an avid lover of all things spicy. I realize that not everyone is though, so I tried to keep this recipe balanced. You can and or subtract as much as you’d like to match your preference. I wanted a spicy version of shrimp alfredo and I love Mexican heat. So I thought, why not combine the two? You can also use whatever pasta you desire but I prefer either a fettuccine or bucatini.
Spicy Shrimp Pasta Step by step:
Cook the pasta in a large pot of boiling salted water until al dente, according to the box. Drain, reserving 1/4 cup of the cooking liquid. I like to use either bucatini, penne or fettuccine.
In a large sauté pan, heat 1/2 of the olive oil over medium heat. Add the onions, and jalapeno (if using) and cook, stirring, until soft, about 5 minutes. Add the garlic, paprika, cayenne, oregano, and salt. Cook, stirring for 1 minute.
Add the white wine and cook over high heat until nearly all evaporated.
Reduce heat to medium low, add the cream and pasta water cooking and stirring occasionally until slightly reduced and thickened. Stir in 1/2 the lemon juice and parmesan until melted, turn off heat and keep warm.
In the meantime, toss the shrimp with some additional paprika, cayenne, and salt, to taste. Heat remaining oil in a pan and cook for 1 – 2 minutes per side. Finish with some more of the lemon juice.
Add the cooked pasta to the cream mixture and toss to coat. Cook on medium low until the pasta is warmed through, about 1 minute. If the sauce is still too thin keep cooking, the pasta will help it to thicken.
Stir in some of the shrimp into the pasta mixture, reserving a few to garnish. Serve the Spicy Shrimp Pasta with more grated Parmesan, and Italian parsley.
Spicy Shrimp Pasta Video Tutorial
Spicy Shrimp Pasta
Ingredients
- 1 lb. pasta (spaghetti, fettuccine or penne are good choices)
- 1/4 cup extra virgin olive oil, divided
- 1/4 cup hot pasta water
- 2 medium shallots, diced
- 1 to 2 jalapenos, diced and seeded (if desired)
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, or more to taste
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 lb. shrimp, peeled and deveined
- 1/2 cup dry white wine
- 2 cups heavy cream
- 2 tablespoons fresh lemon juice, divided
- 1/2 cup Parmesan and/or Romano cheese, grated
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente, according to the box. Drain, reserving 1/4 cup of the cooking liquid.
- In a large sauté pan, heat 1/2 of the olive oil over medium heat. Add the onions, and jalapeno (if using) and cook, stirring, until soft, about 5 minutes. Add the garlic, paprika, cayenne, oregano, and salt. Cook, stirring for 1 minute.
- Add the white wine and cook over high heat until nearly all evaporated. Reduce heat to medium low, add the cream and pasta water cooking and stirring occasionally until slightly reduced and thickened. Stir in 1/2 the lemon juice and parmesan until melted, turn off heat and keep warm.
- In the meantime, toss the shrimp with some additional paprika, cayenne, and salt, to taste. Heat remaining oil in a pan and cook for 1 – 2 minutes per side. Finish with some more of the lemon juice.
- Add the cooked pasta to the cream mixture and toss to coat. Cook on medium low until the pasta is warmed through, about 1 minute. If the sauce is still too thin keep cooking the pasta will allow it to thicken. Stir in some of the shrimp into the pasta mixture, reserving a few to garnish. Serve with more grated Parmesan, and Italian parsley.