Looking for a delicious yet quick meal? This Spicy Creamy Shrimp Pasta is perfect for busy weeknights or casual entertaining. With a blend of Italian herbs and a spicy tomato-based sauce, this dish brings bold flavors to the table in just 30 minutes. Jumbo shrimp adds a touch of elegance, while the creamy sauce keeps everything rich and satisfying. Whether you’re cooking for yourself or guests, this pasta recipe is sure to impress.
Ingredients
Salt and pepper to taste
4 oz. large shrimp (jumbo shrimp for a more impressive presentation)
4 oz. pappardelle pasta (or pasta of choice)
1 tbsp chicken bouillon
1 tbsp olive oil
1 tsp paprika
1 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp Cajun seasoning
2 tbsps unsalted butter
1 small onion, chopped
½ tbsp minced garlic
2-3 tbsps tomato paste
1 tsp red pepper flakes
1 handful fresh spinach
1 cup heavy cream
1 cup grated Parmesan cheese
Instructions
Season and serve: Season with salt and pepper to taste. Garnish with extra Parmesan cheese and fresh herbs if desired.
Cook the pasta: In a large pot, cook the pappardelle pasta according to the package instructions. Drain and set aside.
Prepare the shrimp: Season the shrimp with chicken bouillon, paprika, Italian seasoning, garlic powder, onion powder, cayenne pepper, and Cajun seasoning.
Sauté the shrimp: In a large skillet, heat 1 tablespoon of oil over medium heat. Add the seasoned shrimp and sauté for 2-3 minutes on each side until fully cooked. Remove the shrimp from the skillet and set aside.
Make the creamy sauce: In the same skillet, melt 2 tablespoons of butter. Add the chopped onion and garlic, cooking until softened (about 2 minutes). Stir in the tomato paste and red pepper flakes, cooking for another 1-2 minutes until well blended.
Add cream and spinach: Pour in the heavy cream and add the fresh spinach. Stir until the spinach wilts, and the sauce thickens (around 3-4 minutes). Add the Parmesan cheese and mix until melted.
Combine the pasta and shrimp: Return the cooked shrimp to the skillet and toss with the creamy sauce. Add the cooked pasta, tossing everything together until the pasta is well coated.
Notes
Store leftovers in an airtight container for up to 2 days.
For a milder version, reduce or omit the red pepper flakes.
For a more indulgent meal, use jumbo shrimp and double the amount of Parmesan cheese.
You can substitute the pappardelle with gluten-free or whole-wheat pasta.
This recipe is not only easy but also customizable, making it perfect for a variety of dietary needs and preferences. Perfect for impressing guests or enjoying a comforting meal at home!
