Name: Spicy Shrimp Pasta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 14 ounces spaghetti (400 grams); 14 ounces pre-cooked shrimp, peeled and deveined (400 grams); 2 tablespoons unsalted butter (30 grams); 6 large fresh tomatoes; 3 cloves garlic; 1-2 tablespoons soy sauce; 1 chili pepper (of your choice); A handful of fresh flat leaf parsley; Salt to taste

There’s something truly irresistible about the combination of tender shrimp, a buttery tomato sauce, and just the right kick of heat. This Spicy Shrimp Pasta Recipe captures all that goodness in a dish that’s surprisingly quick to pull together — perfect for weeknights when you want something special without the fuss.

A white pan filled with a mix of spaghetti pasta, orange shrimp, diced red tomatoes, and green leafy herbs on top, all stirred together with small pieces of green and red chili spread evenly throughout. The pasta is light yellow and soft, while the shrimp have a slightly pink and firm look. The herbs add a fresh green touch, scattered across the dish. Around the pan are three whole red tomatoes and two chili peppers, one red and one orange, placed on a white marbled surface. Two silver forks lie side by side in the top right corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Shrimp Pasta Recipe
Top Tip
How to Serve Spicy Shrimp Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Shrimp Pasta Recipe

Why You'll Love This Recipe

I’ve made this spicy shrimp pasta more times than I can count, and it never disappoints. It’s one of those dishes that feels indulgent but comes together with minimal effort—perfect whether you’re cooking for yourself or a crowd.

Speedy to make: Ready in just about 20 minutes, it’s great for when you want a delicious dinner fast.
Bold, balanced flavors: The buttery tomato sauce paired with garlic, chili, and soy sauce gives just the right spicy, savory kick.
Easy ingredient swaps: Feel free to adjust the chili heat or swap in your favorite pasta shape to make it your own.
Comfort food with a fresh touch: Fresh tomatoes and parsley brighten up the dish, keeping it light but cozy.

Ingredients & Why They Work

Every ingredient here plays an important role. The fresh tomatoes create a natural sweetness that balances the spicy chili, while the soy sauce adds depth without overpowering the delicate shrimp. Here’s a little bit about why I choose each element:

Flat lay of a small bundle of uncooked spaghetti, a neat pile of peeled and deveined raw shrimp, a few large fresh red tomatoes, three whole garlic cloves with pale papery skins, one whole red chili pepper, a small handful of fresh flat leaf parsley sprigs, a small white ceramic bowl of golden unsalted butter, a small white ceramic bowl with dark soy sauce, and a small white ceramic bowl of coarse salt crystals, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Spaghetti: I like spaghetti because it holds the sauce well, but any pasta shape you love will work.
Pre-Cooked Shrimp: Using pre-cooked shrimp saves time, just warm them through gently to keep them tender.
Unsalted Butter: Adds richness and helps build a luscious sauce without masking flavors.
Fresh Tomatoes: Fresh tomatoes offer a juicy, vibrant base that canned can’t quite match.
Garlic: Essential for that aromatic punch, sliced thin so it cooks evenly.
Fresh Flat Leaf Parsley: Brings a pop of herbal brightness at the end.
Soy Sauce: Provides umami depth and a touch of saltiness without using too much salt.
Chili Pepper: You get to control the heat here — mild or fiery, it’s your call.
Salt: Adjust to taste, especially since soy sauce adds some already.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Spicy Shrimp Pasta Recipe can be tailored to suit your mood or pantry. Personally, I sometimes swap out spaghetti for whole wheat or gluten-free pasta to keep it lighter, and I adjust the chili amount depending on who I’m cooking for.

Variation: One of my go-to tweaks is adding a splash of white wine to the tomato sauce for a subtle tang, which elevates the flavors beautifully.
Vegetarian Option: If you’re skipping seafood, try sautéing mushrooms or tofu instead — the chili tomato sauce works magic there as well.
Seasonal Twist: In summer, I use the ripest tomatoes I can find, and in winter, I reach for canned San Marzano tomatoes—they keep the dish hearty and flavorful year-round.

Step-by-Step: How I Make Spicy Shrimp Pasta Recipe

A close-up of a black pan filled with cooked shrimp in a rich orange-red sauce mixed with chopped green leafy herbs and small bits of red chili, the shrimp are plump and evenly spread throughout the sauce, a white spoon lifts a portion of shrimp and sauce from the pan, and in the background, out-of-focus red, yellow, and green chili peppers and red tomatoes sit on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Pasta to Perfection

Bring a large pot of salted water to a boil and cook your spaghetti according to the package instructions. I usually set a timer, so the pasta finishes right as my sauce is ready. This way, everything stays piping hot and perfectly al dente—don't overcook it or it'll get mushy once mixed with the sauce.

Step 2: Build the Flavorful Tomato Base

While the pasta cooks, melt your butter in a large frying pan over high heat. Toss in your chopped fresh tomatoes and let them cook for 3 to 4 minutes. If things start sticking or look too thick, add just a splash of water. I like to keep the tomatoes chunky because they release so much flavor—plus, those little juicy bites in the sauce are irresistible.

Step 3: Add Garlic and Chili for the Kick

Next, add the thinly sliced garlic and your sliced chili pepper to the pan. I find cooking this mixture for about 5 minutes lets the garlic mellow while the chili infuses the sauce with heat. Don’t worry if it smells spicy—the heat softens as it cooks but still gives that pleasant bite.

Step 4: Toss in Shrimp, Parsley & Soy Sauce

Finally, add the pre-cooked shrimp, finely chopped parsley, and soy sauce. Give everything a good stir and cook for 4-5 minutes so the shrimp warms through and absorbs the sauce’s flavors. Taste the sauce now and adjust salt if needed—remember, soy sauce adds some salt, so go gently.

Step 5: Combine and Serve

Drain your spaghetti and mix it straight into the pan with the sauce. Toss gently so every strand gets coated. Serve immediately and watch your guests dive in—it’s always a crowd-pleaser!

Top Tip

After making this dish multiple times, I’ve learned a few tricks that really help the flavors pop and keep the shrimp tender. These tips saved me from overcooked shrimp and bland sauce more than once!

Don’t overcook shrimp: Since pre-cooked shrimp just needs warming, keep the final cook time short to prevent rubbery texture.
Fresh tomatoes matter: Use ripe tomatoes for the freshest, brightest flavor—if fresh isn’t available, use quality canned instead.
Taste as you go: The soy sauce and salt can sneak up on you; always taste before adding more salt.
Timing is key: Coordinate pasta and sauce so they finish simultaneously; this keeps everything hot and prevents getting mushy.

How to Serve Spicy Shrimp Pasta Recipe

Garnishes

I like to sprinkle a little extra fresh parsley on top for a burst of color and freshness. Sometimes I add a tiny drizzle of good olive oil or a squeeze of lemon juice for brightness—it really elevates the whole dish. If you like it extra spicy, a pinch of red pepper flakes is a welcome addition.

Side Dishes

This pasta pairs beautifully with a simple green salad dressed in lemon vinaigrette. Garlic bread or a crusty baguette also make a perfect companion to scoop up any leftover sauce on your plate.

Creative Ways to Present

For a special dinner, I’ve plated this pasta in shallow bowls with a sprig of parsley on top and a lime wedge on the side for guests to squeeze as they please. It adds a festive touch and makes the dish feel a little more restaurant-style without extra effort.

Make Ahead and Storage

Storing Leftovers

Leftover spicy shrimp pasta stores well in an airtight container in the fridge for up to 2 days. I usually mix it gently before reheating to keep the sauce and pasta combined nicely.

Freezing

Because shrimp can become tough after freezing and reheating, I don’t recommend freezing this dish. It’s best enjoyed fresh, but you can freeze the tomato sauce separately and add shrimp when you reheat.

Reheating

To reheat, I warm the pasta gently in a skillet over low heat, adding a splash of water or broth if it feels dry. This helps the sauce loosen up and keeps the shrimp tender—microwaving can sometimes make it rubbery.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but be sure to thaw them completely and pat dry to avoid excess moisture in the sauce. Pre-cooked frozen shrimp are best for this recipe as they require only warming.

How spicy is this Spicy Shrimp Pasta Recipe?

The heat level depends on the type and amount of chili pepper you add. I usually use a mild chili and slice just one pepper, but you can easily adjust to your preferred spice level by adding more or less chili.

Can I make this pasta gluten-free?

Absolutely! Just swap out the regular spaghetti for your favorite gluten-free pasta. The sauce remains the same and tastes just as fantastic.

What can I use instead of fresh tomatoes?

If fresh tomatoes aren’t in season, canned chopped or crushed tomatoes make a great substitute. Just watch the sauce consistency and adjust cooking time if needed to reduce it to your liking.

Final Thoughts

This Spicy Shrimp Pasta Recipe remains one of my favorite easy weeknight meals because it’s packed with flavor yet doesn’t demand much time or fancy ingredients. I hope you enjoy making it as much as I do—it's the kind of dish that feels like a small celebration every time you sit down to eat.