Spicy Shrimp Pasta Recipe

This spicy shrimp pasta is a 30-minute dinner loaded with bold flavor — think garlicky shrimp, fresh veggies, and a spicy arrabbiata sauce that clings to every bite. It’s fast, filling, and feels kinda fancy but doesn’t take much effort. Good for weeknights when you’re tired but still want real food.

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Quick Summary

• Prep time: 15 mins
• Cook time: 15 mins
• Flavor: spicy, garlicky, bold
• Great for: last-minute dinners, shrimp lovers, healthy-ish comfort food

Why I Like This Recipe

I had one of those “I should probably eat something green” moments — and this was the result. I grabbed a bag of frozen shrimp, threw some veggies in a pan, added jarred sauce (no shame), and it somehow tasted like I knew what I was doing. It’s got that heat that hits after a second, and the shrimp cook so fast, they basically do you a favor. Minimal effort, solid payoff.

Ingredients

• 8 oz whole wheat spaghetti, linguine, or fettuccini
• 1½ tbsp olive oil
• 1 head broccoli (cut into small florets, about 5 cups)
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• ½ tsp kosher salt
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 (25 oz) jar spicy arrabbiata pasta sauce
• 1 lb raw large shrimp (peeled, deveined — frozen works fine)
• 3 tbsp fresh parsley, chopped
• 3 tbsp parmesan, finely grated (optional)

How To Make Spicy Shrimp Pasta

1. Cook your pasta: Boil the noodles in salted water until al dente. Drain and set aside. (Don’t rinse.)
2. Sauté the veggies: Heat olive oil in a big skillet. Add the broccoli, peppers, and salt. Stir for 2 mins, then add the shallot. Let that all cook for about 3 more mins till it softens up a bit.
3. Add garlic + sauce: Toss in the garlic — just 30 seconds, enough to smell it. Then pour in the sauce. Let it bubble for a minute, then turn it down to a gentle simmer.
4. Cook the shrimp: Add the shrimp straight into the sauce. Stir and let them simmer until they turn pink and opaque — about 5 minutes max.
5. Toss it all together: Add your drained pasta into the sauce. Use tongs to mix everything up so the noodles are coated and the shrimp and veggies are spread out.
6. Finish + serve: Top with parsley and parmesan if you want. Serve it hot. Maybe with a cold drink if the spice catches up to you.

Tips for Success

• Don’t overcook the shrimp — they go from perfect to rubber in seconds
• Chop veggies small so they cook fast and evenly
• Use jarred sauce to save time, but taste it — not all are created equal
• Add chili flakes if you want more heat
• Whole wheat pasta holds the sauce better (and makes it feel less heavy)

Storage and Reheating

• Fridge: Lasts up to 3 days in a sealed container. The shrimp might get a bit firmer but still good.
• Microwave: Reheat in short bursts — 30 seconds at a time, stirring in between.
• Stovetop: Add a splash of water or extra sauce and reheat on medium until warmed through.

Frequently Asked Questions

• Can I use regular pasta instead of whole wheat?
  Totally. Use whatever kind you like — just cook it al dente.
• Is this very spicy?
  It has a kick, but it’s manageable. You can tone it down by using regular tomato sauce and adding just a bit of chili.
• Can I use pre-cooked shrimp?
  Yep. Just add them at the very end, so they don’t overcook.
• What can I sub for arrabbiata?
  Any spicy pasta sauce works. Or use marinara and add crushed red pepper.
• Do I need to peel the shrimp myself?
  If you’re cool with that, go for it — but thawed, pre-peeled shrimp are a lifesaver here.

Common Mistakes and How to Dodge Them

• Overcooking shrimp: Shrimp only need a few minutes. If they curl up super tight and turn tough, they’re past done.
• Not seasoning veggies: Salt makes a difference. Even if the sauce is seasoned, the veggies need their own attention.
• Dumping cold shrimp in the sauce: If using frozen, make sure they’re thawed first. Cold shrimp will cool down your sauce and cook unevenly.
• Using bland sauce: Taste it before you dump it in. Some jarred sauces need help — a little garlic, salt, or chili flake can fix a lot.
• Forgetting to save some pasta water: You don’t have to, but a splash can help loosen up the sauce if it’s too thick.

Nutrition Facts (Per Serving)

• Calories: 420 kcal
• Total Fat: 11g
• Saturated Fat: 1g
• Cholesterol: 229mg
• Sodium: 430mg
• Potassium: 588mg
• Total Carbohydrate: 53g
• Dietary Fiber: 6g
• Sugars: 3g
• Protein: 28g