A simple spicy shrimp pasta that’s perfect for the summertime! Similar to the shrimp fra diavolo you get at Italian restaurants, this recipe is made with lots of garlic and cherry tomatoes bursting with summer goodness. A simple pasta dinner that’s sure to please everyone!
Ingredients
1 pound raw shrimp, peeled and deveined (with peels reserved)
2 cups water
a few sprigs of parsley, plus more for garnishing
6-8 whole peppercorns
12 cloves garlic
2 tablespoons olive oil
1 ½ cups grape or cherry tomatoes, halved
1 (14.5-ounce) can san Marzano style diced tomatoes
½ -1 teaspoon red pepper flakes (depending on spice preference)
2 tablespoons cold butter
8 ounces linguine, capellini, or spaghetti
parmesan cheese, for serving
Instructions
SHRIMP STOCK: Combine the shrimp peels, water, parsley, peppercorns, and 6 whole cloves of garlic, a big pinch of salt in a stockpot. Allow the stock to come to a boil, then lower the heat and let simmer for 10 minutes. Strain the stock through a strainer, reserve 1 cup of the stock.
PASTA: Bring a large pot of water to a boil, salt the water, and cook the pasta minus 1-2 minutes from the package directions, drain and set aside.
SIMMER: In a saute pan, heat the olive oil over medium-high heat. Slice the remaining 4 cloves of garlic into slices. Add the garlic along with the red pepper flakes to the oil and allow the garlic to sizzle for about 1 minute. Add ¾ cup of shrimp stock and bring to a simmer before adding in all the tomatoes. Stir to combine and when the tomatoes start to simmer, season with salt and black pepper. Cover, lower the heat to low and cook for 10 minutes. Remove the lid, raise the heat back to medium, and continue to cook for 5 minutes until the sauce thickens.
FINISH: Add the shrimp and let the shrimp cook for 2 minutes, then add the butter and stir it in so that it just melts into the sauce. Continue to cook until the shrimp is almost done, about another 30-60 seconds. Check for seasonings, season with additional salt, pepper, and red pepper flakes if desired. Add the prepared pasta and toss. If the sauce is too thick, you can add a little bit of the remaining shrimp stock to thin. Sprinkle with chopped parsley and parmesan cheese before serving.