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Spicy Shrimp Pasta

Spicy Shrimp Pasta

My oldest daughter is a pescatarian. If she read this she’d probably be upset that I am not calling her a vegetarian but girl, shrimp have heartbeats too so that’s what you are. Anyway!

She’s also a picky eater like her mama so, between her restrictions and her limited palate, it can be hard to make sure she’s surviving on more than Mint Oreos and jalapeno pizza.

This Spicy Shrimp Pasta a dish she asked me to create and now she requests at least once per week. My husband loves it too, much to my chagrin because the man is allergic to shrimp. “I’ll just take a Benadryl!” he chokes out, spooning a second serving onto his plate. ?

I recommend brining your shrimp in a mix of water, baking soda and salt before cooking. It’s a trick I picked up from Serious Eats and helps ensure the shrimp stays juicy inside and crisp on the outside when you’re searing it.

Don’t overcook your shrimp or you risk it becoming rubbery and unappealing: remove them from heat as soon as they turn opaque and pink.

If you enjoy this recipe for Spicy Shrimp Pasta you might also like my Bacon Chicken Pasta with Tomatoes and Spinach. It has a slight kick from the cajun seasoning and is off the wall delicious.

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Spicy Shrimp Pasta

Spicy Shrimp Pasta

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Spicy, creamy pasta. With skrimps.


Units Scale
  • 3 tablespoons butter
  • 1 pint half-n-half
  • 4 ounces cream cheese
  • 1/2 tablespoon garlic (minced)
  • 1 teaspoon REALLY HOT hot sauce (plus more, as desired)
  • 3 teaspoons Italian seasoning
  • 2 teaspoons pink Himalayan sea salt
  • 1 pound jumbo shrimp (peeled and deveined)
  • 1 cup fresh baby spinach (chopped roughly)
  • 2 vine ripened tomatoes (chopped)
  • olive oil (as needed )
  • freshly cracked black pepper (as needed)


  1. Dry shrimp with a paper towel, then season with half of sea salt and Italian seasoning. Add a small drizzle of olive oil, then all of the hot sauce and stir to coat.
  2. Preheat a large skillet over medium high heat. Add 2 tablespoons of butter to the pan and melt.
  3. Add shrimp and cook for 2 minutes, then turn. Cook for an additional 2-3 minutes, then remove.
  4. Start on your pasta, according to package directions.
  5. Add the remaining butter to the pan and melt. Add garlic, and stir until fragrant, then add spinach.
  6. After the spinach has wilted, pour in half-n-half and add remainder of seasonings. Stir together.
  7. Add the cream cheese in small pieces and stir to melt.
  8. Add the tomatoes, then shrimp and stir to combine. Taste it, and adjust seasonings as needed. When you’re satisfied, add the pasta.
  9. Stir together until well combined and finish with cracked black pepper. I add a few more drops of hot sauce before the last stir too, but that’s up to you.
  • Category: Main Course
  • Cuisine: Italian
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