This spicy shrimp pasta with a roasted tomato sauce is easy, fast, and very flavorful. Perfect for a gourmet weeknight dinner or for entertaining.
This post is sponsored by Muir Glen – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love.
When I was considering what to make with Muir Glen’s lovely tomatoes, shrimp pasta is the first thing that came to mind. I was particularly excited to use their Fire Roasted Diced Tomatoes for this dish.
These tomatoes are grilled over an open flame for natural sweetness and a subtle smokiness, and I can tell you that the flavors come through wonderfully in this spicy shrimp pasta recipe.
I cook with a lot of canned tomatoes, especially in wintertime here in Alberta! Canned tomatoes aren’t all created equally. Muir Glen’s high quality organic tomatoes are field grown, vine ripened, picked at the peak of ripeness, and canned in 8 hours or less from farm to facility. The tomatoes are grown in California’s beautiful San Joaquin Valley, America’s prime tomato growing region (somewhere I’d like to be instead of Alberta during the winter!).
And this shrimp penne pasta is delicious! There’s the tomatoes, of course, plenty of garlic, fresh basil, a splash of cream, red pepper flakes for some heat, my not-so-secret ingredient Dijon mustard, and some white wine. You can’t go wrong with these ingredients.
I will let you know that I didn’t make this pasta crazy spicy. I’m all about customizing things the way I want them, so I try to extend the same courtesy to my readers. Don’t like spice at all? Leave the red pepper flakes out. Want it spicier? Double or triple them.
I used penne, but feel free to use your favorite pasta. Also feel free to add more cream if you prefer a creamier sauce. I added just enough to give the sauce a really nice taste and consistency, but not enough to make this a super heavy, calorie-laden meal. It’s all about balance.
This pasta dish comes together in under 30 minutes, feeds 4 people, and the leftovers are pretty awesome as well if you’re lucky enough to have some. 😉
Deliciousness all around.
A note to my Canadian readers – Muir Glen products can be found in the natural foods section at all Sobeys and Whole Foods and most Loblaws stores.
Hope you love this easy shrimp pasta recipe!
Questions? Don’t hesitate to ask!
Spicy Shrimp Pasta with a Roasted Tomato Sauce
This creamy spicy shrimp pasta with a roasted tomato sauce is easy, fast, and very flavorful.
- 8 ounces uncooked pasta
- 1 pound shrimp thawed & peeled (I used 31-40 count size)
- 1 tablespoon olive oil
- 1/2 small onion diced
- 2 cups Muir Glen Fire Roasted Diced Tomatoes with juices
- 1/4 cup dry white wine
- 1 heaping tablespoon Dijon mustard
- 3-4 cloves garlic minced
- 4 dashes Italian seasoning
- 1/2 teaspoon red pepper flakes or to taste
- 1/4 cup heavy/whipping cream
- Handful fresh basil torn
- Salt & pepper to taste
- Freshly grated parmesan cheese to taste (optional)
- Fresh parsley chopped (optional)
- Boil a large pot of salted water and cook pasta al dente according to package directions.
- Add the olive oil to a skillet on medium-high heat. Sauté the onion for 5 minutes (it's ok if it browns lightly).
- Add the wine, Dijon mustard, and garlic to the pan and cook for 2 minutes.
- Add the diced tomatoes, Italian seasoning, red pepper flakes, cream, and shrimp to the pan. Give it a good stir, reduce heat to medium, cover, and cook for 5 minutes.
- Stir in the basil, salt & pepper, and cook it for another few minutes or until the shrimp are completely cooked through. Drain the pasta and toss it with the sauce.
- Serve immediately with freshly grated parmesan cheese and fresh parsley if desired.
- The recipe as written isn't super spicy, so feel free to add more red pepper flakes or even cayenne pepper as needed.
- The splash of cream gives a wonderful consistency to the sauce, so I would definitely include it. Feel free to adjust as needed. The sauce is not super creamy, but you can add more if you prefer.
- I left the shrimp tails on for the photos, but removing them prior to cooking is fine.
[ This post is sponsored by Muir Glen ]