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This spicy shrimp pasta with a roasted tomato sauce is easy, fast, and very flavorful. Perfect for a gourmet weeknight dinner or for entertaining. 

Spicy Shrimp Pasta with a Roasted Tomato Sauce

This creamy spicy shrimp pasta with a roasted tomato sauce is easy, fast, and very flavorful. 

Course Main Course
Cuisine Italian
Keyword spicy shrimp pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Natasha Bull


  • 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)


  1. Boil a large pot of salted water and cook pasta al dente according to package directions.
  2. Add the olive oil to a skillet on medium-high heat. Sauté the onion for 5 minutes (it's ok if it browns lightly).
  3. Add the wine, Dijon mustard, and garlic to the pan and cook for 2 minutes. 
  4. 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. 
  5. 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. 
  6. Serve immediately with freshly grated parmesan cheese and fresh parsley if desired.

Recipe Notes

  • 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.