Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This Calabrian Chili Shrimp Pasta is creamy, spicy, and comes together in under 30 minutes. It’s an easy weeknight dinner that feels a little special without extra work. Serve it up with an aperol spritz and make it a really happy hour at home.
I reach for this recipe on nights when I crave a bowl of comfort that doesn’t require hours of simmering. The shrimp cooks quickly, the sauce builds in one pan, and the sundried tomatoes and Calabrian chili paste bring all the savory notes that I love. This dish is inspired by the flavors of creamy Tuscan sauce, while also having a rich tomato flavor like my pasta alla vodka and spicy lobster bucatini recipes. I’m a pasta lover through and through.
Ingredients You’ll Need for Calabrian Chili Shrimp Pasta
Shrimp – Large-size shrimp cook quickly and stay tender, making them ideal for fast pasta dishes. Leaving the tails on adds flavor and helps prevent overcooking.
Tomato paste – Cooking it until brick red concentrates its sweetness and gives the sauce body and color.
Calabrian chili paste – Adds a savory heat that I love. If you’re sensitive to spice just reduce the amount a bit.
Sun-dried tomatoes in oil – These bring savory depth and acidity.
Heavy cream – Softens the acidity of the tomato paste and creates a smooth, clingy sauce.
Baby spinach – Wilts right into the pasta, adding a fresh element.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Calabrian Chili Shrimp Pasta
Sauté the shrimp. Season the shrimp on both sides with kosher salt. Heat olive oil in a large skillet over medium heat, then cook the shrimp in a single layer for 1-2 minutes per side, just until pink and opaque. Transfer to a plate.
Build the base. Add a little more olive oil if needed, then cook the shallot and garlic until softened and fragrant, about 1-2 minutes.
Develop the tomato paste. Stir in the tomato paste, Calabrian chili, and the sun-dried tomatoes, and cook for 2 minutes. This step adds richness and removes any raw tomato flavor.
Simmer the sauce. Add the broth and heavy cream. Stir to combine and gently simmer for about 8 minutes until thickened.
Cook the pasta. Meanwhile, boil the spaghetti in well-salted water until al dente.
Finish and combine. Add the pasta, parmesan, butter and spinach to the sauce, tossing until the spinach wilts and butter melts. Return the shrimp to the pan to warm through.
Garnish with more grated parmesan and parsley. Serve warm.
Quick Tips for the Best Calabrian Chili Shrimp Pasta
Don’t overcook the shrimp. Pull them as soon as they turn pink; they’ll finish cooking when added back to the pasta.
Salt the pasta water generously. This is your main chance to season the noodles from the inside.
Adjust richness to taste. If the sauce feels too thick, loosen it with a splash of pasta water.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave with a splash of broth or water to loosen the sauce. Avoid high heat to keep the shrimp tender.
If you tried this Calabrian Chili Shrimp Pasta recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Fill a large pot with water. Salt the water generously and set it over medium-high heat. We’ll need this ready for boiling our pasta.
Now, sprinkle the shrimp with kosher salt on both sides. In a large skillet set over medium heat, add the olive oil (or oil from the sundried tomatoes). When the oil is warm, add the shrimp in one even layer. Cook on each side for about 1-2 minutes. Remove from the skillet and set aside.
Add in a few more teaspoons of olive oil, if needed. Add in the minced shallot and garlic. Cook until softened, about 1-2 minutes. Then add in the tomato paste, Calabrian chili and sundried tomatoes. Cook, stirring occasionally for 1-2 minutes.
Add the chicken broth and heavy cream, stirring and gently scraping up bits from the pan. Bring to a gentle simmer. Cook on low heat for about 8 minutes until the sauce has thickened and coats the back of the spoon. Give it a taste and adjust the salt if needed, I added about ¼ teaspoon.
To the pot of boiling water, drop in the spaghetti and cook until al dente.
Use tongs to carefully transfer the pasta directly from the pot to the sauce, we want some residual water from the pasta. Then add the parmesan along with the spinach and butter. Toss everything together until combined. Add the shrimp back to the pot to heat through.
Divide pasta amongst bowls. Then garnish with grated parmesan and chopped parsley.
Quick Tips
Don’t overcook the shrimp. Pull them as soon as they turn pink; they’ll finish cooking when added back to the pasta.
Salt the pasta water generously. This is your main chance to season the noodles from the inside.
Adjust richness to taste. If the sauce feels too thick, loosen it with a splash of pasta water.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave with a splash of broth or water to loosen the sauce. Avoid high heat to keep the shrimp tender.
Calories: 757kcal | Carbohydrates: 55g | Protein: 30g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 264mg | Sodium: 1164mg | Potassium: 848mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3569IU | Vitamin C: 23mg | Calcium: 244mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
