Add a fiery twist to pasta night with this Spicy Habanero Shrimp Pasta Recipe. Start with succulent shrimp in a rich tomato sauce, with a kick of habanero that packs tons of flavor and perfect al dente pasta. Delight your taste buds with this flavorful pasta dinner with a unique twist!
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Disclosure: This Spicy Habanero Shrimp Pasta post is sponsored by El Yucateco. All recipes, images, and opinions are my own. We found El Yucateco hot sauces and all of the ingredients needed to make this recipe at our local Chicagoland area Meijer.
El Yucateco's sauces are made from the whole fruit of the pepper without a vinegar base or any added capsaicin extract. The habanero hot sauce adds so much flavor and is truly the star of the show in this dish.
This delicious pasta dish is made with sautéed shrimp, in a flavorful white wine tomato sauce made with lots of garlic, onion, and green habanero sauce. This unexpected combo is a must-try for pasta lovers and seafood lovers alike, especially if you like spicy foods!
We know you'll also love these mango habanero wings!
Looking for more delicious pasta recipes to try? Try our fan-favorite cajun chicken alfredo, this lobster pasta, this cajun shrimp and sausage pasta, or this creamy salmon pasta!
You may also enjoy this New Orleans BBQ shrimp or this honey sriracha shrimp!
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❤️Why we love this recipe
- Heat & flavor lovers' delight: The habanero sauce adds a spicy twist, making it an absolute favorite for people who enjoy food with a little kick. This recipe involves a blend of herbs, spices, tomatoes, and aromatics, making every bite full of flavor. Don't forget all of the juicy shrimp that is wonderful for seafood lovers as well.
- Suitable for new and experienced cooks: Despite its gourmet taste, this recipe will come together perfectly every time if you follow our step-by-step instructions.
- Ready in under an hour: You can have a meal that is absolutely bursting with flavor that's ready in an hour or less.
- Impress guests: The fusion of Italian flavors pasta and habanero sauce is sure to impress guests at a dinner party, bringing a unique and exciting meal to the table.
- Customizable heat: The amount of habanero sauce can be adjusted based on personal spice tolerance, making it a customizable dish for the entire family.
- Pantry friendly: The ingredients for this recipe are common items that most people have in their pantry or can easily find at a local grocery store.
- Customize for various diet types: This recipe can be made suitable for dairy free, gluten-free, and keto diets with just a few simple swaps.
🍝Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Raw shrimp: We like to use deveined shrimp with the shells on, as we use the shells to make a flavorful white wine shrimp stock that adds incredible flavor to the dish. Any frozen or fresh shrimp will work as long as it's raw.
- Shrimp shells: These are optional but if you have them, use them to infuse a ton of umami flavor into the dish, and cook the wine down with them for a few minutes.
- White wine: Choose something dry (not sweet), citrusy, and not oaky. We generally opt for something like a sauvignon blanc or pinot grigio, as they are always safe bets! No need to splurge, but grab something that you will enjoy drinking on its own.
- El Yucateco Green Chile Habanero Sauce: The key ingredient in this recipe. We use it to make a quick marinade for the shrimp, as well as in the tomato sauce. This is where the habanero flavor comes from and it's absolutely delicious!
- Extra virgin olive oil & unsalted butter
- Fresh lemon juice & zest
- Dry spices: This dish packs lots of flavor, so we kept it simple and seasoned with kosher salt, black pepper, and smoked paprika.
- Garlic & onion
- Tomato paste
- Tomatoes: Preferably grape or cherry tomatoes, as they are sweeter, but any variety you prefer will work. We also add canned tomatoes to this recipe. Crushed tomatoes, diced tomatoes or whole all work.
- Pasta: We recommend using linguine or spaghetti, as these noodles will hold up well with this rich sauce.
- Pasta water: Make sure to always reserve some of the pasta water. It makes a smooth sauce that will cling to the pasta.
- Parmesan cheese
- Fresh parsley (optional)
- Breadcrumbs (optional)
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Use fish sauce or clam juice: For more umami flavor, or if you don't have any shrimp shells on hand, add a teaspoon or two of fish sauce, or a bottle of store-bought clam juice.
- Creamy version: For a creamy version and to cut some of the heat, add some heavy cream to the sauce.
- Swap the tomatoes: You can swap the cherry or grape tomatoes for Roma tomatoes, or even sun-dried tomatoes.
- Really love spice? Add more Yucateco green chile habanero sauce to taste! The wonderful pure taste of this hot sauce adds tons of flavor.
- Swap dry seasonings for the aromatics: While fresh onion and garlic are definitely the best choices, you can use garlic powder or onion powder instead. Use ¼ teaspoon of garlic powder for every 1 clove of garlic, and 1 tablespoon of onion powder for every ½ cup of fresh onion powder.
✨Variations
- Keto friendly: Simply swap the pasta noodles for keto-friendly pasta or zucchini noodles.
- Alcohol free: You can use seafood stock, chicken broth or stock, or even vegetable broth instead of white wine if you prefer. Water can be used as well, but we do recommend making shrimp stock from the shells if you go this route.
- Gluten-free: The habanero tomato sauce and shrimp are naturally gluten-free, so all you'll have to do is swap out the pasta for a gluten free pasta.
- Dairy-free: This recipe can easily be made dairy-free by omitting the parmesan cheese (or using a vegan version), as well as using olive oil instead of butter.
🔪Prep work
- If making breadcrumbs, preheat the oven to 425°F and line a baking sheet with parchment paper.
- Thaw, peel, and devein the shrimp. Pat dry with paper towels. Reserve the shrimp shells to make the white wine shrimp stock.
- Dice the onion.
- Mince the garlic.
- Cut the tomatoes in half (if using grape or cherry tomatoes), or into smaller pieces if using a larger variety.
- Measure out all remaining ingredients.
📋Instructions
🍤Make the shrimp stock (optional)
If using pre-made stock or you don't have shrimp shells, skip to step 4.
Add the shrimp shells to a large saucepan, or deep skillet with the white wine. (Image 1)
Bring to a boil, then reduce to a simmer and cover. Simmer for about 5 minutes. The shells will darken in color slightly. (Image 2)
Strain the wine through a fine metal sieve into a separate container and set aside. Discard the shrimp shells. Don't clean the pan. (Image 3)
🍞Toast the breadcrumbs (optional)
Toasting breadcrumbs for the topping is optional. Skip to step 6 if not making breadcrumbs.
Meanwhile, while the shrimp shells simmer, Combine breadcrumbs, a pinch of salt, and a drizzle of olive oil on a parchment-lined baking sheet. Toss to coat. (Image 4)
Bake at 425°F for 3-5 minutes, or until the breadcrumbs are golden brown. Set aside. (Image 5)
🍋Marinate the shrimp
Meanwhile, in a bowl, add the shrimp, along with lemon juice, zest, green habanero sauce, salt, pepper, and smoked paprika. Toss to combine, and set aside to marinate for about 10 minutes. (Image 6)
✨Pro Tip: Don't let the shrimp marinate for much longer than 10 minutes, because the acidity in the lemon juice will begin to cook the shrimp.
♨️Sear the shrimp
In the same skillet you made the stock in, turn the heat up to medium-high heat. Meanwhile, begin boiling water for the pasta.
Add olive oil, followed by the seasoned shrimp in a single layer. (Image 7)
Cook the shrimp for about 30-60 seconds on one side, then flip to the other side to cook through completely. This should only take about 30 seconds depending on the size of your shrimp. You may need to work in batches to avoid overcrowding the pan. (Image 8) Once the shrimp are cooked, remove from the skillet and set aside.
✨Pro Tip: Shrimp cook very quickly! They should look like a large "C". The shrimp are overcooked once they have turned into an "o" shape.
🍅Make the spicy tomato sauce
In the same pan without washing it, melt half of the butter over medium heat. Add the onion and fresh tomatoes, with a good pinch of salt. (Image 9)
Meanwhile, once the pasta water is boiling, add at least 2 tablespoons of salt, and cook the pasta until al dente for 1-2 minutes under the package instructions. The noodles will continue cooking in the sauce, so this ensures that the noodles don't become too mushy.
Cook until the onions are translucent and the tomatoes have softened about 5-7 minutes, then, add in the garlic and tomato paste. (Image 10)
Cook the garlic and tomato paste, stirring often to avoid burning the garlic, until the tomato paste has deepened in color, about 3 minutes. Then, add in the canned tomatoes and reserved white wine shrimp stock (or preferred cooking liquid). (Image 11) Use the wooden spoon to crush the tomatoes if using whole tomatoes.
🍅Make the spicy tomato sauce
Allow the sauce to simmer and thicken for 3-5 minutes so the flavors can meld together. Add lemon juice, followed by El Yucateco green habanero sauce one teaspoon at a time, tasting as you go to reach the right flavor and heat level for your preference. (Image 12)
Now, remove the skillet from the heat, then add in the remaining butter, parsley, and add back the cooked shrimp. (Image 13) Stir to melt the butter and coat the shrimp in the sauce.
🍝Bring it all together
Add the cooked noodles right to the sauce, along with a ladle of pasta water. (Image 14)
Toss to help the sauce cling to the noodles. (Image 15) If you'd like the sauce to be thinner, add a bit more pasta water.
Now, simply add pasta to plates, and garnish with parmesan cheese, the breadcrumbs from earlier, and parsley if desired. Dig in!
✨Tips & tricks
- Always prep your ingredients before beginning. Mise en place as the French call it or "everything in its place" is a very important concept! This recipe has a few steps, so having everything laid out and ready to go will make for smooth sailing when cooking it.
- Don't skip infusing shrimp shells into your broth/wine/water. Whatever you're cooking with, if you have shrimp shells, take the time to use them! It adds a delicious depth of umami (savory) flavor to the sauce, and takes this recipe from really good to incredible.
- Add the habanero sauce slowly and taste as you go. Now the flavor of El Yucateco hot sauce is simply unmatched, and it is truly the star of the show. With that being said, everyone has a different tolerance for heat, so you want to make sure it suits your taste buds.
- Don't overcook the shrimp. Nobody likes tough, rubbery shrimp. As soon as the thickest part of the shrimp turns opaque, the shrimp is done.
- Don't forget to salt the pasta water. The salt in the water infuses the pasta while it cooks, and ensures your pasta isn't bland!
- Speaking of pasta water, make sure you save some! Save at least one cup of pasta water to bring the sauce together. The starch in the water will help the sauce cling to the noodles. We like to save a few cups of pasta water, because it's great for reheating leftovers too.
- Don't overcook the pasta. You want the pasta to be al dente, and a little underdone, as it will continue to cook in the sauce. That's why we recommend cooking it for about 1 minute under the package directions to avoid mushy pasta.
- Toss the noodles in the sauce. If you ever wondered why your pasta just didn't quite taste as good as the pasta you get at a restaurant, you probably forgot to toss the noodles in the sauce. It really makes for a very cohesive dish.
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💭Frequently Asked Questions
Store leftovers in an airtight container in the fridge for 2-3 days. We also recommend saving some pasta water for reheating later in a separate container. We'd also recommend storing the shrimp separately or leaving them out of the sauce if you plan to have leftovers. Do not freeze.
Add to a skillet and heat gently on the stovetop. Add splashes of pasta water or any liquid to loosen and rehydrate the noodles. Make sure to toss often with tongs to keep the ingredients moving. The shrimp will continue to cook, so keep this in mind.
Side dish ideas
Not sure what to serve with this pasta? Here are a few suggestions!
More Recipes To Consider
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📖 Recipe
Spicy Shrimp Pasta
Equipment
- large skillet (at least 12" inches in diameter)
- stockpot
- colander
- wooden spoon
Ingredients
Shrimp
- 1 pound jumbo shrimp, peeled and deveined (reserve the shrimp shells to make stock)
- 2 tablespoons green habanero sauce
- 1.5 tablespoons lemon juice (juice of ½ a lemon)
- 1 tablespoon lemon zest (zest of 1 lemon)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil (for searing the shrimp)
White wine shrimp stock (optional)
- 1 cup white wine (citrusy and light like pinot grigio or sauvignon blanc)
- reserved shrimp shells
Breadcrumbs (optional)
- ½ cup breadcrumbs (optional)
- ¼ teaspoon kosher salt
- ½ tablespoon olive oil
Tomato sauce
- 8 tablespoons unsalted butter, divided
- 2 medium yellow onions, diced
- 10 ounces cherry tomatoes, halved
- 2 tablespoons tomato paste
- 10 cloves garlic, minced (about 1 bulb of garlic)
- 14 ounces whole canned tomatoes (or any other variety, about half of a large can of tomatoes)
- reserved white wine shrimp stock (or use 8 ounces of broth)
- ¼ cup parsley (optional)
- 2 tablespoons green habanero sauce (added slowly and to taste)
- 1.5 tablespoons lemon juice (juice of ½ a lemon)
- 1 teaspoon kosher salt (to taste)
Putting it all together
- 1 cup reserved pasta water (save some for any leftover pasta as well)
- 1 pound linguine (or pasta of choice)
- parmesan cheese (for garnish)
- parsley (for garnish)
Instructions
- If making breadcrumbs, preheat the oven to 425°F and line a baking sheet with parchment paper. If using pre-made stock or you don't have shrimp shells, skip to step 2. Add the shrimp shells to a large saucepan, or deep skillet with 1 cup of white wine. Bring to a boil, then reduce to a simmer and cover. Simmer for about 5 minutes. The shells will darken in color slightly. Strain the wine through a fine metal sieve into a separate container and set aside. Discard the shrimp shells. Don't clean the pan.
- Skip to step 3 if not making breadcrumbs. Meanwhile, while the shrimp shells simmer, Combine ½ cup breadcrumbs, ¼ teaspoon salt, and ½ tablespoon olive oil on a parchment-lined baking sheet. Toss to coat. Bake for 3-5 minutes, or until the breadcrumbs are golden brown. Set aside.
- Meanwhile, in a bowl, add the shrimp, along with 1.5 tablespoons lemon juice, 1 tablespoon lemon zest, 1-2 tablespoons green habanero sauce, 1 teaspoon kosher salt, ½ teaspoon pepper, and ½ teaspoon smoked paprika. Toss to combine, and set aside to marinate for about 10 minutes.
- In the same skillet, turn the heat up to medium-high heat. Meanwhile, begin boiling water for the pasta. Add 2 tablespoons olive oil, followed by the seasoned shrimp in a single layer. Cook the shrimp for about 30-60 seconds on one side, then flip to the other side to cook through completely. This should only take about 30 seconds depending on the size of your shrimp. You may need to work in batches to avoid overcrowding the pan. Once the shrimp are cooked, remove from the skillet and set aside.
- In the same pan without washing it, melt 4 tablespoons butter over medium heat. Add the onion and fresh tomatoes, with a good pinch of salt. Cook until the onions are translucent and the tomatoes have softened about 5-7 minutes, then, add in the garlic and 2 tablespoons tomato paste.
- Cook the garlic and tomato paste, stirring often to avoid burning the garlic, until the tomato paste has deepened in color, about 3 minutes. Then, add 14 ounces of canned tomatoes and reserved white wine shrimp stock (or preferred cooking liquid). Use the wooden spoon to crush the tomatoes if using whole tomatoes.
- Meanwhile, once the pasta water is boiling, add at least 2 tablespoons of salt, and cook the pasta until al dente for 1-2 minutes under the package instructions. The noodles will continue cooking in the sauce, so this ensures that the noodles don't become too mushy.
- Allow the sauce to simmer and thicken for 3-5 minutes so the flavors can meld together. Add lemon juice, followed by El Yucateco green habanero sauce one teaspoon at a time, tasting as you go to reach the right flavor and heat level for your preference.
- Now, remove the skillet from the heat, then add 4 tablespoons butter, parsley, and add back the cooked shrimp. Stir to melt the butter and coat the shrimp in the sauce.
- Add the cooked noodles right to the sauce, along with a ladle of pasta water. Toss to help the sauce cling to the noodles. If you'd like the sauce to be thinner, add a bit more pasta water.
- Now, simply add pasta to plates, and garnish with parmesan cheese, the breadcrumbs from earlier, and parsley if desired. Dig in!
- Store leftovers in an airtight container in the fridge for 2-3 days. We also recommend saving some pasta water for reheating later in a separate container. We'd also recommend storing the shrimp separately or leaving them out of the sauce if you plan to have leftovers. Do not freeze.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Always prep your ingredients before beginning. This recipe has a few steps, so having everything laid out and ready to go will make for smooth sailing when cooking it.
- Don't skip infusing shrimp shells into your broth/wine/water. Whatever you're cooking with, if you have shrimp shells, take the time to use them! It adds a delicious depth of umami (savory) flavor to the sauce, and takes this recipe from really good to incredible.
- Add the habanero sauce slowly and taste as you go. Now the flavor of El Yucateco hot sauce is simply unmatched, and it is truly the star of the show. With that being said, everyone has a different tolerance for heat, so you want to make sure it suits your taste buds.
- Don't overcook the shrimp. As soon as the thickest part of the shrimp turns opaque, the shrimp is done.
- Don't forget to salt the pasta water. The salt in the water infuses the pasta while it cooks, and ensures your pasta isn't bland!
- Save at least one cup of pasta water to bring the sauce together. The starch in the water will help the sauce cling to the noodles. We like to save a few cups of pasta water, because it's great for reheating leftovers too.
- Don't overcook the pasta. You want the pasta to be al dente, and a little underdone, as it will continue to cook in the sauce. That's why we recommend cooking it for about 1 minute under the package directions to avoid mushy pasta.
- Toss the noodles in the sauce. If you ever wondered why your pasta just didn't quite taste as good as the pasta you get at a restaurant, you probably forgot to toss the noodles in the sauce. It really makes for a very cohesive dish.
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