Spicy Shrimp Pasta

5 from 2 votes

Indulge in this rich and decadent Spicy Shrimp Pasta, made with the unexpected flavor of habanero hot sauce to add a delicious fiery flavor to your meal!

Prep Time20

Cook Time40

Total Time1

Course: Main Course, Pasta

Cuisine: American, Italian, Italian-Fusion

Servings: servings

Calories: 479kcal

Author: Briana

Equipment

large skillet (at least 12" inches in diameter)
stockpot
colander
metal sieve
tongs
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.

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.

Nutrition