This Calabrian Chili Shrimp Pasta Recipe is rich and creamy with just the right amount of heat, and it’s ready in under 30 minutes. It’s an effortless weeknight meal that still feels a bit elevated—no extra effort required. Pair it with an Aperol spritz and turn dinner into your own cozy happy hour at home.
I love making this on evenings when I want something comforting without spending hours at the stove. The shrimp cooks in minutes, the sauce comes together in a single pan, and the sun-dried tomatoes with Calabrian chili paste deliver the bold, savory flavors I crave.
It draws inspiration from the creamy depth of Tuscan-style sauces, while offering a tomato richness similar to pasta alla vodka and spicy lobster bucatini. I’m unapologetically devoted to pasta in all its forms.
Ingredients
- 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.
Calabrian Chili Shrimp Pasta
Ingredients
Equipment
Method
- 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.
Notes
- 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.
