Spicy Tomato Garlic Butter Pasta with Shrimp
This Spicy Tomato Garlic Butter Pasta is a quick 25-minute dinner that’s bursting with bold, savory flavors! Succulent shrimp seared to perfection, al dente pasta, fresh cherry tomatoes, and lots of garlic come together in a luscious, spicy tomato butter sauce. Finished with fragrant fresh basil and a sprinkle of Parmigiano Reggiano cheese, it’s the perfect easy weeknight dinner and guaranteed to please!
Looking for more shrimp and pasta dish recipes? Try my Creamy Miso Pasta With Shrimp, this Creamy Pesto Pasta With Shrimp, or Spicy Nduja With Shrimp next!
About This Recipe
I can’t get enough of this Spicy Tomato Garlic Butter Pasta with Shrimp, and I’m pretty sure you’ll feel the same once you’ve tried it! We have here juicy and tender shrimp, al dente pasta, and fresh cherry tomatoes in a decadent, garlicky tomato butter sauce that’s bursting with flavor!
The secret ingredients that turn this dish into a fusion masterpiece are soy sauce and umami loaded oyster sauce. When combined with the fresh tomato sauce and melted butter, they blend harmoniously and create the most incredible savory, flavor-packed glossy sauce!
This easy dish is comfort food at its best, flavorful, and made with simple ingredients in just a few simple steps. It’s quick enough to pull together on busy weeknights in under 30 minutes, yet elegant enough for a dinner party or special occasion.
Make it tonight, and I’m sure it’ll become one of your new go-to shrimp pasta recipes!
Table of contents
Why This Recipe Works
- Quick and easy. Ready in under 30 minutes, this spicy shrimp pasta is perfect for weeknights or special occasions!
- Perfect textures. Juicy shrimp, al dente pasta, and fresh cherry tomatoes are coated in a silky, garlicky tomato butter sauce.
- Rich and flavorful sauce. It’s smooth, glossy, and packed with flavor without needing heavy cream.
- Bold and balanced flavors. Garlic, soy sauce, oyster sauce, red pepper flakes and ground cayenne give layers of savory and spicy depth.
- Adjustable spice. Use less or skip the heat for a milder but still flavorful tomato garlic butter pasta!
Ingredient Notes and Substitutes
- Seasoned Shrimp (or Prawns): I used peeled and deveined shrimp (size 16/20) seasoned with kosher salt and black pepper. Fresh or thawed frozen shrimp both work. Smaller shrimp can be used, but larger shrimp stay juicier and more flavorful.
- Unsalted Butter and Extra Virgin Olive Oil: We’ll be cooking the shrimp in butter and the pasta dish in lots of butter and a drizzle of olive oil. Butter adds richness and gloss, while the olive oil used for sautéing the aromatics prevents burning. Both add a lot of flavor to this dish.
- Aromatics: Asian red shallots, fresh garlic and fresh red chilies give this pasta its amazing flavor. Substitute with regular shallots or red onion if needed. I used Thai Bird’s Eye chilies for heat. Any small red chili pepper works. Omit the chilies for a milder dish.
- Seasonings & Spices: Kosher salt, crushed red pepper flakes, and ground cayenne add layered heat and flavor. Adjust each to taste and leave out red pepper flakes or cayenne entirely for a mild dish. Alternatively, increase them for an even spicier version!
- Cherry Tomatoes: Fresh cherry tomatoes add natural sweetness and fresh flavors. Use the best cherry tomatoes you can get your hands on for a more robust, sweet and delicious fresh tomato pasta sauce!
- Asian Sauces: Oyster sauce and low sodium light soy sauce enrich the tomato butter sauce and add so much umami and a delicious savory depth. If using regular soy sauce, use 2 teaspoons mixed with 1 teaspoon water so that it doesn’t make the dish too salty.
- Pasta: Linguini is my choice, but fettuccine, spaghetti, or other noodle-type pastas work well too. Short-cut pasta shapes can be used in a pinch. However, noodles carry the sauce best.
- Baby Spinach: For some greenery. Use baby kale or arugula (rocket) instead if preferred.
- Parmigiano Reggiano Cheese (or Parmesan): Use freshly grated from a block so that it melts more evenly. Freshly grated cheese also always tastes better!
- Fresh Basil: Adds a fragrant, bright finish like in my Spicy Vodka Pasta.
Full ingredient list and amounts are in the recipe card below.
Keep in Touch!
Subscribe to get new posts via email:
How to Make Spicy Tomato Garlic Butter Pasta
Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!
Storing and Reheating Leftovers
- Storing. Keep any leftovers in a sealed airtight container in the fridge for up to 3 days.
- Reheating. Warm in the microwave on high for 2 minutes, stirring halfway through, until heated through. Or reheat in a pan on the stovetop over medium heat, adding a splash of reserved pasta water if the sauce needs loosening.
Cook’s Tips
- Avoid browning the butter. We want to preserve the savory, butter flavor in this dish unlike in my Brown Butter Miso Pasta. Browning it will cause additional layers of flavor, which is not necessarily bad, but is not intended for this dish.
- Don’t skip seasoning the tomatoes with salt. The salt enhances the natural flavors of tomatoes by reducing bitterness and making their sweet flavor more pronounced.
- Adjust the spice. Reduce or omit the fresh chilies, ground cayenne and crushed red pepper flakes for a milder dish. You can also swap the cayenne for paprika.
- Don’t overcook the shrimp. Set the pan over medium-high heat and cook just until opaque and just cooked through (about 1–2 minutes per side). Spread them out in the pan so they cook evenly.
- Reserve enough pasta water. Scoop up a cup of the starchy cooking water before draining. It’s perfect for loosening and binding the sauce without watering it down. You may only need a few tablespoons but having more than you need on hand to adjust the sauce consistency to your liking is always best.
- Don’t skimp on the basil. It complements the delectable buttery tomato sauce with its fresh brightness and rounds out the flavors in this spicy garlic shrimp pasta.
- Double the recipe. This recipe makes two servings but can easily be scaled up. Use a large skillet if doubling.
Variations
- Switch the protein. Chicken thighs or breasts, scallops, calamari, mussels or clams. Or you can try a mix of seafood like I’ve used in my Creamy Tom Yum Pasta.
- Use more butter. An additional 1-2 tablespoons of butter would yield an indulgent, but so delicious buttery tomato garlic sauce!
- Cheese swaps. Grana Padano would also work well even if it has a slightly sweeter and more delicate flavor than Parmigiano Reggiano. For a sharper flavor, Pecorino Romano would be perfect. Feel free to add more cheese for extra richness.
- Gluten-free. Use gluten-free pasta.
- Kind of pasta: Long noodles like bucatini, fettuccine, linguini, angel hair pasta, or spaghetti all work. Short shapes like fusilli, penne, or shells would work too. However, longer pasta noodles work best here and swirl better into this buttery garlic tomato sauce.
- Vegetarian/vegan: Omit the shrimp and use vegan butter and a vegan parmesan cheese. Add mushrooms, crispy pan-fried tofu cubes, or vegetarian Italian sausage to add protein and make the dish more substantial.
- Make it creamy. Turn this into a creamy spicy shrimp pasta by adding some heavy cream, half and half, or single cream (table cream or light cream).
- Use canned tomatoes. Canned cherry tomatoes will work in a pinch if you don’t have any fresh ones on hand.
FAQs
Cook over medium-high heat and just until opaque, usually 1–2 minutes per side, and don’t crowd the pan.
Yes! More spinach, arugula, peas, or mushrooms are all great additions. Add them near the end so they stay vibrant and tender.
You can use just one, but combining them gives a richer flavor and prevents the butter from burning when cooking the aromatics.
The starchy water helps loosen and emulsify the sauce, so it clings beautifully to the pasta.
“Pin It” for Later! Save ‘Spicy Tomato Garlic Butter Pasta’ to make later!
MADE THIS RECIPE? Please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ star rating below and let me know how you liked it! You can also take a photo and tag it with @thatspicychick on Instagram and hashtag it #thatspicychick. I love seeing your creations!
STAY CONNECTED! You can also follow me on Pinterest, Facebook or Instagram.
Sign up for my email list to get my latest recipe in your inbox weekly!
More Pasta Recipes You May Also Like…
Spicy Tomato Garlic Butter Pasta with Shrimp
This Spicy Tomato Garlic Butter Pasta is a quick 25-minute dinner that’s bursting with bold, savory flavors! Juicy seared shrimp, perfectly cooked pasta, fresh cherry tomatoes, and plenty of garlic come together in a luscious, spicy tomato butter sauce. Finish with fresh basil and a sprinkle of Parmigiano Reggiano cheese for an incredible tasting easy weeknight dinner!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Asian-inspired
Ingredients
Shrimp:
- 10.6 ounces / 300 grams peeled and deveined Shrimp or Prawns (frozen weight, 10–14 pieces if using size 16/20) – thawed and rinsed thoroughly
- ¼ teaspoon Kosher Salt
- ¼ teaspoon freshly cracked Black Pepper
- ½ tablespoon / 7 grams Unsalted Butter, for cooking
Spicy Tomato Garlic Butter Pasta:
- 1 small / 20-25 grams Asian Red Shallot (or use regular shallot/eschalot or red onion) – finely chopped
- 4–5 / 25 grams Garlic cloves – minced
- 1–5 / 3-15 grams fresh Red Chilies, to taste (optional – I used Thai Bird’s Eye red chilies but any variety can be used, omit for milder dish, note 1*) – finely chopped
- 7 ounces / 200 grams Cherry Tomatoes – quartered
- ¼ cup Fresh Basil Leaves, loosely packed – thinly sliced
- 2 cups / 66 grams Baby Spinach – washed if needed
- ¼ cup / 20 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese)
- ⅛ + ½ teaspoon Kosher Salt, divided
- 5 ounces / 142 grams uncooked Linguini Pasta (or your preferred noodle-type pasta – note 2)
- 2 tablespoons / 30 grams Unsalted Butter
- 1 – 1.25 TSP Crushed Red Pepper Flakes, to taste (note 3)
- ⅛ – ¼ teaspoon ground Cayenne, to taste (note 3)
- 1.5 tablespoons Oyster Sauce
- 1 tablespoon Low Sodium Light Soy Sauce
- Reserved Pasta Cooking Water, as needed
- To Serve: reserved freshly grated Parmigiano Reggiano cheese (plus more if desired), reserved sliced fresh Basil
Instructions
Prep:
- Prepare the shrimp: Thaw the frozen shrimp and rinse thoroughly. Pat-dry and add to bowl. Season with ¼ teaspoon each of kosher salt and black pepper. Mix to coat and set aside.
- Prepare the fresh ingredients: Chop/slice the shallot, garlic, red chilies, cherry tomatoes and fresh basil as indicated in the ‘ingredients’ section. Season the cherry tomatoes with ⅛ teaspoon kosher salt and set aside. Use a block grater to grate the Parmigiano Reggiano cheese.
Spicy Tomato Garlic Butter Pasta:
- Cook the pasta: Cook the linguini pasta al-dente in a large pot of boiling salted water according to package instructions. Reserve 1 cup of pasta cooking water, then drain and set aside. (I run cold water over the pasta to prevent it from sticking and cooking further but this is optional.)
- Sear the shrimp: Melt ½ tablespoon of unsalted butter in a medium-sized deep sauté pan or deep edged skillet over medium-high heat. Add the seasoned shrimp and spread out the pieces in the pan. Allow to sear for 1-2 minutes, then flip and cook the other side for another 1-2 minutes or until just cooked. Transfer to a clean bowl and set aside.
- Sauté the aromatics: In the same pan, heat 2 tablespoons unsalted butter and ½ tablespoon of extra virgin olive oil over medium-heat. Add the shallots, garlic, red chilies, ½ teaspoon kosher salt, crushed red pepper flakes and ground cayenne. Sauté for a minute until the aromatics are starting to soften and everything is fragrant.
- Add the cherry tomatoes: Add the cherry tomatoes and stir until they start to soften and release their juices.
- Stir in the sauces: Add the oyster sauce and low sodium light soy sauce. Mix to combine and simmer for a minute to let the flavors meld.
- Add the pasta and spinach: Add the cooked pasta, baby spinach and 2 tablespoons of the reserved pasta water. Mix well to combine, until the baby spinach starts to wilt and the glossy tomato butter sauce is coating everything.
- Mix in the shrimp: Add the cooked shrimp and mix to combine.
- Stir in cheese and basil: Add most of the Parmigiano Reggiano cheese and fresh basil (reserve some of both for garnish) and 1-2 tablespoons of pasta water. Mix to combine until the cheese has melted. Switch off the heat.
- Serve: Divide evenly onto plates and garnish with the reserved grated Parmigiano Reggiano cheese (plus more if desired) and sliced fresh basil. Serve immediately.
Notes
- Fresh Red Chilies. Use more or less to tailor this dish to your heat level preference. You can leave them out completely for a milder dish or if dining with children.
- Pasta type. Besides linguini, fettuccine, spaghetti, pappardelle, capellini (angel hair) are all great options. You can use a short-cut pasta shape in a pinch but the sauce lends itself beautifully to a noodle-type pasta and would be preferred.
- Crushed Red Pepper Flakes and Ground Cayenne. Adjust the amount to taste depending on your spice level preference. Omit for a mild dish.
- Storing and reheating. Store leftovers in a sealed airtight container in the fridge for up to 3 days. Reheat in the microwave on high for 2 minutes, stirring halfway through, until hot throughout. You can also reheat in a pan on the stovetop over medium-high heat. Add a splash of water to help loosen up the tomato butter sauce.
- Double the recipe. This recipe makes enough for 2 adult sized servings but can easily be scaled up. Click the ‘2x’ button at the top of the recipe card to display double the ingredient amounts to make 4 servings. Use a large skillet to cook if doubling the recipe.
- See the ‘Variations’ section in the post above if you’d like to customize this recipe.
- Recipe inspired by Marion’s Kitchen.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 666
- Sugar: 10g
- Sodium: 1688.5mg
- Fat: 24.4g
- Saturated Fat: 18.7g
- Unsaturated Fat: 5
- Trans Fat: 0.7g
- Carbohydrates: 66.7g
- Fiber: 5.7g
- Protein: 45.2g
- Cholesterol: 41.6mg
This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.
