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Spicy tomato and shrimp pasta

Pasta in a spicy, creamy tomato sauce topped with juicy shrimp.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2


  • 300 g spaghetti
  • 1 onion finely chopped
  • 1 clove of garlic finely chopped
  • 1/2 cup dry white wine
  • 2 cups tomato passata
  • 3 bay leaves
  • 1/2 tsp chili flakes
  • 1/4 cup heavy cream
  • 14 shrimp peeled
  • salt and pepper to taste
  • olive oil


  • Heat a splash of olive oil in a large pan and cook the onions and garlic for 2-3 minutes over medium to high heat, until they are translucent and slightly brown.
  • Add the white wine and let it evaporate for a couple of seconds.
  • Add the passata, the bay leaves, chili flakes and salt and pepper to taste.
  • Turn down the heat to low and let the sauce simmer for 15 minutes, until it has thickened and halved in volume.
  • Meanwhile cook the pasta according to package and save one cup of the cooking water.*
  • When the pasta is almost done, turn up the sauce again and add the shrimp and the cream. Cook for a few minutes until the shrimp are just cooked through.**
  • Add the drained pasta and mix until everything is coated. Add a few splashes of pasta water if the pasta seems to dry for your taste. Serve immidiately.


* Whenever I make a pasta dish with some kind of sauce I ALWAYS save a cup of the pasta cooking water. It's the magic stuff that makes sauces silky. It helps you to adjust the sauce to the desired thickness right before serving.
** Do not overcook your shrimp. They do not need long. Just a couple of minutes, until they have turned bright orange and they should be cooked through and still juicy and tender.