I love shrimp but I have yet to embrace the Italian way of eating shrimp. Most of the time, here in Italy, shrimp is served intact. I’ve watched with deep admiration as Italians artfully dismember the little creatures as they eat them. I really have tried to learn this skill but, sadly, I end up embarrassing myself and making a mess. Not artful at all. I suppose I need more practice.
This is one of my favorite shrimp pasta dishes. It’s a quick and simple recipe that is delicious! I wish I could say it was an authentic Italian dish, something I’ve savored here. The truth is it’s my own creation inspired by shrimp dishes I’ve enjoyed here and in the U.S. I love all things spicy. I suppose it comes with being Mexican-American and growing up with the ever-present bottle of Tapatio or salsa on the table.
Northern Italy is not known for spicy dishes at all. In fact, most spicy dishes come from southern Italy, usually Calabria. This recipe can be adjusted to your spice tolerance. It pairs beautifully with an Italian dry white wine, like a Saove. Soave is a wine from Italy’s Veneto region, near the city of Verona. For this recipe I used Cadis’ Soave Doc wine which is quite affordable considering it’s rated at 92 points. I highly recommend it! Buon appetito!
- If you’re doing the Keto or Paleo diets, simply omit the pasta and bingo, you have a carb-free meal.
- If you forego the pasta and aren’t on a carb-free diet, eating this dish with a quality crusty bread is perfect bliss.
Spicy Shrimp Pasta – Serves 4
1 pound of shrimp (cleaned, peeled and chopped into pieces)
2 garlic cloves (finely chopped)
1 medium onion (finely chopped)
1 can diced tomatoes (not drained)
1 cup of dry white wine (I used a Soave wine in this recipe)
¼ teaspoon of dried oregano
½ to 1 teaspoon of crushed red pepper flakes (adjust to your spice tolerance)
1 teaspoon of salt
2 tablespoons of extra virgin olive oil
2 tablespoons of fresh basil or fresh Italian parsley (chopped)
1 package of tagliatelle or other long pasta
Place shrimp in a bowl and drizzle olive oil over shrimp. Add salt and red pepper flakes and toss shrimp. Heat oil in a large skillet over a medium flame and cook shrimp for approximately 2-3 minutes. Remove shrimp and place in a bowl. Saute onions for approximately 3 to 4 minutes, until translucent. Add tomatoes, wine, garlic, and oregano and simmer for approximately 10 minutes. Return shrimp (and their juices) to the skillet and mix with tomato mixture. Take the skillet off of heat and add herbs (basil or parsley). Adjust salt to taste. At this point you can either add the cooked pasta to your skillet or pour the shrimp mixture over pasta. Either way, it’s necessary to mix the shrimp tomato sauce thoroughly with the pasta. Enjoy!