Spicy Garlic Shrimp Pasta

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Spicy Garlic Shrimp Pasta with Tomatoes & Asparagus is bursting with bold flavors. This easy seafood recipe is a complete meal in a bowl, and on the table in about 30 minutes. The homemade shrimp stock is simple to make and adds incredible flavor. Use quinoa pasta spaghetti to keep this a gluten free meal!

When I moved to Oklahoma in 2007, I refused to eat any seafood. Having grown up in Maryland, I couldn’t bring myself to eat seafood in a landlocked state.

About a year later I began to buy frozen seafood from Sam’s Club or Costco, and I also discovered 2 seafood markets in Tulsa that fly in fresh product daily.

I eat shrimp more than any other type of seafood because it cooks fast, and works well in many different dishes.

When I make fried rice at home its almost always Shrimp Fried Rice. My first soup on the blog was Thai Shrimp Soup. And in the summer when basil is plentiful, I make Blackened Shrimp Pesto Pasta Salad.

I recently discovered  Quinoa Spaghetti Pasta tand I was on a mission to use it. It tastes like regular pasta, cooks the same, and is gluten free and vegan. So I created Spicy Garlic Shrimp Pasta with Tomatoes and Asparagus

WHY THIS RECIPE WORKS

• It’s a complete meal, with protein, vegetables and starch in every bite
• The dish is incredibly flavorful, thanks to an easy homemade shrimp stock
• It’s on the table in under 30 minutes

MAKE YOUR OWN SHRIMP STOCK! 

Raw shrimp is usually sold with both the shells and tails and, like most people, I always threw the “trash” away. Then I saw several chefs on the Food Network talk about the ease of making shrimp stock, so I decided to try and make it myself.

All you need for the perfect quick shrimp stock is to simmer shrimp shells and tails, whole black peppercorns, bay leaves, raw garlic, and fresh parsley in a pot of water. And in about 10 minutes, you have amazingly flavorful stock that takes Spicy Garlic Shrimp Pasta to a whole new level.

TIPS ON BUYING SHRIMP

Frozen shrimp is almost always fresher than shrimp at the seafood counter. Why?

• When fishermen return to the dock, they immediately put the shrimp into ice and freeze them. The shrimp remains frozen until you’re ready to thaw it
• Almost all fresh shrimp at the seafood counter was previously frozen, and you have no way of knowing when it was thawed
• NOTE: If you have a fishmonger that gets daily deliveries, or you’re lucky enough to live near a market that sells product off the dock, then absolutely buy fresh! 

Shrimp size is determined by the number of shrimp per pound. For example, a label of 31/35 means there are 31-35 of these shrimp per pound. Ignore the size name (like large/XL/jumbo) because brands can name sizes differently.

TO THAW SHRIMP: Place frozen shrimp in an airtight container in the fridge for at least 8 hours.

STEP BY STEP INSTRUCTIONS FOR SPICY GARLIC SHRIMP PASTA

In a large pot of salted, boiling water, cook pasta for 10 minutes. Reserve 1/4 cup of water and discard the rest.

Season both sides of shrimp generously with seasoning mixture.

Melt butter in a skillet, add shrimp and cook for 1 minute per side, until slightly pink and curling at the edges.

Remove shrimp and set aside. The residual heat will continue to cook the shrimp a little bit in the bowl.

Warm pepper flakes in the skillet for 1 minute, then add sliced garlic and cook for 2 minutes, making sure garlic does not burn.

Add the white wine, scrape up the bits of flavor, and cook until reduced by half. Then add 1 cup of shrimp stock and cook until reduced by half.

Add 1/4 cup stock plus asparagus, and cook for about 5 minutes. Finally, add tomatoes and 1/4 cup stock, and cook for 2-3 minutes.

Add pasta and reserved pasta water to the skillet and combine well. Add shrimp, and finish with a garnish of parsley.

SPICY GARLIC SHRIMP PASTA IS VERSATILE

• I use quinoa pasta, but it’s also delicious with traditional spaghetti
• Substitute other vegetables for asparagus
  • Green beans – cooks in the same amount of time as asparagus
  • Zucchini – add it about 5 minutes before tomatoes, so they don’t turn to mush
  • Baby spinach – add with the tomatoes, as it wilts quickly

MORE DELICIOUS SEAFOOD RECIPES

• Chimichurri Shrimp Vegetable Bowl
• Old Bay Salmon Cakes
• Asian Salmon and Noodles
• Clams & Mussels in Garlic Butter Wine Sauce
• Easy Shrimp Scampi
• Tuna Tettrazini

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