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Spicy Garlic Shrimp Pasta - Karyl's Kulinary Krusade
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5 from 24 votes

Spicy Garlic Shrimp Pasta with Tomatoes & Asparagus

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!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Shrimp and Pasta, Shrimp Pasta Vegetables, Spicy Shrimp
Servings: 2 people
Calories: 499kcal
Author: Karyl


  • 4 ounces quinoa pasta spaghetti (gluten free and vegan)
  • 1/2 lb 31-35 shrimp
  • 1 Tablespoon butter
  • 1 Tablespoon avocado oil or olive oil
  • 2 large cloves garlic, thinly sliced
  • 1 teaspoon red pepper flakes (more or less, to taste)
  • 1/4 cup dry white wine
  • 12 spears asparagus, ends removed, spears sliced into bite-sized pieces
  • 12 cherry or grape tomatoes, halved or quartered


  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon fresh-cracked black pepper
  • 1/4 teaspoon sea salt


  • 2 cups water
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 2 cloves garlic, roughly chopped
  • fresh parsley


  • Remove shells and tails from shrimp, and add to a small saucepan.  Add black peppercorns, bay leaf, garlic, parsley and water. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Remove from heat, and drain stock into a bowl
  • In a small bowl, combine garlic powder, onion powder, paprika, chili powder, oregano, basil, salt, and pepper. 
  • Pat shrimp dry, and season both sides generously with seasoning mixture.
  • In a large pot of salted, boiling water, cook quinoa pasta for 12 minutes. Drain, reserving 1/4 cup of pasta water
  • In a large skillet, add butter and 1/2 Tablespoon oil, and melt over medium heat. Add shrimp to skillet and cook until it turns pink and slightly curls. Remove shrimp and set aside in small bowl. (31-35 shrimp takes about 1 minute per side)
  • Add remaining 1/2 Tablespoon oil, plus red pepper flakes. Cook over medium/low heat for 1 minute. Add sliced garlic and cook for 2 minutes, stirring occasionally to make sure garlic does not burn
  • Add white wine and cook for 1 minute, scraping the bits off the bottom of the pan. Add 1 cup shrimp stock and cook for 7 minutes, stirring occasionally, until stock reduces in half. Then add another 1/4 cup stock plus asparagus, and cook for 5 minutes. Add tomatoes and 1/4 cup stock, and cook for 2-3 minutes.
  • Transfer pasta and reserved pasta water to skillet, and combine well. Add shrimp and toss lightly. 
  • If desired, add a little more red pepper flakes, and garnish with parsley


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
Shrimp cooks quickly, and overcooked shrimp is rubbery, so don't walk away! I cook 31-35 shrimp for about 1 minute per side, and transfer to a bowl. With the residual heat, the shrimp will actually continue to cook a little and will be perfect.
I use quinoa pasta. But I’ve also made it with regular spaghetti, and it’s just as good.
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