My Easiest Shrimp Pasta Recipe

Name: My Easiest Shrimp Pasta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 garlic cloves, minced; crushed red pepper, to taste; 10 anchovies and their oil (to taste); 1/3 cup capers, drained; 1 28 oz can crushed tomatoes (or whole tomatoes and crush them yourself); pinch of sugar; fresh cracked pepper; 1/3 cup freshly chopped parsley; 1 tablespoon lemon zest; 1 pound spaghetti or casarecce; 1/2 cup reserved pasta water; 1/2 pound shrimps, peeled and deveined; crusty bread (optional, for serving); olive oil

Servings: persons

5 garlic cloves, minced
crushed red pepper, to taste
10 anchovies and their oil (to taste)
1/3 cup capers, drained
1 28 oz can crushed tomatoes (or whole tomatoes and crush them yourself)
pinch of sugar
fresh cracked pepper
1/3 cup freshly chopped parsley
1 tablespoon lemon zest
1 pound spaghetti or casarecce
1/2 cup reserved pasta water
1/2 pound shrimps, peeled and deveined
crusty bread (optional, for serving)
olive oil

1
Heat two tablespoons of olive oil in a large pan over medium heat. You will eventually need to put all ingredients in this pan, so make sure it's big enough to hold pasta and sauce.
2
Once the olive oil is shimmering, add minced garlic and crushed red pepper. Saute for about 30 seconds or until the garlic is fragrant.
3
Add anchovies and about 1-2 teaspoons of their oil to the pan. Cook, stirring frequently and breaking up the anchovies until they've mostly melted into the pan. Add capers and cook until golden, about 3-4 minutes, reducing the heat if necessary to keep from burning.
4
Reduce heat to low and add crushed tomatoes, a pinch of sugar, and freshly cracked pepper. Simmer for about 20-30 minutes.
5
While the sauce is cooking, make the pasta. Drain, reserving 1/2 cup of the pasta water.
6
When you're about 10 minutes away from serving, add the shrimp, the reserved pasta water, the lemon zest, and all but a pinch of the chopped parsley. Cook for about 4-5 minutes over medium heat or until the shrimps are just about cooked through.
7
Add the pasta to the sauce and reduce heat to low. Cook, stirring so that the pasta is well coated and the shrimps are completely cooked through (About 1 minute).
8
Divide into bowls and garnish with remaining parsley. Serve with crusty bread (optional)

2576

kcal

Calories

251

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 garlic cloves, minced, crushed red pepper, to taste, 10 anchovies and their oil (to taste), 1/3 cup capers, drained, and more.

Yes, My Easiest Shrimp Pasta Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!