There is something so good about a simple pasta dish made with fresh ingredients, and this creamy spicy prawn pasta ticks all the boxes. Juicy shrimp, sweet fresh tomatoes, tender zucchini and garlic are all tossed together with tagliatelle in a light creamy sauce with just the right little kick of heat.
It's the perfect pasta recipe for busy evenings when you want something quick but still packed with flavour. Ready in less than 30 minutes, this Spicy Shrimp Pasta is fresh, comforting and one of those meals you will want to make again and again.
Calories in Creamy Spicy Shrimp Pasta
This recipe serves 2 and is 523 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Olive oil Spray: Used for sautéing the shrimp and vegetables with minimal oil.
- Shrimp (Prawns): Raw peeled shrimp keep this pasta quick and easy to make. Large shrimp work best here as they stay juicy and tender in the sauce. You can use fresh or frozen, just make sure frozen shrimp are fully defrosted and patted dry before cooking.
- Tagliatelle: Tagliatelle is perfect for soaking up the creamy spicy sauce and works beautifully with the juicy shrimp and fresh vegetables. You can also use a gluten free tagliatelle if needed.
- Garlic and Onion: These add loads of flavour to the sauce and pair perfectly with the shrimp and fresh tomatoes.
- Tomatoes: Fresh ripe tomatoes give this pasta a light fresh sauce that works so well with the creamy spicy flavours. Peeling them helps create a smoother sauce, but I just leave the skins on. Roma tomatoes are my favourite to use.
- Tomato Paste (puree): adds richness/depth to the sauce
- Tabasco Sauce: adds an extra kick of heat and flavour
- Fresh Parsley: Adds freshness and a pop of colour to finish the dish. Sprinkle over just before serving for the best flavour.
- Zucchini (Courgette): Adds extra texture and goodness while keeping the pasta feeling light and fresh. Dice it fairly small so it cooks quickly.
- Stock: Chicken or vegetable stock both work well here and help create a light silky sauce without needing lots of cream.
- Reduced Fat Single Cream (or Half and Half): Adds a creamy finish to the sauce without making it feel too heavy. Half and half is a great alternative if you can't get reduced fat single cream.
- Paprika and Red Chilli Flakes: Paprika adds warmth and flavour, while the chilli flakes bring the perfect little kick of heat. Adjust the chilli flakes to suit your spice preference.
- Salt and Black Pepper: Important for seasoning the sauce and bringing all the fresh flavours together.
- Fresh Parmesan: A little grated parmesan on top finishes the pasta perfectly and adds a lovely salty flavour.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This creamy spicy prawn pasta is really easy to adapt with different proteins, vegetables, pasta shapes and levels of spice depending on what you have on hand.
- Swap the shrimp: You can easily swap the shrimp for chunks of chicken, salmon, or even scallops. For a vegetarian version, try adding mushrooms or extra zucchini instead.
- Make it milder or spicier: Reduce the chilli flakes for a milder pasta, or add extra if you like more heat. A pinch of cayenne pepper or extra splashes of tabasco also works well for extra spice.
- Use different pasta: Tagliatelle works perfectly here, but linguine, fettuccine or spaghetti are all great alternatives. Gluten free pasta also works well.
- Add extra vegetables: This recipe is great for using up extra vegetables. Spinach, bell peppers, mushrooms, cherry tomatoes or asparagus all work really well stirred into the sauce.
- Try different herbs: Fresh parsley keeps the flavours light and fresh, but basil or chives are lovely alternatives too.
- Swap the cream: You can swap the cream for light cream cheese for a thicker, richer sauce, or use crème fraîche for a slightly tangy creamy finish.
- Add extra protein: Crispy bacon or pancetta make a delicious addition alongside the shrimp for even more flavour.
- Make it cheesier: Parmesan is my favourite for serving, but pecorino also works really well if you want a stronger cheesy flavour
Side Suggestions
This pasta is perfect served just as it is, but there are plenty of simple sides that work really well alongside it if you want to make it more of a complete meal.
- Garlic Bread: You can never go wrong with some warm garlic bread for soaking up the creamy spicy sauce. Use your favourite low calorie bread or even a wrap to keep the calories lower.
- Mixed Salad: A simple salad with crisp lettuce, cucumber and a light vinaigrette keeps things fresh and balances the richness of the pasta perfectly.
- Roasted Vegetables: Roasted asparagus, broccoli or green beans are all great choices and pair really well with the shrimp and tomatoes.
- Extra Greens: A side of wilted spinach or kale is an easy way to add even more vegetables to the meal.
More Shrimp (Prawn) Recipes
Looking for some more shrimp recipes? check out these:
See more Shrimp Recipes →
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Recipe Card
Creamy Spicy Shrimp Pasta
Creamy Spicy Prawn Pasta with fresh tomatoes, zucchini and tagliatelle is a quick and flavour packed dinner that ticks all the boxes for a busy weeknight.
Ingredients
- olive oil spray
- 160g (5.6oz) of raw peeled shrimp (prawns)
- 1 teaspoon of paprika
- ½ teaspoon of red chilli flakes
- salt and black pepper
- 140g (4.9oz) of tagliatelle
- 2 cloves of garlic, crushed
- ½ small onion, finely chopped
- 4 large tomatoes, peeled and chopped
- 1 tablespoon of tomato paste (puree)
- splash of tabasco sauce
- 1 zucchini (courgette) chopped
- 120ml (½ cup) of chicken or vegetable stock
- 100ml of reduced fat single cream (or half and half)
- handful of fresh parsley, chopped
- 25g (0.8oz) of parmesan, grated
Instructions
- Spray a large frying pan over a medium-high heat with olive oil spray.
- Add the shrimp and season with the paprika, red chilli flakes, salt and black pepper. Fry for a few minutes until the shrimp are cooked through and lightly golden from the spices. Remove from the pan and set aside.
- Spray the pan with a little more olive oil spray, then add the onion and garlic and fry for a few minutes until softened.
- Meanwhile, cook the tagliatelle in a saucepan of boiling hot water until al dente. Drain, reserving ¼ cup (60ml) of the pasta water.
- Add the fresh tomatoes, tomato paste, splash of tabasco sauce and zucchini to the frying pan and cook until the tomatoes break down and become sauce-like.
- Pour in the stock and simmer for about 8 minutes until the sauce reduces and loosely covers everything
- Add the shrimp back to the pan along with the cooked tagliatelle, cream, reserved pasta water, parmesan and parsley. Toss everything together until the parmesan has melted and the sauce coats the pasta and shrimp.
- Season with additional salt and black pepper as needed and serve.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly - use gluten free stock and pasta
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Nutrition Information
Yield
2Serving Size
1 SERVINGAmount Per Serving Calories 523Total Fat 11gSaturated Fat 4gUnsaturated Fat 0gCholesterol 266mgSodium 640mgCarbohydrates 80gFiber 7gSugar 15gProtein 33g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Jukie says
So tasty & quick & one I will definitely repeat! Highly recommended
Juliette says
Made tonight, So easy to make and full of flavour already on my meal plan next week
Keeley smith says
Hi this is lovely can it be frozen ? Thanks
Shevy (Slimming Eats) says
This dish is best eaten fresh or within a few days of cooking.