Search thousands of recipes reviewed by home cooks like you.

Shrimp with Spicy Tomato Sauce

Shrimp with Spicy Tomato Sauce

  • Prep

  • Cook

  • Ready In

ARTFIEND

This recipe is very simple and a real all-around favorite. It even tastes great the next day, that is, if you have leftovers! Serve over pasta or rice with a bottle of red wine and some crusty bread for a fantastic and impressive dinner.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 38.4 g
  • 77%
  • Cholesterol:
  • 353 mg
  • 118%
  • Sodium:
  • 1006 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet over medium heat, cook the garlic in the olive oil until just golden, approximately 2 minutes. Be careful not to burn the garlic. Add the tomatoes and sprinkle with salt and cayenne pepper. Bring to a gentle simmer and cook, stirring occasionally, for 15 minutes.
  2. Season the shrimp with salt and add to the tomatoes. Cook 3 to 5 minutes, or until no longer pink. Stir in 1 tablespoon of butter for added richness, if desired.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Pam-3BoysMama
39
3/26/2008

I've actually been making a very similar recipe for about 18 years. It was actually taught to me by my landlord at the time. He was from Italy and this was one of his specialties. Unfortunately, tomatoes are lousy this time of year. I used good quality canned. I also tossed in some Italian seasoning. I served it over angel hair pasta, a favorite in my house.

naples34102
31
4/27/2010

Not bad, but needs some jazzing up. A little weak in the flavor department. I prepared this a little backwards from the recipe directions, first sauteeing the shrimp just briefly in olive oil, then adding the garlic, and finally the tomatoes, basically just long enough to heat them, not cook them to death. To finish I added fresh chopped parsley (this definitely needed that punch of color) and swirled in some butter and some of the pasta cooking water to make a luscious, velvety sauce. Served this tossed with angel air pasta and garnished with a few piquant caper berries.

JaneDough
21
12/3/2005

Didn't have tomatoes, so used ordinary pasta sauce instead. Excellent over pasta shells with small bits of broccolli