Shrimp with Spicy Tomato Sauce

Shrimp with Spicy Tomato Sauce


"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 40 m {{adjustedServings}} servings 288 cals

Serving size has been adjusted!

Original recipe yields 4 servings



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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Slow-Braised Beef and Cherry Tomato Sauce

Watch Chef John prepare a sensational long-simmering meat sauce.

Grilled Mahi Mahi with Spicy Mango Sauce

See how to make a quick Thai-influenced fish dish on the grill.

Rate recipe

Your rating


Reviews 18

  1. 28 Ratings

Pam Ziegler Lutz

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.


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.


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