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Spicy shrimp pasta garnished with fresh parsley and red pepper flakes.

Spicy Tomato & Ginger Shrimp Pasta

Author Casey Colodny
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4
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The spicy sauce is full of flavor from fresh minced garlic, ginger, and onion all sautéed with a white wine and tomato reduction. Then to top things off, tender shrimp and al dente pasta that makes this dish into a true "chefs kiss" creation.

Ingredients

  • 1 ½ lbs whole raw shrimp peeled and deveined (I used 16-20 size) —thawed and drained
  • 2 cups yellow or sweet onion diced extra fine
  • ½ cup ginger fresh, diced extra fine*
  • 3 ea garlic cloves diced extra fine
  • 1 ea 28 oz. can diced tomatoes —do not drain
  • ¾ cup white wine
  • 1 tsp salt
  • ½ tsp pepper
  • 3 tbsp olive oil
  • optional garnish: fresh chopped parsley parmesan cheese, and red pepper flakes

Instructions

  • Heat olive oil in a large frypan on medium high. Add onions, garlic and ginger and continue to cook until onions become translucent.
    A skillet is filled with sauteed ginger, garlic, and onion with a wooden spoon for stirring. Extra knobs of ginger, garlic cloves, and an onion sit to the side.
  • Stir in tomatoes, wine, and salt, and pepper. When sauce begins to boil, reduce heat to medium low and continue to simmer until most of the liquid has been reduced and sauce has thickened (~15-20 min.)
    A skillet with sauteed ginger, garlic, onion, tomatoes, and white wine.
  • Bring heat back up to medium high and add shrimp.
    Spicy tomato and ginger sauce with fresh shrimp overtop. A wood spoon sits in the pan to mix everything together.
  • Continue to stir sauce and shrimp until all shrimp are cooked (~3-6 min.), season to taste and serve over noodles.
    Cooked shrimp in a spicy tomato and ginger sauce.

Notes

*Do not grate the ginger as this will change the texture of the sauce.

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