One Pot Creamy Pasta Arrabiata with Shrimp
Introduction
Pasta arrabiata with shrimp is the spicy, creamy pasta dish you didn’t know you needed. Bold, garlicky tomato sauce with a kick of red pepper wraps around tender penne, while juicy shrimp add a savory bite that turns this into a weeknight showstopper. It’s quick, rich, and totally satisfying—exactly the kind of dish that feels fancy without the fuss.
In this article, I’ll walk you through the backstory behind this recipe, the ingredients that make it sing, and every step to get it just right. Whether you’re cooking for yourself or serving a crowd, this one-pot pasta is guaranteed to impress.
Let’s dive into the story behind this fiery favorite.
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One Pot Creamy Pasta Arrabiata with Shrimp
- Total Time: 30 minutes
- Yield: 4–6 1x
Description
Pasta arrabiata with shrimp is spicy, creamy, and full of flavor—ready in just 30 minutes. Try this one-pot comfort dish tonight!
Ingredients
1 lb shrimp, peeled and deveined
12 oz penne pasta
1 tbsp olive oil
4 cloves garlic, minced
1/2 tsp red pepper flakes (adjust to taste)
1 (28 oz) can crushed tomatoes
2 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp dried oregano
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)
Instructions
1. In a large pot, heat olive oil over medium heat. Add garlic and red pepper flakes; sauté for 1 minute.
2. Stir in crushed tomatoes, chicken broth, and uncooked pasta. Bring to a boil.
3. Reduce heat and simmer uncovered, stirring occasionally, for 10-12 minutes or until pasta is nearly cooked.
4. Add shrimp, heavy cream, oregano, salt, and pepper. Cook for another 3-5 minutes until shrimp is pink and cooked through.
5. Stir in Parmesan cheese until melted and sauce is creamy.
6. Serve hot, garnished with fresh basil or parsley if desired.
Notes
Start with less red pepper flakes if you’re sensitive to spice.
Don’t overcook the shrimp—they cook quickly and should be added at the end.
Store leftovers in the fridge for up to 2 days. Reheat gently with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 7g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 190mg
The Story Behind My Pasta Arrabiata with Shrimp
How pasta arrabiata with shrimp became my go-to comfort dish
I first tasted pasta arrabiata with shrimp in a small village near Gaeta on a summer visit. It wasn’t a planned stop—just a seaside trattoria with a handwritten menu and an older woman who cooked like she was feeding her grandchildren. I ordered something that promised heat and seafood, and what arrived changed my cooking life. The pasta was spicy but balanced, the shrimp perfectly tender, and the tomato sauce bold and comforting all at once.
Back in my kitchen in Tuscany, I couldn’t stop thinking about that dish. I tried to recreate it—with some initial disasters. One version had overcooked shrimp; another was so spicy it made my eyes water. But slowly, I found the rhythm. Cook the garlic gently, bloom the red pepper flakes, let the tomatoes simmer with pasta right in the pot, then add the shrimp only at the very end. The sauce thickens naturally, and the shrimp stay juicy.
Now, it’s the dish I crave when I want something exciting but familiar. My partner requests it often, especially on chilly evenings when the warmth of arrabiata sauce just hits right. And every time I make it, it feels like a little nod to that first magical bite on the coast.
If you’ve enjoyed dishes like shrimp mushroom pasta or something as rich as creamy Tuscan sausage pasta, then pasta arrabiata with shrimp is your next must-try.
Why pasta arrabiata with shrimp just works
The beauty of pasta arrabiata with shrimp lies in contrast. The spice of the arrabiata sauce is mellowed by cream and cheese, while the shrimp adds natural sweetness that plays perfectly with the heat. Cooking the pasta directly in the sauce means every bite soaks up flavor—no watery sauces or overcooked noodles here.
And it’s fast. One pot, one pan, thirty minutes. It’s one of those rare meals that feels indulgent but is easy enough to make on a Tuesday.
If you are interested in trying new and wonderful recipes, I advise you to try Cottage Cheese Taco Bowl or Sweet Potato Hot Honey Taco Bowl.
Ingredients That Make Pasta Arrabiata with Shrimp Irresistible
What you need to make pasta arrabiata with shrimp sing
Every ingredient in pasta arrabiata with shrimp plays a bold, beautiful role. It’s not a long list, but it’s smart—every flavor matters. Let’s break it down.
Shrimp: Start with a pound of peeled and deveined shrimp. Medium to large size works best—they stay juicy and won’t disappear into the sauce. Pat them dry before cooking to help them sear quickly.
Penne pasta: This pasta shape holds onto sauce thanks to its ridges and hollow centers. It’s ideal for one-pot recipes because it cooks evenly without falling apart. If you’re a fan of hearty, flavorful pasta like cajun shrimp and smoked sausage pasta, penne will feel familiar.
Crushed tomatoes: Use a quality 28-ounce can. This forms the base of the arrabiata sauce. It should be thick enough to cling to pasta but loose enough to simmer properly.
Garlic and red pepper flakes: Four cloves minced and half a teaspoon of red pepper bring the heat. If you’re spice-sensitive, start with less—you can always add more.
Chicken broth: Two cups boost the depth of flavor and help cook the pasta directly in the sauce. It adds richness without heaviness.
Heavy cream and Parmesan: These soften the heat and make the sauce velvety. The cheese adds salt and umami—don’t skip it.
Dried oregano, salt, and pepper: Simple but essential seasoning.
Fresh basil or parsley: Optional, but worth it for brightness at the end.
Building flavor the creamy arrabiata way
Here’s the twist: this isn’t just classic arrabiata—it’s creamy arrabiata. Stirring in cream and Parmesan transforms the sauce into something richer, silkier, and just indulgent enough. And because the pasta cooks right in the tomato broth, it soaks up every bit of that flavor.
It’s a method I picked up while experimenting with recipes like boursin chicken pasta with tomatoes, which also uses one-pot cream-based sauce techniques. Cooking pasta this way is a game-changer—it gives you restaurant-quality flavor with very little cleanup.
Step-by-Step – How to Make Pasta Arrabiata with Shrimp
A simple process to master pasta arrabiata with shrimp
One of the best things about pasta arrabiata with shrimp is how quickly it comes together. You don’t need multiple pans or complicated steps. It’s a true one-pot wonder with bold flavor in every bite.
Here’s how to get it just right:
Step 1 – Start with flavor
Heat a tablespoon of olive oil in a large pot over medium heat. Add 4 minced garlic cloves and ½ teaspoon red pepper flakes. Sauté just for 1 minute—until the garlic smells fragrant. Don’t walk away here! Garlic can burn fast and turn bitter.
Step 2 – Add the base
Pour in one 28-ounce can of crushed tomatoes and 2 cups of chicken broth. Stir to combine. Add 12 oz of uncooked penne pasta directly into the pot. This technique—cooking pasta in sauce—is similar to what you see in dishes like fettuccine alfredo with shrimp and chicken. It builds deep flavor and saves time.
Step 3 – Simmer to perfection
Bring it all to a boil, then reduce the heat. Simmer uncovered for 10–12 minutes, stirring occasionally so the pasta doesn’t stick. The sauce will thicken as the pasta absorbs the broth.
Step 4 – Finish with shrimp and cream
Once the pasta is almost cooked, stir in the shrimp, ½ cup heavy cream, 1 tsp dried oregano, salt, and pepper to taste. Simmer for another 3–5 minutes until the shrimp turn pink and tender. Do not overcook—shrimp only need a few minutes.
Step 5 – Stir in the cheese
Finally, add ½ cup grated Parmesan cheese. Stir until it melts into the sauce, making it smooth and creamy.
Step 6 – Taste and adjust
Try a bite. Need more salt? A pinch of red pepper? Now’s the time to tweak before serving.
Tips for perfect pasta arrabiata with shrimp every time
- Use high-quality shrimp and don’t skip drying them—this helps avoid rubbery texture.
- Stir the pasta gently while simmering to keep it from sticking.
- For extra flavor, add a splash of pasta water if needed to loosen the sauce.
- Love spice? Add more red pepper flakes at the end, not the beginning—this keeps the heat bright, not harsh.
This method is foolproof and fast. Recipes like chicken and shrimp alfredo follow a similar rhythm, and it’s what makes them weeknight favorites. Once you try it, this dish might become yours too.
Serving Tips, Pairings & Leftovers for Pasta Arrabiata with Shrimp
How to serve pasta arrabiata with shrimp the Italian way
Once your pasta arrabiata with shrimp is hot and creamy, it’s ready to serve straight from the pot—or plated with a little flourish if you’re feeling fancy. Spoon it into shallow bowls so the sauce spreads and cools just slightly. That’s when the aroma hits you—the garlic, the chili, the sweet shrimp—it’s irresistible.
Top it off with a bit more grated Parmesan and a sprinkle of chopped fresh basil or parsley. It’s not just for looks—the herbs brighten the entire dish. If you like extra heat, add a pinch of red pepper flakes right before serving. And if you’re cooking for guests, a simple arugula salad with lemon vinaigrette makes a great contrast to the richness.
For bread lovers, a crusty slice of Italian or sourdough is perfect for swiping up every last bit of sauce. You worked for that flavor—don’t waste it.
Want to mix up your pasta rotation later? Check out options like spicy Cajun garlic butter sausage pasta for a smoky variation or go lighter with chicken pasta without cream that still packs flavor.
Storing and reheating without ruining the shrimp
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 2 days. Shrimp can get rubbery when reheated, so go low and slow. Add a splash of chicken broth or water to loosen the sauce, then warm over low heat on the stove, stirring gently.
Microwaving works in a pinch—use 50% power and heat in short bursts, stirring in between. This helps keep the shrimp tender and prevents the pasta from drying out.
Freezing isn’t ideal for this dish since shrimp and cream don’t always freeze well. But honestly, it’s so good you probably won’t have leftovers anyway.
So whether you’re making this for a cozy night in or doubling the batch for a crowd, pasta arrabiata with shrimp delivers flavor, warmth, and just the right amount of kick every time.
FAQs For Pasta Arrabiata With Shrimp
1. What makes arrabiata sauce different from marinara?
Arrabiata sauce is known for its heat. Unlike marinara, which is a mild tomato-based sauce, arrabiata includes red pepper flakes and often more garlic, giving it a spicy edge. It’s the bold base that gives pasta arrabiata with shrimp its signature kick.
2. Can I make pasta arrabiata with shrimp without cream?
Yes! Traditional arrabiata doesn’t use cream, so it’s completely fine to skip it. The cream in this version softens the spice and adds richness, but if you prefer a lighter or dairy-free dish, simply leave it out. The shrimp and tomato sauce will still shine.
3. How spicy should arrabiata sauce be?
That depends on your taste. The classic version is fiery, but you can adjust the red pepper flakes to your liking. Start with ¼ to ½ teaspoon, then add more at the end if you want extra heat. It’s easy to control, which makes pasta arrabiata with shrimp very customizable.
4. What pasta shapes work best with shrimp arrabiata?
Penne is traditional and works beautifully because it holds sauce in every bite. But rigatoni, fusilli, or even spaghetti can work too. Just avoid delicate shapes that won’t hold up to the hearty sauce and shrimp. For a twist, you can try it with orzo or a short noodle like farfalle.
Conclusion
Pasta arrabiata with shrimp is one of those dishes that delivers big flavor with minimal fuss. Spicy, creamy, and deeply comforting, it’s perfect for those nights when you want something bold but easy. Whether you’re cooking it for yourself, your family, or guests, it never fails to impress.
If you’ve made it once, chances are it’ll become part of your regular rotation—just like it did for me after that unforgettable bite on the coast of Lazio. The shrimp brings elegance, the arrabiata sauce brings fire, and together they create a pasta experience worth repeating.
So grab a pot, pour a glass of wine, and make this dish your own. And if you do? I hope you taste the sunshine and spice that made me fall in love with it in the first place.
