This vibrant dish bridges the gap between Chinese stir-fry flavors and Italian pasta comfort food. The star is the shrimp, quickly seared in aromatic Szechuan chili paste to deliver a numbing, spicy kick that wakes up the palate. It’s paired with tender penne, which provides the perfect vessel for the sauce. Fresh spinach and ripe tomatoes are sautéed in rich butter, creating a savory, slightly sweet, and creamy topping that balances the heat of the chili paste. The result is a meal that is both visually striking and deeply satisfying. ItâÂÂs an excellent choice for a quick weeknight dinner when you crave something bold and flavorful without spending hours in the kitchen. Serve it immediately to enjoy the contrast between the hot, spicy shrimp and the cool, buttery vegetables.
Pasta With Szechuan Spiced Shrimp
Description
This vibrant dish bridges the gap between Chinese stir-fry flavors and Italian pasta comfort food. The star is the shrimp, quickly seared in aromatic Szechuan chili paste to deliver a numbing, spicy kick that wakes up the palate. It&# 226;ÂÂs paired with tender penne, which provides the perfect vessel for the sauce. Fresh spinach and ripe tomatoes are sautéed in rich butter, creating a savory, slightly sweet, and creamy topping that balances the heat of the chili paste. The result is a meal that is both visually striking and deeply satisfying. ItâÂÂs an excellent choice for a quick weeknight dinner when you crave something bold and flavorful without spending hours in the kitchen. Serve it immediately to enjoy the contrast between the hot, spicy shrimp and the cool, buttery vegetables.Ingredients
Directions
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Rinse spinach and remove thick stems; chop roughly if leaves are large.
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Peel, seed, and roughly chop the tomatoes.
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Clean and devein the shrimp; pat dry with paper towels.
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Cook penne according to package directions until al dente; drain and keep warm.
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Heat olive oil in a large skillet over medium-high heat.
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Add minced garlic and sauté for about 30 seconds until fragrant.
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Add shrimp and Chinese chili paste to the skillet; stir to coat shrimp evenly.
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Cook shrimp for 2-3 minutes per side until they turn pink and opaque.
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Remove shrimp from skillet and set aside.
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In the same skillet, add half of the butter.
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Add chopped spinach and tomatoes to the skillet.
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Sauté vegetables until spinach is wilted and tomatoes are tender, about 3-4 minutes.
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Stir in the remaining butter pieces, one by one, until completely melted and incorporated.
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Arrange hot cooked pasta on serving plates.
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Top pasta with the sautéed shrimp.
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Spoon the buttery spinach and tomato mixture evenly over the shrimp and pasta.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 824.2kcal
- % Daily Value *
- Total Fat 9.1g14%
- Saturated Fat 1.4g7%
- Cholesterol 608.0mg203%
- Sodium 2330.5mg98%
- Total Carbohydrate 97.3g33%
- Dietary Fiber 14.4g58%
- Sugars 4.3g
- Protein 96.7g194%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you prefer less heat, reduce the amount of Chinese chili paste or choose a milder variety like sweet chili sauce.
For extra richness, you can add a splash of pasta water to the spinach and tomato mixture to create a saucier consistency.
Ensure shrimp are fully cooked but not overcooked to maintain a tender texture.
This dish is best served immediately while the pasta is hot and the butter is still melted.
