Spicy Shrimp Pasta in Tomato Cream Sauce

"Seared shrimp and rigatoni tossed with a super-quick spicy tomato cream sauce. Aromatized with garlic, shallot, sun-dried tomatoes and white wine. Served with oregano bread crumbs and feta. Seriously, what’s not to like? It’s finger-licking good. Shrimp pasta feels like such a treat. White wine and cream add sophistication and richness to the spicy tomato sauce. The crispy oregano bread crumbs and salty feta are a must. They’re the finishing touch, the icing on the cake. With just a few ingredients combined together, this is a weeknight dinner at its best, for sure. The sauce gets a nice spicy kick from the red pepper chili flakes, but you can make it extra spicy if you can handle the heat!"
-- @anna_s_table
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  • Recipe Card
Prep time 5mins
Cook time 25mins
Serves or Makes: 4

Recipe Card


  • 450 g (1 pound) rigatoni
  • 450 g (1 pound) shrimp, peeled and deveined
  • 4 garlic cloves, minced
  • 1 shallot, finely chopped
  • 1 can crushed tomatoes
  • 200 milliliter (3/4 cup) light cream
  • 120 g (4.3 ounce) semi sun-dried tomatoes, drained
  • 120 milliliter (1/2 cup) dry white whine
  • oil, drained from sun-dried tomatoes jar
  • 1 teaspoon chili flakes, more to taste
  • 1/2 teaspoon each: dried oregano, thyme, smoked paprika
  • 1 teaspoon fish sauce
  • 1 cup panko bread crumbs + 1 tbsp chopped fresh oregano or 1 tsp dried oregano
  • crumbled feta, for serving
  • salt and black pepper


  • Step 1

    Boil the pasta in salted water until al dente. Drain.

  • Step 2

    In the meantime, heat a large skillet over medium heat and add 3 tbsp oil reserved from sun-dried tomatoes. Once hot, add panko, cook, stirring for 4 minutes until toasted and golden. Add oregano and cook for 1 minute more. Remove from the skillet to a plate.

  • Step 3

    Add 3 tbsp oil to the same skillet. Add shrimp, arrange in a single layer. Fry on high heat. Flip the shrimp over after 2 minutes and sear the other side until pink. Season with salt and pepper. Remove from skillet.

  • Step 4

    Heat 2 tbsp oil, add garlic and shallot, sauté for 2 minutes. Using a wooden spoon, scrape up and stir in any brown bits from skillet bottom. Add white wine, cook over high heat until reduced and no raw alcohol aroma remains, about 3 minutes. Add tomatoes and bring to a boil. Stir in the cream and sun-dried tomatoes. Season with oregano, thyme, chili flakes, smoked paprika, salt and pepper. Simmer over low heat until the sauce has thickened slightly, about 10 minutes.

  • Step 5

    Add the cooked shrimp and reheat gently on medium heat.

  • Step 6

    Stir with pasta and serve with lots of crispy bread crumbs, feta and extra chili flakes. Enjoy!

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