Best 4 Rigatoni With Spicy Shrimp Recipes

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SPICY SHRIMP FETTUCCINE WITH GARLIC AND TOMATOES



Spicy Shrimp Fettuccine with Garlic and Tomatoes image

This is a very tasty, quick dish made up by one of my work colleagues. Shrimp are sauteed with fresh tomatoes, parsley, lemon, and chile peppers, and served over pasta of your choice. I prefer fettuccine.

Provided by bexfoot

Categories     Main Dish Recipes     Pasta     Shrimp

Time 40m

Yield 2

Number Of Ingredients 12

4 ounces dry fettuccine pasta
4 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 rib celery, chopped
3 cloves garlic, finely chopped
2 chile peppers, seeded and diced
¾ pound large uncooked shrimp
4 large tomatoes, chopped into small pieces
1 bunch fresh parsley, chopped
1 lemon, juiced
½ teaspoon white sugar
sea salt and freshly ground pepper

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, and garlic and cook until soft, 3 to 5 minutes. Stir in chile peppers and cook for 5 minutes.
  • Add shrimp and cook until opaque, about 3 minutes. Stir in tomatoes and parsley and cook for 5 minutes. Season with lemon juice and sugar and cook for 5 minutes. Season with salt and pepper.
  • Drain fettucine and toss with shrimp mixture.

Nutrition Facts : Calories 717.8 calories, Carbohydrate 75.6 g, Cholesterol 258.4 mg, Fat 31.1 g, Fiber 11.9 g, Protein 41.9 g, SaturatedFat 4.6 g, Sodium 528 mg, Sugar 17.9 g

RIGATONI WITH SPICY SUN-DRIED TOMATO SAUCE



Rigatoni with Spicy Sun-Dried Tomato Sauce image

Provided by Jennifer Parisi

Categories     Olive     Pasta     Tomato     Appetizer     Sauté     Vegetarian     Quick & Easy     Feta     Parmesan     Basil     Bon Appétit     California     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 pound rigatoni
1 8.5-ounce jar sun-dried tomatoes in olive oil with herbs, drained, 1 tablespoon oil reserved
1 tablespoon minced garlic
1 29-ounce can ready-cut tomatoes
1/2 cup Kalamata olives, pitted, chopped
1 cup fresh chopped basil
1 cup crumbled feta cheese(about 4 ounces)
3/4 cup freshly grated Parmesan cheese (about 2 ounces)

Steps:

  • Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
  • Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.

SPICY SHRIMP FETTUCCINE ALFREDO



Spicy Shrimp Fettuccine Alfredo image

I make this spicy shrimp pasta a lot because it's a something my family never seems to get tired of. The sauce is so fast to make I can get it done while the fettuccine is cooking. In the past, I have added red peppers and spinach, but who's to say you could not add mushrooms or more or less spice. -Stephanie Beluk, Sharpsburg, Georgia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 12

1 package (16 ounces) fettuccine
5 garlic cloves, minced
1 red serrano pepper, chopped
3 tablespoons butter
1 tablespoon olive oil
2 pounds uncooked medium shrimp, peeled and deveined
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
1 jar (15 ounces) Alfredo sauce
3/4 cup chicken broth

Steps:

  • Cook fettuccine according to package directions. Meanwhile, saute garlic and serrano pepper in butter and oil in a large skillet. Add shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.

Nutrition Facts : Calories 427 calories, Fat 14g fat (7g saturated fat), Cholesterol 165mg cholesterol, Sodium 491mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.

RIGATONI WITH SPICY SAUSAGE AND HERBS



Rigatoni With Spicy Sausage and Herbs image

This dish is one of my husband's favorites and mine as well when I'm not worrying about carbs! I can't remember where I got this one - I think off the back of a box some time ago, but I ended up slightly altering it to turn up the heat a bit. With the tabasco to taste, you can make it a little spicy or a lot! It also reheats well.

Provided by lazy gourmet

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons butter
2 tablespoons olive oil
1 medium onion, chopped
1 bay leaf
1/3 cup chopped microwaveable bacon
1 lb hot Italian sausage, casings removed and chopped into bite size pieces
1 (14 ounce) can chopped tomatoes, with or without seasonings
salt and pepper, to taste
hot sauce, such as tabasco,to taste (optional)
1 (16 ounce) package rigatoni pasta
chicken broth, as needed
1 1/2 teaspoons dried oregano

Steps:

  • Melt butter with oil.
  • Saute onion and bay leaf until onion is transparent.
  • Add bacon and sausage.
  • Cook, stirring until sausage is browned.
  • Add tomatoes, salt, pepper and hot sauce and simmer for 30 minutes over low heat.
  • If sauce gets too thick or begins to dry, thin it out with the chicken broth.
  • Meanwhile, cook the pasta per package directions.
  • Drain the pasta and leave in the original pot or transfer to a large serving dish.
  • Add the sauce to the pasta, sprinkle with the oregano, and toss together before serving

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