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Hot-Hot Spaghetti with Shrimp

Some like it hot–we like it hot-hot! Spicy foods are shown to increase metabolism and increase satiety.

30 mins
4 Serving(s)
Hot-Hot Spaghetti with Shrimp


  • 1/2 16 oz. package spaghetti
  • 2 tsp olive oil
  • 2 tsp. minced garlic
  • 3 tbsp. finely chopped shallot
  • 1 tsp. crushed red pepper flakes
  • 1 lb. (36-40) raw peeled and deveined shrimp, thawed if necessary
  • 1 package (1 pint) grape tomatoes, each cut in half
  • 3 sliced pickled sweet cherry peppers or 1/4 cup drained banana pepper rings
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 1 tbsp. unsalted butter
  • 1/4 tsp. salt
  • 2 tbsp. coarsely chopped fresh parsley leaves


  1. Heat large covered saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs; drain, then return to same saucepot.
  2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat. Add garlic, shallot and crushed red pepper and cook 2 minutes, stirring occasionally. Pat shrimp dry with paper towels. Add shrimp and tomatoes and cook 3 to 4 minutes or until shrimp turn almost opaque throughout, stirring occasionally. Stir in peppers, wine, butter and salt and cook 1 minute or until heated through, stirring occasionally.
  3. Add shrimp mixture and parsley to spaghetti. With tongs, toss spaghetti until well coated with sauce.

Nutrition Facts

355 Calories Per ServingFat: 6gSaturated Fat: 2gCholesterol: 114mgSodium: 637mgCarbohydrates: 50gFiber: 3gSugars: 4gProtein: 20g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe