Spicy Shrimp Pomodoro Sauce


This tangy Spicy Shrimp Pomodoro Sauce recipe has always been a family favorite. Tender shrimp covered with a spicy sauce and served over your favorite pasta makes an excellent family meal.

This recipe is a little different than your traditional arrabiata sauce. I like to use fresh diced Roma tomatoes so the sauce remains a little thick and chunky,

The amount of spice that you use while preparing this Spicy Shrimp Pomodoro Sauce is entirely up to you. I personally like a lot of spice in this dish. It blends well with the shrimp.


  • 1 pound of spaghetti pasta
  • 1 pound of medium size shrimp, peeled and deviened
  • 2 Tbls of extra virgin olive oil
  • 1 Tblsof butter
  • 1 yellow onion, chopped
  • 1 shallot, chopped
  • 2 cloves of garlic, chopped
  • 1 Tbls of dried red pepper flakes
  • 1/2 cup of white wine
  • 10 Roma tomatoes, peeled, seeded and chopped
  • 1 tsp of dried oregano
  • 12 fresh basil leaves, chopped
  • 1/2 cup of fresh flat leaf parsley, chopped
  • 1 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 1/2 cup of fresh grated Parmesan cheese


  • Cook the pasta in 5 quarts of boiling salted water until al dente. Around 10 to 12 minutes.
  • Drain and set aside.
  • In a large frying pan, fry the shrimp in the butter and olive oil for 2 minutes on each side.
  • Remove the shrimp from the pan and set aside.
  • Sauté the onions, shallot and garlic in the pan for 2 to 3 minutes.
  • Stir in the red pepper flakes and cook for another minute.
  • Add the white wine and cook until reduced by half.
  • Add the chopped tomatoes , oregano, basil, parsley, salt and pepper.
  • Cover and cook for 30 to 40 minutes. Add the shrimp back into the pan the last 10 minutes.
  • Toss in the pasta to the pan and coat thoroughly.
  • Serve with Parmesan cheese.

    Serves 4 people

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