You can have dinner ready in under 45 minutes with this flavorful spicy pasta recipe.
Hello there. I’m Joanne. This post has been updated from September 2009, back when we were just starting to share our recipes. A lot has changed since then. Here’s a little snippet from that time. If you’re only interested in the recipe, feel free to scroll down.
From 2009: Adam and I were thrilled with the progress we were making here at Inspired Taste during our second month. It may not seem like much, but we were ecstatic to have a record-breaking 64 unique visitors on our site yesterday. The growth compared to the previous month was more than triple. It was truly an amazing feeling to receive comments from people who enjoyed our work. It’s humbling to know that our recipes are being viewed and appreciated by others out there. It’s a wonderful feeling to connect with our audience through their feedback.
How to Prepare the Best Spicy Pasta with Shrimp and Clams
This delicious spicy pasta recipe was shared by a coworker who graciously shared one of his favorite dishes. The sauce comes together quickly and is full of flavor with cooked onions, dry vermouth, red pepper flakes, fresh parsley, and lemon juice. This sauce pairs perfectly with shrimp and clams, but you can also enjoy it with just pasta.
Peel and devein the shrimp, then roast them in the oven while preparing the sauce, adding them at the end. Wash the clams and add them to the sauce a few minutes before serving to allow them to open up.
Spicy Shrimp and Clam Pasta
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PREP
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COOK
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TOTAL
This spicy pasta recipe was generously shared by a coworker and comes together quickly with cooked onions, dry vermouth, red pepper flakes, fresh parsley, and lemon juice.
Makes 4 to 6 servings
You Will Need
1 pound dry pasta such as spaghetti or fettuccini
Salt and fresh ground black pepper
1 tablespoon extra-virgin olive oil, plus more for cooking shrimp
1 tablespoon butter
1 medium onion, chopped
4 garlic cloves, minced
⅓ cup dry vermouth or substitute dry white wine
1 (28 ounce) can whole tomatoes
1 teaspoon red pepper flakes, or more to taste
1 teaspoon brown sugar
¼ cup chopped fresh parsley
1 lemon, cut into wedges
1 ¼ pounds littleneck clams (about 15 clams), scrubbed
1 pound cleaned large shrimp
Directions
1Preheat the oven to 400 degrees F.
2In a wide skillet (with a lid) over medium heat, add the olive oil and butter. Once the butter melts, add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another 2 minutes.
3Add the vermouth, scraping any bits stuck to the pan with a wooden spoon. Add the tomatoes, red pepper flakes, and brown sugar. Simmer and cook until slightly reduced, about 8 minutes. Break the whole tomatoes into bite-size chunks while cooking.
4Cook the pasta in boiling salted water until tender but not mushy. Drain, reserving about ¼ cup of the pasta water.
5While the pasta cooks, prepare the shrimp. Toss the shrimp with a tablespoon of olive oil, salt, and pepper. Roast in a baking dish for 5 to 10 minutes until pink, firm, and fully cooked.
6Once the sauce is ready, add the clams and cover with a lid to steam for 4 to 5 minutes. Remove any clams that haven’t opened after this time.
7Add the shrimp, cooked pasta, and some of the pasta water. Toss well and cook for another minute until the sauce coats the pasta. Garnish with parsley and serve with lemon wedges.
Adam and Joanne’s Recommendations
- The sauce can be prepared (without shellfish) up to 3 days ahead or frozen for up to 1 month.
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