This Spicy Shrimp Marinara is quick to prepare, confidently spicy, and finished with fresh shaved Parmesan. For best results use fresh fettuccine and the largest shrimp you can find for hearty bites and great texture.
Shrimp Marinara Recipe
This spicy shrimp fettuccine combines bold, straightforward flavors using very few ingredients. Garlic leads the way, white wine adds brightness, and red pepper flakes give the dish its heat. Fresh basil and a light pinch of salt pull the sauce together, while juicy shrimp lend a subtle briny note. The result is a lively, approachable Italian-inspired pasta you can serve any night of the week.
Unlike slow-simmered tomato sauces, marinara is a fast stovetop sauce meant to be made in minutes. Crushed or jarred tomatoes, good-quality marinara, garlic, basil, and a splash of wine come together quickly in the same pan where you’ll finish the pasta. The technique keeps shrimp tender and prevents the sauce from tasting heavy—perfect for a 30-minute meal that still feels special.
Why You’ll Love This Dish
- Fast Weeknight Dinner – Ready in about 30 minutes, yet full of bright, lively flavors.
- Bold, Balanced Sauce – Garlic, wine, and marinara give depth without long cooking time.
- Adjustable Heat – Red pepper flakes let you control the spice level to suit your taste.
- Tender Shrimp – Quick searing keeps shrimp juicy, not tough or rubbery.
- Cheesy Finish – Shaved Parmesan melts into the hot pasta for a rich, nutty finish.
You need more PASTA in your life.
Recipe Shopping List
You likely have some items at home, but here’s what to pick up so you can make this dish confidently. For exact quantities, see the recipe card below.
- Fettuccine – Fresh is ideal and cooks in minutes; dried works fine—just avoid overcooking.
- Shrimp – Peeled and deveined is easiest. Tails on looks attractive; tails off is easier to eat.
- Olive oil – Use a decent-quality oil since it contributes to the overall flavor.
- Garlic – Mince so it disperses through the sauce and releases its aroma.
- Dry white wine – Adds brightness; Pinot Grigio or Sauvignon Blanc are good choices.
- Red pepper flakes – The primary heat source—add more or less to taste.
- High-quality marinara – The sauce backbone: choose a jar you enjoy or use homemade marinara.
- Shaved Parmesan – Adds a salty, nutty finish; grated Parmesan works if preferred.
More delicious Shrimp Recipes available on the site.
How To Make This Recipe
Below is a clear overview of the steps so you know what to expect. For measurements and a printable version, see the recipe card that follows.
- Boil the pasta water: Bring a large pot of heavily salted water to a rolling boil and cook the fettuccine until al dente. Reserve about 1/4 cup of pasta water before draining.
- Prep the shrimp: Peel and devein the shrimp; leaving tails on is optional. Pat the shrimp dry so they sear instead of steam.
- Sear the shrimp: Heat olive oil in a large, high-sided skillet over medium-low heat and cook the shrimp briefly—about 2 minutes per side—until they begin to turn pink.
- Build the sauce: Add garlic and cook 1–2 minutes until fragrant. Pour in the white wine and red pepper flakes, then stir in the marinara and bring the mixture to a simmer.
- Toss and finish: Add the drained pasta to the skillet with a splash of reserved pasta water, toss until the noodles are glossy and the sauce clings, then finish with shaved Parmesan.
You need more PASTA in your life.
Recipe FAQ
Marinara is a simple tomato-based sauce made quickly on the stovetop. Typical seasonings include garlic, basil, salt, and red pepper flakes; oregano is sometimes added. It’s a bright, straightforward sauce—different from long-simmered ragùs—and it’s perfect when you want fast tomato flavor without hours of cooking.
Fettuccine is a flattened pasta that holds sauce nicely without being too wide. Fresh fettuccine cooks very quickly—often about two minutes—while dried takes longer. Cook pasta al dente, meaning it should still have a slight bite rather than becoming soft and mushy. Fresh pasta gives the best texture for this recipe if you can find it.
Large shrimp give satisfying bites and stand up visually in the dish. If budget is a concern, medium-sized shrimp (for example, 36/40 count per pound) work well. Shrimp counts refer to how many shrimp make up a pound. For ease, many cooks buy pre-peeled and deveined shrimp and remove tails before serving to make the dish easier to eat with a fork.
Choose a high-quality jarred marinara you enjoy or make your own from meaty tomatoes like Roma or San Marzano. Those varieties tend to be low in seeds and water, which yields a thicker, more flavorful sauce. For quick marinara, you don’t need to be exact—just aim for a sauce with good tomato flavor and minimal bitterness from overcooked seeds.
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Serve This With
- Traeger Garlic Bread
- Salad with Caesar Vinaigrette
- Roasted Broccolini
- Cheddar Bay Biscuits
This pasta is also great with warm Bread Sticks.
Try one of these salads with dinner
More Italian-Inspired Dishes
If you like this shrimp marinara, try other Italian-inspired dishes such as Traeger Italian beef sandwiches, tortellini soup with Italian sausage, homemade Italian bread, smoked meatballs, or a classic lasagna. These dishes pair well with pasta or can be served alongside this shrimp fettuccine for a family-style meal.
Spicy Shrimp Marinara
This hearty shrimp marinara is mildly spicy and full of fresh, bright flavors: garlic, onions, tomatoes, a splash of white wine, shrimp, and plenty of Parmesan. It’s designed to come together fast without sacrificing depth.
Ingredients
- 1 pound fettuccine, fresh preferred
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chopped garlic
- ¼ cup dry white wine
- ½ teaspoon red pepper flakes
- 1 (16-ounce) jar high-quality marinara sauce
- ½ cup shaved Parmesan
Instructions
- Bring a large pot of well-salted water to a boil. Cook the fettuccine until al dente and reserve ¼ cup of the pasta water before draining.
- Remove shells from the shrimp; tails are optional. Pat shrimp dry.
- Heat the olive oil in a large, high-sided skillet over medium-low heat. Add the shrimp and cook about 2 minutes until they begin to color.
- Add the chopped garlic and cook 1–2 minutes more until fragrant. Pour in the white wine and sprinkle in the red pepper flakes, then stir in the marinara and bring to a gentle simmer.
- Reduce heat to low. Add drained pasta to the skillet along with the reserved pasta water and toss until the sauce clings to the noodles and everything is heated through.
- Plate the pasta and finish with shaved Parmesan. Serve immediately.
Nutrition Information
Yield: 6 — Serving Size: 1
Amount per serving:
- Calories: 332
- Total Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Cholesterol: 168 mg
- Sodium: 1255 mg
- Carbohydrates: 32 g
- Fiber: 3 g
- Sugar: 5 g
- Protein: 25 g
Nutrition data provided here is only an estimate.