Why You’ll Love This Recipe
I love Easy Spicy Pasta with ‘Nduja Sauce and Shrimp because I get a satisfying combination of smoky heat, sweet shrimp, and creamy tomato sauce in every bite. ‘Nduja melts into the sauce and gives it a deep, spicy, pork-rich flavor, while garlic, tomato, and a squeeze of lemon keep everything bright and balanced.
I also appreciate how quickly this dish comes together. I sear the shrimp while the pasta boils, then build the sauce in the same skillet, so I get a bold, restaurant-style meal with minimal cleanup.
Another reason I keep this recipe in my dinner rotation is its flexibility. I can adjust the heat by changing the amount of ‘nduja, swap the pasta shape, and make the sauce creamier or lighter depending on what I have available.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements below.)
For the Pasta
- 12 ounces (340 g) spaghetti, linguine, rigatoni, or paccheri
- 1 tablespoon salt, for the pasta water
For the Shrimp
- 1 pound (450 g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
For the ‘Nduja Sauce
- 2 tablespoons olive oil
- 3 to 4 tablespoons ‘nduja (spreadable spicy Calabrian salami), to taste
- 1 small shallot or 1/2 yellow onion, finely diced
- 3 garlic cloves, minced
- 1/4 cup dry white wine, optional
- 1 can (14.5 ounces) crushed or diced tomatoes
- 1/3 cup heavy cream or mascarpone
- 1/2 cup reserved pasta water, as needed
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
For Serving
- 2 tablespoons chopped fresh parsley or basil
- 1/4 cup freshly grated Pecorino Romano or Parmesan
- Lemon wedges
- Crusty bread
Directions
- I bring a large pot of salted water to a boil and cook the pasta according to the package directions until about 1 minute shy of al dente. Before draining, I reserve about 1 cup of the pasta water.
- While the water heats, I pat the shrimp dry with a paper towel and season them with salt, pepper, and smoked paprika.
- I heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat. I add the shrimp in a single layer and sear for 1 to 2 minutes per side until pink, golden, and just cooked through. I take care not to overcook them, since they will cook a little more in the sauce. I transfer them to a plate.
- I reduce the heat to medium and add the remaining olive oil to the skillet. I add the ‘nduja and cook for 1 to 2 minutes, mashing it with a wooden spoon, until it melts into the oil and turns a deep red.
- I add the shallot and cook for 2 to 3 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
- If I’m using wine, I pour it in and scrape up the browned bits from the bottom of the pan. I simmer for 1 to 2 minutes until the wine has almost evaporated.
- I add the tomatoes, stir well, and bring the sauce to a gentle simmer. I cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
- I reduce the heat to low and stir in the cream until the sauce turns a silky, rosy color. I taste and adjust the heat, adding a little more ‘nduja if I want it spicier.
- I add the drained pasta to the skillet and toss gently with the sauce over medium heat for 1 to 2 minutes, adding reserved pasta water a splash at a time until the sauce clings to the pasta and looks glossy.
- I return the shrimp to the skillet, along with any juices from the plate, and toss gently for 1 minute to warm them through. I stir in the lemon juice and taste, adding salt and pepper as needed.
- I divide the pasta among warm bowls and top with parsley and Pecorino. I serve immediately with lemon wedges and crusty bread.
Servings and Timing
I get approximately 4 generous servings from this recipe.
- Servings: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: About 30 minutes
The exact cooking time depends on the size of the shrimp and the pasta shape, so I check that the shrimp are just pink and the pasta is tender rather than relying only on the clock.
Variations
- Milder ‘Nduja Pasta: I use 2 tablespoons of ‘nduja and increase the cream for a gentler heat.
- Extra-Spicy Version: I add red pepper flakes or a spoonful of Calabrian chili paste along with the ‘nduja.
- Creamy-Free Version: I skip the cream and use extra pasta water and a spoonful of tomato paste for a lighter, brighter sauce.
- Sausage Version: I replace the shrimp with crumbled Italian sausage or sliced cooked chicken.
- Vegetable Boost: I add sliced zucchini, cherry tomatoes, or a few handfuls of baby spinach to the sauce.
- Gluten-Free Version: I use gluten-free pasta and reserve extra pasta water, since it helps the sauce cling to the noodles.
Storage/Reheating
I prefer eating this pasta immediately because the shrimp are at their most tender and the sauce is at its silkiest when freshly made.
If I have leftovers, I transfer them to an airtight container and refrigerate them promptly. I keep the pasta refrigerated for up to 2 days.
For reheating, I warm the pasta in a skillet over low heat with a splash of water, stirring gently until just hot. I take care to heat it gently so the shrimp don’t turn rubbery. I can also reheat a portion in the microwave at 50% power in short intervals, adding a little liquid and stirring between each one.
I can make the ‘nduja tomato sauce up to 3 days ahead and refrigerate it, then reheat it while the pasta boils and cook the shrimp fresh.
I can freeze the sauce, without the shrimp, for up to 3 months. I thaw it overnight in the refrigerator and reheat it gently. I generally don’t freeze the finished dish because shrimp turn tough and the pasta loses its texture after thawing.
FAQs
What is ‘nduja?
‘Nduja is a spicy, spreadable salami from Calabria in southern Italy, made with pork and a generous amount of Calabrian chili peppers. It melts into sauces and adds heat, smokiness, and richness.
Where can I find ‘nduja?
I look for it in Italian delis, specialty grocery stores, and well-stocked supermarkets near the cured meats, or order it online. If I can’t find it, I use crumbled spicy Italian sausage or chorizo with a pinch of red pepper flakes.
How spicy is this pasta?
It has a noticeable but balanced heat. I start with 3 tablespoons of ‘nduja for a medium heat and adjust from there. The cream and tomato soften the spice, so I can add more if I like it hot.
Can I use frozen shrimp?
Yes. I thaw them completely in the refrigerator or under cold running water, then pat them very dry before seasoning so they sear nicely instead of steaming.
What can I use instead of cream?
I use mascarpone, crème fraîche, or a splash of whole milk. For a dairy-free version, I use coconut cream or simply extra pasta water and olive oil.
Conclusion
Easy Spicy Pasta with ‘Nduja Sauce and Shrimp is one of my favorite ways to turn a few bold ingredients into a fiery, silky, and satisfying dinner. Smoky ‘nduja, sweet shrimp, and creamy tomato sauce come together for a dish that feels special but takes hardly any effort.
Print
This easy spicy pasta with ‘nduja sauce and shrimp is bold, smoky and ready in about 25 minutes. ‘Nduja, the fiery spreadable salami from Calabria, melts into a rich tomato sauce that coats juicy garlicky shrimp and al dente pasta. A splash of cream mellows the heat, and fresh basil and lemon brighten every bite. Restaurant-worthy flavor with very little effort.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian (Calabrian)
Ingredients
- 12 oz (340 g) spaghetti, linguine or rigatoni
- 1 lb (450 g) large shrimp, peeled and deveined, tails off
- 2 tbsp olive oil, divided
- 3 to 4 tbsp (50 to 60 g) ‘nduja, to taste
- 1 small shallot, finely chopped
- 3 garlic cloves, minced
- ½ cup (120 ml) dry white wine
- 1 can (14 oz / 400 g) crushed tomatoes or tomato passata
- ¼ cup (60 ml) heavy cream or mascarpone
- 1 cup (240 ml) reserved pasta water, divided
- 1 tsp lemon zest and 1 tbsp lemon juice
- ¼ cup (25 g) freshly grated Pecorino Romano, plus extra for serving (optional)
- Small handful of fresh basil or parsley, torn
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta 1 minute less than the package directions. Reserve 1 cup of pasta water, then drain.
- Pat the shrimp dry and season with salt and pepper. Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side until pink and just cooked through. Transfer to a plate.
- Reduce the heat to medium and add the remaining 1 tbsp olive oil. Add the shallot and cook for 2 minutes until soft. Add the garlic and cook for 30 seconds.
- Add the ‘nduja and cook for 1 to 2 minutes, stirring and pressing with a wooden spoon, until it melts into the oil and turns deep red.
- Pour in the wine and simmer for 2 minutes until mostly reduced. Stir in the crushed tomatoes and simmer gently for 8 to 10 minutes until slightly thickened.
- Stir in the cream and ½ cup of the pasta water. Simmer for 2 minutes until the sauce is smooth and rosy.
- Add the drained pasta to the skillet and toss over medium heat for 1 to 2 minutes, adding more pasta water as needed until the sauce coats the pasta.
- Return the shrimp to the pan with the lemon zest and juice. Toss for 30 seconds to warm through. Season with salt and pepper.
- Serve immediately, topped with fresh basil and Pecorino, if using.
Notes
- ‘Nduja is a spicy, spreadable pork salami from Calabria, found in Italian delis, specialty shops and online. Start with 3 tablespoons for medium heat and use 4 or more for a bolder kick.
- It is already salty, so taste the sauce before adding any extra salt.
- Do not overcook the shrimp. They finish warming in the sauce at the end, so sear them just until pink.
- Cream or mascarpone softens the heat. For a lighter, spicier version, leave it out and use extra pasta water.
- No ‘nduja? Use 4 oz spicy Italian sausage or chorizo plus 1 tsp tomato paste and ½ tsp red pepper flakes.
- Great with scallops, crispy chicken or sautéed mushrooms instead of shrimp.
- Seafood with cheese is a debated pairing in Italy. Skip the Pecorino if you prefer a more traditional approach.
- The sauce (without the shrimp) can be made up to 3 days ahead. Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently with a splash of water.
Nutrition
- Serving Size: 1 serving (about 1⅓ cups)
- Calories: 640 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 210 mg
