Shrimp with a Garlic Chili Tomato Sauce

Shrimp is the perfect dish to serve when the weather is hot and you don’t want to heat up the kitchen too much because it doesn’t need a lot of cooking time.  I can’t always grill outside so this dish is ideal for serving during hot and cold weather alike.

This is a tomato-based shrimp recipe which gets its kick from the chili garlic sauce that can be added to your taste.

I have over 25 recipes using shrimp; many are stir-fries, some appetizers, some salads and one Indian recipe. I like to bake, roast or grill these tender shrimps and could easily eat them every week 🙂

This recipe comes from which I have adapted.

Shrimp With A Garlic Chili Tomato Sauce, Adapted

  • 1/4 cup olive oil
  • fresh parsley, minced to taste
  • fresh oregano, minced to taste
  • 1/2 lemon, juiced (serve the other half, cut into wedges, on the side)
  • 1 tbsp. garlic chili sauce or to taste
  • 1 tbsp. tomato paste
  • 1 8 oz. can tomato sauce (I added the rest of the 15 oz. can and added more garlic chili sauce)
  • salt and freshly ground pepper to taste
  • 1 pound shrimp (I used extra-large, or 21-25 size)
  • 1/2 lb. pasta, angel hair cooks really quick (or you could use rice)

Combine the first 10 ingredients in a small bowl. Measure 1/2 cup of the sauce and pour over shrimp; marinate for an hour or more – I did for 2 hours. Save the remaining 1 cup sauce to use later.

Cook the pasta according to directions; drain and set aside.

Heat a skillet and add the shrimp; saute for a few minutes. As they are just starting to curl add the reserved sauce. The cooking time will depend on the size of the shrimp. Stir to combine for an additional 5-8 minutes; do not overcook! Remove from the heat, add the pasta and toss. Adjust the seasonings and garnish with fresh parsley, chopped and a squeeze or two of fresh lemon.

You can grill the shrimp but since I was making the pasta anyways I just cooked it inside.…ili-tomato-sauce/ 

Size of shrimp chart:

  • small  – 51-60
  • medium  – 41-50
  • medium-large – 31-40
  • large  – 26-30
  • extra-large  – 21-25
  • jumbo  -16-20

Marinating the shrimp for about 2 hours and cooking just a few minutes in a cast iron skillet.

There was a little too much oil for my taste (see left picture) so I will reduce the amount to 1/4 cup next time I make it.  This is why I added 7 more ounces of tomato sauce to help absorb the excess oil and I probably cooked more than 8 oz. of pasta!

12 thoughts on “Shrimp with a Garlic Chili Tomato Sauce

  1. Love this. We love chili paste in our house, and also the garlic version. It’s not something I typically use for company, but I can certainly make this enticing pasta for my husband and I. Beautiful shrimp


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