This truly is the BEST red sauce spaghetti recipe. If you are looking for a quick and tasty dinner loaded with shrimp, you must bookmark this 20-minute red sauce spaghetti recipe.
The 20-Minute Formula
For busy weekdays, I am always looking for dinner recipes that are easy to prepare, tasty to the core, and come together in under 30 minutes. This red sauce spaghetti recipe rainchecks all the mentioned criteria of my favourite weeknight dinner.
It is nothing fancy but a simple combination of freshly boiled pasta and tomato sauce with an addition of garlic and shrimp.
This red sauce spaghetti comes together in 20 minutes with a bottle of pasta sauce in the refrigerator. It takes lesser time to get ready than home delivery from a restaurant. That is the reason it is one of my favourite comfort food.
Tomato Sauce
The key ingredient in this red sauce spaghetti recipe is tomato sauce. I always have a bottle of a multi-purpose tomato pizza and pasta sauce sitting in the refrigerator. For this 20-minute pasta recipe, it is a saviour.
You can make this tomato sauce from scratch for this red sauce spaghetti or prepare a batch while meal-prepping. You can store it in the refrigerator for 3 – 5 days.
Now, if you have a readymade bottle of marinara sauce, arrabbiata sauce, or basic tomato pizza sauce, that works perfectly fine.
With the addition of boiled pasta water, the sauce reaches the perfect consistency and clings to the spaghetti. You can transform this red sauce spaghetti into a pink sauce pasta using full-fat heavy cream instead of boiled pasta water. Isn’t that cool?
Ingredients Required
The ingredient list for this red sauce spaghetti recipe is pretty basic.
Pasta: From spaghetti, penne, rigatoni, and tagliatelle to rotini or tiny shell pasta, all of these taste good with a robust tomato sauce. I often make another version of red sauce pasta with penne which tastes delicious.
Tomato Sauce: Marinara, arrabbiata, or basic tomato sauce for pizza and pasta
Shrimp: Shrimps or prawns both work in this pasta recipe. You can add grilled chicken as well instead of seafood.
Boiled Pasta Water: It gives the desired consistency to the tomato sauce. You can use vegetable stock instead of boiled pasta water.
Garlic: It adds a great taste to the red sauce spaghetti
Seasoning: Italian herbs like oregano, thyme, sage, fresh basil leaves, salt, pepper
Gourmet Touch: A generous sprinkle of Parmesan cheese and a drizzle of extra virgin olive oil
How To Make
Step 1) Boil spaghetti pasta till al dente. Reserve 1 cup of boiled pasta water and drain the rest.
Step 2) Heat olive oil, saute garlic, chilli flakes (optional), and herbs for a few seconds. Add shrimp and saute till cooked.
Step 3) Add tomato sauce, salt, pepper, boiled pasta water, and SIMMER for 2 – 3 minutes.
Step 4) Add pasta, MIX, drizzle olive oil and sprinkle fresh herbs. ENJOY!
Watch Veg Red Sauce Spaghetti Video
Serving suggestion
Serve red sauce spaghetti with toasted garlic bread or focaccia as sides.
A light green salad, garlic roasted potatoes , or grilled broccoli are also nice ideas for the side dishes.
More Pasta Recipes
Basil Pesto Pasta
Minestrone Soup
Air Fryer Pasta Chips
Microwave Mug Pasta
Creamy White Sauce Pasta
Stir Fry Pasta with Vegetables
One-Pot Chicken Broccoli Pasta
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 200 gram spaghetti pasta
- ▢ 4 tablespoon olive oil
- ▢ 2 tablespoon garlic, finely chopped
- ▢ 1 teaspoon Italian herb mix (oregano, thyme, sage)
- ▢ 1 teaspoon red chili flakes
- ▢ 200 gram shrimps/prawns (cleaned and deveined)
- ▢ 1 Cup tomato marinara or arabiatta sauce see recipe here
- ▢ ½ Cup boiled pasta water
- ▢ Salt and Pepper, to taste
- ▢ 2 tablespoon green onion or chives, chopped
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to packet directions, but reduce the cooking time by 1 minute (because the pasta will cook further in the sauce as well). Hence, it is best to cook pasta al dente.
- Reserve 1 Cup of boiled pasta water, drain the remaining water from the pasta. Rinse pasta with water to stop the cooking process. Set aside in a metal colander.
- Heat olive oil in a large saucepan. Add garlic, Italian herb, chili flakes, and saute for 20 – 30 seconds to infuse the flavor into the oil. No need to brown the garlic.
- Add shrimps, and saute till they are fully cooked. Shrimp does not take a long time to cook. They are fully cooked in 5 – 6 minutes.
- Add the red pasta sauce, salt, pepper, boiled pasta water, and quickly stir. Simmer the sauce for 5 – 6 minutes. Taste and add more seasoning if required.
- Add boiled pasta and gently toss to coat it with the sauce. Cook for 1 to 2 minutes. Turn off the heat.
- Garnish pasta with fresh basil leaves or chives or green onion.
- Serve red sauce spaghetti with a toasted bread slice.
Recipe Notes:
- Any good quality tomato pasta sauce such as marinara or arrabbiata works for this recipe.
- Adding shrimp is optional. Or you can substitute shrimp with clams, squid, prawns, or any other seafood of choice.
- Pasta absorbs a lot of sauce and liquid, hence adjust the quantity of sauce according to your pasta amount.
Nutrition
We follow a strict NO SPAM Policy
Red Sauce Spaghetti Recipe With Shrimp
Equipment
- Saucepan
- Stir Fry Pan
Ingredients
- 200 gram spaghetti pasta
- 4 tablespoon olive oil
- 2 tablespoon garlic, finely chopped
- 1 teaspoon Italian herb mix (oregano, thyme, sage)
- 1 teaspoon red chili flakes
- 200 gram shrimps/prawns (cleaned and deveined)
- 1 Cup tomato marinara or arabiatta sauce see recipe here
- ½ Cup boiled pasta water
- Salt and Pepper, to taste
- 2 tablespoon green onion or chives, chopped
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to packet directions, but reduce the cooking time by 1 minute (because the pasta will cook further in the sauce as well). Hence, it is best to cook pasta al dente.
- Reserve 1 Cup of boiled pasta water, drain the remaining water from the pasta. Rinse pasta with water to stop the cooking process. Set aside in a metal colander.
- Heat olive oil in a large saucepan. Add garlic, Italian herb, chili flakes, and saute for 20 - 30 seconds to infuse the flavor into the oil. No need to brown the garlic.
- Add shrimps, and saute till they are fully cooked. Shrimp does not take a long time to cook. They are fully cooked in 5 - 6 minutes.
- Add the red pasta sauce, salt, pepper, boiled pasta water, and quickly stir. Simmer the sauce for 5 - 6 minutes. Taste and add more seasoning if required.
- Add boiled pasta and gently toss to coat it with the sauce. Cook for 1 to 2 minutes. Turn off the heat.
- Garnish pasta with fresh basil leaves or chives or green onion.
- Serve red sauce spaghetti with a toasted bread slice.
Video
Notes
- Any good quality tomato pasta sauce such as marinara or arrabbiata works for this recipe.
- Adding shrimp is optional. Or you can substitute shrimp with clams, squid, prawns, or any other seafood of choice.
- Pasta absorbs a lot of sauce and liquid, hence adjust the quantity of sauce according to your pasta amount.
Nutrition
This teatime Pumpkin Cake is loaded with the flavour and aroma of the Indian chai masala (spice tea blend). It is an easy, moist, delicious cake recipe for the pumpkin season. Be sure to watch the video!
Whether it is pumpkin pasta , pumpkin salad , or pumpkin soup, we eat all things delicious loaded with pumpkin. And why not? After all, pumpkin is the flavour of the fall season
There is a pleasant nip in the year, and the evening air is filled with cosiness.
What could be a better way to celebrate the season than a good, old-fashioned pumpkin cake and a cup of tea?
Chai Masala (Indian Spice Blend)
The Indian tea spice blend aka chai masala, is a combination of whole spices mainly used to flavour milk tea.
My homemade chai masala complements the flavour of the pumpkin perfectly like a match made in heaven. The earthiness of tea masala gives a delicious punch to the sweetness of the pumpkin.
Substitute Of Tea Masala: One can use pumpkin pie spice mix or garam masala powder in the same quantity.
Or you can mix half a teaspoon of cinnamon powder and half a teaspoon of cardamom powder . That will give you a good taste too.
Best Edible Gift: Mini Pumpkin Cake
I have baked my pumpkin cake in mini loaf tins.
These mini pumpkin loaf cakes make a perfect edible gift for the holiday season. Everybody loves them to the core.
Prepare a handmade gift basket for your loved ones with teatime pumpkin cake, a bottle of homemade chai masala, a handwritten recipe card, and the holiday greeting .
I am sure this handcrafted gift basket will win you a lot of compliments!
Ingredients Required
It is an easy, fuss-free teatime cake recipe. Here are the ingredients you need:
Pumpkin Puree: Use homemade pumpkin puree or canned one. Don’t use the pumpkin pie filling for the purpose.
Flavorless Oil: Instead of butter, I have used olive oil. You can use any flavourless oil or melted butter in the same quantity.
Brown Sugar: It gives a caramelized taste to the cake. You can use white granulated sugar.
Chai Masala: Indian tea spice blend is the star flavor of this cake recipe. Use garam masala or pumpkin pie spice mix as a substitute.
Eggs: They provide structure and moisture to the pumpkin cake. Use ¼ cup instead of each egg for an eggless pumpkin cake.
Other Basic Ingredients: All-Purpose Flour (maida), Baking Powder, Baking Soda, Salt
Equipment: Mixing Bowl, Loaf Pan, Oven
How To Make
The process of making a pumpkin cake is a simple three-step process.
- Whisk : Combine pumpkin puree, oil, eggs, and sugar in a bowl. Whisk for 5 – 6 minutes.
- Mix: Add dry ingredients (flour, baking powder, etc.) and fold into the liquid ingredients until combined.
- Bake: Pour the cake batter into the greased loaf tin. Bake pumpkin cake at 180 degrees Celcius for 40 – 45 minutes.
Watch Cake Video
Storage Suggestion
The best way to store this chai-spiced pumpkin cake is in an airtight container or in a platter with a glass cloche for 1 – 2 days at room temperature.
If you want to store it for more than 2 days, then a refrigerator is best. Because of pumpkin puree, the cake has a short shelf life if left at room temperature.
More Easy Cake Recipes
British Style Christmas Cake
Eggless Chocolate Cake
Teatime Strawberry Cake
Lemon Pound Cake
Vanilla Sponge Cake
Peach Cake
Orange Cake
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ ¾ Cup pumpkin puree
- ▢ ¾ Cup light brown sugar
- ▢ 2 eggs, at room temperature
- ▢ 2 tablespoon any flavorless oil (canola/olive oil)
- ▢ 1 ¼ Cup all-purpose flour (maida)
- ▢ 1 ¼ teaspoon baking powder
- ▢ ¼ teaspoon baking soda
- ▢ ¼ teaspoon salt
- ▢ 1 teaspoon Chai Masala ( see recipe )
Ingredients for the glaze
- ▢ ⅓ Cup cream cheese softened
- ▢ ¼ Cup powdered sugar
- ▢ 4 tablespoon milk, at room temperature
Instructions
Prepare the Cake:
- Grease 7″ square tin with oil or you can use 3 mini loaf pan or a 9 inch tin.
- In a large bowl, whisk together pumpkin puree, brown sugar, eggs, and oil until all combined well and creamy in texture. Do not whisk for too long after adding the eggs.
- Sift all the dry ingredients together including the chai spice in a separate bowl. Add the dry ingredients to the liquid batter in two batches. Using spatula mix well to make a smooth batter.
- If the batter seems to be thick add 2 – 4 tablespoons of milk and combine well. Do not over mix the batter else result will be a tough cake.
- Preheat oven at 180 C. Add the batter in the prepared tin. Bake for 40 – 45 minutes. Once golden brown on the top and a tester come out clean, the cake is ready to come out of the oven.
- Let it cool down completely at room temperature over a wire rack before cutting into pieces.
Prepare the Glaze:
- For the glaze, mix all the ingredients with a wire whisk until it is of dropping consistency.
- Drizzle the glaze over the cake and garnish with chopped pistachio and almonds.
- Serve Chai Spiced Pumpkin Cake for the teatime.
Nutrition
We follow a strict NO SPAM Policy
