By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
269 cal · 30 min
Spicy Shrimp Pasta with Marinara Sauce
Recipe GLPRc91953a5f6f23d
Large shrimp seasoned with salt and pepper are cooked in a vibrant marinara sauce infused with garlic, red pepper flakes, and capers, then served over tender zucchini noodles. This healthy, protein-packed main course combines fresh Italian flavors with a satisfying kick of heat, making it perfect for a quick weeknight dinner that's both delicious and nutritious.
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Ingredients
1½ pounds Large shrimp, shelled and deveined
¾ teaspoon Kosher salt
¼ teaspoon Freshly ground black pepper
1 pound Zucchini, ends trimmed
2 tablespoons Extra virgin olive oil
1 Small onion, thinly sliced
5 Garlic cloves, minced
1 teaspoon Red pepper flakes
2 cups Marinara sauce
1 tablespoon Capers, drained
2 tablespoons Fresh Italian parsley, roughly chopped
Directions
Season the shrimp with kosher salt and black pepper, then set aside in a clean bowl while you prepare the remaining ingredients.
Using a spiralizer, process the zucchini to create thin noodle-like strands. Set the zucchini noodles aside on a plate.
Heat a large skillet over medium heat. Once hot, pour in the extra virgin olive oil and add the sliced onion. Sauté for 3 to 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the minced garlic and red pepper flakes to the pan and stir constantly for about 30 seconds until the mixture becomes fragrant.
Pour the marinara sauce into the pan and stir in the drained capers. Allow the sauce to come to a gentle simmer.
Once the sauce is simmering, carefully add the seasoned shrimp in a single layer, pressing them gently into the sauce to ensure they are fully submerged rather than floating on top.
Cook the shrimp for approximately 2 minutes, then carefully flip each one over. Continue cooking for another 2 to 3 minutes until the shrimp reach an internal temperature of 145°F and turn opaque and bright pink or orange. Taste the sauce and adjust seasoning with additional salt and pepper as needed. Transfer the cooked shrimp to a clean platter.
Add the prepared zucchini noodles to the marinara sauce in the pan. Toss and stir gently for 2 to 3 minutes until the zucchini noodles are heated through and lightly softened.
Divide the sauced zucchini noodles equally among four plates. Top each serving with the cooked spicy shrimp and garnish generously with fresh Italian parsley before serving.
Comments
This is a solid weeknight dish that checks most boxes for Charlotte cooks. Shrimp, zucchini, onion, garlic, and capers are all standard finds at Harris Teeter, Food Lion, Walmart, and ALDI; the only minor friction is fresh Italian parsley, which Food Lion and Harris Teeter stock reliably but may require a deliberate stop at the produce section rather than grabbing it on auto-pilot. At roughly two dollars per serving—driven by shrimp prices around eight to ten dollars a pound and a jar of marinara—this hits an affordable middle ground for a protein dish. The stated 30 minutes is honest if you work steadily; sautéing shrimp, softening zucchini, and building sauce happen quickly, though fresh pasta would extend it slightly. It reheats adequately in the microwave, though shrimp toughens a little, so plan this for same-night or tomorrow's lunch rather than three days out.
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