Pasta with harissa and shrimp

A simple bowl of pasta can turn an ordinary meal into something special.

This dish brings together tender shrimp, a whisper of garlic, and a rich tomato sauce with a bit of harissa sauce to round up the flavours.

Serve it with a glass of wine, a cosy playlist, and someone you love. This pasta feels like a little celebration with every bite.

Ingredients: (for 2 portions)

• 2 medium red onions
• 2 cloves of garlic
• 1 Romano pepper
• 30 g parmesan flakes
• 180 g pasta
• 1 tablespoon dried oregano
• 400 g peeled shrimp
• 400 g tomato pasta sauce with basil (or plain)
• salt and pepper
• a little olive oil
• 50 g harissa paste (if you don’t have it or can’t find it in the supermarkets, good substitutes can be any other chilli pastes, such as sambal oelek or chilli garlic sauce, or hot sauces like sriracha. Adding spices like cumin, coriander, and caraway seeds can also help mimic harissa’s distinctive flavour.) For a more homemade approach, you can combine chopped fresh red chillies, olive oil, and caraway seeds or use a blend of tomato paste, chilli powder, and smoked paprika. 

Preparation:

In a pot of salted boiling water, cook the pasta according to the package instructions. Once the pasta is cooked, drain it well and set it aside until it’s time to use it.

While the pasta cooks, prepare the rest of the ingredients: wash the Romano pepper, slice it in half lengthwise, then cut it into even strips. Peel the garlic and finely chop it with a knife. Peel the onions and chop them thinly.

In a large, deep skillet, drizzle a little olive oil and let it heat up. Once it’s warm, add the sliced pepper and cook for about 2 minutes, stirring often. Next, add the shrimp and cook until they turn pink and are perfectly done. Transfer everything, along with any juices that have formed, into a bowl and set aside.

In the same pan, add a little more olive oil, then toss in the onion and garlic. Sauté for about 2 minutes until fragrant. Add the tomato sauce, harissa paste, and dried oregano, stirring everything together. Cover with a lid and let it simmer gently for about 5–7 minutes, stirring occasionally.

Next, return the cooked shrimp and the drained pasta to the pan. Mix everything well so the sauce coats the pasta beautifully. Cook for another 1–3 minutes, season with salt and pepper to taste, then turn off the heat.

Transfer everything onto a serving platter, then sprinkle the parmesan flakes generously over the top and finish with a light drizzle of olive oil. Garnish with fresh basil leaves for a burst of colour and a little more flavour magic.

If you try the recipe, let me know how you liked it! 😊

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