Spicy Shrimp Pasta with Fresh Chili & Herbs
When weeknight dinner needs both heat and brightness, this spicy shrimp pasta hits the sweet spot: tender shrimp, a quick chili-garlic coating, and a shower of fresh herbs at the end.
Recipe at a glance
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 12 minutes
- Total time: 27 minutes
Ingredients
- 12 oz (340 g) shrimp, peeled & deveined (tails on or off)
- 8 oz (225 g) spaghetti or linguine
- 2 tbsp olive oil, plus more for drizzling
- 1 small shallot, finely chopped (or 1/2 small onion)
- 3–4 cloves garlic, minced
- 1–2 fresh red chilies, thinly sliced (start with 1 for mild)
- 1/2 tsp kosher salt, plus more for pasta water
- 1/4 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional, for extra heat)
- 1 tbsp tomato paste (optional, for a deeper gloss)
- 1/2 cup (120 ml) pasta water, reserved
- 2 tbsp unsalted butter (optional, for silkiness)
- 1/2 cup packed fresh herbs, chopped (parsley + basil +/or cilantro)
- 1–2 tbsp fresh lemon juice, to taste
- Zest from 1/2 lemon (optional)
- Optional garnish: 1/4 cup grated Parmesan or Pecorino
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Cook spaghetti/linguine until al dente (follow package directions). Before draining, reserve about 1/2 cup pasta water.
- Prep the shrimp: Pat shrimp dry with paper towels. Season with 1/4 tsp salt and a few grinds of black pepper.
- Sauté aromatics and bloom chili: In a large skillet over medium heat, warm 2 tbsp olive oil. Add shallot and cook 2–3 minutes until softened. Add garlic and cook 30 seconds (don’t brown). Stir in sliced red chilies (and tomato paste, if using) and cook 30–60 seconds, just until fragrant.
- Cook the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side, until opaque and firm. The shrimp should look curled and pink-white—not translucent. (For safe doneness guidance, shrimp should reach at least 145°F internally.)
- Toss to gloss: Add drained pasta to the skillet. Pour in reserved pasta water and toss vigorously to coat. If using butter, add it now and toss until glossy.
- Finish with herbs and lemon: Turn heat to low. Stir in chopped fresh herbs, lemon juice, and (if using) lemon zest. Taste and adjust salt/heat. Let it sit 30 seconds so everything clings together.
- Serve: Divide into bowls. Top with optional grated cheese and a final drizzle of olive oil. Serve with extra lemon wedges.
Texture & doneness cues
- Shrimp: opaque and firm with a slight curl; cooked through but not rubbery.
- Sauce coating: glossy and lightly thickened from pasta water—if it looks dry, add a splash more reserved pasta water.
Tips (so it stays bright and spicy)
- Control the heat: Remove some chili seeds/ribs for milder flavor, or start with 1 chili and add more at the end.
- Keep herbs fresh: Add herbs off the higher heat so they stay vivid and fragrant.
- Don’t overcook shrimp: Shrimp go from tender to tough fast—pull them as soon as they’re opaque.
Serving ideas
- Pair with a crisp salad (arugula + cucumber) and extra lemon wedges.
- For a heartier meal, serve with garlic bread or warm crusty rolls to scoop up the chili-garlic gloss.
Storage notes
- Cool quickly: Let leftovers cool to room temperature, then refrigerate within 2 hours.
- Refrigerate: Store in an airtight container up to 3 days.
- Reheat: Warm in a skillet over medium-low with a splash of water or broth, tossing until hot. Pasta will absorb sauce—add a little liquid to loosen.
- Best quality: Fresh herbs taste best when reheated gently (or add a pinch of fresh herbs at serving).
Seafood safety note: Cook shrimp thoroughly for safe, delicious results, and follow safe handling and cooking guidance from FoodSafety.gov and the FDA.
