If you’re craving a plate bursting with bold flavors, bright colors, and just the right hint of heat, Garlic and Chili Shrimp Pasta is that dish. Every forkful is loaded with succulent shrimp, a whisper of chili warmth, zesty lemon, and a gleam of garlicky olive oil clinging to strands of perfectly cooked spaghetti. This is the kind of recipe that feels both comforting and downright impressive, yet comes together in under 30 minutes—ideal for any night you want a little extra magic on your table. The combination of seafood, spice, and citrus will make your kitchen smell incredible and keep everyone coming back for seconds.
Ingredients You’ll Need
What makes this Garlic and Chili Shrimp Pasta shine isn’t a long list of ingredients—it’s the way a few, thoughtfully chosen staples work together. Each one brings something special, from taste and texture to a burst of color or a pop of freshness.
- Spaghetti (12 oz): Classic strands that soak up the garlicky sauce—swap in linguine or fettuccine for a twist!
- Olive oil (2 tablespoons): Gives a silky base and carries all those aromatic flavors.
- Garlic, thinly sliced (4 cloves): The fragrant backbone—slice it thin for even flavor and no harsh bites.
- Red chili flakes (1 teaspoon, or to taste): Brings just the right amount of spicy kick—feel free to dial up or down.
- Large shrimp, peeled and deveined (1 pound): Juicy, sweet, and cooks lightning quick—fresh or thawed from frozen both shine here.
- Salt and pepper: Seasons every layer—taste as you go for perfect balance.
- Dry white wine or reserved pasta water (1/4 cup): Deglazes the pan for a saucy finish; pasta water works perfectly if you skip the wine.
- Lemon zest (from 1 lemon): Adds a sunny, aromatic lift to every bite.
- Fresh lemon juice (2 tablespoons): Brightens and balances the spice and seafood.
- Chopped parsley (2 tablespoons): For a burst of fresh, herby flavor and color contrast.
- Grated Parmesan cheese (for serving, optional): A savory, creamy finish that plays off the zing.
How to Make Garlic and Chili Shrimp Pasta
Step 1: Cook the Spaghetti
Start by bringing a large pot of salted water to a rolling boil. Add your spaghetti and cook according to the package directions until just al dente—you’ll want a little bite left. Before draining, scoop out about 1/2 cup of that starchy pasta water to help make the sauce silky later. Drain the pasta and set it aside, ready to jump into the garlicky goodness.
Step 2: Sauté Garlic and Chili
While the pasta cooks, reach for your largest skillet and warm up the olive oil over medium heat. Toss in the thinly sliced garlic and the chili flakes. Let them sizzle together gently for about a minute—the kitchen will start to smell incredible, but don’t let the garlic brown or burn. You’re looking for that golden, fragrant sweetness.
Step 3: Cook the Shrimp
Add those beautiful shrimp to the skillet in a single layer, seasoning them generously with salt and pepper. Sauté for just 2 to 3 minutes per side until the shrimp turn pink and opaque. Don’t overcook; you want them plump and tender!
Step 4: Deglaze the Pan
Pour in the white wine or a splash of that reserved pasta water. This step releases all the tasty bits stuck to the skillet and creates the base of your sauce. Let it simmer for a minute so some of the liquid reduces slightly and intensifies the flavors.
Step 5: Bring It All Together
Reduce the heat to low, then add your drained spaghetti straight into the skillet of shrimp and sauce. Toss things together with the lemon zest, fresh lemon juice, and chopped parsley. If it’s looking a little dry, trickle in more reserved pasta water until every strand is glossy and flavorful. Taste and adjust seasoning. Right before serving, finish with a shower of Parmesan if you like.
How to Serve Garlic and Chili Shrimp Pasta
Garnishes
Top each serving with extra chopped parsley for a pop of color, crack some fresh black pepper over the top, and sprinkle on as much Parmesan as your heart desires. A drizzle of good olive oil can make the whole dish even more luscious, and a few shavings of lemon zest bring everything together with aromatic flair.
Side Dishes
Keep it simple with a crisp green salad dressed in lemon juice and olive oil, or add some crusty Italian bread for sopping up any luscious leftover sauce. Roasted asparagus or garlicky sautéed spinach make it a balanced meal and highlight the zingy seafood flavors of your Garlic and Chili Shrimp Pasta.
Creative Ways to Present
For a party-ready look, serve the pasta in a big warmed bowl, nestle the shrimp artfully on top, and garnish with lemon wedges. For individual plates, give each person a swirl of pasta topped with extra shrimp and a sprinkle of parsley—restaurant style! Or, twist portions into nests with tongs for a charming touch that’ll wow at dinner parties.
Make Ahead and Storage
Storing Leftovers
If you have any Garlic and Chili Shrimp Pasta left (it’s rare!), transfer it to an airtight container once cooled. Store in the fridge for up to 2 days. The flavors meld beautifully overnight, making lunch the next day a real treat.
Freezing
While the pasta itself isn’t ideal for freezing (it can go a bit mushy), the cooked shrimp can be frozen separately for up to one month. For best results, store the shrimp and sauce in a freezer-safe container, and cook fresh pasta to toss together when you’re ready to enjoy again.
Reheating
Reheat leftovers gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid the microwave if possible, as shrimp can become rubbery—low and slow is key to keeping everything juicy and flavorful in your Garlic and Chili Shrimp Pasta.
FAQs
Can I use frozen shrimp for Garlic and Chili Shrimp Pasta?
Absolutely! Just thaw them completely, pat them dry, and proceed with the recipe. They’ll cook up just as delicious, and it makes this dish even more convenient for busy nights.
I’m not a fan of white wine. What can I use instead?
No worries—you can use all reserved pasta water or even a splash of low-sodium chicken broth for a little depth without wine. The pasta water especially helps create that glossy, light sauce.
Is Garlic and Chili Shrimp Pasta very spicy?
The level of heat is totally in your hands. One teaspoon of chili flakes gives a gentle kick, but you can halve it for a milder dish or go bold with extra for serious spice lovers.
Can I make this dish gluten-free?
Yes! Simply swap in your favorite gluten-free spaghetti or pasta. Everything else in the recipe is naturally gluten-free, so everyone can enjoy.
What other proteins work in Garlic and Chili Shrimp Pasta?
If shrimp isn’t your thing, you can easily substitute scallops, chunks of firm white fish, or even some cooked shredded chicken. Each brings its own twist without losing those bold garlic and chili flavors.
Final Thoughts
I hope you’re as excited to twirl into a bowl of Garlic and Chili Shrimp Pasta as I am every single time. With its fast prep, zesty flavors, and irresistible combination of shrimp, garlic, lemon, and a little fire, it’s sure to impress whether it’s a casual weeknight or a special occasion. Gather your ingredients, make it your own, and enjoy every spicy, garlicky bite!
Print
Garlic and Chili Shrimp Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
This Garlic and Chili Shrimp Pasta recipe combines the flavors of garlic, chili flakes, and succulent shrimp with pasta for a satisfying and flavorful dish. Perfect for a quick and delicious weeknight dinner.
Ingredients
Spaghetti:
- 12 oz spaghetti
Garlic and Chili Shrimp:
- 2 tablespoons olive oil
- 4 cloves garlic (thinly sliced)
- 1 teaspoon red chili flakes (adjust to taste)
- 1 pound large shrimp (peeled and deveined)
- Salt and pepper to taste
- 1/4 cup dry white wine or pasta water
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped parsley
For Serving:
- Grated Parmesan cheese (optional)
Instructions
- Cook the Spaghetti: Boil salted water and cook spaghetti until al dente. Reserve pasta water.
- Prepare Garlic and Chili Shrimp: Sauté garlic and chili flakes in olive oil. Add shrimp, season, and cook until pink. Deglaze with wine or pasta water.
- Combine: Add cooked pasta to the skillet, toss with lemon zest, lemon juice, and parsley. Adjust consistency with reserved water.
- Serve: Top with Parmesan cheese and serve hot.
Notes
- For extra heat, add a finely chopped fresh chili with garlic.
- Works well with linguine or fettuccine.
- For a non-alcoholic option, skip the wine and use all pasta water.
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 2 g
- Sodium: 610 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 180 mg
