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Spicy Shrimp Pasta - the easiest and best shrimp pasta with chili flakes, in a buttery and lemony garlic herb sauce, takes 20 mins!
I love shrimp pasta, and two of my favorite shrimp pasta are shrimp scampi linguine and spaghetti aglio e olio.
Combine the two recipes together and you get this spicy shrimp pasta that is amazing and absolutely delicious!
This shrimp pasta is speckled with generous chili flakes so it’s spicy. The sauce is a simple garlic herb buttery and lemony sauce made with white wine.
All these ingredients are so happy together in the skillet.
For a non-spicy version, check out my Shrimp and Spinach Pasta recipe!
For the pasta, I used spaghetti rigati, which is practically ridged spaghetti. This shrimp pasta tastes so much better because of it.
Those tiny bits of garlic and parsley leaves cling onto the pasta makes it extra flavorsome.
This shrimp pasta recipe makes a perfect dish for dinner tonight. The recipe is as good as the best Italian restaurant, at a fraction of the cost. Enjoy!
Frequently Asked Questions
This recipe is only 596 calories per serving.
What To Serve With Spicy Shrimp Pasta
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Spicy Shrimp Pasta
Ingredients
- 4 oz (125g) spaghetti, spaghetti rigati or linguine
- 1 tablespoons olive oil
- 2 tablespoons melted butter
- 4 cloves garlic, minced
- 6 oz (175g) shrimp, deveined and tail-on
- 1/2 cup white wine
- 2 tablespoons pasta water
- 1 teaspoon chili flakes
- salt, to taste
- 3 dashes ground black pepper
- 1/2 tablespoon lime juice
- 1/2 mato, diced
- 1/2 tablespoon flat leaf parsley leaves, chopped
- Parmesan cheese, for garnishing
Instructions
- Cook the pasta according to the package instructions until al dente. Drain the pasta and set aside 2 tablespoons of the pasta water.
- Heat a skillet over medium heat. Add the olive oil and butter, and sauté the garlic until aromatic (but not browned). Then, add the shrimp and stir a few times until they are halfway cooked.
- Add the white wine, pasta water, chili flakes, salt, and black pepper. When the shrimp is almost cooked, add the lime juice, tomato, parsley, and pasta. Stir to combine everything well.
- Dish out the pasta, sprinkle some shaved Parmesan cheese on top, and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this recipe and it was the bomb diggety dog.
The combination of ease of preparation, common ingredients and rich spicy flavor was perfect.
I used halved cherry tomatoes since they hold up just a bit better.
I will definitely be making this one again!
Thanks for your support!
Sooo good! Just my wife and I, and we doubled the recipe because we like left overs. We used the Barilla Veggie pasta, which is delish.
Ok, I’ve rated this as a weekly favorite, and it is! However, we didn’t have fresh tomatoes, so Linda substitutes an equal amount of canned fire roasted tomatoes. It was fabulous! This is a keeper!!
Hi Larry, thanks so much for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Ok, I’ve rated this as a weekly favorite, and it is! However, we didn’t have fresh tomatoes, so Linda substitutes an equal amount of canned fire roasted tomatoes. It was fabulous! This is a keeper!!
How about using risotto instead of pasta?
You can!
Sounds yummy. Thanks for posting this.
Simon
hi, was just wondering if its possible to substitute white wine for any other ingredient? or if its okay to just not add it?
You just skip it.
Hi Bee, this is the first time I tried a recipe from you (just recently ‘dicovered’ you) and it was amazing…. I altered it a bit and used champagne because we had a celebration, but wow! Super simple and even more delicious, I will definetly try some more of your recipes. I’m so glad I found Rasa Malaysia! Thank you for sharing all of these recipe’s that look and sound heavenly.
I love pasta but this pasta with shrimp, chilli flakes and lime is simply divine.
Hi Atika, yes, I love this spicy shrimp pasta, it’s so good!!!
Ha! I made this last night with my own recipe. I recommend subbing lemon for lime and basil for parsley. And your not supposed to put cheese on seafood :)
Hi Tony, thanks for your suggestions. This recipe is practically a combination shrimp scampi and aglio e olio, so my spicy shrimp pasta recipe calls for lemon juice and flat parsley leaves. For the shaved parmesan cheese, I love the cheese on my pasta, it makes the pasta tastes so good, so it’s not for the seafood per se.
Hi Tony,
Why isn’t cheese supposed to be put on seafood?
Noel,
Tony is not exactly correct about cheese should never be put on seafood. Seafood has a delicate, subtle flavor that can easily be overtaken by the salty, strong taste of cheese. In addition, cheese strength and flavor can strengthen or change over time, making consistency challenging as well. If your Parmesan is too strong, then add less. In this recipe, the cheese is being used a topping, not a main ingredient, so it’s fine. In cooking, there are no fast and hard rules. Done right, cheese and seafood can be put together.
Thanks Geri. :)