Is there ever a wrong time to make spicy garlic shrimp pasta? The answer is no! It’s just too damn good. Make it as a midweek pick-me-up, or save it for the next time you host friends for dinner. You’ll be so glad you did!
Equipment
Here’s everything you need to make spicy garlic shrimp pasta at home:
- large frying pan
- large plate
- zester
- tongs
- chef’s knife
- cutting board
- large pot
- strainer
You can find the full ingredients list and instructions below!
Cooking Tips
- Salty pasta water is going to be your best friend. There’s not much in this pasta dish, just a handful of ingredients, and the most important one is arguably salty pasta water. When mixed with the butter and oil (from our crushed Calabrian peppers) it emulsifies, coating the pasta and making a glossy and delicious sauce. Without water, the pasta would feel heavy and oily. If you accidentally drain the pasta water (hello, I’ve been there!) use boiled hot water from a kettle, but make sure you add a bit more salt to taste.
- Temperature control will make or break the cooking experience. After searing the shrimp, let the pan cool down to medium heat before adding in the butter, garlic and Calabrian peppers. If you add them in when the pan is too hot you’ll get a lot of splatter and possibly some burning. Other than that, this pasta is pretty much fool proof 🙂
- Serve it with… Kale Caesar salad, grilled corn salad or charred zucchini with whipped feta.
Ingredients
Method
- Bring a large pot of salty water to boil.
- Meanwhile, Transfer 300g shrimp to a plate and pat to dry with paper towel. Season all other with 1/2 tsp salt. Set aside. Thinly slice 6 garlic cloves. Chop enough parsley to fill 1/4 cup. Grate enough parmesan for 1/3 cup. Set aside.
- Heat a large frying pan on medium-high heat. Add 1 tbsp olive oil to the pan. Once hot, add shrimp and sear until golden brown on one side and pink throughout. You might have to work in batches depending on the size of your pan. Remove cooked shrimp and transfer back to the plate.
- By now, your water should be boiling. Drop 250g spaghetti and cook for 2 minutes less than the package instructs. We want it to be extra al dente.
- Back in the pan, reduce heat to medium-low. Add 2 tbsp unsalted butter. Once foaming, add 1 tbsp crushed Calabrian peppers and sliced garlic. Cook until the garlic is soft but not brown, about 5-7 minutes. Add shrimp back to the pan and toss to coat. Turn heat to low until pasta is ready.
- Reserve 1 cup pasta water and drain the rest. Transfer cooked spaghetti to the pan along with 1/2 cup pasta water and remaining 1 tbsp butter. Increase heat to medium and stir constantly until the sauce starts to thicken and emulsify, adding more pasta water as needed. Stir in 1/4 cup chopped parsley and 1/3 cup grated parmesan and serve immediately.
Did you like this recipe? Let me know in the comments below. It’s always nice to hear from you!