This shrimp chili garlic pasta is my go-to when I need something quick but still crave depth of flavor. It’s that perfect mix of spicy, garlicky, and savory, all in one bowl. I love how the shrimp turn tender and juicy, soaking up the fiery sauce while the pasta gets coated in that glossy, fragrant oil.

What makes this dish stand out isn’t just the punchy chili and garlic—it’s how accessible it is. Pantry staples, fresh shrimp if you have them, and a few minutes are all you need. It’s my late-night secret, the dish I turn to when I want something satisfying but don’t want to spend ages in the kitchen.

There’s something almost meditative about stirring this together, watching the sauce bubble and cling to every strand of pasta. It’s the kind of meal that feels indulgent yet simple, like a little victory in a bowl after a long day.

This recipe is inspired by my late-night craving for something spicy, quick, and packed with flavor—a dish that uses everyday pantry ingredients to create a satisfying, restaurant-quality pasta in under 30 minutes, perfect for those busy weeknights when comfort food is needed but time is tight.

A Spicy Night-In Classic

This dish reminds me of summer nights by the coast, where the scent of garlic and sea mingle in the air.
I still get a little thrill every time the shrimp turn pink and juicy, signaling they’re perfectly cooked.
Cooking this pasta always takes me back to hurried weeknights when I needed something comforting but quick to throw together.

A Spicy Night-In Classic

This dish came about on a night when I had a handful of shrimp, some spaghetti, and a craving for something fiery and flavorful. I wanted something quick, but with enough punch to make me sit up and pay attention. The chili and garlic combo was an old favorite, but I never thought to smother it all over pasta until that night.
It’s become my little secret for busy weeknights—something I can throw together in under 30 minutes, yet still feels special. I love how the heat from the chili contrasts with the bright, zesty garlic and the tender shrimp that soak up all that spicy goodness. It’s honest cooking, no fuss, just good flavors.
heading: A Spicy Night-In Classic

Trivia and Cultural Roots

This dish’s flavor profile is inspired by street food stalls in Southeast Asia, where chili, garlic, and seafood collide in lively, quick bites.
The combination of shrimp and chili garlic sauce has roots in coastal Mediterranean cooking, where fresh seafood meets bold, spicy flavors.
I stumbled upon this recipe by accident, mixing pantry staples during a busy week and realizing how well shrimp and spicy pasta work together.
Chili garlic sauces became popular in Western kitchens in the early 2000s, inspired by Asian cuisines, and this dish is my homage to that trend.

Key Ingredients Breakdown

Shrimp: I prefer peeled, deveined shrimp for quick cooking; they turn tender and juicy fast. Skip the tails if you want less fuss, but I love the visual pop they add.
Garlic: Fresh garlic is a must—its pungent aroma when sautéing is what makes the sauce come alive. If you only have powdered, use half the amount and add more at the end for punch.
Chili flakes: I use a generous pinch for heat and color; it’s fiery and smoky. If you’re sensitive, start small and build up, you can always add more.
Pasta: Spaghetti is my go-to because it’s classic, but linguine works great too. Cook it al dente—firm enough to hold up to the sauce’s oil and juices.
Olive oil: Use good-quality extra virgin—its fruity, peppery notes enhance the whole dish. If you only have vegetable oil, it still works but loses some depth.
Lemon: Brightens everything with a zingy, citrus note. Squeeze fresh lemon just before serving to keep that fresh, zesty aroma alive.
Parsley: Fresh chopped parsley adds a herbal brightness and a sprinkle of color. Skip it if you’re out, but it really lifts the dish’s freshness.

Spotlight on key ingredients

Shrimp:

I prefer peeled, deveined shrimp for quick cooking; they turn tender and juicy fast. Skip the tails if you want less fuss, but I love the visual pop they add.
Garlic: Fresh garlic is a must—its pungent aroma when sautéing is what makes the sauce come alive. If you only have powdered, use half the amount and add more at the end for punch.

Chili Flakes & Pasta:

Chili flakes: I use a generous pinch for heat and color; it’s fiery and smoky. If you’re sensitive, start small and build up, you can always add more.
Pasta: Spaghetti is my go-to because it’s classic, but linguine works great too. Cook it al dente—firm enough to hold up to the sauce’s oil and juices.

Notes for ingredient swaps

Protein Swap: Use scallops or firm white fish instead of shrimp for a milder, sweeter seafood flavor while keeping the quick cook time.
Garlic Alternative: Roasted garlic cloves add a smoky, mellow depth—use if you want a subtler garlic presence, but reduce the quantity to avoid overpowering.
Chili Flakes: Crushed red pepper or cayenne pepper can replace chili flakes. Adjust quantity for heat level—start small, add more for fiery bite.
Pasta Choice: Thin rice noodles or zucchini noodles work well if you’re gluten-free or want a lighter option, but keep in mind they absorb flavors differently.
Oil Options: Avocado or sesame oil can add unique nutty or rich notes. Use sparingly to not overpower the garlic and chili profile.
Lemon Substitute: Lime juice provides a similar bright, citrus zing—perfect if that’s what you have on hand, but it’s a tad more tart.
Herb Garnish: Fresh basil or cilantro can replace parsley, adding different herbal brightness and a slightly different aroma profile.

Equipment & Tools

Large skillet or wok: To cook pasta and shrimp comfortably in one pan.
Slotted spoon: To remove cooked shrimp without excess liquid.
Tongs: To toss and coat pasta evenly.
Large pot: To boil pasta in salted water.
Measuring spoons: To measure chili flakes and liquids accurately.

Step-by-step guide to shrimp chili garlic pasta

Equipment & tools: Use a large skillet or wok (preferably non-stick) to accommodate pasta and shrimp comfortably. Have a slotted spoon ready for shrimp removal, and a tongs for tossing pasta.
Bring a large pot of salted water (about 4 liters/1 gallon) to a rolling boil at 100°C/212°F. Cook spaghetti until al dente, about 8 minutes. Drain, reserving ½ cup pasta water.
While pasta cooks, heat 2 tbsp olive oil over medium heat (about 160°C/320°F). Add 3-4 minced garlic cloves, sauté until fragrant, about 30 seconds. Watch for a golden hue, not browning.
Add ½ tsp chili flakes to oil, cook for 10 seconds until sizzling and fragrant. If you prefer milder heat, start with less. Remove garlic and chili from pan if they burn—set aside.
In the same pan, increase heat to medium-high (about 180°C/355°F). Add 200g peeled, deveined shrimp. Sear for 2 minutes on each side until pink and opaque. Use a slotted spoon to remove shrimp and set aside.
Lower heat to medium, add 1 tbsp more olive oil if needed. Return garlic and chili to pan, stir quickly. Pour in 1 cup chicken or seafood broth, scrape up browned bits. Simmer for 2 minutes, smell should be spicy and garlicky.
Add cooked pasta to pan, toss to coat in sauce. Pour in reserved pasta water a little at a time to loosen and create a glossy coating. Cook together for 1-2 minutes until everything is hot and fragrant.
Return shrimp to pan, toss gently. Check for seasoning—add salt or more chili flakes if needed. Squeeze fresh lemon juice over, stir for brightness. Taste and adjust seasoning accordingly.
Rest & finish: Turn off heat. Toss in chopped parsley, serve immediately. Drizzle with a little extra olive oil, if desired. Plate in warm bowls, garnish with lemon wedges if you like.
Check doneness: Shrimp should be tender and pink, pasta slightly firm but not hard, sauce glossy and fragrant.

Serve immediately in warmed bowls. Garnish with chopped parsley and lemon wedges. Drizzle a splash of olive oil for extra shine. Enjoy while hot and fragrant.

How to Know It’s Done

Shrimp is opaque and tender, no translucence.
Pasta is al dente, with a slight bite.
Sauce is glossy, fragrant, and coats the noodles evenly.