The key to creating this savory, restaurant-quality chili crunch shrimp pasta is to emulsify the sauce with starchy pasta water: this creates a silky, glossy coating that perfectly balances the spicy chili crisp and sweet brown sugar. It’s delicious served with a generous topping of fresh cilantro and crispy shallots.
Jump to RecipeChili Crunch Shrimp Pasta Recipe Ingredients
- 12 oz thin spaghetti (or whatever pasta)
- 6 garlic cloves, divided
- 1 lb peeled, deveined raw shrimp (tail-on if you’re into it)
- ¼ cup olive oil, divided
- 4 tsp chili crisp, divided (plus more for topping)
- 1½ tsp kosher salt, divided
- 4 tbsp cold unsalted butter, cut into chunks
- ½ cup dry white wine
- ¼ cup fresh lemon juice
- 1 tbsp brown sugar (dark or light)
- 2 tbsp chopped fresh cilantro (plus more for topping)
- Crispy shallots (optional but fire)
How To Make Chili Crunch Shrimp Pasta Recipe
- Boil the pasta: Cook the pasta in a large pot of salted water until al dente. Reserve about ¾ cup of the cooking water before draining the noodles.
- Marinate the shrimp: Toss the shrimp in a bowl with 3 minced garlic cloves, 2 tablespoons of olive oil, 1 teaspoon of chili crisp, and 1 teaspoon of salt. Let them sit and marinate while you prepare the sauce.
- Cook the shrimp: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook for 3 to 4 minutes until they just turn pink, then remove them and set aside.
- Build the sauce: Sauté the remaining sliced garlic in the rest of the oil in the same skillet until golden. Pour in the white wine and simmer for 1 to 2 minutes to cook off the alcohol.
- Finish the sauce: Whisk in the lemon juice, brown sugar, remaining butter, 3 teaspoons of chili crisp, and ½ teaspoon of salt. Stir constantly until the butter melts and the sauce becomes smooth.
- Combine ingredients: Add the drained pasta, cooked shrimp, and chopped cilantro to the skillet. Toss everything together, adding splashes of the reserved pasta water to loosen the sauce as needed.
- Serve: Garnish immediately with crispy shallots, extra cilantro, and more chili crisp if desired.
Recipe Tips
- Don’t skip the pasta water: The starch in the reserved water is the secret ingredient that binds the oil and butter into a creamy sauce that clings to the noodles.
- Control the salt: Chili crisp brands vary significantly in saltiness, so taste your sauce before adding the final pinch of salt.
- Prep ahead: Slice and mince your garlic and measure out your sauce ingredients before you start cooking, as the process moves very quickly once the heat is on.
- Wine substitution: If you don’t drink alcohol, you can swap the dry white wine for chicken broth or vegetable stock, though you may want to add an extra squeeze of lemon.
What To Serve With Chili Crunch Shrimp Pasta
This rich, spicy, and buttery dish needs fresh and crisp sides to cut through the richness.
- Smashed cucumber salad with sesame seeds
- Steamed bok choy or broccoli with soy sauce
- A cold, crisp lager or dry Riesling
How To Store Chili Crunch Shrimp Pasta
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: This pasta is best enjoyed fresh; freezing is not recommended as the butter emulsion will break and the shrimp texture will suffer upon reheating.
Chili Crunch Shrimp Pasta Nutrition Facts
- Calories: ~580 kcal
- Carbohydrates: 65g
- Protein: 28g
- Fat: 24g
- Fiber: 3g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Chili crisp is a savory Chinese condiment made with fried chilies, oil, and aromatics like garlic and onions; it adds texture, heat, and umami to dishes.
Yes, frozen shrimp works perfectly; just ensure they are fully thawed and patted dry before marinating so they sear properly in the pan.
The heat level depends entirely on the brand of chili crisp you use, but the brown sugar and butter in the sauce help to mellow out the spice significantly.
Chili Crunch Shrimp Pasta Recipe
Course: DinnerCuisine: Asian-FusionDifficulty: Easy4
servings15
minutes15
minutes580
kcalChili Crunch Shrimp Pasta Recipe Description: A sweet, spicy, and buttery pasta dish featuring marinated shrimp and a glossy chili crisp sauce.
Ingredients
12 oz thin spaghetti (or whatever pasta)
6 garlic cloves, divided
1 lb peeled, deveined raw shrimp (tail-on if you’re into it)
¼ cup olive oil, divided
4 tsp chili crisp, divided (plus more for topping)
1½ tsp kosher salt, divided
4 tbsp cold unsalted butter, cut into chunks
½ cup dry white wine
¼ cup fresh lemon juice
1 tbsp brown sugar (dark or light)
2 tbsp chopped fresh cilantro (plus more for topping)
Crispy shallots (optional but fire)
Directions
- Boil the pasta in salted water until al dente, reserving ¾ cup of pasta water before draining.
- Marinate the shrimp with minced garlic, olive oil, chili crisp, and salt while preparing the sauce.
- Cook the shrimp in half the butter until just pink, then remove from the pan.
- Sauté the sliced garlic in the remaining oil until golden, then deglaze with white wine.
- Whisk in lemon juice, sugar, remaining butter, and chili crisp to form the emulsion.
- Toss the pasta, shrimp, and cilantro into the sauce, using pasta water to loosen.
- Serve topped with crispy shallots and extra chili crisp.
Notes
- Use cold butter when finishing the sauce to help it emulsify into a creamy consistency.
- Reserve the pasta water right before draining to ensure it has the highest starch content.
- If you don’t have crispy shallots, crushed peanuts or sesame seeds add a nice texture.
