Chili Crunch Shrimp Pasta Recipe

This chili crunch shrimp pasta brings the heat — in a good way. Garlicky shrimp, lemony white wine sauce, and just enough chili crisp to make it interesting. Comes together in about 30 minutes and feels like something you’d order… but somehow made it in your kitchen.

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Quick Summary

• Prep time: 15 mins
• Cook time: 15 mins
• Flavor: garlicky, spicy, buttery
• Great for: date nights, solo dinners, late-night cravings

Why I Like This Recipe

Alright so I had chili crisp, shrimp, and a half bottle of white wine left from the weekend — and no plan. Threw it all in a pan with garlic, butter, and pasta… and yeah, this hit hard. It’s one of those dishes that tastes kinda fancy but doesn’t ask much from you. Bonus: no need to peel garlic mid-dinner. Do it all while the pasta’s boiling.

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

1. Boil your pasta: Salt the water like you mean it. Cook till al dente. Save about ¾ cup of that pasta water before draining.
2. Marinate the shrimp: Mince 3 garlic cloves. Toss them with shrimp, 2 tbsp olive oil, 1 tsp chili crisp, and 1 tsp salt. Let it chill while you work on the sauce.
3. Cook the shrimp: Melt 2 tbsp butter in a skillet over medium-high. Add shrimp and cook for 3–4 mins till just pink. Pull them out and set aside (they’ll finish in the sauce).
4. Build the sauce: Slice the other 3 garlic cloves and add them to the same skillet with the rest of the oil. Cook till soft and lightly golden, about a minute. Pour in the wine, simmer 1–2 mins to cook off that boozy edge.
5. Finish the sauce: Add lemon juice, brown sugar, remaining butter, 3 tsp chili crisp, and ½ tsp salt. Stir constantly until everything melts together.
6. Bring it all together: Add drained pasta, shrimp, and chopped cilantro. Toss to coat. Use the pasta water as needed to loosen it up.
7. Top and serve: Garnish with crispy shallots, more cilantro, and an extra spoon of chili crisp if you want the heat up a notch.

Tips for Success

• Don’t overcook the shrimp — they finish quick
• Use cold butter — helps the sauce emulsify
• Lemon juice balances the heat and fat, don’t skip it
• Pasta water is your best friend here
• Chili crisp amounts are flexible — taste as you go

Storage and Reheating

• Fridge: Store in a sealed container for up to 2 days. Reheat gently — shrimp can go rubbery if zapped too hard.
• Microwave: Low power, short bursts, stir halfway. Add a splash of water or lemon to loosen it.
• Stovetop: Best option. Warm it in a skillet with a little oil or butter, medium heat, 3–4 mins.

Frequently Asked Questions

• Can I use pre-cooked shrimp?
  You can, but add them at the very end just to warm through. Otherwise, they’ll get tough.
• Is it super spicy?
  Nah, it’s more of a warm heat. Add extra chili crisp if you like living on the edge.
• What can I use instead of white wine?
  Chicken broth or veggie broth with a splash of vinegar works. Or just skip and double the lemon juice.
• Can I use other pasta shapes?
  Absolutely. Linguine, fettuccine, even rigatoni — all work fine.
• Do I really need crispy shallots?
  Nope. But they’re crispy and salty and amazing on top. Worth it if you have them.

Common Mistakes and How to Dodge Them

• Shrimp turn rubbery: This happens fast. Cook them just until pink, then get them out of the pan. They’ll finish in the sauce.
• Garlic burns too quick: Don’t walk away once it hits the oil. Keep it moving. Brown garlic = bitter pasta.
• Too much chili crisp too early: Chili crisp can take over if you go hard at the start. Better to build the heat toward the end.
• Sauce too thick or too thin: Use that pasta water a little at a time. It loosens everything and helps the sauce cling to the noodles.
• Skipping lemon juice: It sounds skippable but it’s not. Brightens the whole thing up. Makes the butter taste like something way fancier.

Nutrition Facts (Per Serving)

• Calories: 598 kcal
• Total Fat: 26g
• Saturated Fat: 9g
• Cholesterol: 195mg
• Sodium: 1040mg
• Potassium: 420mg
• Total Carbohydrate: 58g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 32g