Chilli shrimp pasta
Elevate your dinner with this Spicy Chili Shrimp Pasta! This easy-to-make recipe features tender pasta tossed in fragrant olive oil, with succulent shrimp, vibrant red onion, and fiery red chili peppers, all complemented by fresh basil leaves. Ready in under 30 minutes, it's a perfect blend of heat and flavor for a delicious meal.
- 07 Mar 2025
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 6 Ingredients
Chilli Shrimp Pasta is a delightful dish that combines the flavors of fresh seafood with the spicy kick of chili peppers. This recipe is perfect for those who enjoy a bit of heat in their meals and appreciate the simplicity of pasta dishes. With just a few ingredients, you can create a gourmet meal that's sure to impress.
Ingredients:
Instructions:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Once cooked, drain the pasta and set aside, reserving about 1/2 cup of the pasta cooking water for later.
- While the pasta is cooking, finely chop the red onion and thinly slice the red hot chili peppers.
- Roughly chop the basil leaves.
- Heat half of the olive oil (approximately 3 tablespoons) in a large skillet over medium-high heat.
- Add the shrimps to the skillet and cook for about 2-3 minutes on each side, or until the shrimp turn pink and are cooked through.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining olive oil.
- Add the finely chopped red onion and sliced chili peppers.
- Sauté over medium heat for about 3-5 minutes, until the onions are soft and the chili peppers are fragrant.
- Reduce the heat to low.
- Add the cooked pasta to the skillet with the onions and chili peppers.
- Return the shrimp to the skillet and toss everything together until well combined.
- If the pasta seems dry, add a bit of the reserved pasta cooking water, one tablespoon at a time, until you reach your desired consistency.
- Stir in the chopped basil leaves.
- Taste and adjust the seasoning with salt and pepper as needed.
- Plate the Chilli Shrimp Pasta immediately.
- Garnish with extra basil leaves or a drizzle of olive oil if desired.
Tips:
- Cook the pasta according to the package instructions until al dente. Save some pasta water to add to the sauce if needed.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the finely chopped red onion and cook until it becomes translucent.
- Add the thinly sliced red hot chili peppers to the skillet and cook for an additional 2-3 minutes, stirring continuously to avoid burning.
- Stir in the shrimps and cook until they turn pink and opaque, usually about 3-5 minutes.
- Mix in the fresh basil leaves just before removing the skillet from heat to retain their aroma and color.
- Combine the cooked pasta with the shrimp and chili mixture, ensuring everything is well combined. Add some reserved pasta water if the dish looks too dry.
- Serve immediately and garnish with extra basil or a sprinkle of grated cheese for added flavor.
Once you have prepared your Chilli Shrimp Pasta, you will have a delicious and spicy dish that balances the flavors of tender shrimp, spicy chili peppers, and fragrant basil. Pair it with a crisp white wine or a chilled glass of water with lemon to enhance the dining experience. Enjoy your meal and don't forget to experiment with the spice levels to suit your preferences!
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 390kcal | 20% |
| Protein | |
| Protein 24g | 15% |
| Carbohydrates | |
| Carbohydrates 70g | 19% |
| Fiber 3.34g | 9% |
| Sugar 4.13g | 4% |
| Fat | |
| Fat 22g | 26% |
| Saturated 3.24g | 11% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 60ug | 6% |
| Choline 88mg | 15% |
| Vitamin B1 0.80mg | 66% |
| Vitamin B2 0.37mg | 29% |
| Vitamin B3 8mg | 49% |
| Vitamin B6 0.38mg | 22% |
| Vitamin B9 230ug | 56% |
| Vitamin B12 0.94ug | 39% |
| Vitamin C 30mg | 33% |
| Vitamin E 1.36mg | 9% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.44mg | 49% |
| Iron, Fe 3.25mg | 30% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 380mg | 31% |
| Potassium, K 380mg | 11% |
| Selenium, Se 80ug | 144% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 2.11mg | 19% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Creamy avocado-spinach pesto zoodles
Topped with nutrient-rich almond flour for a gluten-free, low-carb meal that's as nutritious as it is tasty.
17 Mar 2025Buckwheat pasta with caramelised onion and peas
Ideal for weeknight dinners or special occasions.
01 Jun 2025Bolognese muffins
Easy to make and utterly delicious, they're sure to be a hit at your next meal.
30 Mar 2025Spaghetti with asparagus and spinach pesto
Savor the bright, refreshing taste with every bite.
25 May 2025