If you’re craving something that bursts with bold flavors and a tantalizing mix of textures, this Garlic and Chili Shrimp Pasta Recipe is exactly what you need. It’s the perfect harmony of tender shrimp, spicy chili flakes, smoky chorizo, and rich garlic all tossed with silky linguini. Every bite feels like a warm hug from your favorite Italian trattoria right in your own kitchen. This dish is simple enough for a weeknight dinner but special enough to impress guests or treat yourself on any day.
Ingredients You’ll Need
To make this Garlic and Chili Shrimp Pasta Recipe come alive, you only need a handful of carefully chosen ingredients. Each one plays an important role — from the spicy kick of chili flakes to the smoky charm of chorizo and the bright freshness of parsley and lemon. Together, they create layers of flavor that are truly unforgettable.
- 9 large shrimp (prawns): These provide the juicy, tender seafood base that’s the star of the dish.
- 2-3 cloves garlic: Essential for that deep, aromatic flavor that infuses every bite.
- 1 chorizo sausage: Adds a smoky, savory depth that pairs beautifully with the shrimp.
- ½ cup semi-dried tomatoes: Bring a chewy, tangy burst of concentrated tomato sweetness.
- 9 oz (250g) linguini pasta: The perfect vessel to soak up all the luscious sauce.
- 1 tsp chili flakes: Just enough heat to excite without overwhelming, adjustable to taste.
- ¼ cup extra virgin olive oil: Gives a silky texture and rich flavor as the cooking fat.
- ½ cup dry white wine: Used to deglaze and add acidity that balances the richness.
- 1 ½ tsp smoked paprika: Enhances the smoky notes from the chorizo and adds color.
- 4 tbsp (60g) soft butter: For a luscious finish that rounds out the sauce.
- Parsley leaves (large handful): Add vibrant green color and fresh herbal brightness.
- ½ lemon (for squeezing): A splash of citrus juice lifts everything and brightens the flavors.
- Salt (to taste): To enhance and balance every ingredient beautifully.
How to Make Garlic and Chili Shrimp Pasta Recipe
Step 1: Cook the Pasta Al Dente
Start with a large pot of well-salted boiling water and cook the linguini according to the package directions until it’s perfectly al dente. This is important because the pasta needs to hold its shape and have a little bite to stand up against the bold sauce.
Step 2: Prep the Shrimp and Other Fresh Ingredients
While the pasta cooks, give the shrimp a quick rinse and remove their veins. Thinly slice the chorizo, peel and finely chop the garlic cloves, and chop the parsley finely. Having everything ready will make cooking through the steps easy and smooth.
Step 3: Sauté the Shrimp and Chorizo
Heat the olive oil over medium-high heat in a medium pan. When the oil is hot, add the shrimp and chorizo slices. Cook each side for about 45 seconds until shrimp are just browned but still see-through in the center. This quick sear ensures they stay juicy and flavorful. Remove and set aside carefully while you build the sauce in the same pan.
Step 4: Build the Sauce with Garlic, Chili, and Wine
Add a small drizzle of olive oil to the pan and toss in the garlic and chili flakes. Sweat the garlic gently until it softens but does not brown, releasing its sweet aroma. Stir in the smoked paprika and mix well to combine all those smoky, spicy flavors. Pour in the dry white wine to deglaze the pan, scraping up all the flavorful bits stuck to the base, then let the liquid reduce by half to concentrate the taste. Finish this step by squeezing lemon juice into the pan for a fresh pop.
Step 5: Bring It All Together
Return the shrimp and chorizo to the pan along with the semi-dried tomatoes, chopped parsley, and a splash of pasta cooking water. Drizzle in a little more olive oil and season with salt to your liking. Toss everything together over high heat for about 20 seconds so the flavors marry beautifully and the sauce clings perfectly to the pasta.
How to Serve Garlic and Chili Shrimp Pasta Recipe
Garnishes
Fresh parsley sprinkled on top adds a vibrant green touch and an herbal brightness that cuts through the richness. A final squeeze of lemon juice right before eating wakes up the entire plate with fresh acidity. If you like a little extra indulgence, a sprinkle of Parmesan or freshly cracked black pepper can complement this dish beautifully.
Side Dishes
This pasta stands out on its own, but if you want company on your plate, consider serving it with a simple arugula salad tossed with lemon vinaigrette or some crusty garlic bread to soak up every last drop of that glorious sauce. A light, citrusy white wine or sparkling water with lemon would be excellent beverage companions.
Creative Ways to Present
For a crowd-pleaser, serve the Garlic and Chili Shrimp Pasta Recipe family-style on a large platter piled high, garnished with whole parsley sprigs and lemon slices for color and flair. Alternatively, twirl the pasta into elegant nests on individual plates and top with a few whole shrimp and a sprinkle of chili flakes for a restaurant-quality look at home.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Garlic and Chili Shrimp Pasta Recipe into an airtight container and refrigerate. It will keep well up to 2 days and tastes great reheated gently. The flavors even have a chance to meld a bit, making for a delicious next-day meal.
Freezing
While shrimp dishes generally freeze okay, the texture can change after thawing. If you want to freeze leftovers, store the pasta and sauce separately from the shrimp to maintain the best texture. Freeze in airtight containers for up to 1 month and thaw slowly in the fridge before reheating.
Reheating
When reheating your Garlic and Chili Shrimp Pasta Recipe, do so gently on the stove over low heat. Add a splash of water or olive oil to refresh the sauce and prevent drying out. Avoid the microwave if possible to keep the shrimp tender and the pasta perfectly sauced.
FAQs
Can I use a different type of pasta?
Absolutely! While linguini is traditional here due to its ability to carry the sauce well, other long pastas like spaghetti or fettuccine also work beautifully. Just adjust cooking times accordingly.
How spicy is this dish?
The chili flakes add a pleasant, warming heat that ups the flavor without being overpowering. You can easily adjust the amount based on your spice preference, using less for a milder version.
Can I substitute chorizo with another meat?
Yes! If you’re not a fan of chorizo or want a different flavor, spicy Italian sausage or pancetta can be delicious alternatives, each bringing its own unique smoky or savory profile.
Is dry white wine necessary?
The wine adds acidity and complexity, but if you prefer not to use alcohol, you can substitute with a splash of chicken broth and a little lemon juice to achieve a similar balance.
How do I peel and devein shrimp easily?
Use a small paring knife or your fingernail to peel off the shell starting at the legs, then make a shallow cut along the shrimp’s back to remove the dark vein. Rinse under cold water to clean thoroughly before cooking.
Final Thoughts
Once you try this Garlic and Chili Shrimp Pasta Recipe, it’s sure to become a staple in your kitchen. The adventurous blend of spicy, smoky, and fresh flavors feels indulgent while being incredibly satisfying and straightforward to prepare. I hope you love making and sharing this dish as much as I do — it’s comfort and excitement on a plate!
Print
Garlic and Chili Shrimp Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 to 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A vibrant and flavorful Garlic and Chili Shrimp Pasta featuring succulent shrimp, spicy chorizo, and a hint of smoky paprika, tossed with linguini in a garlicky, chili-infused olive oil and white wine sauce. Perfectly balanced with semi-dried tomatoes and fresh parsley for a quick and satisfying meal.
Ingredients
Shrimp and Meat
- 9 large shrimp (prawns), deveined and rinsed
- 1 chorizo sausage, thinly sliced
Vegetables and Herbs
- 2–3 cloves garlic, peeled and chopped
- ½ cup semi-dried tomatoes
- Parsley leaves, large handful, finely chopped
- ½ lemon, for squeezing
Dry Ingredients & Spices
- 1 tsp chili flakes (adjust to taste)
- 1 ½ tsp smoked paprika
- Salt, to taste
Pasta & Liquids
- 9 oz (250g) linguini pasta
- ¼ cup extra virgin olive oil, plus extra for drizzling
- ½ cup dry white wine
- 4 tbsp (60g) soft butter
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add linguini pasta and cook until al dente, following the package instructions. Drain pasta, reserving some of the cooking water for later use.
- Prepare Ingredients: While the pasta cooks, devein and rinse the shrimp thoroughly. Thinly slice the chorizo sausage. Peel and chop the garlic cloves finely. Chop parsley leaves finely and set aside.
- Cook Shrimp & Chorizo: Heat a medium pan over medium-high heat and add the olive oil. When the oil is hot, add the shrimp and sliced chorizo. Cook for about 45 seconds on each side until the shrimp turns browned on the outside but remains slightly translucent inside, ensuring they stay tender. Remove from the pan and set aside.
- Prepare Sauce: Using the same pan, add a little more olive oil if needed and add the chopped garlic and chili flakes. Sweat the garlic gently over medium heat until it becomes soft and fragrant, making sure not to let it brown. Stir in the smoked paprika until combined. Pour in the dry white wine to deglaze the pan, scraping any browned bits off the bottom, and let it reduce by half. Squeeze the juice of half a lemon into the sauce and stir well.
- Combine & Toss: Return the cooked shrimp and chorizo back to the pan. Add the semi-dried tomatoes, chopped parsley, and a splash of reserved pasta cooking water to loosen the sauce. Drizzle in some extra olive oil and season with salt to taste. Toss everything vigorously over high heat for about 20 seconds to meld flavors and warm through. Add butter at the end to enrich the sauce if desired, mixing until melted and coating the ingredients evenly.
Notes
- Be careful not to overcook the shrimp; they should remain slightly translucent to avoid rubbery texture.
- Adjust chili flakes to suit your preferred spice level.
- Use pasta water to loosen the sauce and help it cling better to the pasta.
- For a richer sauce, stir in butter at the end of cooking.
- If you don’t have semi-dried tomatoes, sun-dried tomatoes soaked briefly in warm water can be a substitute.
