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Chili Crisp Garlic Shrimp Pasta

Spaghetti cooked directly in a chili–garlic butter sauce and finished with tender shrimp, lime, and scallions for a glossy, spicy finish.
5 from 1 vote
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Total Time: 15 minutes
Servings: 2 servings

Equipment

Ingredients

Shrimp & Pasta

Chili Garlic Sauce

To Finish

  • Lime slices
  • Scallions sliced

Instructions

Build the Chili Butter

  • Heat a large skillet over medium-high heat.
  • Add butter, garlic, and chili crisp to the pan.
  • Cook for 15–20 seconds, stirring constantly, until fragrant.

Cook the Pasta in the Pan

  • Stir in soy sauce, fish sauce, sugar, salt, and 2 to 4½ cups of water, depending on your pasta. (Note: We are not pre-cooking the pasta, but cooking it in the sauce & water. I recommend starting with 2 cups and adding more water as you go until the noodles are fully cooked and the sauce is nicely reduced to your preferred consistency. Every brand of pasta differs on how much water they eventually need and how much starches they release)
  • Increase heat to high and add the dry spaghetti to the skillet.
  • Bring to a simmer and cook, turning noodles as they soften.

Reduce and Gloss

  • Cook, stirring frequently, as the water reduces and forms a glossy sauce.
  • Once the liquid has reduced by about half, add the shrimp.

Finish

  • Add lime slices and toss until the shrimp are just cooked through and the sauce looks loose and shiny.
  • Finish with sliced scallions and additional chili crisp if desired.

Notes

  • Fish sauce adds depth without making the dish taste fishy.
  • Cooking the spaghetti in the pan with the sauce will release starches, giving the sauce a natural thickness and gloss.
  • Adding the shrimp at the end keeps it juicy and prevents it from getting rubbery.
  • Keep the sauce slightly loose in the pan as it will tighten fast.
  • Lime is essential here; squeeze lightly before eating.