Spicy Shrimp Pasta (Print Format)
Crunchy shrimp and noodles mixed with a creamy, sweet-spicy sauce. Quick and delicious, ready in half an hour for any night.
# Ingredients:
→ Shrimp Prep
01 -
2 tablespoons of cooking oil
02 -
¼ teaspoon optional smoked paprika
03 -
½ teaspoon ground black pepper
04 -
½ teaspoon salt
05 -
1 pound of deveined, peeled large shrimp
06 -
½ cup of cornstarch to coat
→ Sauce Mix
07 -
1 tablespoon of fresh lime juice
08 -
1 tablespoon honey
09 -
1-2 tablespoons of spicy Sriracha
10 -
2 cloves of garlic, finely chopped
11 -
½ cup mayonnaise
12 -
¼ cup sweet chili sauce
→ For the Pasta Base
13 -
8 ounces of fettuccine or spaghetti
14 -
Red pepper flakes, optional
15 -
2 tablespoons of olive oil
16 -
2 garlic cloves, minced
17 -
Green onions, chopped (about ¼ cup)
18 -
¼ cup grated Parmesan cheese
# Steps:
01 -
Toss the shrimp in smoked paprika, black pepper, and salt in a bowl. Next, give them a good coating of cornstarch, then shake off what’s extra so the shrimp crisps up really well!
02 -
Warm up vegetable oil in your skillet set to medium-high heat. Fry the shrimp for about 2-3 minutes on each side in small groups until golden perfection. Drain by placing them on paper towels.
03 -
Grab a big pot and salt some boiling water. Cook pasta until it’s got a slight bite (around 8-10 minutes). Save ½ cup of that pasta water before pouring off the rest.
04 -
Stir together mayo, spicy Sriracha, chili sauce, honey, lime juice, and chopped garlic. This mix ties it together! Tame the heat by cutting back Sriracha if you like.
05 -
Cook garlic in olive oil, add your drained pasta, and pour in the creamy sauce. Gently mix in fried shrimp, then finish with green onion pieces, cheese, and a touch of red pepper flakes if you like. Serve it while it’s warm!
# Tips:
01 -
Want veggies? Sauté some zucchini or bell peppers and toss them in.
02 -
Swap shrimp for crispy tofu to keep it vegetarian.
03 -
Dial back or increase the spice by changing the Sriracha amount.