Spicy Garlic Shrimp Pasta
Spicy Garlic Shrimp Pasta is for those of you who enjoy a kick of heat, layered upon the flavour punch of garlic infused olive oil and finished with the freshness of Italian parsley. This recipe is a celebration of simple ingredients coming together to create something extraordinary. Whether you are a seasoned spice lover or looking to spice up your pasta game, this dish, with its succulent shrimp seasoned with the perfect blend of Aleppo chili, cayenne and bird's eye chilies nestled on a bed of perfectly cooked fettuccine, is sure to impress.
Ingredients
- 12 oz fettuccine
- ½ cup olive oil
- 8-10 cloves garlic chopped
- 2-5 bird's eye chilies sliced in half (seeds removed is highly recommended for 99% of the population)
- ½ cup white wine
- ½ cup Italian parsley chopped, plus more for garnish
For the Shrimp Seasoning
- 300 g 20/30 wild Argentinian shrimp, thawed and peeled
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Aleppo chili
- ¼ teaspoon cayenne
Instructions
- In a bowl, season the shrimp with salt, black pepper, Aleppo chili, and cayenne. Mix well to ensure the shrimp are evenly coated. Set aside to marinate.
- Bring a large pot of salted water to a boil. Add the fettuccine and cook two minutes less than the package instructions (slightly less than al dente).
- In a large skillet over medium heat, warm the olive oil. Add the chopped garlic and bird's eye chilies. Sauté for 2 to 3 minutes or until the garlic is fragrant but not browned.
- Add the seasoned shrimp to the skillet. Cook for 1 minute on each side.
- Add the chopped Italian parsley and the wine, stir, and cook for 2 minutes.
- Transfer the pasta into the shrimp pan and add ½ cup of pasta water.
- Toss everything together, adding a bit extra of the pasta water until the pasta is shimmering and the is a little extra sauce in the pan. Garnish with extra parsley and enjoy.
- Please take 5 seconds to rate this recipe below. We would greatly appreciate it!
Video
Tried this recipe?Let us know how it was!