19 Irresistible Spicy Shrimp Pasta Recipes to Savor

Let’s be honest—there’s nothing quite like a bowl of spicy shrimp pasta to turn an ordinary weeknight into something special. Whether you’re craving creamy Cajun flavors, zesty lemon-garlic kicks, or fiery arrabbiata twists, we’ve gathered 19 mouthwatering recipes that deliver big on taste without the fuss. Ready to spice up your dinner rotation? Dive in and find your new favorite dish!

Cajun Spicy Shrimp Alfredo Pasta

Yielding to the quiet comfort of my kitchen this evening, I find myself drawn to the warmth of spices and cream, a gentle escape into flavors that hug the soul. There’s something deeply soothing about watching ingredients transform, about creating a dish that carries both heat and comfort in every bite.

Ingredients

For the pasta:
– 8 oz fettuccine pasta
– 1 tbsp salt

For the shrimp:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tbsp Cajun seasoning
– 1/2 tsp smoked paprika

For the Alfredo sauce:
– 4 tbsp unsalted butter
– 3 garlic cloves, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/4 tsp black pepper
– 1/4 tsp red pepper flakes

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Cook 8 ounces of fettuccine pasta for 9 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander, reserving 1/2 cup of pasta water.
5. Pat 1 pound of shrimp completely dry with paper towels to ensure proper searing.
6. Toss the shrimp with 2 tablespoons of olive oil, 1 tablespoon of Cajun seasoning, and 1/2 teaspoon of smoked paprika.
7. Heat a large skillet over medium-high heat for 2 minutes until hot.
8. Cook the seasoned shrimp for 2 minutes per side until they turn pink and develop a light crust.
9. Transfer the cooked shrimp to a clean plate.
10. Melt 4 tablespoons of butter in the same skillet over medium heat.
11. Sauté 3 minced garlic cloves for 1 minute until fragrant but not browned.
12. Pour in 1 cup of heavy cream and bring to a gentle simmer.
13. Gradually whisk in 1 cup of grated Parmesan cheese until the sauce becomes smooth and creamy.
14. Season the sauce with 1/4 teaspoon of black pepper and 1/4 teaspoon of red pepper flakes.
15. Add the drained pasta to the sauce, tossing to coat evenly.
16. If the sauce appears too thick, gradually add the reserved pasta water 2 tablespoons at a time until desired consistency is reached.
17. Return the cooked shrimp to the skillet and gently fold them into the pasta.
18. Cook everything together for 1 final minute to allow the flavors to meld.

Luxuriously creamy sauce clings to each strand of pasta, while the shrimp offer little bursts of smoky heat that dance across the tongue. I love serving this in shallow bowls with a sprinkle of fresh parsley, the contrast of green against the creamy white making the dish feel both rustic and elegant.

Spicy Lemon Garlic Shrimp Linguine

Years have a way of softening memories, but some flavors remain sharp and clear, like this spicy lemon garlic shrimp linguine that always brings me back to coastal evenings when the air smelled of salt and possibility.

Ingredients

For the pasta:
– 8 ounces linguine
– 4 quarts water
– 1 tablespoon salt

For the shrimp:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

For the sauce:
– 4 cloves garlic, minced
– 1/2 teaspoon red pepper flakes
– 1/4 cup fresh lemon juice
– 1/4 cup chopped fresh parsley
– 2 tablespoons unsalted butter
– 1/4 cup pasta water

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 8 ounces of linguine and cook for 9 minutes, stirring occasionally to prevent sticking.
4. Reserve 1/4 cup of pasta water before draining the linguine.
5. Heat a large skillet over medium-high heat for 2 minutes until hot.
6. Add 2 tablespoons of olive oil to the heated skillet.
7. Pat 1 pound of shrimp dry with paper towels to ensure proper searing.
8. Season shrimp with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
9. Cook shrimp for 2 minutes per side until they turn pink and opaque.
10. Transfer cooked shrimp to a plate, leaving any oil in the skillet.
11. Reduce heat to medium and add minced garlic to the same skillet.
12. Cook garlic for 1 minute until fragrant but not browned.
13. Add 1/2 teaspoon red pepper flakes and cook for 30 seconds to release their oils.
14. Pour in 1/4 cup fresh lemon juice, scraping any browned bits from the pan bottom.
15. Add 2 tablespoons of butter and swirl until melted and emulsified.
16. Stir in the reserved 1/4 cup pasta water to create a silky sauce.
17. Return cooked linguine to the skillet and toss to coat in the sauce.
18. Add the cooked shrimp back to the skillet and gently combine.
19. Remove from heat and stir in 1/4 cup chopped fresh parsley.

Just before serving, I love how the linguine glistens with that vibrant sauce, each strand clinging to plump shrimp while the lemon cuts through the garlic’s warmth. Sometimes I’ll scatter extra red pepper flakes over the top for those who crave more fire, or serve it with crusty bread to soak up every last drop of that spicy, buttery sauce at the bottom of the bowl.

Chili Flake Shrimp Arrabbiata Pasta

Tonight, as the evening light fades outside my kitchen window, I find myself craving something with gentle heat and comforting texture, a dish that warms from the inside out without overwhelming the senses. This chili flake shrimp arrabbiata pasta feels like the perfect companion for a quiet dinner, where the simmering sauce fills the air with the scent of garlic and tomatoes, and the shrimp curl into tender morsels, ready to be twirled with pasta.

Ingredients

– For the shrimp: 1 lb large shrimp (peeled and deveined), 2 tbsp olive oil, 1 tsp chili flakes, 1/4 tsp salt
– For the sauce: 1 (28 oz) can crushed tomatoes, 4 cloves garlic (minced), 1/4 cup fresh basil (chopped), 1/2 tsp salt
– For finishing: 12 oz linguine pasta, 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz linguine pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (a tip: test a strand at 9 minutes—it should have a slight bite).
3. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
4. Add 1 lb shrimp in a single layer and sprinkle with 1 tsp chili flakes and 1/4 tsp salt.
5. Cook shrimp for 2–3 minutes per side until they turn pink and opaque, then transfer to a plate.
6. In the same skillet, add 4 cloves minced garlic and sauté for 30–45 seconds until fragrant but not browned (a tip: keep the heat medium to avoid bitterness).
7. Pour in 1 (28 oz) can crushed tomatoes and 1/2 tsp salt, stirring to combine.
8. Simmer the sauce uncovered for 8–10 minutes, stirring occasionally, until it thickens slightly and darkens in color.
9. Stir in 1/4 cup chopped fresh basil and the cooked shrimp, heating for 1 minute to warm through.
10. Drain the cooked pasta, reserving 1/2 cup pasta water, and add pasta to the skillet.
11. Toss everything together, adding splashes of reserved pasta water as needed to coat the linguine evenly (a tip: the starchy water helps the sauce cling to the pasta).
12. Serve immediately, topped with 1/4 cup grated Parmesan cheese.

Finally, the dish comes together with a lovely balance—the linguine holds the vibrant, slightly chunky sauce, while the shrimp offer juicy bursts amid the gentle heat from the chili flakes. For a cozy twist, try serving it in shallow bowls with a side of crusty bread to soak up every last bit of tomato goodness, letting the flavors linger long after the last bite.

Spicy Sriracha Shrimp Scampi

Holding this warm bowl tonight, I’m reminded how some of the most comforting meals arrive not from elaborate planning, but from a quiet evening’s simple craving—the kind that asks for something both familiar and gently surprising, something that fills the kitchen with the sizzle of garlic and the gentle heat of chili.

Ingredients

– For the shrimp: 1 lb large raw shrimp (peeled and deveined), 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper
– For the sauce: 3 tbsp unsalted butter, 4 cloves garlic (minced), 2 tbsp Sriracha sauce, 1/4 cup chicken broth, 2 tbsp fresh lemon juice, 1/4 cup chopped fresh parsley

Instructions

1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Season the shrimp evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the shrimp to the hot skillet in a single layer, cooking for 2 minutes per side until pink and opaque.
5. Transfer the cooked shrimp to a clean plate, leaving any oil in the skillet.
6. Reduce the heat to medium and melt 3 tbsp unsalted butter in the same skillet.
7. Add 4 cloves minced garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
8. Pour in 2 tbsp Sriracha sauce, 1/4 cup chicken broth, and 2 tbsp fresh lemon juice, stirring to combine.
9. Simmer the sauce for 2 minutes, allowing it to thicken slightly.
10. Return the cooked shrimp to the skillet, tossing to coat evenly in the sauce.
11. Remove the skillet from the heat and stir in 1/4 cup chopped fresh parsley.
Zesty and vibrant, the shrimp carry a tender bite that gives way to the garlicky, buttery sauce with its slow-building Sriracha warmth. I love serving this over a bed of angel hair pasta to catch every drop of sauce, or spooning it straight from the skillet with crusty bread for dipping on a particularly cozy night.

Spicy Tomato Basil Shrimp Spaghetti

Mellow evenings like this one always seem to call for something that warms both the kitchen and the spirit, a simple pasta dish that fills the air with the gentle perfume of garlic and basil, reminding me how the most comforting meals often come together in under thirty minutes. Just a handful of fresh ingredients can transform an ordinary Tuesday into something quietly special, something worth savoring slowly by the window as daylight fades. There’s a particular solace in watching shrimp curl into tender spirals and tomatoes break down into a rustic sauce, a small kitchen ritual that feels both nourishing and deeply personal.

Ingredients

For the pasta and shrimp:
– 8 ounces spaghetti
– 1 pound large raw shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1/2 teaspoon salt

For the sauce:
– 3 cloves garlic, minced
– 1/4 teaspoon red pepper flakes
– 1 (14.5-ounce) can diced tomatoes
– 1/4 cup fresh basil leaves, chopped

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add spaghetti to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
4. Reserve 1/2 cup of pasta water before draining the spaghetti.
5. Pat the shrimp completely dry with paper towels to ensure proper searing.
6. Heat olive oil in a large skillet over medium-high heat until it shimmers.
7. Arrange shrimp in a single layer in the hot skillet.
8. Cook shrimp for 2 minutes until the bottoms turn pink and develop a light crust.
9. Flip each shrimp and cook for 1 more minute until opaque throughout.
10. Transfer shrimp to a clean plate, leaving any oil in the skillet.
11. Reduce skillet heat to medium and add minced garlic and red pepper flakes.
12. Cook garlic for 30 seconds until fragrant but not browned.
13. Pour the entire can of diced tomatoes with their juices into the skillet.
14. Simmer the tomato mixture for 5 minutes until slightly thickened, stirring occasionally.
15. Add the drained spaghetti directly to the tomato sauce in the skillet.
16. Toss spaghetti with the sauce, adding reserved pasta water 2 tablespoons at a time until the sauce coats the noodles evenly.
17. Return the cooked shrimp to the skillet and gently fold them into the pasta.
18. Remove the skillet from heat and stir in the chopped fresh basil.
Just before serving, I love how the al dente spaghetti provides a satisfying chew against the plump, juicy shrimp, while the spicy tomato sauce clings to every strand in vibrant red ribbons. The fresh basil leaves wilt slightly from the residual heat, releasing their sweet aroma into each forkful. For a beautiful presentation, twist the pasta into neat nests using tongs and arrange the shrimp around the edges, letting the colors contrast against a white ceramic bowl.

Tangy Lime and Chili Shrimp Fettuccine

Beneath the soft glow of the evening light, there’s something quietly comforting about standing at the stove, the gentle sizzle of shrimp and the bright scent of lime pulling me into a moment of calm focus. This dish, with its vibrant colors and zesty aroma, feels like a small, personal celebration—a way to turn an ordinary Tuesday into something just a little more special. It’s the kind of meal that slows time, inviting you to savor each step and each bite with intention.

Ingredients

For the Shrimp:

• 1 lb large raw shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp salt

For the Pasta and Sauce:

• 8 oz fettuccine pasta
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 cup fresh lime juice (from about 2 limes)
• 1/4 cup chopped fresh cilantro

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the shrimp dry with paper towels to ensure a crisp sear.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the shrimp to the skillet in a single layer, seasoning with 1 tsp chili powder and 1/2 tsp salt.
6. Cook the shrimp for 2 minutes per side, until they turn pink and opaque, then transfer to a plate.
7. Reduce the skillet heat to medium and melt 4 tbsp unsalted butter.
8. Sauté 3 cloves minced garlic in the butter for 1 minute, until fragrant but not browned.
9. Pour 1/4 cup fresh lime juice into the skillet, scraping up any browned bits from the bottom.
10. Drain the cooked pasta, reserving 1/4 cup of the starchy pasta water.
11. Add the drained pasta and reserved pasta water to the skillet, tossing to coat in the sauce.
12. Return the cooked shrimp to the skillet and toss gently to combine.
13. Stir in 1/4 cup chopped fresh cilantro just before serving.

Finally, the tender fettuccine clings to the bright, buttery sauce, while the shrimp offer a subtle heat that lingers pleasantly. For a refreshing twist, serve it alongside a simple arugula salad dressed with a squeeze of lime, letting the peppery greens contrast with the dish’s tangy richness.

Hot Pepper Shrimp and Garlic Penne

Years have a way of softening the edges of memory, yet some flavors remain sharp and clear, like this dish that brings back humid evenings and crowded kitchens. You remember the sizzle of shrimp hitting hot oil, the way garlic perfumed the entire house, and how penne soaked up every bit of that spicy, garlicky sauce. It’s a meal that feels both comforting and exciting, a quiet celebration of simple ingredients transformed by heat and time.

Ingredients

• For the shrimp: 1 lb large raw shrimp (peeled and deveined), 2 tbsp olive oil, 1 tsp crushed red pepper flakes
• For the pasta and sauce: 12 oz penne pasta, 6 cloves garlic (minced), 1/2 cup dry white wine, 1/4 cup fresh parsley (chopped), 1/4 cup grated Parmesan cheese

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add 12 oz penne pasta to the boiling water and cook for 11 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
4. Add 1 lb shrimp in a single layer and cook for 2 minutes until the bottoms turn pink.
5. Flip each shrimp and cook for 1 more minute until opaque throughout.
6. Transfer shrimp to a clean plate, leaving oil in the skillet.
7. Reduce heat to medium-low and add 6 cloves minced garlic to the skillet.
8. Cook garlic for 45 seconds until fragrant but not browned, stirring constantly.
9. Add 1 tsp crushed red pepper flakes and cook for 15 seconds to bloom the spices.
10. Pour in 1/2 cup dry white wine, scraping any browned bits from the skillet bottom.
11. Simmer the wine sauce for 3 minutes until reduced by half.
12. Drain the cooked pasta, reserving 1/2 cup pasta water.
13. Return drained pasta to the empty pot and add the wine sauce, shrimp, and 1/4 cup pasta water.
14. Toss everything together over low heat for 1 minute until the sauce clings to the pasta.
15. Remove from heat and stir in 1/4 cup chopped fresh parsley and 1/4 cup grated Parmesan cheese.

Knots of penne cradle the garlic-infused oil, while plump shrimp offer bursts of heat that build slowly with each bite. The Parmesan melts into the sauce, creating a creamy texture that contrasts with the al dente pasta. For a bright finish, serve it with lemon wedges to squeeze over, cutting through the richness with a touch of acidity.

Fiery Shrimp and Spinach Pappardelle

Vividly remembering the way autumn light filters through kitchen windows, I find myself drawn to dishes that carry both warmth and comfort, like this one that balances spice with earthy greens in a way that feels like a quiet conversation with the season.

Ingredients

• For the shrimp:
  • 1 lb large raw shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes
• For the pasta and sauce:
  • 8 oz dried pappardelle pasta
  • 4 cups fresh spinach
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp lemon juice
  • Salt to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pappardelle pasta to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the shrimp completely dry with paper towels to ensure proper searing.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
6. Sprinkle the shrimp with 1 tsp smoked paprika and 1/2 tsp crushed red pepper flakes, then transfer to a plate.
7. Reduce heat to medium and add the minced garlic to the same skillet, cooking for 1 minute until fragrant but not browned.
8. Add 4 cups fresh spinach to the skillet and cook for 2-3 minutes until wilted, stirring constantly.
9. Pour in 1/2 cup heavy cream and bring to a gentle simmer for 2 minutes to thicken slightly.
10. Drain the cooked pasta, reserving 1/4 cup of pasta water.
11. Add the drained pasta to the skillet along with the cooked shrimp.
12. Stir in 1/4 cup grated Parmesan cheese and 1 tbsp lemon juice until the sauce coats the pasta evenly.
13. If the sauce is too thick, gradually add the reserved pasta water 1 tbsp at a time until desired consistency is reached.

What makes this dish particularly memorable is how the wide pappardelle ribbons cradle the creamy sauce, while the shrimp provide little bursts of heat that contrast beautifully with the tender spinach. I love serving it in shallow bowls with an extra sprinkle of Parmesan and perhaps some crusty bread to soak up every last bit of that spicy cream sauce.

Spicy Garlic Butter Shrimp Linguine

Gently, as the evening light fades outside my window, I find myself drawn to the kitchen, craving something that feels both comforting and vibrant, a dish that whispers of cozy dinners and shared stories. This spicy garlic butter shrimp linguine is exactly that—a simple yet deeply satisfying meal that comes together in moments, filling the air with the warm, inviting scent of garlic and herbs. It’s the kind of recipe that feels like a quiet gift at the end of a long day, something to savor slowly with a glass of wine or alongside someone you love.

Ingredients

For the pasta and shrimp:
– 8 ounces linguine
– 1 pound large raw shrimp, peeled and deveined
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
For the sauce:
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1/2 teaspoon red pepper flakes
– 1/4 cup dry white wine
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of linguine to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat 1 pound of large raw shrimp dry with paper towels and season evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
5. Arrange the shrimp in a single layer in the skillet and cook for 2 minutes per side, until they turn pink and opaque.
6. Transfer the cooked shrimp to a clean plate using tongs, being careful not to overcrowd the pan during cooking to ensure a proper sear.
7. Reduce the skillet heat to medium and melt 4 tablespoons of unsalted butter, scraping up any browned bits from the shrimp.
8. Add 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes to the butter and cook for 1 minute, stirring constantly until fragrant but not browned.
9. Pour in 1/4 cup of dry white wine and simmer for 2 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.
10. Stir in 1/4 cup of freshly squeezed lemon juice and simmer for an additional 1 minute to meld the flavors.
11. Drain the cooked linguine, reserving 1/2 cup of pasta water, and add the pasta directly to the skillet with the sauce.
12. Toss the linguine in the sauce over low heat, adding reserved pasta water 1 tablespoon at a time until the sauce clings lightly to the pasta.
13. Return the cooked shrimp to the skillet and gently toss to combine with the pasta and sauce.
14. Remove the skillet from the heat and stir in 1/4 cup of chopped fresh parsley just before serving to keep its color vibrant.

Softly tangled strands of linguine cradle plump, garlicky shrimp in a sauce that’s both rich and bright, with just enough heat to linger on the tongue. I love serving this dish in wide, shallow bowls, perhaps with a sprinkle of extra parsley and a crusty piece of bread to soak up every last bit of that buttery, lemony sauce.

Zesty Spiced Shrimp and Sun-Dried Tomato Pasta

Beneath the soft glow of the evening kitchen light, there’s something quietly comforting about preparing a meal that feels both vibrant and deeply nourishing, a gentle ritual that slows the rush of the day. This pasta, with its tender shrimp and sun-dried tomatoes, brings a warmth that lingers long after the last bite, a simple pleasure worth savoring. It’s a dish that invites reflection, much like the slow simmer of its sauce.

Ingredients

For the shrimp:

• 1 pound large raw shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

For the pasta and sauce:

• 8 ounces linguine pasta
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the shrimp dry with paper towels to ensure a good sear.
4. In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, and cayenne pepper until evenly coated.
5. Heat a large skillet over medium-high heat and add the shrimp in a single layer.
6. Cook the shrimp for 2 minutes per side, until they turn pink and opaque, then transfer them to a plate.
7. Reduce the skillet heat to medium and add the sun-dried tomatoes and minced garlic.
8. Sauté for 1 minute, until the garlic is fragrant but not browned.
9. Pour in the white wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
10. Stir in the heavy cream and bring the sauce to a gentle simmer for 3 minutes, until slightly thickened.
11. Drain the cooked linguine, reserving 1/4 cup of pasta water.
12. Add the drained linguine to the skillet with the sauce, tossing to coat evenly.
13. If the sauce is too thick, stir in the reserved pasta water 1 tablespoon at a time until desired consistency is reached.
14. Return the cooked shrimp to the skillet and gently toss to combine with the pasta and sauce.
15. Sprinkle with grated Parmesan cheese and fresh parsley just before serving.

Tender linguine clings to the creamy, sun-dried tomato sauce, while the spiced shrimp add a subtle heat that dances on the tongue. For a cozy twist, serve it in shallow bowls with a sprinkle of extra parsley and a side of crusty bread to soak up every last bit of sauce, letting the flavors melt together like a quiet evening conversation.

Spicy Creamy Cajun Shrimp Pasta

Beneath the soft glow of the kitchen light, I find myself drawn to the gentle rhythm of cooking, where the warmth of spices and the comfort of cream come together in quiet harmony. This pasta dish feels like a slow, thoughtful conversation with flavors that whisper rather than shout, a peaceful moment carved out of the evening’s stillness.

Ingredients

– For the shrimp: 1 lb large raw shrimp (peeled and deveined), 2 tbsp Cajun seasoning, 1 tbsp olive oil
– For the pasta: 8 oz fettuccine, 4 quarts water, 1 tbsp salt
– For the sauce: 2 tbsp unsalted butter, 3 cloves garlic (minced), 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/4 tsp red pepper flakes, 1/4 cup chopped fresh parsley

Instructions

1. Bring 4 quarts of water and 1 tbsp salt to a rolling boil in a large pot.
2. Add 8 oz fettuccine to the boiling water and cook for 10 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving 1/2 cup of pasta water for later use.
4. Pat 1 lb shrimp dry with paper towels to ensure a crisp sear.
5. Toss the shrimp with 2 tbsp Cajun seasoning until evenly coated.
6. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
7. Add the seasoned shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque.
8. Transfer the cooked shrimp to a clean plate, covering loosely to keep warm.
9. Reduce the skillet heat to medium and melt 2 tbsp unsalted butter.
10. Add 3 cloves minced garlic and sauté for 1 minute until fragrant but not browned.
11. Pour 1 cup heavy cream into the skillet, stirring gently with a wooden spoon.
12. Simmer the cream for 3 minutes until slightly thickened, stirring constantly.
13. Whisk in 1/2 cup grated Parmesan cheese until the sauce is smooth and creamy.
14. Stir in 1/4 tsp red pepper flakes for a subtle heat.
15. Add the drained pasta to the sauce, tossing to coat evenly.
16. If the sauce is too thick, gradually add reserved pasta water 1 tbsp at a time until desired consistency is reached.
17. Return the cooked shrimp to the skillet, gently folding them into the pasta.
18. Sprinkle 1/4 cup chopped fresh parsley over the dish just before serving.

Fresh from the skillet, the pasta carries a velvety richness that clings to each strand, while the shrimp offer a tender bite with a gentle kick of spice. I love serving it in shallow bowls with a sprinkle of extra parsley, letting the creamy sauce pool at the edges—a quiet comfort that feels both indulgent and deeply soothing.

Lemon Zest and Chili Shrimp Tagliatelle

Beneath the soft evening light, I find myself drawn to the kitchen, where the simple act of cooking becomes a quiet meditation. There’s something deeply comforting about preparing a dish that balances bright, zesty notes with a gentle warmth, like this Lemon Zest and Chili Shrimp Tagliatelle—a recipe that feels both familiar and gently adventurous, perfect for a reflective weeknight.

Ingredients

For the Shrimp and Aromatics

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon red chili flakes

For the Pasta and Sauce

• 12 ounces tagliatelle pasta
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest
• 3 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the tagliatelle pasta to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (firm to the bite).
3. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the shrimp in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
6. Transfer the shrimp to a plate and set aside.
7. Reduce the heat to medium and add the minced garlic and 1 teaspoon of red chili flakes to the same skillet.
8. Sauté for 1 minute, until the garlic is fragrant but not browned.
9. Pour in 1/2 cup of dry white wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
10. Stir in 1/4 cup of fresh lemon juice and 2 teaspoons of lemon zest, then add 3 tablespoons of unsalted butter, stirring until melted and emulsified.
11. Tip: For a smoother sauce, add the butter off the heat to prevent separation.
12. Return the cooked shrimp to the skillet and toss to coat in the sauce.
13. Add the drained tagliatelle to the skillet along with 1/4 cup of the reserved pasta water.
14. Toss everything together for 1–2 minutes, until the pasta is well-coated and glossy.
15. Tip: The starchy pasta water helps the sauce cling to the noodles.
16. Stir in 1/4 cup of chopped fresh parsley and season with salt as needed.
17. Tip: Taste the sauce before adding salt, as the pasta water may already be seasoned.

Perhaps what I love most is the way the silky tagliatelle cradles each shrimp, with the lemon zest cutting through the richness and the chili offering a subtle, lingering warmth. Serve it with a simple green salad or crusty bread to soak up every last drop of the vibrant sauce, letting the flavors linger like a quiet, satisfying memory.

Conclusion

Yum! These 19 spicy shrimp pasta recipes offer endless inspiration for your next delicious meal. Whether you crave creamy, garlicky, or fiery flavors, there’s a perfect dish waiting for you. We’d love to hear which recipe becomes your favorite—drop a comment below! Don’t forget to share this roundup on Pinterest to help other home cooks discover these irresistible dishes. Happy cooking!