Craving a delicious and easy dinner that's bursting with flavor? Look no further! This Chili Crunch Shrimp Pasta recipe is a game-changer, transforming a simple pasta dish into a vibrant culinary experience. It's perfect for busy weeknights, impressing guests, or simply satisfying your own craving for something exciting and satisfying. This recipe combines succulent shrimp with a homemade chili crunch sauce, creating a symphony of sweet, spicy, and savory notes that will leave you wanting more. Get ready to elevate your pasta night!
Ingredients:
This recipe is designed for two servings, but easily scales up for a larger crowd.
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For the Chili Crunch:
- 2 tablespoons olive oil
- 1/4 cup dried chili flakes (adjust to your spice preference)
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds
- 1 teaspoon sugar
- 1/2 teaspoon salt
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For the Pasta:
- 8 ounces linguine or spaghetti
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped scallions
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon chili crunch (reserve some for garnish)
- Salt and pepper to taste
Instructions:
Making the Chili Crunch:
- Heat olive oil in a small skillet over medium heat. Add chili flakes and cook for 2-3 minutes, stirring frequently, until fragrant. Be careful not to burn them.
- Add minced garlic and cook for another minute until softened.
- Stir in sesame seeds, sugar, and salt. Cook for another minute, until fragrant and slightly caramelized.
- Remove from heat and let cool completely. You can store leftover chili crunch in an airtight container for later use – it's fantastic on everything!
Cooking the Pasta and Shrimp:
- Cook pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
- Add minced garlic and cook for 30 seconds, until fragrant.
- Add cooked pasta, scallions, soy sauce, rice vinegar, and 1 tablespoon of the chili crunch to the skillet. Toss to combine.
- If the sauce is too thick, add a little pasta water at a time until you reach your desired consistency.
- Season with salt and pepper to taste.
Serving:
Serve immediately, garnished with the remaining chili crunch and extra scallions. A squeeze of lime adds a lovely brightness. Enjoy your delicious and easy Chili Crunch Shrimp Pasta!
Tips & Variations:
- Spice Level: Adjust the amount of chili flakes in the chili crunch to control the spiciness. For a milder dish, use less; for extra heat, add more!
- Protein Swap: Substitute the shrimp with chicken, tofu, or even chickpeas for a vegetarian option.
- Veggies: Add your favorite vegetables, such as broccoli florets, bell peppers, or mushrooms, to the skillet with the shrimp.
- Cheese Please: A sprinkle of Parmesan cheese adds a delicious savory note.
Nutritional Information (per serving, approximate):
Calories: Approximately 500-600 (depending on ingredients used) Protein: 30-40g Fat: 20-25g Carbohydrates: 50-60g
This chili crunch shrimp pasta recipe is a guaranteed crowd-pleaser. It's a fantastic example of how quick, easy recipes can be both healthy and incredibly flavorful. Enjoy!