🔥 Spicy Garlic Shrimp Pasta 🔥
### 🍤 Ingredients
For the Shrimp:
- 12 oz (340g) large shrimp, peeled & deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp red chili flakes (adjust for heat)
- ½ tsp salt
- 3 garlic cloves, minced
For the Pasta & Sauce:
- 8 oz (225g) linguine or spaghetti
- 3 tbsp butter
- 4 garlic cloves, minced
- ½ tsp red chili flakes (or more for extra heat)
- ½ cup chicken or vegetable broth
- ½ cup heavy cream (or half-and-half for lighter option)
- ¼ cup grated Parmesan cheese
- 1 tbsp lemon juice
- Salt & black pepper to taste
- Fresh parsley, chopped (for garnish)
### 🍝 Instructions
1️⃣ Prep Shrimp:
- Pat shrimp dry, then toss with olive oil, smoked paprika, chili flakes, salt, and half the minced garlic. Let marinate 10 mins.
2️⃣ Cook Pasta:
- Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
3️⃣ Sear Shrimp:
- Heat a large skillet over medium-high, cook shrimp 2 mins per side until pink. Remove & set aside.
4️⃣ Make the Sauce:
- In the same pan, melt butter, then sauté remaining garlic & chili flakes for 30 sec (don’t burn!).
- Pour in broth and simmer 2 mins.
- Stir in cream, Parmesan, and lemon juice. Simmer 2-3 mins until slightly thickened.
5️⃣ Combine Everything:
- Add cooked pasta, shrimp, and toss. If needed, thin with reserved pasta water.
- Season with salt & pepper, garnish with parsley & extra Parmesan.
### 🌶 Spice Level Adjustments
- Mild: Reduce chili flakes to ¼ tsp.
- Extra Hot: Add 1 tsp chili flakes + a dash of cayenne.
### 💡 Pro Tips
✔️ Use fresh garlic (not powder) for best flavor.
✔️ Don’t overcook shrimp—they turn rubbery fast!
✔️ For a lighter version, swap cream with evaporated milk or coconut milk.
Serve with garlic bread or a crisp salad. Enjoy the fiery, garlicky goodness! 😋
Want a lemon-butter twist or tomato-based version? Let me know! 🍤🍝
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