Creamy Chilli Crisp Shrimp Tagliatelle
Some of the best weeknight dinners come from a handful of simple ingredients, and this Creamy Chilli Crisp Shrimp Tagliatelle is proof. The combination of rich cream cheese, spicy chilli crisp and perfectly cooked shrimp creates a silky, flavour-packed sauce that coats every strand of pasta without feeling overly heavy.
The secret is using a splash of reserved pasta water to bring everything together into a smooth, restaurant-quality sauce. Fresh parsley adds brightness to balance the richness, while the chilli crisp delivers just the right amount of heat and texture. It’s the kind of meal that tastes like it took far more effort than it actually did.
Whether you’re looking for a quick date-night dinner or an easy meal after a busy day, this pasta comes together in under 30 minutes and uses ingredients you may already have on hand. Serve it with a crisp green salad and a slice of crusty bread to soak up every last bit of the creamy sauce—you won’t want to leave any behind!
Why you’ll love this recipe:
- Ready in about 25 minutes
- Rich, creamy sauce with a spicy kick
- Simple ingredients with big flavour
- Perfect for an easy weeknight dinner
- Easily customised with your favourite pasta shape or extra vegetables
If you make this recipe, we’d love to see it! Tag @modernflavour on Instagram so we can share your creations.
Chilli Crisp Shrimp Pasta
Ingredients
- 170 g dried tagliatelle
- 12 large shrimp peeled and deveined
- 4 oz 113 g cream cheese, softened
- 2 tbsp chilli crisp plus more for serving if desired
- 2 tbsp chopped fresh parsley
- Salt to taste
- Freshly cracked black pepper to taste
- Reserved pasta water about ½–¾ cup
Instructions
- Bring a large pot of generously salted water to a boil. Cook the tagliatelle until al dente according to the package directions.
- Before draining, reserve about ¾ cup of the pasta water.
- While the pasta cooks, season the shrimp lightly with salt and pepper. Heat a large skillet over medium-high heat and cook the shrimp for 1–2 minutes per side, or until pink and cooked through. Remove from the pan.
- Reduce the heat to medium. Add the cream cheese and chilli crisp to the skillet, followed by about ½ cup of the reserved pasta water. Stir until smooth and creamy.
- Add the cooked tagliatelle and toss until evenly coated, adding a splash more pasta water if needed to loosen the sauce.
- Return the shrimp to the pan and toss gently to warm through.
- Stir in the fresh parsley and season with additional salt and black pepper to taste.
- Divide between two bowls and top with extra chilli crisp and parsley, if desired.
