Chilli Crisp Shrimp Pasta
This Creamy Chilli Crisp Shrimp Tagliatelle is the perfect balance of rich, creamy comfort and bold heat. Cream cheese melts into the pasta water to create an incredibly silky sauce, while chilli crisp adds a subtle kick and plenty of flavour. Finished with juicy shrimp and fresh parsley, it's a restaurant-worthy dinner that comes together in under 30 minutes.
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.