Go Back

Spicy Garlic Shrimp Spaghetti

Yield: serves 4

Author Maryanne Cabrera


  • 8 oz spaghetti, or other pasta of choice
  • 1 pound large shrimp, peeled, deveined, tails on
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon garlic powder, optional
  • 2 Tablespoon olive oil
  • 5 Tablespoons unsalted butter
  • 1/4- 1/2 teaspoon red pepper flakes, depending on desired level of spice
  • 10 garlic cloves (4 cloves thinly sliced, 6 cloves minced)


  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder, optional
  • reserved pasta cooking water
  • chopped flat leaf parsley, to garnish


  1. Cook spaghetti according to package ingredients. Before draining pasta, save about 1/2 cup of cooking pasta water. Set aside.

  2. Pat shrimp dry. In a large bowl, toss together shrimp, salt, black pepper, sugar, and garlic powder. Set aside.

  3. Add oil and butter to a large saute pan or sauce pot. Cook over medium heat until butter has melted. Add red pepper flakes and cook for 20 seconds. Stir in garlic and cook for 30-45 seconds until fragrant. 

  4. Add in seasoned shrimp. Cook for about 2 minutes on each side until shrimp is pink throughout. Remove from heat. Add cooked spaghetti, seasonings, and about 2 tablespoons of reserved pasta water. Toss together until pasta is well coated. Garnish with chopped parsley. Serve immediately.

Recipe Notes

  • I used large shrimp listed as 26/30, shelled, deveined, with tails on.
  • If desired, season with additional salt and pepper. For a brighter dish, feel free to add a squeeze of fresh lemon juice.
  • Leftovers can be stored in an airtight container in the fridge up for up to 2 days.
  • If using frozen shrimp: make sure to completely THAW the shrimp. Thaw shrimp overnight in the fridge or place them in a colander in the sink and run cold water over shrimp for about 5 minutes.

All images and text © The Little Epicurean