I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Creamy Garlic Chili Shrimp
...in your mind.
Creamy Garlic Chili Shrimp

Creamy Garlic Chili Shrimp

Super creamy pasta with a little heat & garlic - it's a dream.

Serves 2-3


  • 1/2 pound casareccia pasta, or whatever you’d like
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 large, big boy fat cloves of garlic, minced
  • 1/2 to1 teaspoon red pepper flakes (more is better)
  • 1/2 pound large shrimp, peeled and de-veined but with tails on (21/25’s work beautifully here)
  • 1 cup heavy cream
  • Kosher salt and coarsely ground black pepper
  • Zest of about 1/2 lemon
  • Parsley to garnish


  1. Add pasta to a pot of heavily salted boiling water
  2. As it cooks, put the butter and oil in a large pan, and when melted add the garlic
  3. Just when it gets fragrant, add the red pepper flakes and stir well to mix and start its delicious magic
  4. Then put in the shrimp and cook, until just done - about 90 seconds each side
  5. Add the cream, stir well to incorporate, and let simmer to thicken
  6. Stir in lemon zest, season to taste with salt and pepper and serve garnished with parsley