Firecracker Shrimp With Pasta



Firecracker Shrimp With Pasta

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300g fettuccine or any long pasta

3 tablespoons butter, divided 

1 tablespoon olive oil

12 teaspoons chili flakes

23 cloves garlic, sliced

350g large raw shrimp, peeled and deveined

Salt and pepper (to taste)

1/4 cup chopped fresh parsley


  1. Cook fettuccine in salted water according to package instructions. Drain, reserving about 3/4 cup of pasta water.
  2. Meanwhile, heat 2 tablespoons of butter and oil in a skillet over medium heat.
  3. Add chili flakes and garlic and cook for 1-2 minutes.
  4. Add shrimp, season with salt and pepper, and cook for 4-6 minutes until pink and cooked through.
  5. Transfer cooked pasta to skillet, along with remaining 1 tablespoon of butter. Toss pasta, adding reserved pasta water 1 tablespoon at a time, until pasta is evenly coated with sauce.  
  6. Add 1/4 cup parsley, salt and pepper to taste, and toss before serving.


You won’t find hard and fast rules about measurements, ingredients or techniques here. 5 Ingredient recipes are intended to help you find your footing and confidence in the kitchen. Make them your own – you’re a great cook!

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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