Name: 15-MINUTE CHILI SHRIMP PASTA
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 8 to 12 oz whole grain spaghetti (or your favorite pasta); 1/2 cup all-purpose flour ((plain flour)); a good pinch of salt & pepper; 12 jumbo shrimp, peeled & deveined leaving their tails intact ((prawns)); 2 tablespoons of olive oil, plus 1/4 cup olive oil; 4 garlic cloves, minced; 3 tablespoons sambal oelek (chili paste); 1 1/2 cups flat leaf parsley leaves, chopped, plus extra for serving; 1 1/2 cups finely grated parmesan cheese, plus extra for serving

Minus the shrimp, this recipe got me through a few years of college when I was a poor student. Served with a simple garden salad, I ate this several times a week because it was cheap, cheerful & quick to make. And, as much as the word makes me cringe – tasty. Because there’s a mere handful of ingredients I’ve used these ingredients boldly. Olive oil becomes the sauce with lots of garlic, sambal oelek, Italian parsley & a good parmigiana reggiano.

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As the name implies this recipe is full of swagger & boldness. I’m sure you like a little chili or you’d not of perused a recipe titled ’15-minute Chili Shrimp Pasta in the first place. There’s a generous amount of sambal oelek – which is actually a south east Asian condiment, but for me it traverses continents. No food police here.

Serve with shrimp or not. Truth be told, I like this unadorned – just the pasta & its garlicky chili sauce, so feel free to omit the shrimp (as I said, my original recipe didn’t include them). If you do choose to add them, they’re tossed them in some flour first before being cooked in olive oil. The flour adds a crispiness & a nutty flavor that makes these good enough just to eat on their own. Dipped in a little sambal for the heat-lovers. Cheers, Lovoni xo

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15-MINUTE CHILI SHRIMP PASTA

Minus the shrimp, this recipe got me through a few years of college when I was a poor student. Served with a simple garden salad, I ate this several times a week because it was cheap, cheerful & quick to make; &, as much as I hate the word – tasty. Because there’s a mere handful of ingredients I’ve used these ingredients boldly. And as the name implies, I’m sure you like a little chili or you’d not of perused the recipe in the first place. Serve with shrimp or without. Truth be told, I like this unadorned – just the pasta & its garlicky chili sauce. Buying the shrimp already peeled saves prep time.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Main Course

Cuisine: Australian

Servings: people

Calories: 675kcal

Author: Lovoni Walker

Ingredients

US Customary – Metric

8 to 12 oz whole grain spaghetti or your favorite pasta
1/2 cup all-purpose flour (plain flour)
a good pinch of salt & pepper
12 jumbo shrimp, peeled & deveined leaving their tails intact (prawns)
2 tablespoons of olive oil, plus 1/4 cup olive oil
4 garlic cloves, minced
3 tablespoons sambal oelek chili paste
1 1/2 cups flat leaf parsley leaves, chopped, plus extra for serving
1 1/2 cups finely grated parmesan cheese, plus extra for serving

Instructions

Cook the pasta in a large pot of salted boiling water. Cook according to package directions – about 10 minutes or until al dente. Drain the pasta but save a ladle of pasta water.
Season the flour generously with salt & pepper; toss the shrimp in the flour.
Heat 2 tablespoons of oil in a large frying pan over medium heat. Cook the shrimp for 2 to 3 minutes per side until browned & cooked; set aside covered with foil to keep warm; wipe the pan clean.
Heat the remaining 1/4 cup of olive oil & the garlic in the same pan over medium-low heat. Cook for 2 to 3 minutes until garlic is softened. Add sambal & parsley; stir until combined.
Add the spaghetti to the pan with the pasta water; stir to combine. Add the cheese & toss to combine. Serve the pasta topped with shrimp, parsley leaves & parmesan.