Creamy Spicy Shrimp Pasta Recipe with Garlic Butter

Spicy Creamy Shrimp Pasta

A bowl of rigatoni tossed in a spicy, creamy sauce with perfectly cooked shrimp, finished with parmesan and chives. The vibrant orange color and creamy texture make this a bold, comforting pasta dish.

A bold, creamy shrimp pasta flavored with gochujang for balanced heat and rich umami — quick to make and deeply satisfying.

Servings:

2
servings

Prep:

10 minutes

Cook:

15 minutes

Total:

25 minutes

Equipment

Pot
Skillet
Mixing bowls

Ingredients

Shrimp Marinade

12 oz shrimp, peeled and deveined (fresh or defrosted)
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
1 teaspoon sesame oil

Pasta & Sauce

6 oz pasta (rigatoni recommended)
3 cloves garlic, minced
2 tablespoons gochujang
½ cup heavy cream
¼ cup reserved pasta water
½ teaspoon sugar
¼ cup Parmesan cheese
Salt & pepper, to taste

Optional Garnishes

Extra Parmesan
Chives

Instructions

1. Marinate the shrimp: In a bowl, toss the peeled, deveined shrimp with salt, pepper, garlic powder, paprika, and sesame oil. Let it sit for about 30 minutes to build flavor.
2. Cook the pasta: Boil the pasta according to package directions, but stop about one minute before it reaches al dente. Reserve ¼ cup of the starchy pasta water, then drain the pasta.
3. Sear the shrimp: Heat a drizzle of oil in a hot skillet. Sear the shrimp on high heat for about one minute per side until just cooked and lightly golden. Remove from the pan and set aside.
4. Build the sauce: In the same pan, lower the heat to medium and sauté the minced garlic for about a minute until fragrant. Add the gochujang and cook for another 30 seconds, stirring to combine.
5. Add cream and seasonings: Pour in the heavy cream, then add the sugar, and season with salt and pepper. Stir and bring to a gentle simmer until the sauce begins to thicken slightly.
6. Combine pasta and sauce: Add the reserved pasta water and the drained pasta to the pan. Toss continuously until the sauce becomes glossy and coats the pasta evenly.
7. Finish with cheese and shrimp: Stir in the Parmesan until melted, then return the seared shrimp to the pan to warm through for a minute.
8. Serve: Plate the pasta and top with extra Parmesan and chopped chives if desired. Serve immediately while hot.

Nutrition

Serving:
1
serving

Calories:
510
kcal

Carbohydrates:
37
g

Protein:
26
g

Fat:
28
g

Nutrition information is automatically calculated and should be used as an approximation.

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Why Spicy Creamy Shrimp Pasta Is So Delicious

There’s something irresistible about spicy, creamy pasta. Here, juicy seared shrimp pairs with gochujang’s savory heat while heavy cream tames and smooths the sauce. The result is a velvety, flavorful dish that feels elevated but comes together quickly—perfect for weeknight dinners or an impromptu special meal.

A plump shrimp coated in creamy, spicy sauce is held by a fork above a bowl of rigatoni. The shrimp is tender, golden, and dusted with parmesan and herbs for a flavorful finish.

Ingredients for Spicy Creamy Shrimp Pasta

This recipe uses pantry-friendly ingredients and frozen shrimp if needed, so it’s ideal for busy nights. The marinade seasons the shrimp while the pasta water and Parmesan help create a silky, clingy sauce that coats every piece of pasta.

Shrimp Marinade

12 oz shrimp, peeled and deveined
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
1 teaspoon sesame oil

Pasta & Sauce

6 oz pasta
3 cloves garlic, minced
2 tablespoons gochujang
½ cup heavy cream
¼ cup reserved pasta water
½ teaspoon sugar
¼ cup Parmesan cheese
Salt and pepper, to taste

Optional Garnish

Extra Parmesan
Chives

How to Make Spicy Creamy Shrimp Pasta

Step-by-Step Instructions

Marinate the shrimp first so it picks up flavor while you cook the pasta. Reserve some pasta water before draining—that starchy liquid is key to making a glossy sauce that clings to the pasta.

Rigatoni pasta boiling in a pot of salted water, stirred with a spatula to prevent sticking, capturing the essential step of cooking pasta for the dish.

Sear the shrimp quickly on high heat to keep it tender. Use the same pan to build the sauce so you retain any browned bits for extra flavor. Gochujang adds depth and a pleasant heat that the cream softens into a smooth, rich finish.

Pasta water being poured into a bubbling, spicy butter sauce in a pan, creating the creamy base for the spicy shrimp pasta sauce.

Finish by stirring in Parmesan and the reserved pasta water, then toss in the shrimp just to heat through. Serve immediately with extra cheese and chives if you like.

A spoonful of creamy rigatoni and shrimp is lifted over a bowl, coated in a rich, spicy orange sauce made with chili flakes, garlic, and cream. The glossy finish on the pasta highlights its velvety texture and bold flavor.

Tips and Variations

Fresh or Frozen Shrimp?

Both work well. If using frozen shrimp, make sure it is fully thawed and patted dry so it sears properly instead of steaming.

Want It Less Spicy?

Reduce the gochujang to 1 tablespoon or adjust to taste. The heavy cream helps mellow the heat, so small changes go a long way.

Frequently Asked Questions

Can I make this ahead for meal prep?

Yes. The sauce stores well, and shrimp reheats quickly. Keep components refrigerated in an airtight container and rewarm gently so the shrimp stays tender.

What’s the best pasta shape?

Rigatoni, penne, or fusilli are ideal because they catch the sauce. Any short pasta will work if that’s what you have.

How do I avoid overcooking the shrimp?

Sear on high heat for about one minute per side and return the shrimp to the sauce only at the end to warm through briefly.

Can I substitute milk for cream?

You can, but the sauce will be lighter. Use whole milk and add a little extra Parmesan to help thicken the sauce if needed.

If you enjoy spicy, creamy sauces, try these other recipes from the same collection: Gochujang Carbonara, Crispy Spicy Salmon Bites, and Spicy Peanut Noodles.