Spicy Thai Shrimp Pasta

This spicy Thai shrimp pasta is so easy to whip up, you’ll want it twice a week! Plus, it reheats perfectly, making leftovers a lifesaver for busy weeks.

Spicy Thai Shrimp Pasta 

This spicy Thai shrimp pasta is packed with flavor but still easy to throw together. It’s a mix of simple ingredients that work really well together, giving you a creamy, spicy dish that doesn’t take forever to make. Trust me, it’s got just the right kick to make dinner exciting.

With shrimp, fresh lime juice, and a touch of sweet red chili sauce, this pasta hits all the right notes. It’s spicy and tangy, and I think you’ll love how it all comes together.

Why I Love This Recipe

• The sauce is made in the blender, which makes it so easy to put together.
• I love the combination of the shrimp with the sauce, it’s so delicious.
• The leftovers are really incredible, which is unusual for a shrimp dish.

Ingredients

You shouldn’t have any trouble finding the ingredients for this recipe, as they are widely available at any supermarket.

• red bell pepper
• serrano peppers – I decided to use serrano peppers in this dish instead of Thai chiles. They have a nice, smooth heat and are easy to find in the produce department.
• lemongrass – Lemongrass adds a unique, sweet citrusy flavor to the sauce.
• garlic
• fresh ginger root
• avocado oil – Feel free to use any neutral oil you prefer.
• creamy peanut butter – Do not substitute natural peanut butter for this recipe.
• fish sauce
• chili garlic sauce
• lime juice
• shrimp
• angel hair pasta – Any type of pasta will do, but I find I really like the angel hair with this recipe.
• green onion and cilantro – If you don’t like cilantro, use Thai basil or parsley, or just leave it out completely.
• sweet red chili sauce – This adds a little bit of sweetness to the final dish and should not be skipped!
• red pepper flakes

How To Make Spicy Thai Shrimp Pasta

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Blend the Sauce – Add all the sauce ingredients into the blender. Puree until completely smooth, then set aside.
• Step Two: Cook the Shrimp – Over medium heat in a large nonstick pan, sauté the shrimp in the remaining 2 tablespoons of oil until opaque.
• Step Three: Combine Sauce and Pasta – Add the reserved sauce from the blender and warm over gentle heat. Stir in the cooked pasta until combined. It may seem like there’s a lot of sauce, but the pasta will soak it all up—like magic.
• Step Four: Garnish and Serve – Garnish with sliced green onions and drizzle each serving with sweet red chili Sauce (it’s a must).
• Step Five: Add Some Extras – Serve with extra lime wedges, and if you like, sprinkle some red pepper flakes on top. An extra squeeze of lime over each serving really brightens up this pasta dish.

Recipe Tips

Here are a few tips for this Thai shrimp pasta recipe, it’s really easy to customize to your own specific tastes.

• I prefer to use extra-large prawns for this recipe. When sliced lengthwise, they curl into the perfect-sized bites.
• Fresh lime juice is really key in this recipe, both for the sauce and right before serving.
• If you’re sensitive to spice, start with less chili sauce and serrano peppers, then add more to taste. You can always kick up the heat, but it’s hard to dial it back!
• Taste the sauce before adding it to the pasta. If it’s too tangy, add a bit of sugar or honey. If it needs more brightness, squeeze in some extra lime juice.
• If you like a little crunch, toasting some peanuts or cashews and sprinkling them on top can add a great texture and extra flavor.

Leftovers, Storage and Freezing

The leftovers for this recipe are amazing, so don’t be concerned if you think you have too much!

• You can keep leftovers in the refrigerator for up to 3-4 days. Just make sure they are stored in an airtight container to maintain freshness.
• When reheating, do it slowly over low heat on the stovetop. This helps the sauce stay creamy and prevents the shrimp from getting overcooked and rubbery.
• If your leftovers are too dry when reheating, simply add a splash of water or broth to the pan. This will help revive the sauce and keep everything moist.
• If you want to freeze leftovers, portion them out into freezer-safe containers. This way, you can grab just what you need for a quick meal later.
• When ready to enjoy frozen leftovers, thaw them in the refrigerator overnight.

More Thai Inspired Recipes

Here are a few more Thai flavor-inspired recipes for you to check out.

• Slow Cooker Thai Pork
• Open Faced Thai Chicken Sandwiches
• Slow Cooker Thai Chicken Noodle Soup
• Creamy Red Pepper Coconut Soup

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Print Recipe

5 from 10 votes

Spicy Thai Shrimp Pasta

This Spicy Thai Shrimp Pasta is so easy to whip up, you'll want it twice a week! Plus, it reheats perfectly, making leftovers a lifesaver for busy weeks.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: Thai

Keyword: Spicy Thai Shrimp Pasta

Servings: 8

Calories: 425kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• Blender
• nonstick skillet

Ingredients

Sauce:

• 1 large red bell pepper seeded and sliced into large pieces
• 4 serrano pepper, stems removed, seeded and deveined*
• 3 stalks lemongrass (outer shell removed and cut off fibrous bottom) sliced into smaller pieces
• 2 garlic cloves
• 1 (3" piece) fresh ginger, peeled and cubed
• 3/4 cup plus 2 tbsps. avocado oil or vegetable oil
• 1/2 cup creamy peanut butter (not natural)
• 1/4 cup fish sauce
• 1 tbsps. chili garlic sauce
• juice of one lime

Shrimp:

• 2 lbs. (16-20) per pound extra large raw shrimp, deveined shells and tails removed and sliced in half lengthwise
• 1 lbs. dry angel hair pasta prepared according to package directions
• chopped cilantro and sliced green onion (for garnish)
• sweet red chile sauce
• lime wedges
• red pepper flakes

Instructions

• Add all the sauce ingredients into the blender. Puree until completely smooth, then set aside.
  1 large red bell pepper, 4 serrano pepper, stems removed, seeded and deveined*, 3 stalks lemongrass (outer shell removed and cut off fibrous bottom) sliced into smaller pieces, 2 garlic cloves, 1 (3" piece) fresh ginger, peeled and cubed, 3/4 cup plus 2 tbsps. avocado oil, 1/2 cup creamy peanut butter , 1/4 cup fish sauce, 1 tbsps. chili garlic sauce, juice of one lime
• Over medium heat in a large nonstick pan, sauté the shrimp in the remaining 2 tablespoons of oil until opaque. Add the reserved sauce from the blender and warm over gentle heat. Stir in the cooked pasta until combined. It may seem like there's a lot of sauce, but the pasta will soak it all up
  2 lbs. (16-20) per pound extra large raw shrimp, deveined, 1 lbs. dry angel hair pasta
• Garnish with sliced green onion and drizzle each serving with Sweet Red Chili Sauce (it's a must).
  chopped cilantro and sliced green onion, sweet red chile sauce
• I also suggest serving with extra lime wedges; even red pepper flakes are a delicious addition.
  lime wedges , red pepper flakes

Video

Notes

*Serrano Peppers: Serrano peppers add a nice, smooth heat to this dish. I like to seed and devein three of them, leaving the fourth one intact (just remove the stem). This gives the dish its spicy kick. I always suggest wearing gloves when working with spicy peppers.

For optimal outcomes when preparing this spicy Thai shrimp pasta, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Spicy Thai Shrimp Pasta

Amount Per Serving (190 g)

Calories 425 Calories from Fat 264

% Daily Value*

Fat 29.3g45%

Saturated Fat 4g25%

Polyunsaturated Fat 4.6g

Monounsaturated Fat 19.5g

Cholesterol 89mg30%

Sodium 879mg38%

Potassium 314mg9%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 3.2g4%

Protein 19g38%

Vitamin A 34IU1%

Vitamin C 30mg36%

Calcium 56mg6%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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