Pasta tossed with chili shrimp and corn in a cilantro-lemon butter sauce flavored with garlic. This cilantro-lemon chili shrimp pasta is a southwest twist on a shrimp scampi and is an easy 30ish-minute dinner.

Garlic, butter, and shrimp are a classic combo, and there isn’t anything easier because shrimp take all of a few minutes to cook. This means shrimp scampi – a perennial seafood restaurant favorite – is doable on a weeknight.

But what if we veer off that classic shrimp scampi road and give it a few twists? I took that turn and ended up with this cilantro-lemon chili shrimp pasta. It has lots of lemon juice plus a generous helping of zest and, of course, butter, but some fresh cilantro, chili seasoning, and corn make this dish more Southwesty and a little fresher and brighter than the inspiration.

Ingredients

Shrimp: I use 51-60 count for this recipe, but any size you like will work as long as the total weight is eight ounces.
Seasonings: Chili powder, salt, and pepper.
Pasta: I like gemelli pasta, but any short pasta shape will work fine.
Unsalted butter
Garlic
Corn: Frozen corn makes it easy, but I highly recommend fresh corn if it’s in season.
Lemon juice and zest
Fresh cilantro

How to Make It

☑️ Cook the Pasta

Boil the pasta according to the package instructions. While it cooks, you can prepare the rest of the recipe.

☑️ Season the Shrimp

Mix the chili powder, salt, and pepper in a bowl. Add the shrimp and toss to coat them evenly in the seasonings.

☑️ Saute

Melt one tablespoon of butter in a large pan over medium heat. Add the garlic and corn and cook them in the butter for a couple of minutes.

Add the rest of the butter and, once it’s melted, add the lemon juice and zest. Stir to combine and then add the seasoned shrimp. Cook the shrimp, stirring often, for five to six minutes or until they are pink and opaque.