Cilantro-Butter Chili Shrimp Pasta
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.
☑️ Finish it Up
Add the cilantro and stir. Add the cooked pasta and stir to coat it evenly in the butter sauce.
More Shrimp Recipes
Cilantro-Lemon Chili Shrimp Pasta
Pasta tossed with chili-spiced shrimp and corn in a cilantro-lemon butter sauce – it’s fresh, summery, and a twist on traditional shrimp scampi.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Cuisine: American
Ingredients
- 8 ounces frozen 51-60 count shrimp, thawed
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 4 ounces gemelli pasta
- 4 tablespoons unsalted butter, divided
- 1 tablespoon chopped garlic
- 1 cup frozen corn
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 tablespoon chopped fresh cilantro
Instructions
- In a medium-sized bowl, toss the shrimp with the chili powder, 1/2 teaspoon of salt, and the black pepper.
- Boil the pasta according to package directions. While the pasta boils, melt 1 tablespoon of butter in a large skillet over medium heat. Add the garlic, corn and 1/2 teaspoon of salt. Cook the corn and garlic in the butter until the corn is warmed through, about two minutes.
- Add the rest of the butter and the lemon zest and juice and stir until the butter is melted and combined with the lemon juice. Add the shrimp and stir to coat it in the butter. Cook it for four to five minutes, stirring frequently. Add the cilantro and pasta and stir to coat the pasta in the butter. Cook for another one to two minutes, or until the shrimp are opaque.
Notes
I happily use frozen shrimp most of the time because it’s convenient – no need to peel and devein them. To thaw them, I place them in a large bowl and cover them with cold water. They usually thaw within 15 to 20 minutes. Once thawed I drain them and blot them dry with paper towels.
Nutrition
- Calories: 580
- Sugar: 10g
- Sodium: 1581.2mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9.2g
- Trans Fat: 0g
- Carbohydrates: 63.8g
- Fiber: 5.1g
- Protein: 26g
- Cholesterol: 203.8mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Favorite Pasta Recipes
Happy cooking,
April…This recipe looks so good and so easy. The chili powder must make it taste amazing. Bookmarked as a must try. Thanks for sharing. J*
This looks fantastic! I am literally obsessed with cilantro these days. Yum!
OMG… dying. This looks incredible!!! I may make (or request) this for the weekend.
GOOD RECIPES WEBSITE I LOVE IT WELL DONE.
I TRY LAST NIGHT MY KIDS SAY YUMMY.