Sweet Chili Shrimp Pasta with Garlic and Lime

Sweet Chili Shrimp Pasta in a soy, sweet chili, and sesame sauce is an easy, flavorful Asian-inspired meal that can be on the table in about 30 minutes!

A few months ago I prepared shrimp in an Asian-style sauce served over zucchini noodles and loved the result. My husband suggested trying the same flavors with pasta, and this quick recipe was born. It’s simple to make and ideal for busy weeknights—especially if you multitask while the pasta cooks.

Prepare the Pasta

Start by cooking the pasta to save time. Bring a pot of salted water to a boil and cook the spaghetti according to package directions. Drain well when done and set aside while you finish the sauce and shrimp.

Make the Sauce

While the pasta cooks, whisk together the sweet chili sauce, low-sodium soy sauce (or tamari), and sesame oil until smooth. Reserve 1/2 cup of this mixture for tossing with the pasta, and pour the remaining sauce over the shrimp in a bowl. Gently toss the shrimp to coat.

Cook the Shrimp

Heat a large nonstick skillet over medium heat and spray lightly with cooking spray. When hot, add the shrimp in a single layer. Cook about 2 minutes on the first side, then flip and cook another 1–2 minutes, until the shrimp are pink and cooked through. You can spoon a little of the sauce over the shrimp while they cook for extra glaze. Remove the shrimp and keep warm.

Return the drained spaghetti to the skillet used for the shrimp. Add the reserved 1/2 cup sauce and toss to coat the noodles evenly.

Add the cooked shrimp to the pasta and toss gently to combine. Warm together for a minute or two until everything is heated through.

Serve

Divide the pasta between plates or bowls and top with the shrimp. Garnish with toasted sesame seeds and thinly sliced green onions (white and green parts) if desired. Serve hot and enjoy.

I hope you enjoy this sweet chili shrimp pasta—it’s full of flavor and quick to prepare. Wishing you a wonderful day and a delicious meal!

Ingredients

• 4 ounces spaghetti pasta
• 7 tablespoons sweet chili sauce (Mae Ploy suggested)
• 1/4 cup low-sodium soy sauce or tamari
• 1½ teaspoons sesame oil
• 1/2 pound large shrimp, peeled, deveined, and patted dry

Instructions

1. Begin cooking the pasta according to package directions so it will finish while you prepare the sauce and shrimp.
2. Whisk together the sweet chili sauce, soy sauce, and sesame oil. Reserve 1/2 cup of the mixture for tossing with the pasta.
3. Pour the remaining sauce over the shrimp and toss to coat. Heat a lightly sprayed skillet over medium heat and cook the shrimp about 2 minutes per side, until pink and cooked through. Remove and keep warm.
4. Add the drained pasta to the skillet, pour in the reserved 1/2 cup sauce, and toss to coat. Add the shrimp back in and heat for 1–2 minutes to combine flavors.
5. Serve immediately, garnished with sesame seeds and sliced green onions if desired.

Nutrition (per serving)

Calories: 489; Fat: 5g; Cholesterol: 285mg; Sodium: 2541mg; Carbohydrates: 74g; Fiber: 2g; Sugar: 30g; Protein: 32g. Percent daily values are based on a 2000 calorie diet.