10-Minute Garlic Shrimp Pasta
Soy Sauce

A quick, incredibly flavorful 10-minute garlic shrimp pasta. Pan-seared plump shrimp tossed with spaghetti, toasted garlic, chilies, and umami soy sauce.

Ingredients

• 250 g fresh shrimp, peeled and deveined
• 200 g spaghetti, cooked
• 4 cloves garlic, sliced
• 2-3 dried red chilies
• 2 tbsp cooking oil
• 1 tbsp light soy sauce
• 3 tbsp starchy pasta water
• 1 tsp sea salt
• to taste freshly ground black pepper
• 1 tsp dried parsley flakes

Instructions

1. 1Prepare the shrimp

   

   Start with fresh shrimp for the best flavor. Carefully peel the shrimp, then slice along the back to remove the dark vein and ensure they are perfectly clean before cooking.

   Tip: Thoroughly pat the shrimp dry after washing them; this helps the seasoning stick and ensures they sear properly in the pan.
2. 2Marinate the shrimp

   

   Place the cleaned shrimp into a bowl. Season them generously with sea salt and freshly ground black pepper, then let them marinate for about ten minutes to absorb the flavors.

   Tip: Grinding black pepper fresh yields a much more robust and aromatic flavor compared to pre-ground pepper.
3. 3Fry the aromatics

   

   Heat a drizzle of cooking oil in a pan over medium heat. Add the sliced garlic and dried red chilies, stirring them gently until the garlic becomes fragrant.

   Tip: Keep a close eye on the pan—garlic burns quickly and can introduce a bitter taste if left over high heat for too long.
4. 4Add the shrimp

   

   Introduce the marinated shrimp into the pan with the sizzling garlic and chili in a single layer. Let them sear undisturbed for a moment to develop a beautiful golden crust.

   Tip: Do not overcrowd the pan; ensure the shrimp are spread out in a single layer so they can get a nice sear rather than steaming in their own juices.
5. 5Flip and finish cooking

   

   Using chopsticks or tongs, turn the shrimp to cook the other side. Continue pan-frying until they curl up and turn a bright golden pink.

   Tip: Shrimp cook very quickly. Remove the pan from the heat or proceed to the next step as soon as they turn opaque to keep them plump and bouncy.
6. 6Add the spaghetti

   

   Once the shrimp are fully cooked, add your pre-cooked spaghetti directly into the pan. Toss everything together to allow the pasta to absorb the rich garlic and shrimp-infused oil.

   Tip: Cooking the pasta until just al dente before adding it to the pan ensures it wont become mushy when tossed with the hot oil.
7. 7Season with soy sauce

   

   Drizzle light soy sauce evenly over the noodles and shrimp. Toss everything well so the pasta takes on a beautiful color and absorbs the savory umami flavor.

   Tip: Use a good quality light soy sauce for flavor without making the dish overly dark. You can adjust the amount depending on how salty your shrimp marinade was.
8. 8Add pasta water

   

   Pour three spoonfuls of the starchy pasta cooking water into the pan. The starch from the water will emulsify with the pan oils and soy sauce, bringing the sauce together so it beautifully coats every strand of spaghetti.

   Tip: Always reserve at least half a cup of your pasta cooking water before draining the noodles; it is the secret to a glossy, cohesive pasta sauce.
9. 9Season with black pepper

   

   Grind fresh black pepper generously over the pasta and shrimp. The sharpness of the black pepper cuts through the richness of the oil and perfectly complements the bold garlic flavors of the dish.

   Tip: Freshly cracked black pepper provides significantly more aroma and a punchier flavor compared to pre-ground pepper.
10. 10Garnish with parsley

    

    Finish the dish by sprinkling dried parsley flakes over the pasta right in the pan. The parsley adds a pop of vibrant green color and a subtle herbal note that pairs beautifully with the garlic shrimp. Give it one final toss before serving.

    Tip: If you have fresh parsley available, finely chop it and use it as a substitute for an even brighter, fresher flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions