Dinner Tonight: Shrimp Pasta with Chili and Lemon

Dinner Tonight

Your source for quick recipe every single week day.

Dinner Tonight: Shrimp Pasta with Chili and Lemon

Every airplane I set foot on these days ends up delayed some way, somehow. What is my problem? I feel cursed. Like just last night, my flight was supposed to deposit me with ample time to to come home, relax, switch gears, and cook a decent meal. Instead, after schedule changes, air traffic control delays, train delays, and subway changes, I got home after ten.

What does this have to do with today's recipe? Because this could easily be dubbed "Flight Delay Pasta." I always keep some frozen shrimp around for this dish: olive oil, garlic, chili flakes, lemon, and parsley round it out into a light and surprisingly delicious meal. Like many good pasta recipes, it's ready as quickly as you can boil water and cook the noodles.

About the author: Blake Royer lives in Brooklyn and spends most of his free time cooking and writing about it here at Serious Eats and on The Paupered Chef. From 9 to 5 weekdays, he works as an assistant book editor in Manhattan.


  • 2 generous handfuls cooked shrimp
  • 2 tablespoons olive oil
  • 1 clove garlic, chopped
  • Small pinch of red pepper flakes, or to taste
  • Juice of half a lemon
  • Small handful chopped parsley
  • Salt and pepper
  • 1/2 pound linguine


  1. 1.

    Over medium heat, heat the oil and cook the garlic and chili flakes until fragrant but not browned, about 2 minutes. Add the shrimp and cook until just warmed through, about 2 minutes, longer if starting with raw. Season with salt and pepper.

  2. 2.

    Meanwhile, bring a pot of salty water to boil, and cook the past until al dente. Reserve some of the pasta cooking water.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: