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Spicy Garlic Chili Seafood Pasta

This spicy garlic chili seafood pasta is made with tender seafood, sautéed mushrooms, and spaghetti tossed in a bold garlic chili oil sauce. It’s quick, flavorful, and perfect for an easy weeknight dinner with a little heat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 people
Course: Dinner
Cuisine: Italian-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz spaghetti
  • 2 tbsp olive oil
  • 4 cloves garlic thinly sliced
  • 1 cup mushrooms sliced
  • 8 oz seafood oysters, mussels, or shrimp
  • 2 –3 dried red chilies
  • ½ tsp red pepper flakes optional
  • Salt to taste
  • Black pepper to taste
  • Green onions or fresh herbs for garnish (optional)

Equipment

  • 1 Large pot
  • 1 Large skillet
  • 1 Colander
  • 1 Tongs or wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions. Reserve ½ cup of pasta water, then drain.
    8 oz spaghetti, 2 tbsp olive oil
  2. Heat olive oil in a large skillet over medium heat. Add the sliced garlic and dried red chilies and cook for 30–60 seconds until fragrant.
  3. Add the sliced mushrooms and cook for 2–3 minutes until softened.
  4. Add the seafood and cook just until opaque and tender, about 2–3 minutes. Do not overcook.
  5. Add the cooked spaghetti to the skillet along with a splash of reserved pasta water. Toss to coat everything evenly.
  6. Season with salt, black pepper, and red pepper flakes if using. Adjust seasoning to taste.
  7. Remove from heat, garnish with green onions or fresh herbs if desired, and serve immediately.

Notes

  • Seafood options: You can use shrimp, mussels, oysters, scallops, or a mix. Just make sure everything is patted dry so it sears instead of steaming.
  • Heat level: This pasta is mildly spicy as written. For more heat, add extra dried chilies or red pepper flakes. For less heat, remove the chilies early or skip them entirely.
  • Don’t overcook the seafood: Seafood cooks fast. As soon as it turns opaque, it’s done. Overcooking will make it rubbery.
  • Pasta water tip: Reserved pasta water helps the sauce cling to the noodles. Add a little at a time until the pasta is glossy, not soupy.
  • Make it your own: Fresh parsley, basil, or green onions add a nice pop at the end. A squeeze of lemon brightens everything up.
  • Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.