Chili Basil Spaghetti
In this recipe, basil and chili are incorporated into the spaghetti makes the dish aromatic, bright, and bursting with flavor.
By Vickypee I Updated on April 30, 2024
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In the hearty dish, bursting with chilis and basil they’re offsets the robustness, what pop out of the spaghetti, tender, juicy chicken with hot spicy coating which adds a scrumptious spin on flavor.
In a lightly cook cherry tomatoes add brightness to pairing of spaghetti and fresh milk, which lets each tomatoes flavor shine through.
You’ve got a delicious forkful made even more irresistible with a sprinkle of basil leaves and red chili flakes, including along with salad before serving, adds healthy green satisfying.
Serve With
- Green-leaf salad
- Fruit salad and cooked green beans
Variations
- Add cooked chicken and cropped bell pepper if you desired.
- Use Thai basil or Italian they’re also great.
Delicious Tips
- You’ll soon have a complete meal and enjoy right away, and some leftovers in a container (I store them in separate salad to keep the salad fresh), tastes even better a day later.
Key Ingredients: For The Pan
Red onion, assorted cherry tomatoes, shrimps, spaghetti, basil leaves, coriander, red chili powder, dried red chilis, fresh milk
Serving with Style: For The Plate
Green leaf salad, dried chili flakes, basil leaves
Kitchen Tips: Fresh Taste
Fresh basil gives the onion and chili pop up a refreshing finish, but parsley can be substituted. I made this quick cooking staples in my kitchen, coriander homemade pesto and thing fresh. The glorious things about it’s that you cook the pesto ingredients. The kitchen will be full of the aromatic smells, and the pan has enough elements to work well with spaghetti. And it’s wonderful, continue to read fully recipe below.
Recipe
Chili Basil Spaghetti
Makes 4 To 5 Servings
Ingredients
- ½ tablespoon salt
- 1 tablespoon olive oil
- 1 red onion, thinly sliced
- 1 cup assorted cherry tomatoes (red, yellow, green color are grate!)
- 1 cup shrimp, cut into bite-size pieces
- 250g (8oz) spaghetti, thin size, cooked to dente
- 1 cup basil leaves, torn, plus 1 cup for spin
- 3 garlic cloves
- ¼ black pepper
- 2 springs coriander, minced
- ½ tablespoon red chili powder
- 2 dried red chilis, cut into small pieces
- ½ cup fresh milk
Directions
- cook the spaghetti in a pan of boiling salted water following the packet instructions. One cooked, drain and set aside.
- To make the pesto, put the garlic, coriander, black pepper, and 1 cup basil leaves in a container and, using a stick blander, whisk together well.
- Place a large pan over medium heat, warm the oil, then add the pesto and stir-fry for 30 seconds.
- Add the shrimps and stir-fry on high heat until them are lightly browned.
- Add the spaghetti, fresh milk, reduced to medium heat and stir-fry, tossing continuously 2 to 3 minutes.
- Now add the red onions, the tomatoes, dried chilis, red chili powder, and salt, toss everything to coat the pasta, then tear the basil into pieces and toss it in.
- Sprinkle dried chili flakes and basil leaves over the top and serve with salad.
Explore More
Next-Day Idea
This creamy cheese crowd-pleasing pasta come together in minutes, and I like the fact that the dishes are reheat it and enjoy them as a breakfast, lunch, or dinner.
Amazing Dressing
You can keep the leftover salad dressing in a dry airtight container or jar and refrigerate. So, you can use it again.
Comfort Food Indulgence
It’s a new favorite around here! Try it just once, you’ve going to fall in love!