Spicy Garlic Shrimp Spaghetti with Fried Egg and Spinach

This spicy garlic shrimp spaghetti is the ultimate comfort food, combining tender shrimp, silky pasta and a rich, glossy chili garlic sauce that clings to every strand. A perfectly fried egg on top adds a luxurious touch, while wilted spinach and fresh scallions bring balance and color.

The secret to that restaurant-quality sauce is starchy pasta water, which helps emulsify the butter and stock concentrate into a silky coating. Ready in just 25 minutes, this dish proves that simple ingredients can deliver extraordinary flavor.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Peel and thinly slice garlic. Trim and thinly slice scallions, separating whites from greens.
2. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
3. While pasta cooks, heat a drizzle of oil in a large nonstick pan over medium heat. Crack eggs into pan; fry to preference, gently basting with hot oil as eggs cook. Season with salt and pepper. Transfer eggs to a plate and cover with foil to keep warm. Reserve pan.
4. Heat a large drizzle of olive oil in the same pan over medium heat. Add sliced garlic and scallion whites; cook, stirring constantly, until lightly browned, 2-3 minutes. Turn off heat; whisk in stock concentrates, garlic powder, half the paprika, half the vinegar, ½ cup reserved pasta cooking water and as many chili flakes as you like. Whisk until well combined and slightly thickened, 1-2 minutes.
5. Add drained spaghetti to pan with sauce and return to medium-low heat. Add spinach; stir until pasta is coated and spinach has wilted, about 1 minute. If needed, stir in more reserved pasta cooking water a splash at a time. Turn off heat; stir in 2 tablespoons butter. Taste and season with salt and pepper.
6. Divide pasta between shallow bowls. Top with fried eggs, scallion greens and as many remaining chili flakes as you like. Serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. Adjust cooking time according to package directions.

How do I make this dish dairy-free?

Replace the butter with a dairy-free alternative or additional olive oil. The sauce will still be delicious.

Can I add other vegetables?

Absolutely! Bell peppers, zucchini or cherry tomatoes would be great additions. Sauté them with the garlic and scallions.