Crockpot Spicy Chili Crisp Garlic Butter Shrimp Noodles Tips, FAQ & printable recipe

Tips for success

To elevate the presentation, add a final drizzle of fresh chili crisp just before serving. This adds an extra layer of texture and a burst of fresh flavor that contrasts beautifully with the cooked-down sauce. If you prefer more acidity to cut through the richness of the butter, a small squeeze of fresh lime juice can brighten the entire dish, though it is not strictly necessary for the classic flavor profile.

Consider the heat level of your specific chili crisp brand, as they can vary significantly. If you are sensitive to spice, start with a smaller amount and add more to your individual bowl after serving.

Conversely, for those who love intense heat, adding a dash of red pepper flakes during the infusion phase can provide an extra kick. Always taste the sauce once the butter has melted to adjust the seasoning to your personal preference before adding the pasta.

Variations

• Chicken Chili Crisp Noodles: Replace the jumbo shrimp with thinly sliced chicken breast. Adjust the cooking time to ensure the chicken reaches 165°F (74°C) for food safety.
• Vegetarian Chili Crisp Noodles: Omit the shrimp and add a variety of sautéed mushrooms, such as shiitake or oyster mushrooms, for a savory, meaty texture that absorbs the chili butter sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 days. Let the food cool at room temperature for no more than 2 hours before refrigerating.

Reheat

Reheat gently in a pan over low heat with a splash of chicken broth to loosen the sauce, or microwave in 30-second intervals until warmed through.

If you have leftovers, allow them to cool to room temperature for no more than two hours before transferring them to an airtight container. This prevents the growth of bacteria and keeps the shrimp safe.

Store the noodles and shrimp together in the refrigerator, where they will maintain their flavor for up to two days. When storing, keep the container tightly sealed to prevent the pasta from absorbing other odors from the fridge.

While this dish is best served fresh, you can prepare the aromatic base (the oil, butter, chili, garlic, and shallots) in advance and store it in the refrigerator.

When you are ready to cook, simply heat the base in the Crockpot until melted, add the broth, and proceed with the recipe as instructed. This shortcut is perfect for saving time on busy weeknights, allowing you to have a gourmet meal ready with minimal preparation time.

Serving ideas

This dish is best served immediately in wide, shallow bowls to showcase the beautiful colors of the chili oil and the shrimp. Because the sauce is rich and buttery, it pairs exceptionally well with a crisp, acidic side salad to balance the palate. The combination of the spicy, savory pasta and the fresh crunch of scallions makes for a visually striking presentation that is perfect for a casual dinner party or a cozy night in.

For a complete meal, consider serving this with a side of steamed vegetables or crusty bread to soak up any remaining chili-garlic butter sauce at the bottom of the bowl.

The richness of the dish is quite satisfying on its own, but these simple additions can help round out the experience. Always serve with extra napkins, as the spicy chili crisp can be a bit messy, and encourage guests to enjoy the dish while it is hot and glossy.

Frequently asked questions

Recipe card

Crockpot Spicy Chili Crisp Garlic Butter Shrimp Noodles

Prep 10 minCook 2 h 15 minTotal 2 h 25 minServes 4

Ingredients

• 1/2 cup olive oil
• 1 stick salted butter
• 3 tbsp crunchy chili crisp
• 8 garlic cloves, thinly sliced
• 2 shallots, thinly sliced
• 1 cup chicken broth
• 1.5 lb jumbo shrimp, peeled and deveined
• 16 oz spaghetti
• 2 tbsp soy sauce
• scallions for serving
• toasted sesame seeds for serving

Instructions

1. Combine the olive oil, salted butter, crunchy chili crisp, sliced garlic, sliced shallots, and chicken broth in the Crockpot. Set the slow cooker to low and allow the mixture to cook for 2 hours, letting the garlic and shallot flavors deeply infuse into the butter and oil base.
2. Add the jumbo shrimp, spaghetti, and soy sauce to the Crockpot. Stir gently to ensure the pasta is submerged in the liquid as much as possible. Cook for an additional 15 minutes, or until the shrimp reach an internal temperature of 145°F (63°C) and the noodles are tender.
3. Use tongs to lift the glossy, chili-coated noodles and shrimp into serving bowls. Top each portion with fresh sliced scallions and toasted sesame seeds for added texture and a pop of color before serving immediately.

Contains: gluten, crustaceans, soy, milk, sesame

Estimated nutrition per serving

Calories

650

Protein

32 g

Carbohydrates

62 g

Fat

38 g

Fiber

2.5 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.