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Spicy Garlic Butter Pasta – 15 Minutes (VIDEO)

What is Spicy Garlic Butter Pasta?

Spicy garlic butter pasta is a quick and comforting spaghetti dish tossed in a rich, velvety butter sauce infused with golden garlic, chili flakes, parmesan, and fresh parsley and IT ONLY TAKES 15 MINUTES. It’s bold, buttery, and just the right amount of spicy. Perfect for weeknight cravings or lazy weekend dinners.

Why I Love This Pasta (A Little Story)

This has my been favorite pasta recipe since my university days. On nights when I was tired, broke, or just didn’t want to cook anything complicated this dish saved me. Garlic, butter, and chili flakes? Always in the pantry. Parmesan? Essential. Every time I made it, I felt like I was treating myself to something fancy, even if I was in chilling watching Netflix. And honestly? It still hits the same.

Key Flavor Components

Garlic – sliced thin and toasted until golden, infuses the butter with rich, savory flavor

Butter – creates a luscious, velvety base for the sauce

Chili flakes – adds warmth and a little kick

Parmesan – salty, umami-packed magic that melts into the sauce

Parsley – fresh, bright, and balances the richness

Jump to Recipe

Ingredients List (2 Servings)

  • 200g (7 oz) spaghetti (or pasta of your choice)
  • 5 tbsp unsalted butter (cold, cubed) (if using salted butter don’t add salt, add at the end as desired)
  • 5 garlic cloves, thinly sliced
  • 4 tsp red chili flakes (adjust to taste) (add less for less spice)
  • 1 tbsp red pesto
  • 1/4 cup freshly grated parmesan cheese
  • 3-4 tbsp finely chopped parsley
  • Salt, to taste
  • Cracked black pepper, to taste
  • 1/2 cup reserved pasta water

Step-by-Step Method for Spicy Garlic Butter Pasta

Start by boiling your spaghetti in salted water until just al dente. While that’s cooking, melt 3 tablespoons of butter in a large pan over medium heat. Add your sliced garlic and let it cook for about 1 – 2 minutes until golden and fragrant – but not browned. This step infuses the butter with a deep garlic flavor.

Now toss in the chili flakes and red pesto and stir for 30 seconds. Once your pasta is cooked, transfer it straight into the pan with 1/2 cup of that starchy pasta water. Turn the heat down low – this part is important! Add the rest of the cold butter and parmesan gradually, stirring continuously to emulsify everything into a smooth, glossy sauce. The cold butter helps the sauce become rich and velvety instead of oily.

Stir in chopped parsley, season with salt and black pepper, and you’re done. Plate it up, drizzle any leftover garlic butter sauce from the pan on top, and finish with extra parmesan and parsley for a chef’s kiss moment.

FAQ

Can I use other pasta types?
Yes! Fettuccine, linguine, or even penne work great – just keep it al dente.

Is this really spicy?
It has a kick! But you can easily tone it down by reducing the chili flakes.

Can I add protein?
Absolutely. Add grilled shrimp, chicken, or even crispy pancetta for extra flavor and substance.

What’s the best way to reheat it?
Reheat gently on the stove with a splash of water or extra butter to bring the sauce back to life.

Can I make it vegan?
Use plant-based butter and vegan parmesan – it still slaps.

Nutritional Information (Per Serving)

  • Calories: 560
  • Protein: 13g
  • Fat: 34g
  • Carbs: 48g
  • Servings: 2

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!

Spicy Garlic Butter Pasta
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Spicy Garlic Butter Pasta

Recipe by AmateurProChefCourse: MainDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

560

kcal

Ingredients

  • 200g (7 oz) spaghetti

  • 5 tbsp unsalted butter (cold, cubed)

  • 5 garlic cloves, finely sliced

  • 2 tbsp red pepper flakes (adjust to taste) (add less for less spice)

  • 1 tbsp red pesto

  • 1/2cup reserved pasta water

  • 1/4 cup freshly grated parmesan, plus more for garnish

  • 3-4 tbsp finely chopped fresh parsley, plus more for garnish

  • Salt, to taste

  • Black pepper, to taste

Directions

  • Cook the spaghetti
  • Bring a pot of salted water to a boil. Cook the spaghetti until just al dente. Reserve 1/2 cup of pasta water and drain.
  • Make the garlic butter base
  • In a large pan over medium heat, melt 3 tbsp butter. Add sliced garlic and sauté until golden and fragrant—about 2 minutes. Add red pepper flakes and red pesto and stir for 30 seconds.
  • Form the sauce
  • Lower the heat. Add the cooked spaghetti directly to the pan. Toss well to coat in the garlic butter.
  • Add the velvety finish
  • Stir in 1/2 cup pasta water and reduce heat to low. Gradually add the remaining 2 tbsp butter and parmesan cheese, stirring vigorously to emulsify into a silky sauce. Add chopped parsley, salt, and pepper to taste.
  • Plate & garnish
  • Drizzle with any remaining garlic butter from the pan. Shower with extra parmesan, chopped parsley, and even a few crisped garlic slices if you saved any.

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