Buffalo Shrimp Spaghetti

Buffalo Shrimp Spaghetti: A Zesty Fusion of Seafood and Spice

Combining the bold flavors of classic Buffalo wings with the elegance of seafood pasta, Buffalo Shrimp Spaghetti is a modern culinary delight that brings together heat, tang, and savory richness in one satisfying dish. Whether you’re hosting a dinner party or craving something spicy and comforting for a weeknight meal, this recipe delivers on all fronts. With succulent shrimp, al dente spaghetti, and a fiery Buffalo sauce that clings perfectly to every strand, this dish strikes a perfect balance between comfort food and gourmet flair. Let’s dive deep into everything you need to know about creating this mouthwatering masterpiece in your own kitchen.

The History Behind Buffalo Shrimp Spaghetti

The roots of Buffalo Shrimp Spaghetti trace back to the iconic Buffalo wing, invented at the Anchor Bar in Buffalo, New York, in 1964. Traditionally made with chicken wings tossed in a vinegar-based cayenne pepper hot sauce and butter, the Buffalo flavor profile quickly gained national fame. Over time, chefs and home cooks began experimenting by applying the same zesty, spicy sauce to other proteins—enter shrimp. Shrimp, with its delicate sweetness and firm texture, proved an excellent candidate for absorbing the bold Buffalo flavors. As fusion cuisine grew in popularity, combining American-Italian staples like spaghetti with bold American regional flavors became natural. The result? Buffalo Shrimp Spaghetti—a contemporary dish that marries Italian-American pasta traditions with the punchy heat of Buffalo-style seasoning. Today, it’s a popular item on trendy restaurant menus and a favorite among adventurous home cooks looking to elevate their seafood game.

Ingredients Breakdown: What Makes This Dish Shine

The magic of Buffalo Shrimp Spaghetti lies in the harmony of high-quality ingredients working together to create layers of flavor and texture. Each component plays a crucial role:

• Fresh Shrimp: Large, peeled and deveined shrimp (with tails off) are ideal. Their sweet, briny taste contrasts beautifully with the sharp heat of the Buffalo sauce.
• Spiralized Spaghetti: Classic spaghetti cooked to al dente perfection provides a neutral base that soaks up the sauce while offering a satisfying chew.
• Buffalo Hot Sauce: Frank’s RedHot Original Cayenne Pepper Sauce is the gold standard, providing that signature tangy, vinegary kick without overwhelming bitterness.
• Unsalted Butter: Adds richness and smoothness, mellowing the heat and helping the sauce coat the pasta evenly.
• Garlic: Fresh minced garlic brings aromatic depth and enhances the overall savoriness.
• Lemon Juice: A splash brightens the dish, cutting through the richness and balancing the heat.
• Green Onions & Parsley: For freshness and color contrast, these herbs add a crisp finish.
• Blue Cheese Crumbles or Ranch Dressing: Optional but highly recommended, they add creamy tang that cools the palate and complements the spice.
• Olive Oil: Used for sautéing, it prevents sticking and adds a subtle fruitiness.
• Red Pepper Flakes: For those who want extra heat, these amplify the spiciness.
• Salt and Black Pepper: Essential seasonings to round out the flavor profile.

Optional additions include diced celery (a nod to traditional Buffalo wings), bell peppers for crunch, or even cream to make a Buffalo Alfredo hybrid version.

Step-by-Step Recipe: How to Make Buffalo Shrimp Spaghetti

1. Prepare Ingredients: Start by peeling and deveining 1 pound of large shrimp (about 20–24 count). Pat them dry with paper towels. Mince 3 cloves of garlic, chop 2 green onions (separating white and green parts), and finely chop a handful of fresh parsley. Measure out ½ cup of Buffalo sauce, ¼ cup unsalted butter, 1 tablespoon olive oil, and 1 tablespoon fresh lemon juice.
2. Cook the Spaghetti: Bring a large pot of salted water to a rolling boil. Add 8 ounces (about 2 cups) of dried spaghetti and cook according to package instructions until al dente—usually 9–11 minutes. Reserve ½ cup of pasta water before draining. Rinse briefly under cold water if serving immediately, or toss with a little olive oil to prevent sticking.
3. Sauté the Shrimp: In a large skillet or wide sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp in a single layer and season lightly with salt and black pepper. Cook for 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
4. Build the Sauce: In the same pan, reduce heat to medium. Add ¼ cup of unsalted butter and let it melt. Stir in the minced garlic and the white parts of the green onions. Sauté for 30 seconds until fragrant. Pour in ½ cup of Buffalo hot sauce and stir to combine. Allow the sauce to simmer gently for 2 minutes to meld the flavors.
5. Combine Pasta and Sauce: Add the drained spaghetti directly into the skillet with the Buffalo sauce. Toss well using tongs to coat every strand. If the sauce seems too thick, gradually add reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
6. Add Shrimp Back In: Return the cooked shrimp to the pan. Gently fold them into the pasta, allowing them to reheat and absorb the sauce for 1–2 minutes.
7. Finish with Brightness: Remove from heat. Stir in the lemon juice and half of the chopped parsley. Taste and adjust seasoning—add more salt, pepper, or hot sauce as needed.
8. Serve Immediately: Divide among warmed plates. Top each serving with crumbled blue cheese or a drizzle of ranch dressing, the remaining green onions, and a sprinkle of fresh parsley. Serve with lemon wedges on the side for an extra zing.

Tips for Perfect Buffalo Shrimp Spaghetti Every Time

• Don’t Overcook the Shrimp: Shrimp cook quickly and can become rubbery if left on the heat too long. Remove them from the pan as soon as they turn pink and curl into a “C” shape.
• Use Quality Buffalo Sauce: Stick with Frank’s RedHot or another vinegar-based cayenne sauce. Avoid overly sweet or ketchup-heavy hot sauces, which will alter the authentic Buffalo taste.
• Reserve Pasta Water: The starchy liquid helps bind the sauce to the noodles and improves texture. Always save some before draining.
• Toast the Garlic: Be careful not to burn the garlic when sautéing—it should be fragrant but not browned, or it will turn bitter.
• Balance the Heat: If the dish turns out too spicy, add a splash of heavy cream, a dollop of sour cream, or extra butter to mellow the flames.
• Prep Ahead: You can peel and devein shrimp, chop herbs, and measure ingredients in advance to streamline cooking.
• Double the Batch: This dish reheats well (though best eaten fresh). Store leftovers in an airtight container in the fridge for up to 2 days.

Variations and Customizations

One of the joys of Buffalo Shrimp Spaghetti is its versatility. Here are creative ways to personalize the dish:

• Buffalo Shrimp Spaghetti with Creamy Twist: Add ¼ cup of heavy cream or cream cheese to the sauce for a richer, milder Buffalo Alfredo variation.
• Gluten-Free Option: Use gluten-free spaghetti made from rice, quinoa, or lentils. Ensure your Buffalo sauce is certified gluten-free (most are).
• Low-Carb/Keto Version: Swap spaghetti for spiralized zucchini (zoodles) or shirataki noodles. Sauté the zoodles briefly and toss with the sauce just before serving.
• Vegetarian Adaptation: Replace shrimp with marinated tofu, tempeh, or portobello mushrooms for a plant-based twist.
• Add Crunch: Toss in diced celery or jicama for a refreshing crunch reminiscent of Buffalo wing accompaniments.
• Spice Level Control: Use mild Buffalo sauce or mix hot sauce with melted butter to tone down the heat. For extreme spice lovers, add a dash of habanero sauce or cayenne powder.
• Protein Swaps: Try chicken breast strips, scallops, or even pulled rotisserie chicken instead of shrimp.
• Herb Variations: Experiment with cilantro, chives, or basil for different herbal notes.

Health Considerations and Nutritional Value

Buffalo Shrimp Spaghetti can be both delicious and nutritious when prepared mindfully. Here’s a breakdown of its health aspects:

• Shrimp: Low in calories and high in protein, shrimp is rich in selenium, vitamin B12, iodine, and omega-3 fatty acids. However, it does contain cholesterol, so those with specific dietary restrictions may need to moderate intake.
• Spaghetti: Traditional pasta is a source of carbohydrates and energy. Opting for whole wheat spaghetti increases fiber content and improves satiety and blood sugar response.
• Butter and Oil: While they add flavor, they are calorie-dense. Use in moderation or substitute part of the butter with Greek yogurt or olive oil for a heart-healthier option.
• Buffalo Sauce: Typically low in calories and fat, but high in sodium. Check labels and consider reducing added salt elsewhere in the recipe.
• Calorie Estimate (per serving, serves 4):
  • Calories: ~450–550 kcal
  • Protein: 25–30g
  • Carbohydrates: 50–60g
  • Fat: 18–22g (mostly from butter and oil)
  • Sodium: ~800–1200mg (depends on sauce and added salt)

To make the dish healthier:

• Use whole grain or legume-based pasta.
• Reduce butter by half and replace with vegetable broth or a light cream alternative.
• Increase vegetables—add spinach, cherry tomatoes, or bell peppers.
• Avoid excessive cheese toppings or use reduced-fat versions.

Ingredients

• 1 pound (450g) large shrimp, peeled and deveined
• 8 ounces (225g) dried spaghetti (or gluten-free alternative)
• ½ cup Frank’s RedHot Original Buffalo sauce (or similar)
• ¼ cup (½ stick) unsalted butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 green onions, sliced (white and green parts separated)
• 1 tablespoon fresh lemon juice
• ¼ cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Optional: ¼ cup blue cheese crumbles or ranch dressing
• Optional: red pepper flakes, for extra heat
• Optional: diced celery or bell pepper, for crunch

Directions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook 1–2 minutes per side until pink and opaque. Transfer to a plate and set aside.
3. In the same skillet, melt butter over medium heat. Add garlic and the white parts of green onions; sauté for 30 seconds until fragrant.
4. Pour in Buffalo sauce and simmer for 2 minutes, stirring occasionally.
5. Add cooked spaghetti to the skillet and toss to coat in the sauce. Add reserved pasta water as needed to loosen the sauce.
6. Return shrimp to the skillet and stir gently to combine. Cook for 1–2 minutes to reheat shrimp.
7. Remove from heat. Stir in lemon juice, half the parsley, and green onion tops. Adjust seasoning with salt, pepper, or extra hot sauce.
8. Serve immediately, topped with blue cheese or ranch if desired, and a sprinkle of remaining parsley. Garnish with lemon wedges.

FAQ

Can I use frozen shrimp?
Yes, but thaw them first in the refrigerator overnight or under cold running water. Pat dry thoroughly before cooking to ensure proper searing.

Is Buffalo Shrimp Spaghetti spicy?
It depends on the Buffalo sauce used. Traditional Frank’s RedHot has moderate heat. For milder flavor, dilute with butter or use a mild hot sauce.

Can I make this ahead of time?
Best served fresh, but you can prep ingredients in advance. Cook the pasta and shrimp separately, store refrigerated, and reheat with sauce just before serving.

What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or Pinot Grigio balances the heat and acidity. For beer lovers, a light lager or pale ale works well.

Can I freeze leftovers?
Not recommended. Shrimp can become rubbery when frozen and reheated, and pasta tends to get mushy. Enjoy within 1–2 days refrigerated.

How can I make it dairy-free?
Substitute butter with vegan butter or olive oil, and skip blue cheese or ranch. Use dairy-free alternatives if desired.

Summary

Buffalo Shrimp Spaghetti blends the fiery tang of Buffalo wings with tender shrimp and perfectly cooked pasta for a bold, satisfying meal. Easy to customize and packed with flavor, it’s a modern classic that’s sure to become a favorite.