Spicy Creamy Recipe
Make Spicy Creamy Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Spicy Creamy Sauce
Protein / Add-ins (optional)
To Serve
Method
Spicy Creamy Sauce
- 1
Prep aromatics
Finely chop half a small yellow onion to measure about 1/2 cup. Mince 2 garlic cloves and set aside.
- 2
Sauté aromatics
In a 10-inch skillet over medium heat, melt 2 tablespoons unsalted butter until foamy. Add the chopped onion and cook, stirring occasionally, until translucent and softened, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant; do not brown.
- 3
Bloom spices and tomato paste
Push the aromatics to the center, add 2 tablespoons tomato paste and cook, stirring, for 1–2 minutes until it darkens slightly. Sprinkle in 1 teaspoon smoked paprika, 1 teaspoon hot chili flakes, 1/4 teaspoon cayenne, and 1/2 teaspoon ground cumin. Cook with the tomato paste and aromatics for another 30–45 seconds to bloom the spices.
- 4
Deglaze
Pour in 1/4 cup white wine or chicken stock to deglaze the pan, scraping up any browned bits. Allow the liquid to reduce by about half, 1–2 minutes.
- 5
Add cream and simmer
Reduce the heat to medium-low and stir in 1 cup heavy cream. Bring to a gentle simmer, stirring occasionally, and let the sauce reduce and thicken for 4–6 minutes until it coats the back of a spoon.
- 6
Finish with cheese and seasoning
Stir in 1/2 cup grated Parmesan cheese until melted and smooth. Add 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning — add extra red pepper flakes or a pinch of cayenne if you want more heat.
Protein / Add-ins (optional)
- 7
Cook shrimp
If using shrimp: season 12 shrimp lightly with salt and pepper. In a separate skillet, heat 1 tablespoon butter or oil over medium-high heat. Cook shrimp 1–2 minutes per side until opaque and just cooked through. Transfer shrimp to the sauce during the final 1 minute to heat through and finish with sauce.
- 8
Cook chicken
If using sliced chicken: pat chicken dry and season with salt and pepper. Sear in a skillet with 1 tablespoon oil over medium-high heat for 3–4 minutes per side until cooked through (internal temperature 165°F / 74°C). Slice or shred and stir into the sauce to coat, letting it simmer together 1–2 minutes.
To Serve
- 9
Warm 3 cups cooked pasta or rice. Toss or spoon the spicy creamy sauce over the pasta/rice until evenly coated. Top with cooked protein if used.
- 10
Garnish with 2 tablespoons chopped fresh parsley and an extra pinch of red pepper flakes to taste. Serve immediately.
