I adore making shrimp pasta, and for a couple of reasons. It is a delightful combination of flavors and textures, and it comes together fast.
Tender, sweet shrimp paired with perfectly cooked pasta—in my book, that’s one of the simplest yet greatest pleasures in life. And the base of this dish—a simple but hauntingly fragrant sauté of fresh garlic in olive oil—is possibly the most kitchen-friendly way to start any dish.
If I’m in the mood for wine (and I usually am when cooking), I might add a splash of white wine for depth before tossing in just a bit of lemon juice. And at almost the same time, I’d be throwing in some halved cherry tomatoes to brighten things up and sweeten the deal.
But I have many other recipes below, so check them out and let me know how they work for you in the comments!
The 14 Best Shrimp Pasta Recipes
1. Shrimp Scampi Pasta
One of the most beautifully flavored shrimp dishes is Shrimp Scampi Pasta. The dish, featuring shrimp sautéed with butter, garlic, and white wine, makes a wonderful sauce for either linguine or spaghetti.
Although making the sauce take only a few minutes, it’s important for the pasta to be perfectly cooked and for there to be a generous finish of fresh parsley.
Ingredients
- 8 ounces of linguine or spaghetti
- 1 pound of large shrimp, peeled and deveined
- 4 cloves of garlic, minced
- 1/4 cup of dry white wine
- 1/4 cup of lemon juice (about 2 lemons)
- 1/4 teaspoon of red pepper flakes
- 3 tablespoons of unsalted butter
- 2 tablespoons of olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons of chopped fresh parsley
Instructions
1. Prepare the pasta according to the directions on the package; cook it until it is al dente. Drain and set aside.
2. In a large frying pan over medium heat, combine the butter and olive oil. When melted, add the garlic and sauté for about 1 minute until it gives off a lovely fragrance.
3. Put the shrimp in the skillet. Add a generous amount of salt, some black pepper, and a good shake of red pepper flakes. Then, cook the shrimp until they’re pink and just done, which should take about 2-3 minutes per side.
4. Pour the wine and lemon juice into the skillet, and bring everything to a simmer. Allow it to cook for an additional 2 minutes.
5. Combine the pasta with the shrimp and sauce in the skillet. If you like, you can use an adjustable heat so that the sauce is simmering just enough to warm it through. And then, just a few moments before serving, sprinkle the dish with chopped parsley.
2. Cajun Shrimp Pasta
I take great pleasure in preparing Cajun Shrimp Pasta, a dish that marries plump shrimp with the zesty heat of Cajun spices, creamy heavy cream, and good old fettuccine. It’s one of my go-to recipes when I’m in the mood for pasta and want to get something on the table in a hurry.
Ingredients
8 ounces fettuccine pasta
1 pound shrimp, peeled and deveined
2 tablespoons Cajun seasoning
2 tablespoons olive oil
1 cup heavy cream
1/2 cup grated Parmesan cheese
Instructions
1. Prepare the fettuccine pasta as directed on the package. Drain the pasta well and set it aside.
2. Take a large skillet and dump in the shrimp. Sprinkle on the Cajun seasoning, then pour in 1 tablespoon of olive oil. Place the skillet over a medium-high flame, and cook the shrimp until they are pink and just cooked through, about 3-4 minutes. Remove from skillet and set aside.
3. In the skillet, add the rest of the olive oil and the heavy cream. Bring it to a simmer, then stir in the Parmesan cheese until melted and smooth.
4. In a large skillet, combine cooked shrimp and fettuccine. Ensure that everything is reheated and evenly mixed in the skillet before serving. Serve hot.
3. Garlic Butter Shrimp Pasta
Delightful is the word that comes to mind when describing this dish of Garlic Butter Shrimp Pasta. The linguine (or spaghetti) forms a foundation on which the shrimp, garlic, and butter can perform their elegant yet modest little pas de trois.
It is a simple dish that exudes a magnificently homely charm.Â
Ingredients
- 8 ounces of pasta (such as linguine or spaghetti)
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Instructions
1. In a large pot, bring water and salt to a boil. Add the pasta, and cook according to the package directions until al dente. Drain well and set aside.
2. In a big frying pan over a medium flame, melt the butter. Toss in the garlic and the red pepper flakes, and cook them together, stirring almost continuously, until you can no longer resist the temptation to inhale the fabulous aroma that’s wafting up from the pan—this should take about a minute.
3. Place the shrimp in the skillet. Then add salt and pepper and cook the shrimp until it’s no longer translucent and has turned a light pink. This should take about 2-3 minutes.
4. Blend in the lemon juice and parsley. Add the pasta and toss gently to combine.
5. Garnish with more parsley if you want, and serve right away.
4. Creamy Tuscan Shrimp Pasta
My passion is creating Creamy Tuscan Shrimp Pasta, a lovely shrimp pasta recipe that brings together the most tender shrimp with fettuccine and a sauce whose richness can only be matched by the heavy cream and Parmesan cheese in it. The sun-dried tomatoes and fresh spinach take this shrimp pasta dish over the top, and you’re left with a meal that’s nothing less than comforting.
Ingredients
8 oz fettuccine or pasta of choice
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes, chopped
2 cups fresh spinach
Salt and pepper to taste
Instructions
1. Prepare the pasta in a big pot of salted, bubbling water, following the instructions given with the pasta. Drain and hold aside.
2. In a big frying pan, set over medium heat, pour in some olive oil and then add the minced garlic, which you sauté for about a minute until you smell its wonderful fragrance.
3. Place the shrimp in the skillet, and season them with salt and pepper. Cook them for 2-3 minutes on each side until they take on a pinkish, opaque hue. Once they’re done, take the shrimp out of the skillet and put them aside.
4. In the identical skillet, add the heavy cream and bring it to a gentle simmer. Whisk in the grated Parmesan and the chopped sun-dried tomatoes. Cook, stirring almost continuously, until the sauce thickens.
5. Incorporate the spinach into the sauce and simmer until just wilted. Then, add the shrimp back into the skillet and combine all ingredients.
6. Combine the sauce and the pasta in the skillet and mix. Ensure that you coat each strand thoroughly with sauce. The final step before serving is to heat everything together to ensure the pasta and sauce are at the same temperature.
5. Lemon Shrimp Pasta
The delectable combination in Lemon Shrimp Pasta—a delightful recipe for shrimp and pasta—merges the flavors of spaghetti, tender shrimp, and lemon. Personally, I find the mouthwatering medley of freshly grated Parmesan, garlic, and olive oil to be somehow both comforting and exhilarating.
And if I happen to drape a little parsley over the top for garnish, it’s only because such a thing is almost mandatory when serving a dish that looks and tastes this good.
Ingredients
- 8 oz spaghetti or your choice of pasta
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Juice and zest of 1 lemon
- 1/4 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
1. Prepare the pasta as per the package directions, ensuring it is al dente. Once done, drain it and hold it to the side, keeping 1/2 cup of the water used to cook the pasta.
2. A substantial frying pan demands a goodly quantity of oil. So we have just that—a large skillet, a plentiful quantity of olive oil, and a heat level somewhere between medium and high. When the oil is hot, add the shrimp and cook half of them until one side is just lovely and browned, then flip and cook the other side until it’s the same degree of “lovely and browned” as the first side.
3. In the same frying pan, add the garlic and sauté for about 30 seconds until it becomes fragrant. Introduce the lemon juice, zest, and the set-aside pasta water, and then bring everything to a simmer.
4. Toss the cooked pasta into the skillet. Stir in the Parmesan cheese. Return the shrimp to the pan, along with the rest of the dish. Mix together until well combined. Season to taste with salt and pepper.
5. Serve right away, garnished with chopped parsley if you like.
6. Shrimp Alfredo Pasta
I take great pleasure in the dish known as Shrimp Alfredo Pasta. I am not ashamed to admit that I delight in combining —in this case, large, succulent shrimp pulled from the water just off the East Coast of North America—along with the kinds of flavors and sauces I associate with the cookeries of the coastal Italian towns of Reggio Calabria!.
Ingredients
- 8 oz fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
1. Prepare the fettuccine pasta by boiling it in water according to the instructions on the package until it is al dente. Drain the pasta and put it to the side.
2. In a generous frying pan over medium heat, combine olive oil and 2 tablespoons of butter. After the fats have melted, add the shrimp. Cook the shrimp until they are pink and opaque, which should take about 2-3 minutes per side; then remove the shrimp from the pan and set aside.
3. In the skillet, combine the leftover butter with the minced garlic. Sauté the garlic until sweet and fragrant—probably about a minute—but don’t let it turn brown.
4. Add the thick cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
5. Mix the cooked pasta and shrimp with the Alfredo sauce. And toss. Really toss, so every single strand and every single shrimp is coated with the delectable, creamy sauce. After all, you don’t want anyone finding an Alfredo-free shrimp in their bowl at mealtime.
7. Shrimp Pesto Pasta
Succulent shrimp, basil pesto, and spaghetti blend together beautifully in Shrimp Pesto Pasta, making for a delightful meal. Truly, this dish could not be easier to make.
In its simplicity lies a kind of sophistication that makes you feel good about serving it to friends or family. I include it in the pantheon of pasta with shrimp that I sometimes turn to when in need of something quick yet enriching.
Ingredients
- 8 oz spaghetti or your choice of pasta
- 1 lb shrimp, peeled and deveined
- 1 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
1. Prepare the pasta in a plentiful pot of boiling salted water, following the directions on the packaging. Drain well, and set the pasta aside.
2. In a big frying pan, warm the extra virgin olive oil over medium warmth. Throw in the minced garlic, and let it sauté for about a minute, or until it becomes aromatic.
3. Place the shrimp in the frying pan and sauté them until they turn pink and opaque, which should take about 3-4 minutes. While they’re cooking, go ahead and add salt and pepper to taste.
4. Add the basil pesto and the cooked pasta, and toss it all together to make sure the pasta is well coated.
5. Satisfy your hunger with shrimp pesto pasta. Top it with really grated Parmesan cheese. And enjoy the meal.
8. Spicy Shrimp Pasta
Linguine and shrimp come together in this vibrant dish. Zesty tomato sauce brings everything together.
I love how olive oil, minced garlic, and crushed red pepper flakes create a spicy base. Shrimp pasta recipes offer some of my favorite inspiration.
Ingredients
8 ounces linguine or spaghetti
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 can (14.5 ounces) diced tomatoes with juice
Salt and pepper to taste
Instructions
1. Prepare the pasta as the package instructs until it reaches the desired firmness, drain it, and then put it aside.
2. In a sizeable skillet, warm olive oil over a medium flame. Stir in the minced garlic and crushed red pepper flakes, and sauté until the garlic gives off its unmistakable aroma—about 1 minute.
3. Place the shrimp in the skillet and cook them until they turn pink and opaque, roughly 2 to 3 minutes per side, then remove them from the pan and set aside.
4. In the skillet, add the tomatoes and their juice. Let them simmer for about 5 minutes, then return the shrimp to the pan. Season with salt and pepper to taste.
5. Combine the cooked pasta with the shrimp and tomato sauce, making sure everything is perfectly melded together. Plate the dish, and serve it at a piping hot temperature.
9. Shrimp and Spinach Pasta
Linguine with shrimp and spinach is a delightful dish. When preparing it, I use olive oil, garlic, and freshly squeezed lemon juice, which gives the shrimp a nice brightness.
The Parmesan cheese adds the finishing touch!
Ingredients
Shrimp (peeled and deveined)
Fresh baby spinach
Linguine or spaghetti pasta
Olive oil
Garlic (minced)
Lemon juice
Grated Parmesan cheese
Instructions
1. Prepare the pasta as per the package guidelines, cooking it to an al dente finish. Drain it, and then put it aside.
2. In a big frying pan, warm the olive oil over medium heat. Add the minced garlic and cook until it becomes aromatic.
3. In the skillet, add the shrimp and cook for about 2-3 minutes on each side, or until they are pink and opaque.
4. Incorporate the spinach and sauté until wilted. Combine and toss with the cooked pasta.
5. Squeeze lemon juice over the top and scatter grated Parmesan cheese on as a finishing touch. Taste, and if you think it needs it, add a little salt and/or pepper.
10. Shrimp Carbonara Pasta
Delightful Shrimp Carbonara Pasta offers a wonderful combination of tender shrimp, al dente spaghetti, creamy eggs, and savory pancetta. With the incorporation of fragrant garlic and luscious Parmesan cheese, the dish shines as a contender among Shrimp Pasta Recipes.
And better yet, it makes for a memorable meal that can easily star in a dinner worthy of any occasion.
Ingredients
Shrimp (peeled and deveined)
Spaghetti or your choice of pasta
Eggs
Parmesan cheese (grated)
Pancetta or bacon (diced)
Garlic (minced)
Salt and pepper
Instructions
1. In a large pot, bring generously salted water to a rolling boil. Add the spaghetti and cook until al dente. Before draining the pasta, reserve one cup of starchy pasta water. Then drain the spaghetti.
2. In a big skillet on medium heat, cook the pancetta or bacon until it’s nice and crispy. Add minced garlic and shrimp to the pan and sauté until the shrimp are fully cooked and turned a lovely shade of pink.
3. In a bowl, combine the eggs and grated Parmesan cheese. Take the pan off the heat and add the pasta. Now, mix in the egg and cheese mixture with a lot of energy and enthusiasm. You want to stir it in so that the pasta is completely coated and the mixture has a creamy, smooth quality to it.
4. If the blend is too thick, slowly incorporate the set-aside pasta water until you achieve the consistency you want. Then, taste it and add salt and pepper as needed to take it from bland to flavorful.
5. Serve right away, adding extra Parmesan and freshly cracked black pepper as desired.
11. Shrimp Primavera Pasta
Shrimp Primavera Pasta is a vibrant recipe from one of my favorite categories of food: shrimp pasta. Shrimp, olive oil, bell peppers, cherry tomatoes, zucchini, and fettuccine pasta make up this delightful dish.
A dish that captures the essence of fresh, colorful, and satisfying ingredients.
Ingredients
Shrimp (peeled and deveined)
Olive oil
Bell peppers (sliced)
Cherry tomatoes (halved)
Zucchini (sliced)
Garlic (minced)
Fettuccine pasta
Instructions
1. Prepare the fettuccine pasta in a manner consistent with the directions accompanying the product. Afterward, allow the pasta to drain thoroughly before placing it aside.
2. In a spacious frying pan, warm olive oil at a medium temperature. Incorporate the garlic and sauté it until the aroma becomes delightful.
3. Place the shrimp in the skillet and cook until they turn pink and opaque. Take them out of the skillet and set them aside.
4. In the identical frying pan, incorporate the bell peppers, zucchini, and cherry tomatoes. Sauté these until they reach a tender-crisp consistency.
5. Put the shrimp back in the skillet, combine with the cooked pasta, and toss everything together. Serve warm.
12. Shrimp and Tomato Pasta
I adore crafting Shrimp and Tomato Pasta, a charming little dish that brings together the tender shrimp and my favorite pasta. When it comes to cooking shrimp, I favor sautéing or roasting them since I think they maintain their nice texture and plumpness.
But with this recipe, you’ll want to employ a quick and easy method of poaching the shrimp.
Ingredients
12 ounces spaghetti or your choice of pasta
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 pint cherry tomatoes, halved
Salt and freshly ground black pepper
Fresh basil, for garnish
Instructions
1. In a large pot, boil salted water. When the water reaches a rolling boil, add the pasta and cook it according to the directions on the package. When the pasta finishes cooking, drain it well in a colander and set it aside.
2. In a big frying pan, warm the olive oil over medium-high heat. Toss in the garlic and sauté until it’s aromatic, approximately 1 minute.
3. Place the shrimp in the frying pan and cook until they are pink and opaque, which should take about 2-3 minutes per side. Once they are done, take the shrimp out of the pan and set them aside.
4. In the identical skillet, place the cherry tomatoes and heat them until they begin to lose their firmness, which should take approximately 3-4 minutes. Work a little salt and pepper into the mix to bring out the flavors.
5. Send the shrimp and pasta back to the skillet and give everything a toss to mix it well with the tomatoes. Serve right away, adorned with fresh basil.
13. Shrimp and Asparagus Pasta
Shrimp and Asparagus Pasta is an excellent dish I adore, and it is a delightful complement to my collection of shrimp pasta recipes. This dish combines shrimp, asparagus, fettuccine, olive oil, garlic, lemon juice, and Parmesan, creating a fresh and wonderful meal.
Ingredients
Shrimp (peeled and deveined)
Asparagus (trimmed and cut into pieces)
Fettuccine pasta
Olive oil
Garlic (minced)
Lemon juice
Parmesan cheese (grated)
Instructions
1. Prepare the fettuccine according to the package instructions, using abundant salted water that is at a rolling boil. Once the pasta is at the al dente stage, drain it and keep it nearby.
2. In a very big frying pan, add olive oil. Minced garlic then gets added to the oil bath, smelling heavenly as it sautés to perfect doneness.
3. The shrimp should be added to the skillet and cooked until they are no longer grey and translucent, but instead a uniform shade of pink, about 2-3 minutes per side.
4. Add the asparagus pieces and continue cooking until they are tender and crisp, for about 3-4 minutes.
5. In a skillet, combine the pasta with lemon juice and grated Parmesan. Toss together until well mixed and heated.
14. Shrimp Fra Diavolo Pasta
One of my favorite dishes to prepare is Shrimp Fra Diavolo, a vibrant creation that comes from the selection of Shrimp Pasta Recipes. Succulent shrimp and crushed red pepper make this recipe sing with flavor, and the addition of rich crushed tomatoes takes it over the top.
While I might keep a few of the secrets associated with my preparation under wraps, I can definitely share the essentials that make this dish work.
Ingredients
Olive oil
Large shrimp, peeled and deveined
Crushed red pepper flakes
Garlic, minced
Canned crushed tomatoes
Linguine pasta
Fresh basil, chopped
Instructions
1. Prepare the linguine pasta as per the instructions on the package until it reaches the desired firmness. Drain the pasta and set it aside.
2. In an extensive frying pan, warm the olive oil over a medium-high flame. Add the minced garlic and rumbled red pepper flakes, and sauté them until the garlic becomes aromatic.
3. Place the shrimp in the skillet, cooking them until they are just shy of being done. Remove the shrimp and set aside.
4. Transfer the tomatoes to the same skillet and place over medium heat. Bring them to a simmer, stirring for even distribution. Let them bubble a bit—5 minutes will do—so they can thicken and concentrate some of their watery essence.
5. Put the shrimp back in the pan and mix them with the sauce. Add the drained pasta and fresh basil and toss everything together until it is well mixed and heated through. Serve immediately.
