Garlic Shrimp Pasta delivers gourmet flavor with minimal effort. The juicy shrimp are quickly sautéed in garlic, then tossed with perfectly cooked pasta and a simple yet aromatic sauce. It’s a crowd-pleaser that’s easy to adapt with additional herbs, vegetables, or a touch of spice. Plus, it’s made with pantry staples and comes together in one pan—ideal for both beginner and experienced cooks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pasta (spaghetti, linguine, or fettuccine)
Raw shrimp (peeled and deveined)
Olive oil or butter
Garlic (minced)
Red pepper flakes (optional, for heat)
Lemon juice
Salt
Black pepper
Fresh parsley (chopped)
Grated Parmesan cheese (optional)
Directions
Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
While the pasta cooks, heat olive oil or butter in a large skillet over medium heat.
Add the minced garlic and red pepper flakes (if using), and sauté for 30 seconds until fragrant.
Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook for 2–3 minutes per side, or until pink and opaque.
Squeeze in the lemon juice and toss to coat.
Add the cooked pasta and a splash of reserved pasta water to the skillet. Toss everything together to combine and heat through.
Garnish with chopped parsley and grated Parmesan, if desired. Serve immediately.
Servings and timing
This recipe serves 4. Prep time is about 10 minutes, and cook time is 15 minutes. Total time is approximately 25 minutes.
Variations
Creamy Garlic Shrimp Pasta: Add a splash of cream and Parmesan cheese for a creamy sauce.
Tomato-based version: Stir in diced tomatoes or marinara for a red sauce twist.
Garlic butter version: Use all butter instead of oil for extra richness.
Zucchini noodles: Replace pasta with spiralized zucchini for a low-carb option.
Add veggies: Include spinach, cherry tomatoes, or asparagus for more color and nutrients.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid microwaving for too long, as shrimp can become rubbery when overcooked.
FAQs
What kind of shrimp should I use?
Use raw, peeled, and deveined shrimp—either fresh or thawed frozen—for best results.
Can I use precooked shrimp?
Yes, but add it at the end just to warm through, as overcooking will make it tough.
What pasta works best?
Long pasta like spaghetti, linguine, or fettuccine is ideal, but short pasta works too.
How do I prevent the shrimp from overcooking?
Cook just until they turn pink and opaque—usually 2–3 minutes per side.
Can I make this dish spicy?
Yes, red pepper flakes add a mild kick. Adjust the amount to your taste.
Is this dish dairy-free?
Yes, if you skip the Parmesan and use olive oil instead of butter.
Can I add wine to the sauce?
Yes, a splash of white wine added after sautéing the garlic adds depth of flavor.
Can I make this gluten-free?
Use gluten-free pasta to make the recipe gluten-free.
What herbs go well with garlic shrimp pasta?
Parsley, basil, thyme, or oregano all pair well with shrimp and garlic.
Can I double the recipe?
Absolutely. Just be sure to use a large enough skillet and avoid overcrowding the shrimp.
Conclusion
Garlic Shrimp Pasta is a fast, fresh, and flavorful meal that brings restaurant-quality taste to your kitchen with minimal effort. Whether you’re cooking for guests or treating yourself to a comforting dinner, this simple yet elegant dish is sure to impress. With its garlicky aroma, juicy shrimp, and satisfying pasta, it’s a recipe you’ll want to make again and again.
Garlic Shrimp Pasta is a quick and flavorful dish featuring succulent shrimp sautéed with garlic and tossed with al dente pasta in a light, lemony olive oil or butter sauce. It’s an easy, elegant meal perfect for weeknights or special occasions.
Ingredients
8 oz pasta (spaghetti, linguine, or fettuccine)
1 lb raw shrimp, peeled and deveined
2 tbsp olive oil or butter
4 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
2 tbsp lemon juice
Salt, to taste
Black pepper, to taste
2 tbsp fresh parsley, chopped
Grated Parmesan cheese (optional, for serving)
Instructions
Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
Meanwhile, heat olive oil or butter in a large skillet over medium heat.
Add minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant.
Add shrimp in a single layer. Season with salt and pepper. Cook for 2–3 minutes per side, or until pink and opaque.
Add lemon juice and toss to coat the shrimp.
Add the cooked pasta and a splash of reserved pasta water to the skillet. Toss to combine and heat through.
Garnish with chopped parsley and Parmesan cheese, if desired. Serve immediately.
Notes
Use gluten-free pasta for a gluten-free version.Don’t overcook the shrimp—remove them once they turn pink and firm.Add white wine after garlic for more depth of flavor.Include veggies like spinach or cherry tomatoes for added nutrition.Use butter for a richer garlic butter version.
