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Shrimp Pasta

Shrimp Pasta

This Shrimp Pasta is a quick, flavorful, and satisfying dish made with tender shrimp, garlic, and perfectly cooked pasta tossed in a light yet creamy sauce. Ideal for weeknight dinners or special occasions, this recipe is versatile, easy to prepare, and one of the best shrimp pasta dishes you’ll ever try.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 8 oz pasta linguine, spaghetti, or fettuccine
  • 1 lb shrimp peeled and deveined
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • ½ tsp red pepper flakes optional
  • ½ cup white wine or chicken broth
  • 1 cup heavy cream optional for creamy version
  • ½ cup grated Parmesan cheese
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
  2. Prepare the shrimp: Season shrimp with salt and pepper. In a large skillet, heat olive oil and 1 tbsp butter over medium heat. Cook shrimp 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.
  3. Make the sauce: In the same skillet, melt the remaining butter. Add garlic and red pepper flakes, sauté for 1 minute until fragrant. Deglaze with white wine (or broth) and let it reduce by half.
  4. Creamy option: Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir until smooth.
  5. Combine: Return shrimp to the skillet. Add pasta and toss everything together. If needed, add a splash of reserved pasta water for a silky sauce.
  6. Finish: Squeeze lemon juice over the top and garnish with parsley. Serve warm.

Notes

  • For a lighter version, skip the cream and stick to garlic, olive oil, and lemon.
  • Add veggies like spinach, zucchini, or cherry tomatoes for extra flavor and nutrition.
  • This dish works with any pasta shape—try penne or bowtie for fun variations.
  • Leftovers keep well in the fridge for 2–3 days, but reheat gently to avoid overcooking the shrimp.