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You will want to make this easy Garlic shrimp pasta recipe every week because it only takes 30 minutes to put together, is delicious, and is so satisfying. Perfectly simple pasta recipe that doesn’t require a lot of ingredients, and the whole family can enjoy it.
If you love pasta then this garlic shrimp pasta is going to be your go-to pasta dish because it is not only delicious, but it’s really easy to make and doesn’t need a billion ingredients. Shrimp cooks quickly which makes this pasta dish the ideal meal to make when you don’t have much time to get dinner on the table.
Made with sauteed shrimp and tossed in with a garlic tomato parmesan sauce. If you don’t like shrimp you may swap it for any other protein of choice.
Ingredients you will need
Below is a list of ingredients you will need to make this recipe. Full measurements are listed further down below in the recipe card.
- Spaghetti: use any of your favorite pasta to make this garlic shrimp pasta. If you have gluten allergies, then go with gluten-free spaghetti. You can also use other healthier pasta like whole-grain, chickpea pasta, or lentil pasta.
- Olive oil: or you may use avocado oil
- Garlic: Use fresh if possible, or you can use one tablespoon of garlic powder instead.
- Shrimp: highly recommend that you use raw shrimp and not cooked shrimp. If you prefer another protein, you can switch it up and use chicken or any other seafood like scallops.
- Chili flakes: this is just to give it a bit of flare. You can skip it, add more, or use cayenne pepper.
- Tomatoes: I love using cherry or grape tomatoes.
- Salt and pepper
- Parmesan Cheese: try to grate your own parmesan cheese if you can. If you can’t it’s ok too. Another cheese you can use is grated Romano cheese.
- Parsley: used to garnish, so it could be optional.
How to make it
Bring a pot with salted water to a boil and cook the pasta according to the package instructions. Reserve 2/3 cup of the pasta water, then drain.
Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat.
Add the garlic and saute for 1 minute. Then, add the shrimp and cook for 3-4 minutes, or until pink and opaque. Sprinkle with chili flakes and set aside. Cover to keep warm.
To the same preheated skillet, add the remaining oil and cook the cherry tomatoes until burst. Pour over the pasta water and deglaze the pan, stirring through the bottom of the pan.
Return the shrimp back to the pan, together with the cooked pasta and parmesan cheese, tossing with a pair of tongs to combine.
Serve immediately with freshly chopped parsley!
Tips from my kitchen
- Do not overcook the pasta. Cook it al-dente.
- Don’t forget to save some pasta water before you drain.
- If you don’t like shrimp, try scallops or chicken. To keep this vegetarian skip the shrimp
- To make this vegan-friendly: use tofu in place of shrimp for protein and use vegan-parmesan cheese. These are now readily available at many stores.
- Want to keep this low carb? Use lentil or chickpea pasta. To make it even healthier, use zucchini noodles.
frequently asked questions
I Prefer using raw shrimp instead of pre-cooked. When you use pre-cooked shrimp, if you aren’t careful, you will end up with chewy, rubbery shrimp.
You can use any other protein of your choice like chicken cubes, beef cubes, or tofu.
If you are in pinch, yes you can. Fresh garlic will taste 10 times better. Trust me on this one. So, if you have fresh garlic use it instead.
You can use any other shape of pasta, or try using a whole-wheat pasta option, or a high-protein option like lentil or chickpea pasta.
Store leftovers in a lidded container in the fridge for up to 3 days.
Yes. Store leftovers in a freezer-safe container and freeze for up to 2 months. Add the date to your containers!
Pasta recipes you may like
- Baked Tomato Feta Pasta
- Chicken Parmesan Pasta
- Creamy Cajun Chicken Pasta
- Cajun Shrimp Pasta
- Tuscan Chicken Pasta
- Chicken Pasta Salad
- Asparagus Chicken Pasta
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Garlic Shrimp Pasta Recipe
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Ingredients
- 12 ounces spaghetti, gluten-free if needed or whole wheat pasta
- 3 tablespoons olive oil, divided
- 3-4 garlic cloves, pressed
- 1 pound large raw shrimp, peeled and deveined
- 1 teaspoon chili flakes, or to taste
- Kosher salt and ground pepper, to taste
- 1 pint cherry tomatoes
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
Instructions
- Bring a pot with salted water to a boil and cook the 12 ounces spaghetti according to the package instructions. Reserve 2/3 cup of the pasta water, then drain.
- Meanwhile, heat two tablespoons of the 3 tablespoons olive oil in a large skillet over medium-high heat.
- Add the 3-4 garlic cloves (minced) and saute for 1 minute. Then, add the 1 pound large raw shrimp and cook for 3-4 minutes, or until pink and opaque. Sprinkle with 1 teaspoon chili flakes and set aside. Cover to keep warm.
- To the same preheated skillet, add the remaining oil and cook the 1 pint cherry tomatoes until they burst, about 2-3 minutes. Pour over the pasta water and deglaze the pan, stirring through the bottom of the pan.
- Return the shrimp back to the pan, together with the cooked pasta and 1/2 cup freshly grated Parmesan cheese, tossing with a pair of tongs to combine. Season with Kosher salt and ground pepper as needed.
- Serve immediately with 1/4 cup fresh parsley, freshly chopped!
Notes
- Do not overcook the pasta. Cook it al-dente.
- Don’t forget to save some pasta water before you drain.
- If you don’t like shrimp, try scallops or chicken. To keep this vegetarian skip the shrimp altogether
- To make this vegan-friendly: use tofu in place of shrimp for protein and vegan-parmesan cheese. These are now readily available at many stores.
- Want to keep this low carb? Use lentil or chickpea pasta. To make it even healthier, use zucchini noodles.
- Store leftovers in a sealed container in the fridge for up to 3 days.
- Use only fresh ingredients where possible like fresh garlic and fresh tomatoes.
- I recommend that you use raw shrimp instead of cooked shrimp
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this recipe. It was absolutely amazing. So simple and delicious.
Definitely a weekday favorite.
Thanks Phil. So glad you loved it
Could i use frozen shrimp
Yes you sure can. Just be careful to not use the cooked ones
This was fantastic. I used about 8 ounces of whole wheat pasta because I’m trying to cut carbs and used almost a half a head of garlic so it had lots of flavor. Just don’t scrimp on the Parmesan cheese. I will make this again and again. Thank you so so much.
So glad you loved it.
This recipe has become a family favorite. Thank you! Even our smallest toddler loves it. To give it some variation, I sometimes add a bit of curry powder when I put the pasta water into the mix and it adds a very nice flavor and it makes it extra creamy.
And btw I always use frozen shrimp but make sure to dry them well before and cook them for only 2-3 minutes and it tastes great
Thanks for the feedback Sandra. So happy you guys love this recipe.
Ok so I made this today and I had to comment because it was so good. I’m the same as some of the comments in the way I like my pasta saucier and less dry. I put a little bit of no salt added tomato sauce and a splash of heavy cream (I know this makes it less healthy but it was delicious and I didn’t feel heavy after eating it like I sometimes do with pasta dishes) I also added more Italian seasoning and some fresh basil
Nice. Thanks for the great feedback. I love the substitutes you made
Pasta comes out too plain. Recepie says cook pasta first. You don’t cook pasta in advance. pasta will not be aldente.
This was a really good recipe!! I used a bag of mixed seafood from Aldi’s instead of only shrimp. The recipe came together quickly. The family loved it. It was delicious!!!
Question, please: I need to cook for someone who is on a fat-free diet after surgery. Is there any way to make this fat-free? It sounds delicious and the recipes I’ve made are pretty bland.
Thanks very much.
Hi. You would have to cook it without oil and try to find fat-free cheese or skip the cheese.