Easy Garlic Shrimp Pasta Recipe

By Rena Awada |

You will want to make this Garlic shrimp pasta recipe every week because it only takes 30 minutes to put together, is delicious, and so satisfying. Perfectly simple pasta recipe that doesn’t require a lot of ingredients and the whole family can enjoy it.

top view spaghetti with tomatoes and shrimp in an orange skillet

If you love pasta then this easy 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. This healthy shrimp pasta recipe can even be made vegetarian by skipping the shrimp completely. A quick and easy pasta recipe that can be enjoyed for lunch or dinner any day of the week all year round.

Whys you will love this shrimp pasta recipe

  • Very flavorful: The combination of garlic, parmesan cheese, and tomatoes makes this shrimp pasta dish so flavorful and delicious. You will love it.
  • Quick and simple: It is really easy to make with only 10 minutes of prep time and about 15 minutes of cook time you will have this simple shrimp pasta recipe ready to serve in just under 30 minutes.
  • Hassle-free: All made in one day and no side dishes are needed to serve this garlic shrimp pasta recipe. Also, you won’t be needing a ton of crazy ingredients to make it. We bet you already have the ingredients ready to go.
close up top view of shrimp pasta with cherry tomatoes

Ingredients you will need and substitutes

  • Spaghetti: use any of your favorite pasta to make this garlic shrimp pasta. If you have gluten allergies then go with gluten-free spaghetti. Use other healthier pasta like whole-grain, chickpea pasta, or lentil pasta.
  • Olive oil: if you have any oil you prefer to use than handles heat go right ahead and use it.
  • Garlic: we suggest that you use fresh garlic instead of garlic powder. But if you have to make do with what you have at home, you can use 1 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: we love using cherry or grape tomatoes.
  • Salt and pepper: If you use garlic salt, watch the amount of salt you add to the recipe.
  • 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: this ingredient is used to garnish at the end. Give a nice touch of flavor to the pasta dish. You may skip this if you aren’t so fond of parsley.
ingredients to make garlic shrimp pasta

how to make this Garlic shrimp pasta recipe

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. 

cooked spaghetti in a colander

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.

sauteed shrimp in a 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!

close up view of shrimp pasta

Recipe notes and tips

  • 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.
  • 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.
  • We recommend that you use raw shrimp instead of cooked shrimp
top view of shrimp pasta with cherry tomatoes in an orange skillet

frequently asked questions

How do I make good pasta?

There are a few things you need to keep in mind when cooking pasta to ensure you make the perfect pasta recipe. Most importantly, do not overcook the pasta. You always want to cook it al-dente because it’s going to continue cooking even after you remove it from the water. Also, do not forget to save some pasta water before you drain. The pasta water can be used again in making the sauce for the pasta. Do not rinse the pasta when cooking a warm dish. The only time you will need to rinse pasta is when you are making cold pasta salads.

What can I flavor pasta with?

Pasta really doesn’t need much according to most Italians. Simple garlic, butter, and salt with a bit of parmesan cheese are all you will need. But if you want to add more flavor to your pasta, many herbs will work well especially if you are adding fresh herbs. Consider adding some fresh dill, thyme, oregano, garlic, parsley, and so on.

Should you add butter to pasta?

Pasta or pasta sauce will need some sort of fat to prevent the whole dish from being a sticky starchy mess. You can add butter or olive oil to your sauce or cooked pasta.

Should you rinse pasta after cooking?

The only time you need to rinse your pasta is when you are making a chilled pasta recipe like a cold pasta salad. Many reasons for rinsing the pasta are you want to stop the cooking process and cool the pasta off for the salad, Also, the pasta will be less starchy and sticky. You should not be rinsing the pasta if you are making a warm pasta dish with sauce. In fact, it is recommended to save some of the pasta water to cook it with the sauce.

top view of pasta in an orange skillet

More pasta recipes you may like

side shot of pasta with cherry tomatoes  and shrimp

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top view spaghetti with tomatoes and shrimp in an orange skillet

Easy and Healthy Garlic Shrimp Pasta Recipe

Easy to make 30-minute pasta recipe loaded with shrimp and tossed in with garlic, cherry tomatoes, and parmesan cheese
5 from 21 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Diet: Gluten Free, Low Fat
Prep Time: 10 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 30 minutes
Servings: 6
Calories: 367kcal
Author: Rena

Ingredients

  • 12 oz spaghetti gluten-free if needed or whole wheat pasta
  • 3 tbsp olive oil divided
  • 3-4 garlic cloves pressed
  • 1 lb large raw shrimp peeled and deveined
  • 1 tsp 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 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 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 parmesan cheese, tossing with a pair of tongs to combine.
  • Serve immediately with freshly chopped parsley!

Video

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 all together
  • 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.
  • 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.
  • We recommend that you use raw shrimp instead of cooked shrimp

Nutrition

Calories: 367kcal | Carbohydrates: 48g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 624mg | Potassium: 416mg | Fiber: 1g | Sugar: 2g | Vitamin A: 903IU | Vitamin C: 22mg | Calcium: 172mg | Iron: 3mg
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Reader Interactions

Comments

  1. Christie C says

    5 stars
    This recipe is great and takes under 30 minutes to make. I added lemon zest to the oil and garlic and a little white wine while the shrimp cooked. So yummy!!

  2. Sippi says

    5 stars
    Made this recipe tonight and it did not disappoint. Added cilantro instead of parsley. Also, seasoned my shrimp with gunpowder seasoning before cooking. Will definitely make this one again!

  3. CCarr says

    5 stars
    Made this for the first time tonight with only two small alterations. First, I dusted the shrimp with a light dusting of smoked paprika before sautéing. Just before serving I squeezed a little fresh lemon over the dish. Bottom line…it was spectacular. Thanks for the recipe!

  4. Cynthia says

    5 stars
    Love this! And more importantly, my husband loves this! He is not a shrimp lover but loves the shrimp in this recipe. I use whole wheat pasta and a little more garlic and parmesan and not one bite goes to waste!!!

  5. Jen says

    5 stars
    I just made this and it is so good. I didn’t use tomatoes (am the only one in my family that doesn’t like them, weird, I know). But it still turned out great. Think maybe next time I’ll add some broccoli. Is there anything that you would suggest in place of tomatoes?

  6. Amira says

    Merci pour cette recette. Dommage que ce ne soit pas en français. Mais cela donnait tellement envie que j’ai utilisé l’application traduction et je ne regrette pas. C’était vraiment délicieux. Hâte de réaliser d’autres recettes.

      • Jane says

        Rena,

        In your notes you said, To keep this vegetarian skip the mushroom. But you never said to add mushrooms although I believe they would be a nice addition to this dish.

        Jane

        • Terri says

          Shoot, I was looking for that too! There isn’t a mushroom mentioned or pictured in the entire post other than that note, but that sure would be good! I think that must have been an error because it says “to keep it vegetarian…” but aren’t mushrooms vegetarian food?? If you figure it out, please reply!

          • Rena Awada says

            Sorry Ladies. I totally meant to say skip the shrimp, not mushroom. lol, It’s one of those days. I fixed it

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