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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.
Recipe Overview
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 sautéed 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.
Before you get started
- 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.
Common Questions
I prefer using raw shrimp over pre-cooked ones. 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 a 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!
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 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: I 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 flair. You can skip it, add more, or use cayenne pepper.
- Tomatoes: I love using cherry or grape tomatoes. If you want to use any large tomatoes you have on hand, like vine-ripe tomatoes, that works.
- 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. This is going to depend on which pasta you are using, and I can’t set a specific time for you. Just remember to reserve 2/3 cup of the pasta water before you drain it.
While the pasta is cooking, start cooking the shrimp. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
Add the garlic to the pan and saute for 1 minute. You do not want to burn the garlic, so keep the heat at medium. Then, add the shrimp and cook for 3-4 minutes, or until they turn pink and opaque. Shrimp doesn’t need a lot of time to cook, and you do not want to overcook it. It will just get rubbery. So once it curls up, it’s enough, sprinkle with chili flakes (if you are using) and set aside. Cover to keep warm. set it on the side.
To the same preheated skillet, add the remaining oil and cook the cherry tomatoes until they burst. You can cut the tomatoes in half, too; they will cook a bit quicker. Pour over the pasta water and deglaze the pan, stirring through the bottom of the pan. Leave that seared tomato in the pan.
Now, you need to return the cooked shrimp to the pan. Add in the cooked pasta and parmesan cheese. You can start tossing everything together with a fork or with a pair of tongs to combine. Serve immediately with freshly chopped parsley!
Garlic Shrimp Pasta Recipe
Video
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.
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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Very good! I added 1/4 cup of white wine and reduced to 1/2 cup pasta water. Also 3 Tablespoons of butter.
Rena,
This is THE best dish I have ever had and the family loves it!! Quick and easy. I used red peppers instead of tomatoes (allergies), add sliced mushrooms as well, came out so so so good, will make it once a week now thank you.
Kind Regards,
Kate from California
Thank you Kate. Appreciate the feedback
Love this quick and delicious dish..I add a hearty squeeze of lemon while cooking t h e shrimp and then a handful of pine nuts to the pan with the tomatoes. ThNks for the recipee!
I made this for dinner tonight and it was amazing!! I substituted some chopped baby spinach (didn’t have fresh parsley) threw it in the skillet to slightly wilt. Will definitely be making this again. Delicious & nutritious, I will be making this often!
This was excellent- I used broccoli instead of tomatoes and cooked the broccoli with the pasta (I used chickpea pasta). I also squeezed a whole lemon at the end and it was delicious. Will make again!
Nice. I love the substitutions
Big hit at my house!
Glad you guys loved it
Loved this and super easy. I’ll make it again. And again!
It was good but a little plain,,, so,,, I added diced tomatoes, broccoli and some Italian dressing,,,,, very good.
Absolutely delightful. Simple and thanks for the tips.
Thanks. Glad you loved it
Made this dish yesterday and thought it was to dry. Is there any simple sauce I could make?
Thanks
A tad spicy, but good. I like the idea of wine and lemon. I added a little pesto sauce. Will make it again.
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!!
Great ideas, thanks!
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!
Perfect
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!
I love it. Thank you!
not sure why but no flavor. used four roma tomatoes and about a half cup sun dried tomatoes
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!!!
Nice. Glad he loved it
very good added extra garlic
Garlic makes everything better. yummy.
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?
Hi. You can make it creamy based if you like.
Rena,
I’m going to make this for a girls night Thurs. Do you boil the pasta as the shrimp cooks? Or how do you keep the pasta hot?
I can do near perfect al dente, but always difficult keeping both hot at same time.
Just found your website. Love your ideas! Can’t wait for more !
I usually cook around the same time. Even if you are off by a few minutes, the pasta should be warm enough
Excellent. I’ll definitely make again.
Thank you
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.
Merci bcp.
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
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!
Sorry Ladies. I totally meant to say skip the shrimp, not mushroom. lol, It’s one of those days. I fixed it