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top view spaghetti with tomatoes and shrimp in an orange skillet

Garlic Shrimp Pasta

Easy to make 30-minute pasta recipe loaded with shrimp and tossed in with garlic, cherry tomatoes, and parmesan cheese
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


  • 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


  • 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!


  • 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 mushroom.
  • 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


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