Garlic Shrimp Pasta

Garlic shrimp pasta is one of my favorite quick and flavorful meals. It’s rich, garlicky, and satisfying without being too heavy. The combination of buttery shrimp, tender pasta, and just the right kick of spice makes it a go-to dish I can whip up any night of the week.

Why You’ll Love This Recipe

I love this garlic shrimp pasta because it comes together in under 30 minutes with simple pantry staples. The garlic and butter make the shrimp so flavorful, while the olive oil and seasonings balance everything out. It’s versatile enough for a family dinner or even an elegant meal for guests. Plus, I can adjust the heat level with red pepper flakes depending on who I’m serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb medium shrimp, deveined and tails removed
• 1 lb spaghetti noodles (more or less, depending on family size)
• 6–8 garlic cloves, minced (depending on personal taste)
• 1/4 cup butter
• Olive oil (3 drizzles)
• Italian seasoning
• Fresh ground pepper
• Red pepper flakes

Directions

1. I start by cooking the spaghetti noodles according to package directions until al dente. I drain them and set them aside, reserving about a half cup of pasta water.
2. In a large skillet, I heat the olive oil and butter over medium heat.
3. I add the minced garlic and sauté until fragrant, being careful not to burn it.
4. I season the shrimp with Italian seasoning, pepper, and a pinch of red pepper flakes, then add them to the skillet. I cook them for 2–3 minutes per side until they turn pink and opaque.
5. I toss the cooked pasta into the skillet with the shrimp, adding a splash of the reserved pasta water if it looks too dry.
6. I give everything a final toss, adjust the seasoning, and serve immediately.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 15–20 minutes to cook, so in less than 30 minutes I have a delicious pasta dinner ready to serve.

Variations

I sometimes add fresh spinach or cherry tomatoes to brighten up the dish. If I want it creamy, I stir in a splash of heavy cream or sprinkle Parmesan cheese over the top. For a lighter version, I swap spaghetti for whole wheat pasta or zucchini noodles.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. When reheating, I like to warm the pasta gently in a skillet with a drizzle of olive oil to keep it from drying out.

FAQs

Can I use frozen shrimp for this recipe?

Yes, I just make sure to thaw them completely and pat them dry before cooking to avoid extra water in the skillet.

What kind of pasta works best?

I usually use spaghetti, but linguine, fettuccine, or even penne work just as well.

How do I make this less spicy?

I simply skip or reduce the red pepper flakes to keep it mild.

Can I add vegetables to the dish?

Absolutely, I often toss in spinach, broccoli, or bell peppers for extra flavor and nutrition.

Can this be made ahead of time?

I prefer serving it fresh, but I can cook the pasta and prep the shrimp ahead, then quickly finish everything in the skillet before serving.

Conclusion

Garlic shrimp pasta is one of those meals I can always rely on for a flavorful, comforting dinner that doesn’t take much effort. With simple ingredients and lots of room for variation, it’s a recipe I love making again and again.

Print