How To Make Pasta With Shrimp

Garlic Butter Shrimp Pasta

One-pot pasta recipe that’s simple to prepare while still being tasty and wonderfully filling. And it just takes 20 minutes to put everything together! When the cold weather arrives, it’s all about snuggling in with your sweats and whipping up some very delicious comfort food for the family. Although it should be noted that it is well above 80 degrees Fahrenheit outside here in Southern California, and I am still strolling about in shorts and flip flops. Still, that isn’t going to stop me from indulging in the ultimate form of comfort food and holding a shrimp and pasta party in collaboration with Eat Shrimp and Calphalon.

From start to end, this dish will take no more than 20 minutes to prepare thanks to the use of a sauce pan and stainless steel utensils with silicone tips (not included).

Toss in your spaghetti and a few fresh greens after that’s done and you’re done.

It’s simple, fast, and really comfy in any weather condition!

Garlic Butter Shrimp Pasta

4 servings per recipe 10 minutes are allotted for preparation. 10 minutes of preparation time time allotted: 20 minutes One-pot pasta recipe that’s simple to prepare while still being tasty and wonderfully filling. And it just takes 20 minutes to put everything together!

Ingredients:

• 8 ounces fettuccine
• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons parmesan cheese Taste and season with Kosher salt and freshly ground black pepper to your liking. Unsalted butter, split into 8 tablespoons (1 stick) pieces 4 minced garlic cloves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 2 cups baby arugula
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons toasted pine nuts

Directions:

1. Cook the pasta according to package directions in a large pot of boiling salted water until al dente
2. Drain thoroughly. Using salt and pepper, season the shrimp to your liking
3. Leave aside. In a large pan, melt 2 tablespoons butter over medium-high heat until melted and bubbly. Cook, turning regularly, until the garlic, oregano, and red pepper flakes are aromatic, approximately 1-2 minutes
4. Remove from heat. Cook, tossing occasionally, until the shrimp is pink, approximately 2-3 minutes
5. Remove from heat and set aside. Melt the remaining 6 tablespoons of butter in a pan over medium heat. In a separate bowl, toss pasta with arugula and Parmesan until arugula is just starting to wilt, about 2 minutes. Add the shrimp and mix well. Prepare and serve immediately, garnished with parsley if preferred.

Did you Make This Recipe?

Cook the pasta according to package directions in a large pot of boiling salted water until al dente. Salt and pepper to taste; put away after seasoning with salt and pepper; Over medium high heat, melt 2 tablespoons butter in a large pan. Cook, stirring regularly, for 1-2 minutes, or until the garlic, oregano, and red pepper flakes are aromatic. Immediately remove from heat and put aside. Add the shrimp and cook until pink, turning periodically, about 2-3 minutes. In a large pan, melt the remaining 6 tablespoons of butter.

The shrimp should be added at this point.

Creamy Shrimp Pasta Recipe (VIDEO)

I was reminded of my favorite meal at Olive Garden when making this Creamy Shrimp Pasta. The juicy shrimp and noodles are lavishly coated in a creamy Alfredo sauce that is rich and creamy. Your family will be humming with delight with every taste, and they will be requesting it for supper on a regular basis. One of our all-time favorite shrimp dishes! It is possible that this content contains affiliate links. Please review my disclosure policy. It is possible to complete the entire dinner in less than 30 minutes if the sauce is prepared while the pasta is cooking on the burner.

This homemade creamy shrimp pasta is far superior than eating out since it is not excessively salty, as dining out often is, and you will not be hit with a large bill at the end of your mealwinning!

Watch How to Make Creamy Shrimp Pasta Recipe:

Because of its popularity, this dish has received a plethora of positive feedback (read theglowing reviews here). Creamy shrimp pasta is a delicious and simple dish to prepare. I’ve had several comments saying that it’s better than Olive Garden’s Shrimp Alfredo, which is an incredible praise.

Want to Substitute the Wine?

It’s not an issue! Here’s a terrific white wine substitute: squeeze some lemon juice into the sauce after adding the cream, seasoning with salt, pepper, and paprika to taste after adding the lemon juice (approximately 1/2 medium lemon), and serve immediately. Instead of using concentrate, use freshly squeezed lemon juice. Prepare ahead of time: This spaghetti is as delicious the next day! Add a splash of milk and slowly reheat over a low heat until very warm/hot but not simmering, about 10 minutes.

It’s funny how that tiny touch of black pepper, parsley, and parmesan cheese at the end really dresses it up and makes it seem and feel like great dining, even if it wasn’t.

Pasta Recipes to Explore:

These are the most popular pasta recipes on our blog – the ones that have received the highest ratings and received the most positive feedback.

• Can you tell we adore shrimp pasta recipes? Shrimp Scampi Pasta is one of our favorites. All of the iconic flavors of Lasagna made simple in a casserole form
• Lasagna Casserole The Lasagna in the Slow Cooker may be made ahead of time
• It is delicious. Spaghetti and Meatballs– The meatballs were the juiciest we’d ever tasted
• Chicken Tetrazzini– A creamy chicken pasta bake that is a must-try.

⬇ Print-Friendly Shrimp Pasta Recipe:

Preparation time: 10 minutes Preparation time: 15 minutes Time allotted: 25 minutes Creamy Shrimp Pasta reminds me of my favorite meal at Olive Garden, which features large, juicy shrimp and the simplest alfredo sauce ever created. This shrimp spaghetti is getting rave reviews! Natasha of NatashasKitchen.com is a food blogger. Easy to learn skills Making it will cost you between $18 and $22. Keywords: shrimp alfredo, shrimp pasta, creamy shrimp alfredo Cuisine:American The Main Course is the first course in the sequence.

• 3/4 pound fettuccini pasta
• 1 pound large raw shrimp, peeled and deveined (21-25 ct)
• 1 tablespoon olive oil
• 1/2 onion, medium, finely chopped
• 2 tablespoonspunsalted butter
• 1 garlic clove, minced
• 1/3 cup white wine, I used Chardonnay
• 2 cups whipping cream
• 1/3 cup shredded parmesan cheese
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 teaspoon paprika

1. Cook 3/4 pound pasta until al dente in a saucepan of boiling water with 1 tablespoon salt, following the package directions. Drain the water without rinsing and set it aside
2. Preparing the shrimp and sauce while the pasta is cooking is a good idea. 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika are used to season the shrimp. 1 tablespoon oil should be heated in a large nonstick skillet over medium/high heat. Once the oil is heated, add the shrimp in a single layer and fry for 2 minutes each side, or until the shrimp is cooked through and no longer translucent in color. To avoid overcooking, transfer the chicken to a separate dish. In the same heated skillet, melt 2 tablespoons butter and sauté the finely chopped onion until soft and golden (3-5 minutes), turning often. Toss in the minced garlic and cook for another minute, or until it is aromatic. Stir in 1/3 cup white wine and reduce the liquid until there is only 25% of the original volume remaining
3. Stir in 2 cups cream and bring to a light boil, then reduce the heat and simmer for 2 minutes. Sprinkle the sauce with 1/3 cup parmesan cheese and whisk just until the sauce is creamy and smooth, about 30 seconds more. Continue to cook until the sauce comes to a simmer but does not boil, then remove from heat and season with more salt, pepper, and paprika to taste Using tongs, mix the drained pasta and cooked shrimp in the sauce until the noodles are thoroughly covered with the sauce. Season with a liberal sprinkle of finely chopped parsley, more parmesan cheese, and freshly cracked black pepper before serving in warmed pasta bowls.

Remember not to boil the alfredo sauce once the cheese has been added; otherwise, the cheese will separate from the cream and become mushy. Nutritional Values Pasta with Creamy Shrimp (Recipe) (VIDEO) Calories in a serving (per serving)652 The number of calories from fat is 360 percent of the Daily Value*. Fat40g 62 percent Sodium910mg40 percent Potassium288mg8 percent Carbohydrates44g15 percent Fiber 2g8 percent Sugar 1g1 percent Protein26g 62 percent Sodium910mg40 percent Potassium288mg8 percent Vitamin A1455IU is 52 percent of the total.

A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

Use the hashtag to identify them.

Tools We Used in this Recipe (Amazon affiliate links):

The following items are required: Boos DarkCutting Board Glass MixingBowls Blue StaubPan with Lid 5 1/2 QtDutch Oven Cook’sKnife Do you enjoy shrimp? Here’s where you can find all of our best shrimp recipes. I hope you like this quick and easy shrimp pasta recipe as much as I do! As a result of numerous inquiries about substituting chicken broth for the wine, I thought I’d share my thoughts on the subject.

While the wine enhances the flavor of this dish, if you prefer to omit it, the recipe will still work; simply substitute chicken broth for the wine, season to taste, and add a splash of lemon juice for extra flavor.

Natasha Kravchuk

Hello and welcome to my kitchen! Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009). My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you. Thank you for taking the time to visit! We are overjoyed that you have arrived. Continue reading more posts by Natasha.

Creamy Garlic Shrimp Pasta

Creamy garlic butter shrimp pasta is a sophisticated pasta meal that is packed with flavor! It’s quick and simple, and it’s excellent for a weekday meal because it can be prepared in about 15 minutes. If you’re looking to impress your Valentine’s Day date or to wow your particular someone, try this recipe. It will be a hit with everyone, no matter what! Perfectly cooked pasta is mixed with succulent butter and garlic infused shrimp in a savory cream sauce that has been flavored with butter and garlic.

• After one night of deciding to add shrimp to my garlic butter pasta for supper, I realized that I had some cream left over, so I added a dash of cream for more creaminess and richness, and voila, the ideal shrimp pasta dish was created.
• The flavor of this garlicky shrimp pasta, as well as the cream sauce, is just amazing, and the textures are just right!
• We all know that the reason restaurant food is so delicious is because it is laden with butter, oil, and salt.
• This dish, on the other hand, is lighter, healthier, and still delicious!
• It’s INCREDIBLY GOOD!

Shrimp Pasta Ingredients

To create this simple yet exquisite creamy shrimp pasta, you’ll need a few basic ingredients.

• Fresh or frozen raw frozen shrimp that has been peeled, or peel and devein the shrimp yourself, is a good option. Any size of shrimp will work in this recipe as long as you don’t overcook them. Additionally, if you have cooked shrimp in the refrigerator, you may use it as well. The recipe for poached shrimp with homemade cocktail sauce may be found on my blog here. If you have leftovers, this spaghetti dish is a fantastic way to use them up. Olive oil, butter, and garlic are the primary ingredients that contribute to the flavor of the dish. Long strand pasta of your choosing (I choose linguine for this dish)
• Heavy cream (double cream in the UK) is the finest choice for this recipe because the fat content of heavy cream is emulsified with the pasta boiling water, resulting in a gorgeous silky cream sauce that clings to the pasta. The sauce will be thinner and will take longer to thicken if you use half and half (single cream), but it will taste better. Parmesan– be sure to use the finest parmesan that you can find. Additionally, it helps to thicken the cream sauce by imparting that umami/savory flavor that you desire in it
• The use of spice is optional
• I like to use homemade old bay seasoning since it goes so well with seafood and gives this pasta an extra kick of flavor. If you choose, you may use cajun seasoning or smoked paprika. Season with salt, pepper, and parsley

The recipe card below has a detailed list of all of the ingredients and their quantities.

How to Make Creamy Shrimp Pasta

1. Water and salt are brought to a boil in a medium-sized pot. Pour in your pasta and cook it according to the package directions until it is al dente. When the pasta has finished cooking, save aside 1 cup of the pasta water and drain the noodles well. Melt the butter in a pan over medium heat, then add the olive oil and mix well. Saute the shrimp for a minute or two, then season with salt, pepper, Old Bay Seasoning, and paprika, if using, to taste. Make sure to cook the shrimp until it is pink all the way through. If you’re concerned about overcooking the shrimp, cook them in batches. Remove the shrimp from the pan and place them on a platter
2. In the same pan, heat the butter and sauté the garlic for 30 seconds, or until it is fragrant, until it is fragrant. Pour in the heavy cream and scrape the bottom of the pan with a spatula
3. Add the parmesan and let it to melt before adding the pasta water to loosen the sauce and allowing it to boil for a minute. Check the seasonings in the sauce to determine if extra salt and pepper are required
4. Make sure the pasta is fully covered with the sauce by tossing it around. Serve immediately after re-incorporating the shrimp and garnishing with freshly chopped parsley, if desired.

Top Tips

• Cook the pasta until it’s just al dente, but not overcooked. You’ll be tossing the pasta with the sauce over a low heat, and you don’t want the pasta to become overdone. If you cook the shrimp from frozen, there will be a lot of liquid flowing out, but that’s fine because it will only take a minute or two to reduce the amount of liquid (not enough to overcook the shrimp). The shrimp should be completely thawed before cooking so that it is as dry as possible for the best results. Don’t forget to set aside approximately a cup of the pasta boiling water, which is fairly starchy and excellent for loosening up the sauce. Although you will most likely use much less than a cup, I always save one cup and drain the remainder to be on the safe side. This spaghetti recipe yields 4 regular servings or 3 large servings.

Storage and Reheating Instructions

• Refrigerator: Store in a tightly sealed jar in the refrigerator for up to 3 days
• To reheat, place the pasta in a pan over low-medium heat and add a splash of water to loosen the sauce, stirring constantly. If you are using a microwave, follow the same procedure. I don’t advocate storing this creamy shrimp pasta since it’s very rich.

What to Serve with Garlic Shrimp Pasta

I prefer to serve this shrimp pasta dish with a simple side salad, such as a Caesar salad cooked from scratch. Homemade breadsticks are ideal for soaking up the sauce, and roasted veggies would be a delicious side dish to accompany it. Choose your favorite side dish from this list based on the vegetables you have available. Is this something you created? Make sure to write a review and tag me onFacebook, Instagram, or Pinterest if you enjoyed the book! Creamy garlic butter shrimp pasta is a sophisticated pasta meal that is packed with flavor!

It’s quick and simple, and it’s excellent for a weekday meal because it can be prepared in about 15 minutes. If you’re looking to impress your Valentine’s Day date or to wow your particular someone, try this recipe. It will be a hit with everyone, no matter what!

4servings Creamy garlic butter shrimp pasta is a sophisticated pasta meal that is packed with flavor! It’s quick and simple, and it’s excellent for a weekday meal because it can be prepared in about 15 minutes. If you’re looking to impress your Valentine’s Day date or to wow your particular someone, try this recipe. It will be a hit with everyone, no matter what!

• 8 oz (225g)linguine pasta
• 1 tablespoon olive oil
• 1 pound (450g)shrimp
• 12 teaspoon salt
• 14 teaspoon ground black pepper
• 1 teaspoon Old Bay seasoning (optional – or smoked paprika or cajun)
• 1 tablespoon butter
• 1 clove garlic
• 12 cup heavy cream
• 12 cup parmesan cheese grated
• 14 cup parsley chopped
• 1 teaspoon Old Bay seasoning (optional)
• 1 teaspoon Old Bay season

• Water and salt are brought to a boil in a medium-sized pot. Pour in your pasta and cook it according to the package directions until it is al dente. As soon as the pasta is finished cooking, save 1 cup of the pasta water before draining the noodles. Melt the butter in a pan over medium heat, then add the olive oil and mix well. Saute the shrimp for a minute or two, then season with salt, pepper, Old Bay Seasoning, and paprika, if using, to taste. Make sure to cook the shrimp until it is pink all the way through. If you’re concerned about overcooking the shrimp, cook them in batches. Remove the shrimp from the pan and place them on a platter
• In the same pan, heat the butter and sauté the garlic for 30 seconds, or until it is fragrant, until it is fragrant. Pour in the heavy cream and scrape the bottom of the pan with a spatula
• Add the parmesan and let it to melt before adding the pasta water to loosen the sauce and allowing it to boil for a minute. Check the seasonings in the sauce to determine if extra salt and pepper are required
• Make sure the pasta is fully covered with the sauce by tossing it around. Serve immediately after re-incorporating the shrimp and garnishing with freshly chopped parsley, if desired.

• If you cook the shrimp from frozen, there will be a lot of liquid flowing out, which is good because it will only take about a minute to reduce the volume (not enough to overcook the shrimp). If at all possible, defrost the shrimp before cooking them. Not only should you keep the pasta boiling water, but you should also save roughly a cup of it because it is fairly starchy and excellent for loosening up the sauce. Although you will most likely use much less than a cup, I always save one cup and drain the remainder to be on the safe side. This spaghetti recipe yields 4 regular servings or 3 large servings. In a tightly sealed container, store in the refrigerator for up to 3 days. Reheat the pasta in a pan over low-medium heat, stirring occasionally, and add a splash of water to loosen the sauce if necessary. If you’re using a microwave, follow the same procedure. I don’t advocate storing this creamy shrimp pasta since it will become soggy.

calorie count 334kcal, carbohydrate count 4g, protein count 29g, fat 22g, saturated fat 11g, cholesterol 343mg, sodium 1411mg, potassium 145mg, fiber 1g, sugar 1g, vitamin A 965IU, vitamin C 10mg, calcium 347mg, iron 3mg nutrient count As a convenience and courtesy, this website provides estimated nutritional information exclusively for your convenience. Nutritional information is generally derived from the USDA Food Composition Database, which is made public wherever possible, or from other online calculators.

Reader Interactions

1262 user reviews

• There are 879 five-star ratings, 288 four-star ratings, 67 three-star ratings, 13 two-star ratings, and 15 one-star ratings.

This recipe was very delicious, and I cooked it tonight. I had some mushrooms on hand that I wanted to use up, so I sautéed them with the shallots and garlic until they were soft. It is recommended to conserve one cup of the pasta water, which should be poured shortly before adding the pasta and shrimp, as a last step in this recipe. This adds starch to the sauce and aids in the creation of a smooth texture. Read MoreI really enjoyed it! Unfortunately, we devoured it before I had a chance to take a picture.

Simple and delicious.

I’m overjoyed to have discovered such a delicious recipe to have in my repertoire.

and I’m a cook who cooks on the spur of the moment.

It turned out beautifully and the lemon taste was a nice touch.:D More information can be found at

• Reason?
• When cooking shrimp in lemon, the shrimp will get a little rough because of the acid in the lemon.
• right before you’re about to take the food off the stove!
• It’s not essential to measure anything precisely; simply use all of the ingredients to your heart’s and eyes’ desire.
• And in my case, that meant more shrimp and less spaghetti because Hubs and I aren’t exactly spring chickens anymore and need to keep our calorie and carb intake under strict control.
• Excellent supper, as always.
• I followed the recipe exactly and did not include the pasta water, as some have advised.

I will most certainly be cooking this again.

I was a little concerned that my husband wouldn’t enjoy it (he’s a finicky eater when it comes to seafood meals), but after one taste, he announced his approval, and I burst out laughing.

I believe I also used a little more butter than it asked for, but hey, it tasted delicious.

Once again, I didn’t include the wine since I didn’t have any on hand, but now that my husband like it, I plan to include it the next time I make it.

With the addition of the lemon, it becomes fresh, delightful, and delectable.

I’m pleased to announce that this recipe will be appearing in our kitchen once again, and I’d want to experiment with it using a combination of shrimp, lobster, and/or crab in the future.

It’s fantastic!

It was a piece of cake!

All of them are positive in my opinion.

This dish is perfect for a weeknight supper or for Lent, yet it’s elegant enough for a big event.

To keep it moist, I’d suggest adding 1/2 to 1 cup of the pasta water at the end.

Lemon Garlic Parmesan Shrimp Pasta

This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. Lemon Garlic Parmesan Shrimp Pasta is cooked in a single pot and is ready in less than 30 minutes. In a buttery lemon garlic sauce, fresh shrimp is cooked till pink and then mixed with fresh parmesan cheese and cooked pasta. It’s going to be a new favorite of mine! Shrimp is one of my favorite seafood to prepare since it cooks up so quickly and is a crowd pleaser!

Here are a few of my favorite recipes from my family.

Lemon Garlic Parmesan Shrimp Pasta

Take a bow, because you’ve found your new favorite one-pot supper. This completely blew our taste senses away and quickly became a favorite once the first mouthful was consumed. Let’s go back to the period when I detested shrimp. Shrimp, to be honest, was one of my least favorite foods. But now, I am a great believer in the need of giving things a second opportunity. Take, for example, Salmon used to be something I detested. It is now, without a doubt, my favorite thing to eat. And so I promised myself that I would give shrimp another shot.

As a result, I try to prepare a shrimp-based lunch for him at least once a month.

Also, even the erstwhile shrimp hater (that is, myself) raved about it!

Shrimp Pasta Ingredients:

It is impossible to stop eating the shrimp since it is prepared in an incredible lemon garlic butter sauce that is to die for. Shrimp is one of my favorite foods since it cooks in such a short amount of time. It’s mixed with spinach, spaghetti, and freshly grated parmesan cheese before being served. So it’s basically a collection of all of my favorite stuff. Are you becoming hungry yet? Lemon, butter, garlic, parmesan. are you feeling hungry yet? This supper is going to be a huge hit with you guys.

• Linguine Pasta: Thin, light noodles that match perfectly with the creamy sauce and shrimp. Oil and butter: Sauteing the shrimp in a mixture of olive oil and butter is the key to achieving a wonderful texture in the shrimp
• Garlic: Saute the garlic in the oil with the red pepper flakes until fragrant
• Remove from heat. Red pepper flakes: These spice up the tastes by adding a little heat. Large shrimp: Because of their larger size, the shrimp stand up well to the pasta. Season with salt and pepper to taste
• Garlic infused pasta sauce and Italian seasoning: This garlic infused pasta sauce and Italian spice are the perfect taste combo. Baby spinach: Add it towards the end of the cooking process to get a perfect wilt without it becoming mushy
• After the shrimp and pasta have been cooked, combine them with the parmesan cheese. Lemon juice: to taste (one tablespoon is an excellent starting point)
• Salt: to taste

How to Make Shrimp and Pasta:

The best part about this dinner is that it can be prepared in a single pot. The fact that I just have to clean one pot and still prepare a delicious supper for my family makes me one happy mother.

1. Prepare the pasta: In a large pot, bring the pasta to a boil and cook it according to package recommendations. Drain the water and set it aside. Garlic and red pepper are sautéed in oil: In the same pan, heat the olive oil and 2 tablespoons of butter until the butter is melted. Cook until the garlic and red pepper flakes are aromatic, about 30 seconds. Prepare the shrimp as follows: Toss in the shrimp and season with salt and pepper to taste. Continue to cook until the shrimp begin to turn pink. Cook until the spinach is wilted, while sprinkling with Italian seasoning. Toss the spaghetti with the shrimp: Return the pasta to the saucepan and toss with the remaining butter, parmesan, and parsley to combine. Continue until the ingredients are well combined and the butter has melted. Serve while still hot, with a squeeze of lemon juice.

Tips for Making a 30 minute Meal:

• Keep things as basic as possible! Keep to recipes and ingredients that you are already familiar with and comfortable with. Consider delaying the implementation of your new ideas and ingredients until a day when you have a bit more time. When you come home with your purchases, go ahead and wash and chop fresh vegetables, create dressings, and prepare other ingredients that will be used later in the week’s dishes. This ensures that they are readily available when you want them quickly. The importance of order cannot be overstated. Start with preheating the oven and bringing the water to a boil, as both tasks take longer. Meanwhile, you can go to work on the next stages while they heat up. Make substitutions or swaps for ingredients that you don’t have on hand or that are too time-consuming to prepare. If an item does not affect the overall flavor of the meal and will need additional time to prepare or deal with, just substitute it or leave it out entirely. For example, you may use something that has already been prepared or ask for assistance. Delegate tasks such as slicing vegetables or preparing a side salad to help you get more done in less time.

Variations or Substitutions:

• Try experimenting with different types of pasta. Rotini and fusilli are both excellent options! Another option is to use vegetable noodles such as zucchini noodles for a more nutritious alternative. Add in different items like as mushrooms, asparagus, chicken, various shellfish, and sausages to determine which combinations you enjoy the most and which you don’t. You never know what you could come upon that you really like. By adding some heavy cream and/or cream cheese, you may transform this into a creamy sauce.

How to Store Pasta:

Cooked shrimp will keep in the refrigerator for 3 to 4 days if it is refrigerated appropriately. You may store it in the freezer for up to 6 months if you want it to keep longer. Freeze in sealed containers or heavy-duty freezer bags that have been covered. Alternatively, heavy-duty aluminum foil or freezer wrap can be used to wrap the dish securely.

More Pasta Dinner Recipes:

• Recipes like one-pot Cajun chicken Alfredo pasta, creamy shrimp and mushroom pasta, 10-Minute Pesto Pasta, easy pasta carbonara recipe, pasta puttanesca with chicken, and more may be found here.

• 2 Tablespoonssolive oil
• 6 Tablespoons butter
• 4 cloves garlic minced
• 1 teaspoon red pepper flakes
• 1 1/4 pound big shrimp
• Salt and pepper to taste
• 1 teaspoon italian seasoning
• 4 cups baby spinach
• 1/2 cup parmesan cheese
• 2 tablespoons parsley chopped
• 1 teaspoonlemon juice

• Cook the pasta in a big pot of boiling water according to the package directions in a large saucepan. Drain the water and set it aside. In the same pan, heat the olive oil and 2 tablespoons of butter until the butter is melted. Cook until the garlic and red pepper flakes are aromatic, about 30 seconds. Toss in the shrimp and season with salt and pepper to taste. Continue to cook until the shrimp begin to turn pink. Cook until the spinach is wilted, while sprinkling with Italian seasoning. Return the pasta to the saucepan and toss with the remaining butter, parmesan, and parsley to combine. Continue until the ingredients are well combined and the butter has melted. Before serving, squeeze in the lemon juice and serve while still hot

On April 24, 2020, there will be an update. Published on August 12, 2016 in its original form. 6 Calories per serving 279 kilocalories (14 percent ) 2 g of carbohydrates (1 percent ) 23 g of protein (46 percent ) 20g of fat (31 percent ) Saturated Fat9g is a slang term for fat nine grams (45 percent ) Cholesterol: 274 milligrams (91 percent ) Sodium 990 milligrams (41 percent ) Potassium is 217 milligrams (6 percent ) 1 gram of fiber (4 percent ) 1 gram of sugar (1 percent ) Vitamin A 2501 IU (International Units) (50 percent ) Vitamin C (13 milligrams) (16 percent ) 270mg of calcium (27 percent ) Iron3mg is a dietary supplement (17 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.

Course Main Course for Dinner CuisineCaribbeanKeyword Lemon garlic shrimp pasta, lemon garlic shrimp pasta with parmesan, lemon garlic shrimp pasta with parmesan

20-Minute Shrimp Pasta, Mediterranean-Style

This vibrant garlic shrimp pasta recipe may be prepared in as little as 20 minutes! Garlic, onions, white wine, and lemon juice are used to make a light sauce to serve with the fish, which is prepared in the Mediterranean way. To begin, simply add your favorite salad! Tips and a video are provided below.

Shrimp pasta, Mediterranean-style!

We’re big pasta fans in this house, but there’s a good reason why this dish (along withpasta primavera and thisolive oil pasta) is at the top of our favorites list! The combination of shrimp and pasta is a marriage made in heaven! My shrimp scampi over angel hair pasta is a favorite dish of mine. However, this time I used a light Mediterranean sauce made with garlic, fresh tomatoes, white wine, and lemon juice to coat the shrimp. It’s on another level of delectable. This garlic shrimp pasta dish is like having a good dining experience without leaving your house.

Time-Saving Tip: Start the pasta boiling while you’re doing the rest of the prep work, such as cooking the shrimp and making the sauce.

What kind of pasta to use?

Yes, the type of pasta is important! When served with our light garlic lemon and wine sauce, long, round pastas such as spaghetti or angle hair pasta are excellent choices. Using a thinner noodle makes for a more delicate presentation and allows the flavors of this shrimp pasta recipe to really shine through! This dish calls for tube-shaped pasta (such as penne or rigatoni), which are more suited for thick sauces such as ragu than for thin sauces such as pesto. In addition, if you’re following a rigorous Mediterranean diet, whole grain pasta is recommended.

How do you cook shrimp for pasta?

I find it best to cook the shrimp separately and then toss it into the spaghetti just before serving, because shrimp cooks quite rapidly. Using a small amount of extra virgin olive oil, I just sauté the shrimp in my skillet before adding them to the rest of the ingredients. This will take around 4 to 5 minutes in total, depending on the size of the shrimp used. What is the best way to tell whether shrimp is done? It’s really simple to tell. Raw shrimp is grey and flappy, while cooked shrimp develops a pearly pink tint, indicating that it has been cooked thoroughly.

How to make shrimp pasta?

(For those that want a visual, here is the step-by-step procedure.) The recipe (along with the ingredient measurements) may be found below.

• Prepare the pasta. Prepare the pasta in boiling water according to the package directions. Keep in mind to season with salt. Before draining the starchy pasta water, reserve a small amount for cooking the shrimp. This may be completed while the pasta is cooking to save time. My shrimp took approximately 4 minutes to fry in a little extra virgin olive oil over medium-high heat, and they were perfectly done. (If your shrimp is frozen, it is important that it is well thawed before cooking.)

• Make the sauce in a separate bowl. Remove the shrimp from the pan so that you may continue to use it. Cook the onions and garlic in a little kosher salt, oregano, and red pepper flakes until they are translucent (I usedAleppo-style pepper). Cook, stirring regularly, over medium/medium-low heat for 1 to 2 minutes, until the sauce has thickened. Toss in the wine and let it simmer for a minute before adding the lemon zest and lemon juice. For a little moment, parsley and tomatoes are invited to the celebration (30 to 40 seconds or so). Ideally, the tomatoes should still have a decent bite to them.

• Put everything together. Toss in the noodles, and if necessary, add a little amount of the pasta water. Toss the spaghetti a few times to ensure that it is evenly covered. In a separate bowl, combine the cooked shrimp and mix until heated through. For the finishing touch, add more Parmesan cheese, additional red pepper flakes, and parsley to your preference

To begin, I prefer to include a large salad. A hearty choice is panzanella (when tomatoes are in season), or this white bean salad (also when tomatoes are in season).

Make aheadStorage

• To prepare this dish ahead of time, follow these steps: Prepare the pasta and sauce the night before you want to serve them. Keep them separated in the refrigerator in containers with tight-fitting lids. Cook the shrimp the next day, right before presenting it to your guests. On a medium heat, warm the sauce and the pasta, adding a little amount of pasta water as necessary. In a large mixing bowl, add the shrimp that have just been cooked
• Storage:Leftovers can be kept in the refrigerator for up to 2 nights (assuming the shrimp is fresh or had been properly stored in the freezer before cooking). On medium heat, bring to a boil, stirring occasionally, and adding more liquid if necessary. I prefer to keep the shrimp out of the pan and add it back in shortly before serving to warm it thoroughly. This will prevent the shrimp from becoming overcooked.

You may also be interested in similar recipes. Spaghetti Sauce from Scratch Yummy Shrimp KabobsEasy Seafood Paella Recipe Baked Salmon with Garlic and Lemon Visit ushere to see all of our recipes. CLICK HERE TO JOIN MY FREE E-MAIL LIST.

Shrimp Pasta Recipe, Mediterranean-Style

• This vibrant garlic shrimp pasta recipe may be prepared in as little as 20 minutes! Garlic, onions, white wine, and lemon juice are used to make a light sauce to serve with the fish, which is prepared in the Mediterranean way. To save time, start the pasta and finish the rest of the dishes while the pasta is cooking. Preparation time: 10 minutes Cooking Time: 10 minutes Served for 4 people, the course is DinnerCuisineItalian and Mediterranean. Calories512.8kcal

• 14lbthin spaghetti
• Kosher salt
• Extra virgin olive oil
• 1lblarge shrimppeeled and deveined (if frozen, thawed)
• 1lblarge shrimppeeled and deveined (if frozen)
• Peppercorns (black)
• 4 tbsp. dried oregano
• 12 tbsp. red pepper flakes (or 1 teaspoonAleppo pepper flakes)
• 1 cup dry white wine I made a Pinot Grigio using 1 lemon, which I zested and juiced. a large fist of freshly chopped parsley (approximately 1 cup packed)
• 2 to 3 ripe vine-ripened tomatoes, chopped Parmesan cheese, grated to your preference

• Cook the pasta according to package directions in salted boiling water (about 9 minutes). Keeping a small amount of the starchy pasta cooking water aside is a good idea. Drain the spaghetti well
• While the pasta is boiling, saute the shrimp in a separate skillet. 1 tablespoon extra virgin olive oil in a big pan over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp for 2 to 3 minutes on each side, or until the shrimp becomes pink. Transfer the shrimp to a separate platter for the time being
• In the same pan, add a bit more extra virgin olive oil if necessary. Reduce the heat to medium-low and cover the pan. Combine the onions, garlic, oregano, and red pepper flakes in a large mixing bowl (I used Aleppo-style pepper). Cook for 1 to 2 minutes, stirring regularly, until the sauce has thickened. Scrape any bits of garlic and onion off the bottom of the pan before adding the wine. Continue to cook the wine for 1 minute to lower the alcohol content, then add the lemon juice and lemon zest. Toss in the chopped parsley and tomatoes and cook for 30 to 40 seconds more. Season with Kosher salt, then add the cooked pasta to the pan and toss to cover with the seasoning mixture. If necessary, add a little of the starchy water from the pasta. Last but not least, add the cooked shrimp. Turn off the heat and set aside for 30 seconds to allow the shrimp to warm through. To finish, sprinkle a little grated parmesan cheese and more red pepper flakes or Aleppo pepper on top. Serve as soon as possible

• To prepare this dish ahead of time, follow these steps: Prepare the pasta and sauce the night before you want to serve them. Keep them separated in the refrigerator in containers with tight-fitting lids. Make sure you don’t cook the shrimp until right before serving time. On a medium heat, warm the sauce and the pasta, adding a little amount of pasta water as necessary. Toss in the cooked shrimp and proceed with the instructions
• Storage:Leftovers can be kept in the refrigerator for up to 2 nights. Visit our Shop to get high-quality Mediterranean ingredients such as extra virgin olive oil, all-natural and organic spices, and other products.

Calories:512.8kcal Carbohydrates:71g Protein:35.3g 0.6 g of saturated fat Cholesterol:285.8mg Potassium:503.8mg Fiber:4.1g Vitamin A: 586.4 International Units (IU).

Vitamin C (ascorbic acid): 18.2mg Calcium:211.8mg Iron:4.1mg

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Shrimp Pasta Recipes – Italian Shrimp Pasta

Among the greatest shrimp pasta recipes ever, this simple and healthful Italian shrimp spaghetti is a family favorite. Spaghetti and homemade tomato sauce are used to make this shrimp and pasta.

Shrimp Pasta Recipes

It’s no secret that I like Italian cuisine, and this dish for shrimp and spaghetti is one of my favorites ever! This authentic Italian shrimp spaghetti is prepared in the same manner as it is served in Italian restaurants. While traveling around Italy, I chatted with chefs, home cooks, and restaurant owners. I’ve learnt a great deal about pasta making, including how to create simple shrimp spaghetti, just how the Italians do it! The recipe is 100 percent real, cooked from scratch, and can be completed in less than 20 minutes.

How to Make Shrimp Spaghetti?

Here are my culinary methods and techniques for the most delectable shrimp and pasta dishes you’ll ever taste:

• Prepare the pasta until it is al dente. The term “al dente” in Italy refers to an entirely different thing from the term “al dente” in America. You want to under boil the spaghetti noodle slightly so every strand of has a firm bite
• Use large shrimp or jumbo prawns to achieve the finest results. As a result of the shrimp adding a sweet and briny flavor to the sauce, this recipe is incredibly excellent. It is not recommended to utilize frozen shrimp in a bag. Almost all of them are flavorless and have been treated with chemicals. Buy fresh shrimp with shells and heads, if you can. I used frozen shrimp in a paper package from Asian grocery stores that had been imported from Central America for this recipe. I shelled and deveined the shrimp and butterflied them. They are sweet and briny, very close to the magnificent sweet and fresh shrimp found in Italy
• sYou may chop the shrimp into huge pieces or butterfly the shrimp. I opted to butterfly them because they are very appealing
• Because Campari tomatoes have a high sugar content and a low acidity, they produce the most flavorful results.

Red Sauce (Tomato Sauce)

It’s hard not to enjoy nutritious pasta with tomato red sauce, especially when the tomatoes are sweet and fresh in flavor. How do you go about making red pasta sauce? Here are the items you’ll need to prepare the tomato sauce for pasta:

• Fresh ripe and red tomatoes, ideally Campari tomatoes, for the sauce
• Extra virgin olive oil
• Finely minced garlic
• A pinch of sea salt
• Tomatoes that are fully ripe are more juicy and delicious. It will be crimson in color and rich in flavor because of the sweetness of the tomatoes. Chicken broth and chicken bouillon powder are used in this recipe. This is the secret ingredient that Italian cooks use to bring the taste of their pasta to a whole new level. Knorr Chicken Bouillon Powder was the one I used. SALT and freshly ground black pepper are essential ingredients.

Traditional Italian Meal Structure

Italians are really serious about their food. Antipasti are the appetizers served at the beginning of traditional Italian dinners (starter or appetizer). Primi is the first dish of your main dinner, and it comprises a variety of different types and forms of pasta, risotto, polenta, and gnocchi. The lunch continues with Secondi, which can be either a meat or a fish choice depending on your preference. Rest of the meals include Contorni (Side Dishes), Salaata (Salad), Formaggi (Cheese), Dolce (Drink), Caffe (Coffee), and Digestivo, which is a digestive enzyme (Alcohol Drinks).

As a result, Italy is my favorite European country.

Frequently Asked Questions

Yes, this dish is really nutritious due to the fact that the components used are healthy, such as olive oil and tomatoes.

Can I Make this Recipe Creamy?

Because the components are healthful (for example, olive oil and tomatoes), this dish is quite nutritious.

How Many Calories Per Serving?

The calories in this meal are only 298 calories per serving.

What Dishes to Serve with this Recipe?

This Italian meal is best served with focaccia bread or garlic bread as a bread accompaniment. I offer the following dishes for a hearty Italian meal that is also quick and easy to prepare on a weeknight. Learn how to make quick and easy dinners! Preparation time: 10 minutes Preparation time: 10 minutes Time allotted: 20 minutes

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 cloves finely chopped garlic
• 4 ounces (115 g) Campari tomatoes, sliced into thin wedges
• 4 ounces (115 g) spaghetti pasta
• 2 tablespoons extra virgin olive oil 1/2 teaspoon of chicken bouillon powder
• 4 oz. (115 g) butterflied shrimp or jumbo prawns, peeled and deveined
• 1/4 cup chicken stock
• 1/2 teaspoon chicken bouillon powder a pinch of salt (or more to taste), freshly ground black pepper, and 1 teaspoon minced Italian parsley

Nutrition Information

1Amount per portion of food Calories298 15 g of total fat Saturated fat2gTrans fat0gUnsaturated fat12gSaturated fat2gTrans fat0g Cholesterol126mg Sodium1595mg Carbohydrates23g Fiber2g Sugar2g Protein18g

Creamy Garlic Shrimp Pasta Recipe

Pasta with creamy garlic sauce and shrimp is a delicious, quick, and easy supper that the whole family will enjoy. Make a side of bread or salad to accompany this one-pot supper that’s excellent for a crowd. It is possible that this content contains affiliate links. You can read more about my disclosure policy here. This spaghetti is dripping with creamy deliciousness!

The shrimp are properly cooked and then topped with a delectable mozzarella cheese sauce, which truly brings this dish to the next level. The best thing is that everyone will assume you spent a long time cooking it while in reality it is quite simple and can be prepared in less 30 minutes.

Let’s take a quick look at the ingredients

Penne pasta is a little pasta that may be made with any sort of small pasta. Giant shrimp—Raw large shelled and deveined shrimp that are large in size Seasonings (salt, pepper, garlic powder, and paprika) are added to the dish. To sauté the shrimp in, use olive oil. The addition of sun-dried tomatoes provides just the right amount of tanginess. Cloves of garlic Half and Half is used to create a creamy meal. Half milk and half heavy cream are used in this recipe. Stock made from chickens A pinch of red pepper flakes to provide a little zing Cheddar and mozzarella cheeses, as well as grated parmesan cheese Basil Scroll down to the bottom of this page for a printable recipe card with complete instructions!

Once you’ve gathered your materials, you’ll need to gather the following items: a very large pot Strainer a large cast-iron skillet Cups and spoons for measuring Step-by-Step Instructions for Making Creamy Garlic Shrimp Pasta Prepare to blow everyone’s socks off with this delectable creamy shrimp pasta recipe!

1. Cook the pasta in the first step.
2. If you’re not using chicken stock, strain the liquid out and set aside 12 cup.
3. Cooking the Shrimp in the Third Step In a large skillet, heat the oil until shimmering.
4. Take the cooked shrimp out of the pan and set it aside.
5. Cook for 1 minute at a time.
6. Simmer for 4-5 minutes, or until the sauce has thickened, after adding in the half-and-half and chicken stock (or pasta water), if using.
7. Step 6: Toss in the pasta and shrimp.

Serve and take pleasure in it!

Be careful not to overcook the shrimp.

When the shrimp’s color changes from grey to pink, it means they’re finished.

Make the sauce thicker.

3.

Check to see that your pasta is not overcooked.

4.

Before seasoning your shrimp, squeeze a few drops of lemon juice over them to remove any fishy odors that may be present.

It is necessary to have penne pasta on hand for this dish.

I prefer to choose pasta that I know will allow the creamy sauce to seep into every crevice and nook of the dish.

If you don’t have half-and-half on hand, you may manufacture your own by following these instructions.

How many shrimp will I require?

That is around 31 to 40 pieces of shrimp on average.

On the other hand, if you need to devein your shrimp, you may do it quickly and easily by following these guidelines.

What Is the Best Way to Store Leftovers?

Placing your leftovers in an airtight container and placing them in the refrigerator is as simple as that.

Is It Possible to Freeze It?

The sauce in this recipe does not retain its consistency after being frozen.

Other Seafood Recipes You Should Try Out Are you looking for something else?

Crab Cakes with Lemon Dill Sauce is a dish that is popular in the United States.

New England is a state in the United States. Clam Chowder is a soup made with clams. MAKE Follow me on Facebook, Instagram, and Pinterest to keep up with all of my latest recipes. Preparation time: 15 minutes Preparation time: 20 minutes Time allotted: 35 minutes

Ingredients

• 12-ounce penne pasta
• 1-pound big shrimp (shelled and deveined)
• 12 teaspoon salt
• 14 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 3-ounce can of sun-dried tomatoes, drained
• 1 teaspoon smoked paprika 4 minced garlic cloves
• 2 cups half-and-half
• 12 cup chicken stock (or pasta water)
• 4 cups half-and-half 1/4 teaspoon red pepper flakes (optional)
• 1 cup shredded mozzarella cheese
• 1/4 teaspoon red pepper flakes 1 cup grated parmesan cheese
• 1 tablespoon fresh chopped basil (or 1 teaspoon dried basil)
• 1 teaspoon olive oil Season with more salt and pepper to taste

Instructions

1. Cook the pasta until it is al dente in a large saucepan according to the package guidelines. If you’re not using chicken stock, strain the liquid out and set aside 12 cup. Add salt, pepper, garlic powder, and smoked paprika to a small mixing bowl and toss until the shrimp is completely coated
2. Set aside. Using a large pan, heat the olive oil over medium-high heat before adding the shrimp. Cook for 2 minutes on one side, then turn and cook for another 2 minutes on the other side. Remove the cooked shrimp from the pan and set it aside. Reduce the heat a little and pour in the sun-dried tomatoes and garlic, cooking for 1 minute until fragrant. Reduce heat to a low setting and cook for 4-5 minutes, or until the sauce has thickened. Stir in the half-and-half, chicken stock (or pasta water), and red pepper flakes to the pan. Remove the pan from the heat and stir in the mozzarella and parmesan cheeses until they are completely melted
3. Combine the cooked pasta, fresh basil, and shrimp in a large mixing bowl. Serve

Notes

1. You may use any type of pasta you happen to have on hand. 2. 2. For this dish, I use huge 31/40-inch shrimp. 3. You may create your own half-and-half by combining 12 ounces heavy whipping cream with 12 ounces milk. If you want a thinner sauce, simply add a couple of tablespoons of chicken stock or water at a time until the desired consistency is reached.

Nutrition Information

1Amount per portion of food Calories395 24 g of total fat Twelve grams of saturated fat, one gram of trans fat, and eleven grams of unsaturated fat Cholesterol130mg Sodium843mg Carbohydrates21g Fiber3g Sugar10g Protein35g Nutrition Disclaimer: All material published on this site is for informative purposes only and should not be considered legal advice. Due to the fact that I am not a trained nutritionist, any nutritional information given on butteryourbiscuit.com should only be used as a general guideline, not as specific instructions.

One-Pot Lemon Garlic Shrimp Pasta

This simple 30-minute pasta recipe transforms items that you probably already have in your kitchen into a luxurious seafood meal that you’ll want to serve at your next dinner party or potluck gathering. Furthermore, because the entire dish is prepared in a single pot, cleanup is a breeze. Don’t be shocked if this becomes your favorite go-to recipe for fast meals.for4 serves

• 2 tablespoonsolive oil
• 8 tablespoonsunsalted butter, 1 stick
• 4 clovesgarlic, minced
• 1 teaspoonred pepper flakes
• 1 14 lblarge shrimp(570g)
• Salt and pepper to taste
• 8 ozlinguine(225g)
• A teaspoon of dried oregano
• 4 cups baby spinach (160g)
• A quarter cup of parmesan cheese (25g), shredded
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon freshly squeezed lemon juice

1. Bring a big saucepan of water to a boil, then add the pasta. Cook until the pasta is al dente, stirring constantly. Drain the pasta and keep it aside. In the same pan, heat the olive oil and 2 tablespoons of butter until the butter is melted. Cook until the garlic and crushed red pepper are aromatic, then remove from heat. Combine shrimp with salt and pepper to taste and heat, stirring constantly, until shrimp are starting to turn pink but not totally cooked
2. Cook until the spinach is wilted, adding more oregano as needed. Return the cooked pasta to the saucepan and toss with the remaining butter, parmesan, and parsley until well combined. Stir until the ingredients are thoroughly combined and the butter has melted
3. When the shrimp is cooked, add the lemon juice and combine well, then serve immediately while still hot. Enjoy

For4servings

• 2 tablespoonsolive oil
• 8 tablespoonsunsalted butter, 1 stick
• 4 clovesgarlic, minced
• 1 teaspoonred pepper flakes
• 1 14 lblarge shrimp(570g)
• Salt and pepper to taste
• 8 ozlinguine(225g)
• A teaspoon of dried oregano
• 4 cups baby spinach (160g)
• A quarter cup of parmesan cheese (25g), shredded
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon freshly squeezed lemon juice

1. Bring a big saucepan of water to a boil, then add the pasta. Cook until the pasta is al dente, stirring constantly. Drain the pasta and keep it aside. In the same pan, heat the olive oil and 2 tablespoons of butter until the butter is melted. Cook until the garlic and crushed red pepper are aromatic, then remove from heat. Combine shrimp with salt and pepper to taste and heat, stirring constantly, until shrimp are starting to turn pink but not totally cooked
2. Cook until the spinach is wilted, adding more oregano as needed. Return the cooked pasta to the saucepan and toss with the remaining butter, parmesan, and parsley until well combined. Stir until the ingredients are thoroughly combined and the butter has melted
3. When the shrimp is cooked, add the lemon juice and combine well, then serve immediately while still hot. Enjoy