Garlic Shrimp Pasta

Garlic Shrimp Pasta is a simple yet elegant dish that pairs juicy, sautéed shrimp with tender pasta and a savory garlic-infused olive oil sauce. It’s quick, flavorful, and the kind of meal I turn to when I want something delicious without spending too much time in the kitchen.

Why You’ll Love This Recipe

I love this recipe for its simplicity and fresh flavor. The garlic and olive oil coat the pasta and shrimp beautifully, making every bite light but satisfying. It’s fast to prepare, and the ingredients are straightforward—most of them I usually have on hand. This dish works great as a weeknight meal, but it’s special enough to serve for guests too.

Ingredients

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

• Large shrimp (peeled and deveined)

• Pasta (spaghetti, linguine, or fettuccine)

• Olive oil

• Garlic (thinly sliced or minced)

• Crushed red pepper flakes (optional)

• Lemon juice

• Salt and pepper

• Fresh parsley (chopped)

• Grated Parmesan cheese (optional)

Directions

1. I start by cooking the pasta according to the package directions. I reserve about a cup of pasta water before draining.

2. While the pasta cooks, I heat olive oil in a large skillet over medium heat and sauté the garlic until fragrant but not browned.

3. I add the shrimp and cook them for 2–3 minutes per side, until pink and opaque.

4. I sprinkle in some red pepper flakes if I want a little heat.

5. I add the drained pasta to the skillet with a splash of the reserved pasta water to help the sauce coat everything evenly.

6. I toss it all together and finish with lemon juice, salt, pepper, and fresh parsley.

7. If I’m feeling indulgent, I grate a little Parmesan over the top before serving.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 15 minutes to cook, so dinner is ready in just 25 minutes.

Variations

I sometimes add cherry tomatoes or spinach to the pan for extra color and nutrition. If I want a creamier version, I pour in a splash of heavy cream after cooking the shrimp. For a deeper flavor, I occasionally use a bit of white wine in the sauce before adding the pasta.

Storage/Reheating

Leftovers can be stored in the fridge for up to 3 days in an airtight container. I reheat it gently on the stovetop or in the microwave with a splash of water or olive oil to keep the pasta from drying out. I try not to overheat the shrimp so they stay tender.

FAQs

Can I use frozen shrimp?

Yes, I just thaw them completely and pat them dry before cooking. This helps them sear properly without releasing too much water.

What pasta works best for garlic shrimp pasta?

I usually use spaghetti or linguine, but any long pasta works well. I’ve even used angel hair for a quicker cook time.

Is this recipe spicy?

Not unless I add red pepper flakes. I control the heat based on how much I sprinkle in, or I leave them out altogether for a milder dish.

Can I add cheese to this dish?

Yes, I like a bit of freshly grated Parmesan on top, although it’s optional since the dish is flavorful on its own.

How do I keep the garlic from burning?

I cook it gently over medium heat and watch it closely. Once it’s golden and fragrant, I move on to the next step to keep it from turning bitter.

Conclusion

Garlic Shrimp Pasta is one of my favorite quick meals—it’s fast, flavorful, and full of fresh, bright ingredients. Whether I need a last-minute dinner or want to impress someone with something simple and tasty, this recipe always delivers.

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