Recipe for Pasta and Shrimp
Looking for a delicious, fuss-free dinner that feels restaurant-quality but comes together in under 30 minutes? This recipe for pasta and shrimp is exactly that — bright, garlicky, and flexible enough to fit whatever’s in your pantry. It’s perfect for a busy weeknight, a casual date night, or whenever you want something cozy without the cleanup hassle.
Why this recipe for pasta and shrimp works
This dish balances protein, carbs, and bright flavors without a long ingredient list. Shrimp cooks fast and adds a little luxury, while simple aromatics—garlic, lemon, and fresh herbs—bring everything together. The core idea behind the recipe for pasta and shrimp below is speed plus flavor: cook pasta, sauté shrimp, toss with a quick sauce, and you’re done.
Ingredients (serves 2–3)
- 8 oz pasta (spaghetti, linguine, or your favorite)
- 12–16 oz shrimp, peeled and deveined
- 2–3 garlic cloves, minced
- 2 tbsp olive oil (or 2 tbsp low-sodium vegetable broth for oil-free)
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup dry white wine or extra pasta water
- 1 lemon (zest + juice)
- 1/4 cup chopped parsley or basil
- Salt and black pepper to taste
- Red pepper flakes (optional, for heat)
Quick Recipe for Pasta and Shrimp — Step-by-step
| Step | What to do |
|---|---|
| 1 | Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water, then drain. |
| 2 | While the pasta cooks, pat shrimp dry and season lightly with salt and pepper. |
| 3 | Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté 30 seconds until fragrant (don’t burn). |
| 4 | Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove shrimp to a plate. |
| 5 | Add cherry tomatoes to the pan (if using) and cook 2 minutes. Pour in wine (or 1/4 cup pasta water) and scrape up any browned bits. |
| 6 | Return shrimp to the pan, add pasta, lemon zest + juice, chopped herbs, and enough reserved pasta water to create a light sauce. Toss to combine and finish with a pinch of red pepper flakes if desired. |
| 7 | Serve immediately, garnish with extra herbs and an optional lemon wedge. |
Pro tips to make the best recipe for pasta and shrimp
- Don’t overcook shrimp: Shrimp cook very quickly — once they’re pink and curl slightly, they’re done.
- Reserve pasta water: That starchy water helps bind the sauce to the pasta without oil or cream.
- Use fresh lemon: The combo of lemon zest and juice brightens the dish more than extra salt ever could.
- Customize protein: If you’re out of shrimp, swap in scallops or shredded rotisserie chicken — the technique stays the same.
Flavor variations — keep things interesting
Once this recipe for pasta and shrimp becomes a staple, try these twists:
- Garlic-butter style: Stir in 1 tbsp butter at the end for a richer finish.
- Spicy arrabbiata: Add 1/2 cup crushed tomatoes and a teaspoon of chili flakes for a tomato-forward sauce.
- Herby pesto: Fold in 2 tbsp pesto for an herby, savory note.
- Creamy option: Stir in 2 tbsp Greek yogurt off heat for a light creamy coating.
Quick vegetarian swap
No shrimp? Roast sliced mushrooms and use white beans for protein — it still makes a satisfying pasta meal with the same base sauce. That flexibility is why this recipe for pasta and shrimp works so well for weeknight cooking: small swaps keep dinner varied without new skills.
Nutrition & serving ideas
This dish is balanced and customizable. Shrimp adds lean protein and is low in calories; adding a side salad or extra vegetables like asparagus, spinach, or broccoli increases fiber and volume. Serve with a simple green salad, or roasted vegetables for a full plate.
Make-ahead and leftovers
Cooked shrimp can become rubbery if reheated too long. For best leftovers:
- Store pasta and shrimp separately if possible.
- Reheat gently in a skillet with a splash of water or pasta water over low heat.
- Use leftovers within 1–2 days for best texture and flavor.
Common questions about this recipe for pasta and shrimp
Can I use frozen shrimp? Yes — thaw in the fridge overnight or place in a colander under cold running water for a quick thaw. Pat very dry before cooking to avoid excess moisture.
What pasta shape is best? Long noodles like spaghetti or linguine work beautifully, but short shapes (penne, fusilli) hold the sauce well too. Choose what you have on hand.
Is it spicy? Not unless you add red pepper flakes or chili. The base recipe is bright and mildly garlicky.
Shopping list & prep checklist
- Pasta (8 oz)
- Shrimp (12–16 oz, peeled & deveined)
- Garlic, lemon, fresh herbs
- Cherry tomatoes (optional), olive oil, salt & pepper
Final thoughts
This recipe for pasta and shrimp is a reliable, quick program for weeknight dinners: a minimal ingredient list, maximum flavor, and lots of room for personalization. Keep pantry staples stocked, learn the timing for perfectly cooked shrimp, and this dish will become a go-to that’s both comforting and impressive.
Purpose of this article
This post was written to provide a clear, beginner-friendly recipe for pasta and shrimp that home cooks can prepare quickly and confidently. The goal is practical guidance, helpful tips, and simple variations to suit taste and pantry availability.
Ready to try it tonight? Which variation will you make — classic lemon-herb, spicy arrabbiata, or creamy pesto? Tell me in the comments!
