12 Shrimp Pasta Recipes That Balance Rich Flavor With Fresh Ingredients

Cook the Linguine: In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside.

Sauté the Shrimp: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes until they turn pink.

Add the Lemon: Stir in lemon juice, lemon zest, and red pepper flakes. Season with salt and pepper to taste. Combine the cooked linguine with the shrimp mixture, tossing to coat.

Serve: Garnish with chopped parsley and additional lemon wedges if desired. Enjoy your Lemon Garlic Shrimp Linguine!

8 oz spaghetti or linguine

1 lb large shrimp, peeled and deveined

1 bunch asparagus, trimmed and cut into 2-inch pieces

1 cup cherry tomatoes, halved

3 tablespoons olive oil

3 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Juice of 1 lemon

Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Sauté the Shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and season with salt, pepper, and red pepper flakes. Cook until shrimp is pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside.

Cook the Vegetables: In the same skillet, add the remaining olive oil and minced garlic. Sauté for 1 minute, then add the asparagus and cook for 3-4 minutes until just tender. Stir in the cherry tomatoes and cook for an additional 2 minutes.

Combine: Return the shrimp to the skillet with the vegetables. Add the cooked pasta and reserved pasta water, stirring to combine. Squeeze lemon juice over the top and mix well.

Serve: Garnish with fresh parsley and additional lemon if desired. Enjoy your delicious Shrimp and Asparagus Pasta Primavera!

8 oz penne pasta

3 cups fresh spinach

4 tablespoons unsalted butter

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

1/4 cup grated Parmesan cheese

Cook the Pasta: In a large pot of boiling salted water, cook the penne according to package instructions until al dente. Drain and set aside.

Sauté Shrimp: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and red pepper flakes, cooking until fragrant (about 1 minute). Add the shrimp, seasoning with salt and pepper, and cook until pink and opaque (about 3-4 minutes). Remove shrimp from the skillet and set aside.

Cook Spinach: In the same skillet, add another 2 tablespoons of butter. Add the fresh spinach and cook until wilted (about 2 minutes).

Combine: Return the shrimp to the skillet, adding the cooked penne. Toss to combine everything, ensuring the pasta is coated in the garlic butter. Cook for another minute to heat through.

Serve: Remove from heat and sprinkle with grated Parmesan cheese before serving.

8 oz fettuccine pasta

1 lb shrimp, peeled and deveined

1 cup heavy cream

1 cup fresh peas (or frozen, if unavailable)

1/2 cup grated Parmesan cheese

2 tablespoons butter

2 cloves garlic, minced

Fresh parsley for garnish (optional)

Cook the Pasta: In a large pot, bring salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.

Sauté the Shrimp: In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add shrimp and cook until pink and cooked through, about 3-4 minutes. Season with salt and pepper.

Add Cream and Peas: Pour in the heavy cream and bring to a gentle simmer. Stir in the peas and let it cook for another 2-3 minutes until heated through.

Mix in Cheese: Add the grated Parmesan cheese and stir until melted and combined. Adjust seasoning if needed.

Combine: Toss the cooked fettuccine in the sauce until evenly coated. Serve hot, garnished with fresh parsley if desired.

8 ounces pasta (e.g. rotini or fusilli)

1 pound shrimp, peeled and deveined

2 cups fresh spinach or arugula

1/2 cup basil pesto

2 tablespoons olive oil

Optional: Grated Parmesan cheese for serving

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.

Sauté the Shrimp: In a skillet, heat the olive oil over medium heat. Add the shrimp, season with salt and pepper, and sauté until pink and cooked through, about 3-4 minutes. Remove from heat.

Combine Ingredients: In a large bowl, combine the cooked pasta, sautéed shrimp, cherry tomatoes, and spinach. Add the basil pesto and toss everything together until well coated.

Serve: Adjust seasoning with additional salt and pepper if needed. Serve immediately, or chill in the refrigerator for about 30 minutes for a colder salad. Top with grated Parmesan cheese if desired.

8 ounces spaghetti or your preferred pasta

2 ripe avocados, diced

1 teaspoon red chili flakes (adjust to taste)

Juice of 1 lime

Fresh cilantro or parsley for garnish

Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.

Sauté the Shrimp: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp and red chili flakes, seasoning with salt and pepper. Cook until the shrimp turn pink, about 3-4 minutes.

Combine Ingredients: Add the cooked pasta to the skillet with the shrimp. Pour in lime juice and toss everything together gently. Fold in the diced avocados carefully to prevent them from mashing.

Serve: Plate the pasta and garnish with fresh cilantro or parsley. Enjoy this vibrant dish warm, and feel free to add extra chili flakes for more heat!

2 cups cherry tomatoes, halved

1/4 cup fresh basil, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

Sauté Shrimp: In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes until they turn pink. Remove from the skillet and set aside.

Prepare the Sauce: In the same skillet, add minced garlic and cherry tomatoes. Sauté for 2-3 minutes until the tomatoes are soft. Pour in the heavy cream, stirring to combine. Season with salt and pepper.

Combine: Add the cooked fettuccine and shrimp back to the skillet. Toss everything together until well coated in the sauce. Stir in chopped basil and Parmesan cheese.

Serve: Divide the pasta among plates and garnish with additional basil and Parmesan if desired.

2 medium zucchinis, spiralized

Fresh parsley, chopped, for garnish

In a large skillet, melt the butter over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

Add the shrimp to the skillet and season with salt and pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes.

Stir in the spiralized zucchinis, tossing them gently with the shrimp. Add the lemon juice and cook for an additional 2-3 minutes until the zoodles are slightly tender.

Remove from heat and garnish with fresh parsley before serving. Enjoy your light and flavorful Shrimp Scampi with Zoodles!

8 ounces spaghetti or fettuccine

4 slices bacon, chopped

2 large eggs

3 green onions, sliced

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.

Cook the Bacon: In a large skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the grease in the pan.

Sauté the Shrimp: In the same skillet, add the minced garlic and shrimp. Cook until the shrimp turn pink and opaque, about 3-4 minutes. Season with salt and pepper.

Make the Sauce: In a bowl, whisk together eggs and Parmesan cheese. Add a bit of reserved pasta water to temper the eggs, then mix in the bacon and green onions.

Combine: Add the drained pasta to the skillet with shrimp. Remove from heat and quickly stir in the egg mixture, mixing until creamy. If needed, add more reserved pasta water for a smoother consistency.

Serve: Plate the pasta and garnish with more green onions and grated Parmesan. Enjoy your delicious Shrimp Carbonara!

1 cup orzo pasta

1/2 cup Kalamata olives, pitted and sliced

1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

Cook the Orzo: In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.

Sauté the Shrimp: In a skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the shrimp and season with salt and pepper. Cook until the shrimp turn pink and opaque, about 2-3 minutes per side.

Add the Vegetables: Stir in the cherry tomatoes and olives, cooking for an additional 2 minutes. Then mix in the cooked orzo.

Finish the Dish: Remove from heat and stir in the lemon juice, feta cheese, and parsley. Adjust seasoning if necessary.

Serve: Plate the Mediterranean Shrimp Orzo warm, garnished with additional parsley and feta if desired.

1 lemon, juiced and zested

1 cup arugula

Salt and pepper, to taste

Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti or linguine according to package instructions. Drain and set aside.

Sauté the Shrimp: In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about a minute. Add the shrimp, cooking until they turn pink and opaque, about 3-4 minutes.

Add Flavor: Stir in the lemon juice and zest, followed by the cooked pasta. Toss everything together to combine well.

Finish with Greens: Gently fold in the arugula and season with salt and pepper to taste. Cook for an additional minute until the arugula wilts slightly.

Serve: Plate the pasta and garnish with fresh parsley before serving. Enjoy!

8 oz spaghetti or fettuccine

2 tablespoons Cajun seasoning

1 tablespoon olive oil

1 red bell pepper, sliced

1 green bell pepper, sliced

Fresh parsley for garnish

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions. Drain and set aside.

Season the Shrimp: In a bowl, toss the shrimp with Cajun seasoning until well coated.

Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the sliced bell peppers and cook until tender, about 5 minutes. Add garlic and sauté for another minute.

Cook the Shrimp: Push the vegetables to the side of the skillet. Add the shrimp to the center and cook until they turn pink and opaque, about 3-4 minutes.

Create the Sauce: Pour in the heavy cream and stir in the Parmesan cheese. Let the mixture simmer for a few minutes until slightly thickened. Add the pasta and mix until well combined.

Serve: Season with salt and pepper to taste. Garnish with fresh parsley before serving.