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This Garlic Shrimp Pasta is quick, simple, and makes a great meal for any night of the week. The shrimp cooks so quickly and the garlic, butter, and Parmesan adds the perfect flavor for this simple dish. You’ll have dinner on the table in less than 30 minutes!
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Would you believe that I used to dislike pasta?
And, yes, I’m ashamed to admit it.
I mean, what’s not to love about a noodle?! They can be dressed up or dressed down, paired with literally any protein or none at all! They’re delicious when they’re covered in sauce and they’re delicious when they’re just tossed in a little butter.
Don’t worry – I’m definitely making up for lost time in the pasta department and today I’m sharing this easy shrimp pasta.
My shrimp Alfredo always goes over well, and I’m sure you’ll love this one too!
But, if you’re not onboard the pasta train, give this garlic butter shrimp a try! Same vibe, just without the pasta!
Why We Love This Easy Shrimp Pasta:
- EASY! Boil pasta, saute shrimp, stir together, and serve.
- QUICK! You can have this on the table in 20 minutes!
- ADAPTABLE! Not a fan of shrimp? Sub in cubed chicken or smoked sausage! Use any shape of pasta. Skip the red pepper flakes and use Cajun seasoning instead.
As you can see, there’s a lot to love in this simple dish!
Ingredient Notes:
Pasta – I made this recipe using spaghetti noodles but I’m sure it would also work with something like linguine if that’s all you have.
Garlic – You’ll want lots of good fresh garlic flavor in this garlic shrimp pasta so you’ll need to mince up five cloves for this recipe!
Shrimp – Uncooked, shelled and de-veined shrimp were used in this recipe but the pre-cooked frozen kind should also work okay!
Seasonings – Some red pepper flakes, paprika, salt and pepper will help spice up the shrimp!
How to Make Garlic Shrimp Pasta:
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Bring a pot of water to a boil and drop in your spaghetti. You’ll want to cook this until it’s al dente, which means it should still be firm when you bite into it.
During the last five minutes of the pasta cooking, heat some butter in a large skillet and add in the shrimp, garlic, red pepper flakes, and paprika. Cook for about 3-4 minutes or until the shrimp is nice and pink.
Set the shrimp aside and add more butter to the skillet. Use tongs or a spaghetti server to transfer the cooked pasta into the butter. Top with spinach and Parmesan and stir it all together until the spinach wilts.
Add the shrimp back into the pasta and stir it all up! Serve your Parmesan shrimp pasta with additional grated Parmesan, fresh parsley, and salt and pepper.
FAQs:
Raw, peeled, and de-veined shrimp are what you’ll want for this recipe. Any size you prefer will work just fine.
Yes, it should keep well in the refrigerator for up to about three days if it is sealed tightly. Re-heat either in the skillet or microwave though you may need to add a little water if it is too dry.
Nope, this would probably turn out just as great with some linguine or fettucine or really just about any pasta.
More pasta favorites!
- Alfredo Sauce is perfect served over fettucine!
- We serve this crock pot mac and cheese at all family functions!
- Haluski is a dish of buttered noodles and cabbage and it’s always delicious.
- Our favorite lasagna comes from the crockpot! Crockpot Lasagna is just perfect!
Garlic Shrimp Pasta
Ingredients
- 8 ounces spaghetti
- 8 tablespoons butter divided
- 1 pound shrimp uncooked, shelled and deveined
- 5 cloves garlic minced
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon cracked pepper
- 5 cups baby spinach
- ½ cup shredded Parmesan cheese
- 1/4 cup minced fresh parsley
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions.
- During the last 5 minutes of cooking the pasta, heat 3 tablespoons of butter in a large skillet over medium heat. Once melted, add the shrimp, garlic, red pepper, paprika, salt, and pepper.
- Cook the shrimp, stirring often, for 3-4 minutes or until pink on the outside.
- Remove shrimp to a plate and set aside.
- Add the remaining 5 tablespoons of butter to the skillet and melt over low heat.
- Use tongs to remove the cooked spaghetti from the pot of water, allowing most of the water to drip off the spaghetti, and place spaghetti in the skillet.
- Add the spinach and Parmesan to the spaghetti and toss to coat, continuing to cook over low heat stirring constantly, until the spinach has wilted.
- Return the shrimp to the skillet and stir to combine.
- Sprinkle with parsley before serving. Serve with additional Parmesan, if desired.
Deanna says
This recipe was extremely delicious. I did cut down the amount of red pepper flakes because I wanted the flavor of them but not a whole teaspoon worth.
Kathleen E Chronert says
My husband and I just ate a very delicious meal,he says make it anytime,yummiest with garlic bread
Karly says
I’m so happy you both enjoyed this one! 🙂
Elizabeth says
A fabulous dish! Full of flavour, easy to make and tasted like a restaurant meal! Will be made again without doubt!
Karly says
So glad you enjoyed it! Thanks for the review!
Sharren says
We loved this. I did find it a little dry so I added a splash of chicken stock. That helped the cheese from clumping. Great taste.
Karly says
So happy you enjoyed it! And glad you were able to make it suit your tastes. 🙂
Michael David says
Can’t wait to try this. I think I’m going to find a favorite ??
Karly says
I hope you love it! 🙂
Carolyn says
I rarely have shrimp in my house, but after craving it for so long I bought a package from the store and started looking for shrimp pasta recipes. I tried out this recipe since I already had most of the ingredients and it looked quick and simple to make. I was not disappointed. It tasted so good! I’ll defiantly make more within the next few days.
Karly says
Thanks for the review, Carolyn! So glad you enjoyed the recipe!
Rose says
I prepared this yesterday for dinner. It was to die for! If I wasn’t a thoughtful person, I would have eaten the complete meal and left nothing for my SO! I am joking, but this was DELICIOUS! It was also easy to prepare. Needless to say, my SO was very happy with his meal. You outdid yourself Karly! Thank you.
Karly says
Thanks so much, Rose! Love to hear that! And I’m sure your SO appreciates that you saved him some. haha
Carla G Skidmore says
We love shrimp, hot or cold. For this recipe, cooked the pasta I use linguini and set it aside. I poured a good amount of chicken broth into a nonstick frying pan, mix some cornstarch in water, and when the chicken broth is bubbling I add the cornstarch mix cook until the broth no longer tastes starchy, add the spinach (either fresh or thawed frozen spinach) heat for one minute and then add the already cooked shrimp, and I served that immediately over the awaiting pasta.
Suzy says
You didn’t make the recipe, why are you commenting here?
Letitia says
Super Easy and Delicious!
Carla Skidmore says
I love to make this recipe, but with a couple of minor changes, due to being in my 80s and getting lazy. 🙂 I used the already cooked frozen shrimp, which I thawed in cold water.
I cooked the spaghetti or fettuccine and set it aside.
I used a non-stick frying pan to which I added two + cups of chicken broth. as it was coming to a boil, I prepared some corn starch with water to thicken the chicken broth, when the broth was thickened and not tasting “starchy” I added the shrimp and either frozen peas or fresh or some thawed frozen spinach. When these were hot, I added the spaghetti or Fettucine. The spinach, if fresh, which is the best choice, should be just wilted.
You could, also, keep the shrimp/spinach separate from the pasta, and let folks decide how much pasta they would like with the shrimp, spinach/thickened chicken broth.
Kathy Delaney says
A family favorite! I’ve also used this recipe with chicken as I have a child that won’t eat shrimp. So so good!
Karly says
Thanks, Kathy! Glad to hear it works well with chicken too. 🙂
Ramona Deher says
Karly, you are the BEST! Loved the pasta–it was so delicious!!!
I added some clams & a bit of clam juice.
Karly says
Perfect addition! Thanks, Ramona!
Brenda McAlister says
This was absolutely delicious! Will definitely fix again.
Karly says
Love to hear that, Brenda!
Hannah Tereza Medina says
These recipes are great & yet are fast to prepare!
Karly says
Thanks, Hannah!
Evelyn Eckhardt says
Absolutely delicious and will make again and again
Karly says
Thanks, Evelyn! Glad you enjoyed it!