Just imagine the perfect bite: tender shrimp twirled with al dente pasta in a savory sauce. Whether you’re craving quick weeknight dinners or impressive weekend feasts, these 18 irresistible recipes deliver seafood magic to your table. From creamy garlic scampi to zesty lemon basil creations, get ready to fall in love with shrimp and pasta all over again. Let’s dive into these mouthwatering dishes that will become your new favorites!
Garlic Shrimp Scampi with Linguine
Garlic shrimp scampi with linguine—the dish that turns Tuesday into a fancy Italian vacation without the passport drama. Get ready to impress your taste buds (and maybe your significant other) with this buttery, garlicky masterpiece that comes together faster than you can say “more bread for dipping, please!”
Ingredients
– A pound of large shrimp, peeled and deveined (because nobody wants to play surgeon at dinner)
– 8 ounces of linguine (the pasta that holds sauce like a dream)
– 4 tablespoons of butter (the good stuff, because life’s too short for margarine)
– 4 cloves of garlic, minced (or 6 if you’re feeling brave—vampires beware!)
– A splash of white wine (about 1/4 cup, and yes, you can sip the rest)
– A squeeze of fresh lemon juice (about 2 tablespoons, because brightness is key)
– A couple of tablespoons of chopped fresh parsley (for that pop of green)
– A pinch of red pepper flakes (for a gentle kick)
– Salt and freshly ground black pepper (to make everything sing)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9–11 minutes, stirring occasionally, until al dente (tip: taste a strand at 9 minutes to avoid mushy pasta).
3. While the pasta cooks, pat the shrimp dry with paper towels and season both sides with salt and pepper.
4. Melt 2 tablespoons of butter in a large skillet over medium-high heat until it sizzles.
5. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque (tip: don’t overcrowd the pan, or they’ll steam instead of sear).
6. Remove the shrimp to a plate and set aside.
7. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet.
8. Sauté the minced garlic and red pepper flakes for 30–60 seconds until fragrant (tip: watch closely—burnt garlic is bitter tragedy).
9. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
10. Simmer the sauce for 2–3 minutes until slightly reduced.
11. Drain the cooked linguine, reserving 1/2 cup of pasta water.
12. Add the linguine and shrimp back to the skillet, tossing to coat in the sauce.
13. Stir in the chopped parsley and splash in pasta water as needed to loosen the sauce.
14. Taste and adjust seasoning with salt and pepper.
Serve this beauty immediately—the linguine should be slick with buttery sauce, the shrimp tender and garlicky. Sprinkle extra parsley on top and maybe some lemon wedges for squeezing, because we’re fancy like that.
Creamy Tomato Shrimp Pasta
Juggling dinner plans while dreaming of something that feels fancy but cooks up faster than you can decide what to watch? This creamy tomato shrimp pasta is your weeknight hero, ready to rescue you from bland meals with minimal effort and maximum flavor payoff.
Ingredients
– 8 ounces of dried linguine (because it hugs the sauce so well)
– A generous pound of large raw shrimp, peeled and deveined (frozen works great, just thaw it first!)
– 2 tablespoons of olive oil
– 4 cloves of garlic, minced (don’t be shy)
– A 14.5-ounce can of crushed tomatoes
– A hearty ½ cup of heavy cream for that dreamy texture
– A couple of tablespoons of tomato paste for depth
– A big handful of fresh basil, chopped
– A splash of fresh lemon juice (about 1 tablespoon) to brighten everything up
– A pinch of red pepper flakes if you like a little kick
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9–11 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, pat the shrimp completely dry with paper towels—this helps them sear instead of steam.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque, then transfer to a plate.
6. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 30 seconds until fragrant (watch closely so it doesn’t burn!).
7. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
8. Pour in the crushed tomatoes, heavy cream, red pepper flakes (if using), and season with salt and pepper.
9. Simmer the sauce for 5–7 minutes, stirring occasionally, until slightly thickened.
10. Drain the cooked linguine, reserving ½ cup of pasta water.
11. Add the drained pasta and shrimp back to the skillet with the sauce.
12. Toss everything together, adding splashes of reserved pasta water as needed to loosen the sauce.
13. Stir in the fresh basil and lemon juice just before serving.
Velvety and vibrant, this dish balances the richness of cream with the bright acidity of tomatoes, while the shrimp adds a tender, sweet contrast. Serve it straight from the skillet for a cozy family meal, or garnish with extra basil and a drizzle of olive oil to impress guests—it’s comfort food that feels effortlessly elegant.
Spicy Shrimp and Spinach Fettucine
Zesty doesn’t even begin to cover it—this spicy shrimp and spinach fettucine is the kind of dish that makes your taste buds throw a party and forget to clean up afterward. It’s quick, fiery, and guaranteed to turn a regular Tuesday into a flavor fiesta. Let’s get cooking before your stomach stages a protest!
Ingredients
– 8 ounces of fettucine pasta
– A pound of large shrimp, peeled and deveined
– A couple of big handfuls of fresh spinach
– 3 cloves of garlic, minced
– 1/2 cup of heavy cream
– A splash of olive oil (about 2 tablespoons)
– 1 teaspoon of red pepper flakes
– A generous pinch of salt
– A squeeze of fresh lemon juice (about 1 tablespoon)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettucine and cook for 10-12 minutes, stirring occasionally, until al dente (it should have a slight bite when you taste it).
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant—don’t let the garlic turn brown!
5. Toss in the shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and opaque.
6. Pour in the heavy cream and bring it to a gentle simmer, stirring to combine.
7. Drain the cooked pasta, reserving 1/4 cup of pasta water, and add the pasta directly to the skillet.
8. Stir in the fresh spinach and cook for 1-2 minutes until it wilts into the sauce.
9. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until it reaches your desired consistency.
10. Finish with a squeeze of lemon juice and a pinch of salt, tossing everything together. Amazingly creamy with a kick that builds slowly, this pasta balances rich shrimp and vibrant spinach. Serve it straight from the skillet with extra red pepper flakes for daredevils, or pair it with garlic bread to soak up every last drop of that luxurious sauce.
Lemon Parmesan Shrimp Linguine
Brace yourselves, pasta lovers, because we’re about to turn your average Tuesday into a zesty Italian getaway that’ll make your taste buds do the tarantella. This isn’t just shrimp and pasta—it’s a citrus-kissed, cheesy masterpiece that comes together faster than you can say “more Parmesan, please!”
Ingredients
– A good glug of olive oil (about 2 tbsp)
– 4 cloves of garlic, minced to smithereens
– A pound of those beautiful raw shrimp, peeled and deveined
– The zest and juice from 2 whole lemons
– A generous ½ cup of heavy cream
– A big handful (about 1 cup) of freshly grated Parmesan cheese
– A 12 oz box of linguine
– A couple of big pinches of salt and freshly cracked black pepper
– A small handful of fresh parsley, chopped up
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the linguine and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Add minced garlic and cook for exactly 1 minute until fragrant but not browned.
5. Pat shrimp completely dry with paper towels (this ensures perfect searing, not steaming!).
6. Add shrimp to skillet in a single layer and cook for 2 minutes per side until pink and opaque.
7. Remove shrimp from skillet and set aside on a clean plate.
8. Reduce heat to medium and add lemon zest, lemon juice, and heavy cream to the skillet.
9. Whisk continuously for 2 minutes until the sauce slightly thickens.
10. Gradually sprinkle in Parmesan cheese while whisking until completely melted and smooth.
11. Drain the cooked linguine, reserving ½ cup of pasta water.
12. Add hot linguine directly to the sauce in the skillet.
13. Toss pasta with tongs, adding reserved pasta water 2 tablespoons at a time until sauce coats every strand beautifully.
14. Return cooked shrimp to the skillet and gently toss to combine.
15. Season with salt and pepper, then sprinkle with fresh parsley.
Velvety cream sauce clings to every strand of linguine while plump shrimp add delightful pops of texture. The bright lemon cuts through the richness perfectly, making this dish feel both indulgent and refreshing. Try serving it with extra lemon wedges for squeezing and crusty bread for sopping up every last drop of that incredible sauce!
Pesto Shrimp with Bowtie Pasta
Let’s be real—when your taste buds start dreaming of something fancy but your energy level is screaming “takeout,” this pesto shrimp with bowtie pasta is your culinary superhero. It’s the kind of dish that looks like you slaved over a hot stove for hours, but secretly comes together faster than you can binge your favorite show. Get ready to impress yourself (and maybe some hungry humans) with this flavor-packed party in a bowl.
Ingredients
– 8 ounces of bowtie pasta (because everything’s more fun with bowties!)
– 1 pound of raw shrimp, peeled and deveined (the star of the show)
– 2 tablespoons of olive oil (for that slick shrimp sizzle)
– 3 cloves of garlic, minced (because vampires aren’t invited)
– ½ cup of basil pesto (store-bought is totally your friend here)
– A splash of lemon juice (about 1 tablespoon, for zing)
– A pinch of red pepper flakes (if you like a little drama)
– Salt and black pepper to make it all pop
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the bowtie pasta and cook for 10–12 minutes, stirring occasionally, until al dente (tip: taste a piece at 10 minutes—it should have a slight bite).
3. While the pasta cooks, pat the shrimp dry with paper towels (this helps them get that golden sear instead of steaming).
4. Heat olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque.
6. Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant (tip: don’t let the garlic brown or it’ll turn bitter).
7. Drain the pasta, reserving ¼ cup of the starchy pasta water.
8. Reduce the skillet heat to low and add the cooked pasta, pesto, lemon juice, and reserved pasta water.
9. Toss everything together for 1–2 minutes until the sauce coats the pasta evenly (tip: the starchy water helps the pesto cling to every nook and cranny).
10. Season with salt and black pepper, then remove from heat.
Oh, the glorious result—tender shrimp nestled in silky pesto-coated pasta, with a hint of lemon zing and just enough heat to keep things interesting. Serve it straight from the skillet for that “I’m a casual genius” vibe, or top with extra basil and a sprinkle of Parmesan if you’re feeling extra.
Herbed Shrimp and Asparagus Penne
Brace yourselves, pasta lovers—this herbed shrimp and asparagus penne is about to become your new weeknight hero, delivering restaurant-worthy vibes with minimal effort and maximum deliciousness. It’s the kind of dish that makes you feel fancy without requiring a culinary degree, perfect for when you want to impress your taste buds (or maybe even a date). Trust me, your skillet has never looked this good.
Ingredients
– 8 ounces of penne pasta
– 1 pound of raw shrimp, peeled and deveined
– 1 bunch of asparagus, trimmed and cut into 1-inch pieces
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– 1/4 cup of fresh lemon juice
– 2 tablespoons of chopped fresh parsley
– 1 tablespoon of chopped fresh dill
– A pinch of red pepper flakes
– Salt and black pepper to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 10–12 minutes, stirring occasionally, until al dente (tip: taste a piece at 10 minutes to avoid mushy pasta).
3. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water for later.
4. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
5. Add the shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque (tip: don’t overcrowd the skillet to get a nice sear).
6. Transfer the shrimp to a plate and set aside.
7. In the same skillet, add the asparagus pieces and sauté for 4–5 minutes until bright green and tender-crisp.
8. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Pour in the fresh lemon juice and reserved pasta water, scraping up any browned bits from the skillet bottom.
10. Return the cooked pasta and shrimp to the skillet, tossing to coat evenly.
11. Sprinkle in the chopped parsley, dill, red pepper flakes, salt, and black pepper, stirring gently to combine (tip: fresh herbs add a burst of flavor, so add them at the end).
12. Cook for another 1–2 minutes until everything is heated through and well-mixed.
Dive into this vibrant dish where tender shrimp and crisp asparagus mingle with al dente penne in a zesty, herby sauce that’s light yet satisfying. The textures are a party in your mouth—juicy shrimp, snappy asparagus, and perfectly firm pasta all coated in that bright lemon-garlic goodness. Serve it straight from the skillet for a rustic touch, or garnish with extra dill and a lemon wedge to really make it pop.
Cajun Shrimp and Sausage Alfredo
Oh my goodness, are you ready for a pasta party that’ll knock your socks off? This Cajun Shrimp and Sausage Alfredo is the saucy, spicy love child of comfort food and flavor fireworks—perfect for when you want dinner to feel like a celebration without the fuss.
Ingredients
– A pound of large shrimp, peeled and deveined
– A couple of smoked andouille sausage links, sliced into coins
– 8 ounces of fettuccine pasta
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– 1 cup of heavy cream
– 1/2 cup of grated Parmesan cheese
– A tablespoon of Cajun seasoning
– A splash of lemon juice
– A handful of fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 8–10 minutes, stirring occasionally, until al dente (tip: taste a strand at 8 minutes to avoid mushy pasta).
3. Drain the pasta and set it aside, reserving 1/4 cup of the starchy pasta water.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5. Add the sliced sausage and cook for 4–5 minutes, turning occasionally, until browned and crispy at the edges.
6. Push the sausage to one side of the skillet and add the shrimp in a single layer.
7. Sprinkle the shrimp with half of the Cajun seasoning and cook for 2–3 minutes per side until pink and opaque (tip: don’t overcrowd the pan—cook in batches if needed).
8. Remove the shrimp and sausage from the skillet and set them aside on a plate.
9. Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet.
10. Sauté the minced garlic for 30–45 seconds until fragrant but not browned.
11. Pour in the heavy cream and bring it to a gentle simmer, stirring constantly.
12. Whisk in the Parmesan cheese until the sauce is smooth and slightly thickened, about 2–3 minutes.
13. Stir in the remaining Cajun seasoning and a splash of lemon juice for brightness.
14. Add the cooked pasta, shrimp, and sausage back to the skillet, tossing to coat everything in the sauce.
15. If the sauce is too thick, stir in the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency (tip: the starchy water helps the sauce cling to the pasta beautifully).
16. Garnish with chopped parsley before serving.
Kick back and dig into a bowl that’s creamy, zesty, and packed with smoky sausage and tender shrimp—each bite is a flavor fiesta! Serve it straight from the skillet with crusty bread to sop up every last drop of that Cajun-kissed Alfredo sauce.
Mediterranean Garlic Shrimp and Pasta
Darlings, if your taste buds could do a happy dance, this Mediterranean Garlic Shrimp and Pasta would have them breaking out into a full-blown conga line. It’s the kind of dish that makes you feel like you’re dining seaside in Santorini, even if you’re actually just propped up on your couch in sweatpants. Get ready to whip up something so delicious, you’ll be tempted to write a love letter to your skillet.
Ingredients
– 8 ounces of your favorite pasta (linguine works wonders)
– 1 pound of large shrimp, peeled and deveined (because nobody wants to play “find the vein”)
– 4 cloves of garlic, minced (go ahead, be generous—it’s garlic, after all)
– A couple of tablespoons of olive oil
– A splash of lemon juice (about 2 tablespoons, fresh-squeezed if you’re feeling fancy)
– A handful of chopped fresh parsley (for that pop of green)
– A pinch of red pepper flakes (just enough to wake things up)
– Salt and black pepper to season (don’t be shy)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook for 8–10 minutes, stirring occasionally, until it’s al dente (that means it should have a slight bite—no mushy noodles allowed).
3. While the pasta cooks, pat the shrimp dry with paper towels to ensure they get a nice sear.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the shrimp in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
6. Transfer the shrimp to a plate and set aside.
7. In the same skillet, add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant (but don’t let it burn—burnt garlic is a culinary crime).
8. Drain the pasta, reserving 1/2 cup of the starchy pasta water.
9. Add the cooked pasta to the skillet along with the reserved pasta water, lemon juice, and a pinch of salt and black pepper.
10. Toss everything together until the pasta is well-coated and the sauce slightly thickens.
11. Stir in the cooked shrimp and chopped parsley, and heat for another minute until everything is warmed through.
Glory awaits with each forkful—the pasta is tender yet firm, the shrimp juicy and garlicky, and that hint of lemon ties it all together like a perfect bow. Serve it straight from the skillet for maximum drama, or pair it with a crisp salad if you’re feeling virtuous (but let’s be real, you’re here for the carbs).
Lemon Basil Shrimp Spaghetti
Tired of the same old pasta routine? This lemon basil shrimp spaghetti is about to become your new weeknight superhero—it’s zesty, fresh, and ready in the time it takes to binge one episode of your favorite show. Let’s get cooking!
Ingredients
– 8 ounces of spaghetti
– 1 pound of raw shrimp, peeled and deveined
– 3 cloves of garlic, minced
– A big handful of fresh basil leaves
– Zest and juice from 1 lemon
– 2 tablespoons of olive oil
– A splash of white wine (about ¼ cup)
– A pinch of red pepper flakes
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook for 9–11 minutes, stirring occasionally, until al dente (tip: taste a strand at 9 minutes to avoid mush).
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Pat the shrimp dry with paper towels and season with salt and black pepper.
5. Add shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque.
6. Remove shrimp from the skillet and set aside.
7. In the same skillet, add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant (tip: don’t let the garlic brown or it’ll turn bitter).
8. Pour in the white wine to deglaze, scraping up any browned bits, and let it bubble for 1–2 minutes until reduced by half.
9. Drain the cooked spaghetti, reserving ½ cup of pasta water.
10. Add the spaghetti directly to the skillet with the sauce.
11. Toss in the shrimp, lemon zest, lemon juice, and most of the basil leaves.
12. Drizzle in a splash of pasta water and toss everything together until the sauce clings to the pasta (tip: the starchy water helps create a silky, cohesive sauce).
13. Season with additional salt and pepper if needed.
14. Garnish with the remaining basil leaves.
Buttery, bright, and bursting with herbaceous charm, this dish delivers tender shrimp tangled in glossy strands. Serve it straight from the skillet with a chilled glass of that leftover white wine for a meal that feels fancy without the fuss.
Shrimp Alfredo Fettuccine
Mmm, get ready to impress your taste buds and anyone lucky enough to be at your dinner table with this creamy, dreamy pasta situation. This Shrimp Alfredo Fettuccine is basically a hug in a bowl, but way more delicious and significantly less awkward than an actual hug from a stranger.
Ingredients
- A 12-ounce box of fettuccine pasta
- A pound of those lovely large raw shrimp, peeled and deveined
- A couple of tablespoons of olive oil
- 4 cloves of garlic, minced up real good
- A whole stick (that’s 1/2 cup) of unsalted butter
- A generous 1 1/2 cups of heavy cream
- A solid cup of freshly grated Parmesan cheese
- A pinch of salt and a good crack of black pepper
- A small handful of fresh parsley, chopped for that final flourish
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the fettuccine to the boiling water and cook for exactly 10 minutes, or until al dente (it should have a slight bite to it).
- While the pasta cooks, pat the shrimp completely dry with paper towels—this is the secret to getting a good sear instead of them steaming.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- Add the shrimp to the hot skillet in a single layer and cook for 1-2 minutes per side, until they turn pink and opaque.
- Remove the shrimp from the skillet and set them aside on a plate.
- Reduce the skillet heat to medium and melt the butter.
- Add the minced garlic to the melted butter and cook for 1 minute, stirring constantly, until fragrant but not browned.
- Pour the heavy cream into the skillet and bring it to a gentle simmer, stirring occasionally.
- Let the cream simmer for 3-4 minutes, allowing it to thicken slightly.
- Turn off the heat and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
- Season the Alfredo sauce with a pinch of salt and a few cracks of black pepper.
- Drain the cooked fettuccine, reserving about 1/2 cup of the starchy pasta water.
- Add the drained pasta and the cooked shrimp directly into the skillet with the Alfredo sauce.
- Toss everything together until the pasta is beautifully coated, adding a splash of the reserved pasta water if the sauce seems too thick.
- Stir in the chopped fresh parsley right before serving.
Finally, you’ve created a masterpiece where the fettuccine is luxuriously coated in that velvety, garlicky sauce, and the shrimp are perfectly tender. For a next-level move, serve it in warmed bowls with an extra snowy shower of Parmesan and a side of crusty bread for sauce-mopping duties.
Shrimp and Broccoli Penne Pasta
Just when you thought weeknight dinners couldn’t get more exciting, along comes this shrimp and broccoli penne situation that’ll make your taste buds do a happy dance. Juggling work, life, and hunger has never been so deliciously simple—this pasta dish is basically a high-five in bowl form, ready in less time than it takes to decide what to watch on Netflix.
Ingredients
– A pound of those fancy large shrimp, peeled and deveined (because nobody wants to play surgeon during dinner)
– A couple cups of penne pasta (the perfect little tubes for sauce-catching)
– A big ol’ head of broccoli, chopped into bite-sized florets
– A generous glug of olive oil (about 2 tablespoons)
– 3 garlic cloves, minced until they’re practically whispering flavor
– A splash of lemon juice (about 1 tablespoon, fresh-squeezed if you’re feeling fancy)
– A pinch of red pepper flakes for that subtle kick
– Salt and black pepper to make everything pop
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat—it should taste like the sea when you dip a spoon in.
2. Add the penne pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers.
4. Pat shrimp completely dry with paper towels (this ensures they get that beautiful sear instead of steaming).
5. Season shrimp with salt and black pepper, then add to hot skillet in a single layer—don’t crowd them!
6. Cook shrimp for 2 minutes per side until they turn pink and opaque, then transfer to a plate.
7. Add remaining olive oil to the same skillet and toss in broccoli florets.
8. Cook broccoli for 4 minutes, stirring occasionally, until bright green with slight char marks.
9. Push broccoli to one side and add minced garlic and red pepper flakes to the empty space.
10. Cook garlic for 30 seconds until fragrant but not browned (burnt garlic is the villain of this story).
11. Drain cooked pasta, reserving 1/2 cup of starchy pasta water—this golden liquid will create the sauce.
12. Return pasta to the pot and add shrimp, broccoli, garlic mixture, and lemon juice.
13. Toss everything together, adding splashes of reserved pasta water until the sauce lightly coats the pasta.
14. Taste and adjust seasoning with more salt or pepper if needed.Underestimate this dish at your own peril—the tender shrimp and crisp-tender broccoli create the perfect textural contrast against the al dente pasta, while the garlic-lemon sauce delivers bright, savory notes that’ll have you scraping the bowl. Serve it family-style with crusty bread for sauce-mopping, or fancy it up with grated Parmesan if you’re feeling extra.
Zesty Shrimp and Sun-Dried Tomato Farfalle
Ever have one of those days where your taste buds are screaming for something that’s not just dinner, but a full-blown flavor fiesta? Enter this zesty shrimp and sun-dried tomato farfalle—it’s the kind of dish that turns a regular Tuesday into a mini Italian holiday, no passport required. With juicy shrimp, tangy sun-dried tomatoes, and a garlicky kick, it’s basically a party in a bowl that’s ready in the time it takes to binge one episode of your favorite show.
Ingredients
- 8 ounces of farfalle pasta (because bow ties are just fancier)
- 1 pound of large shrimp, peeled and deveined (fresh or thawed, your call)
- A good glug of olive oil, about 2 tablespoons
- 3 cloves of garlic, minced (don’t be shy—more is merrier)
- A generous half-cup of sun-dried tomatoes in oil, chopped
- A big handful of fresh spinach, roughly 2 cups
- A splash of heavy cream, about 1/4 cup
- A couple of tablespoons of grated Parmesan cheese, plus extra for sprinkling
- Salt and freshly ground black pepper to season
- A pinch of red pepper flakes for a subtle heat (optional, but highly recommended)
- Fresh basil leaves for garnish, because pretty food tastes better
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the farfalle pasta and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite—no mushy noodles allowed).
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Pat the shrimp dry with paper towels (this helps them get a nice sear instead of steaming) and season with salt and black pepper.
- Add the shrimp to the skillet in a single layer and cook for 2–3 minutes per side, until they turn pink and opaque.
- Remove the shrimp from the skillet and set them aside on a plate.
- In the same skillet, add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant (don’t let it burn—burnt garlic is a culinary crime).
- Toss in the chopped sun-dried tomatoes and cook for another minute to let their flavors bloom.
- Stir in the fresh spinach and cook for 1–2 minutes, just until it wilts down.
- Pour in the 1/4 cup of heavy cream and let it simmer for 1 minute to thicken slightly.
- Drain the cooked farfalle and add it directly to the skillet, tossing to coat everything in the creamy sauce.
- Return the cooked shrimp to the skillet and sprinkle in 2 tablespoons of grated Parmesan, stirring gently to combine.
- Cook for another minute to heat through, then remove from the heat.
Finally, serve this beauty topped with extra Parmesan and a few fresh basil leaves for a pop of color. The farfalle cradles the creamy sauce like little edible bowls, while the shrimp stay tender and the sun-dried tomatoes add a chewy, tangy punch. For a fun twist, try scooping it into hollowed-out bread bowls or pairing it with a crisp white wine—it’s so good, you might just start planning your next “Italian holiday” right away.
Shrimp Primavera with Angel Hair
Gosh, if your weeknight dinner routine has you feeling more bored than watching paint dry, let me introduce you to this vibrant shrimp primavera with angel hair—it’s like a confetti explosion in your mouth, minus the cleanup! Get ready to ditch the takeout menus and whip up something that’ll make your taste buds do a happy dance.
Ingredients
– A pound of those gorgeous, plump shrimp (peeled and deveined, because nobody has time for shelling mid-cook)
– 8 ounces of delicate angel hair pasta (it cooks faster than you can say “hangry”)
– A couple of cloves of garlic, minced (the more, the merrier, I say)
– A glug of olive oil (about 2 tablespoons)
– A splash of lemon juice (freshly squeezed, because bottled is just sad)
– A handful of cherry tomatoes, halved (for that pop of sweetness)
– A cup of sliced bell peppers (any color, rainbows are encouraged)
– A half-cup of grated Parmesan (the salty, cheesy fairy dust)
– A pinch of red pepper flakes (if you like a little sass in your sauce)
– Salt and black pepper to season (don’t be shy)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat—this is your pasta’s hot tub moment.
2. Add the angel hair pasta to the boiling water and cook for exactly 4 minutes, stirring occasionally to prevent clumping (angel hair is delicate, so don’t walk away!).
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the minced garlic and sauté for 30 seconds until fragrant, but not browned—burnt garlic is the culinary equivalent of a bad hair day.
5. Toss in the shrimp and cook for 2-3 minutes per side until they turn pink and opaque; overcooked shrimp get rubbery, so keep an eye on them!
6. Stir in the halved cherry tomatoes and sliced bell peppers, cooking for another 3 minutes until the veggies soften slightly but still have a crunch.
7. Drain the cooked pasta, reserving a half-cup of starchy pasta water—this liquid gold will help your sauce cling to every strand.
8. Add the drained pasta to the skillet with the shrimp and veggies, along with the reserved pasta water, lemon juice, red pepper flakes, salt, and black pepper.
9. Toss everything together over low heat for 1-2 minutes until the sauce lightly coats the pasta.
10. Sprinkle with grated Parmesan and give it one final toss to combine.
Creamy, tangy, and packed with fresh crunch, this dish is a textural party in a bowl. Serve it straight from the skillet for that “I’m a culinary rockstar” vibe, or pair it with a crisp white wine to really lean into the fancy-but-effortless aesthetic.
Coconut Shrimp and Lime Linguine
Hang onto your aprons, folks, because we’re about to dive fork-first into a tropical pasta paradise that’ll make your taste buds do the hula! This coconut shrimp and lime linguine is the culinary equivalent of a beach vacation in a bowl—minus the sand in your swimsuit. Seriously, it’s the weeknight dinner that screams ‘aloha’ louder than a ukulele at a luau.
Ingredients
– 8 ounces of linguine pasta
– 1 pound of large shrimp, peeled and deveined
– 1 cup of all-purpose flour
– 2 large eggs, beaten
– 1 cup of shredded sweetened coconut
– 1 cup of panko breadcrumbs
– ½ cup of vegetable oil for frying
– 1 tablespoon of olive oil
– 3 cloves of garlic, minced
– 1 cup of canned coconut milk
– Zest and juice of 2 limes
– A big handful of fresh cilantro, chopped
– A pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9–11 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. Drain the pasta, reserving ½ cup of the starchy pasta water, and set aside.
4. Pat the shrimp completely dry with paper towels to help the coating stick better.
5. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mix of shredded coconut and panko.
6. Dredge each shrimp in flour, shaking off any excess.
7. Dip the floured shrimp into the beaten eggs, letting any drip off.
8. Press the shrimp firmly into the coconut-panko mixture to coat evenly on both sides.
9. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (test by dropping a breadcrumb—it should sizzle immediately).
10. Fry the shrimp in batches for 2–3 minutes per side until golden brown and crispy, avoiding overcrowding the pan.
11. Transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
12. In a clean skillet, heat olive oil over medium heat and sauté the minced garlic for 1 minute until fragrant but not browned.
13. Pour in the coconut milk and lime juice, stirring to combine, and simmer for 2–3 minutes until slightly thickened.
14. Add the cooked linguine and reserved pasta water to the skillet, tossing to coat the pasta evenly in the sauce.
15. Stir in the lime zest and chopped cilantro, then season with salt and pepper.
16. Gently fold in the coconut shrimp just before serving to keep them crispy.
Forget boring pasta nights—this dish delivers a crunch-then-cream sensation that’s straight-up addictive. The zesty lime cuts through the rich coconut, while the crispy shrimp adds a textural party in every bite. Serve it with an extra lime wedge for squeezing and watch it disappear faster than sunscreen in July!
Spaghetti with Cilantro Lime Shrimp
A dish that’s basically a vacation for your taste buds—this Spaghetti with Cilantro Lime Shrimp is here to shake up your pasta routine with zesty, fresh vibes and zero boring moments.
Ingredients
– 8 ounces of spaghetti
– 1 pound of large shrimp, peeled and deveined
– 3 cloves of garlic, minced
– 1/4 cup of fresh cilantro, chopped
– Juice of 2 limes
– 2 tablespoons of olive oil
– A pinch of red pepper flakes
– Salt and black pepper to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook for 9–11 minutes, stirring occasionally, until al dente (tip: taste a strand at 9 minutes to avoid mushiness).
3. While the pasta cooks, pat the shrimp dry with paper towels and season with salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque (tip: don’t overcrowd the pan for a perfect sear).
6. Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
7. Squeeze in the lime juice and toss to coat the shrimp.
8. Drain the cooked spaghetti, reserving 1/4 cup of pasta water.
9. Add the spaghetti and reserved pasta water to the skillet, tossing to combine (tip: the starchy water helps the sauce cling to every strand).
10. Remove from heat and stir in the chopped cilantro.
Serve this vibrant dish immediately—the spaghetti is tender yet springy, tangled with shrimp that pop with citrusy brightness. Slurp it up solo or pair with a crisp salad for a meal that’s as lively as your mood on a sunny day.
Tuscan Shrimp and Tomato Spinach Pasta
Unbelievably, we’ve found the pasta dish that somehow manages to feel both decadent and virtuous at the same time – like finding out your favorite sweatpants are actually designer. This Tuscan-inspired beauty comes together faster than you can decide what to watch on Netflix tonight.
Ingredients
- A pound of those gorgeous jumbo shrimp, peeled and deveined (because nobody wants to do that mid-cooking)
- 8 ounces of your favorite pasta shape – we’re partial to linguine for maximum sauce-hugging action
- A couple of big, juicy tomatoes, chopped into bite-sized pieces
- 3 big handfuls of fresh spinach that will magically disappear into the sauce
- 4 cloves of garlic, minced (or 5 if you’re feeling brave)
- A generous glug of olive oil – about 2 tablespoons
- A splash of white wine – roughly 1/4 cup (the rest is for the chef, obviously)
- A half cup of heavy cream because we’re not messing around here
- A quarter cup of grated Parmesan that’ll make everything better
- Salt and freshly ground black pepper to make your taste buds dance
- A pinch of red pepper flakes if you like a little drama
Instructions
- Bring a large pot of salted water to a rolling boil over high heat – it should taste like the sea.
- Cook your pasta according to package directions until al dente, which typically takes 8-10 minutes. Pro tip: Reserve 1/2 cup of that starchy pasta water before draining – it’s liquid gold for your sauce!
- While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
- Season shrimp generously with salt and pepper, then cook for 2 minutes per side until pink and slightly curled. Remove shrimp and set aside.
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant but not browned.
- Pour in 1/4 cup white wine, scraping up all those delicious browned bits from the bottom – this is called deglazing and it’s where the flavor magic happens.
- Add chopped tomatoes and cook for 3-4 minutes until they start to break down and release their juices.
- Stir in 1/2 cup heavy cream and 1/4 cup Parmesan cheese, cooking for 2 minutes until slightly thickened.
- Add spinach by the handful, wilting each addition before adding more – it will seem like a mountain but shrink dramatically.
- Return cooked shrimp to the skillet along with drained pasta and 1/4 cup of reserved pasta water, tossing everything together until beautifully coated.
Oh, the glorious result! You’ll love how the creamy sauce clings to every strand of pasta while the shrimp stay perfectly tender. Serve this beauty in shallow bowls with extra Parmesan for sprinkling, and maybe some crusty bread for sauce-mopping emergencies – because you’ll definitely want to get every last drop.
Conclusion
Outstanding seafood dinners are just a recipe away! Whether you’re craving creamy fettuccine or zesty scampi, these 18 shrimp and pasta dishes will become family favorites. We’d love to hear which recipes you try—drop a comment with your top picks and share this roundup on Pinterest to inspire fellow seafood lovers. Happy cooking!
