21 Delicious Shrimp Pasta Dishes to Savor

Are you craving something special for dinner tonight? Look no further than these irresistible shrimp pasta dishes that transform simple ingredients into extraordinary meals. Whether you’re seeking quick weeknight solutions, elegant date night creations, or comforting family favorites, this collection has something for every occasion and skill level. Get ready to discover 21 mouthwatering recipes that will make shrimp pasta your new go-to comfort food!

Garlic Shrimp Alfredo Pasta

Forget complicated pasta dishes—this garlic shrimp Alfredo comes together in under 30 minutes. Fresh shrimp and a creamy sauce coat fettuccine perfectly for a restaurant-quality meal at home.

Ingredients

Fettuccine – 8 oz
Raw shrimp – 1 lb
Heavy cream – 1 cup
Butter – 4 tbsp
Garlic – 4 cloves
Parmesan cheese – ¾ cup
Salt – 1 tsp
Black pepper – ½ tsp
Parsley – 2 tbsp

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add fettuccine and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving ½ cup of pasta water for later use.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Melt 2 tablespoons butter in a large skillet over medium-high heat.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Remove shrimp from skillet and set aside.
8. Reduce heat to medium and melt remaining 2 tablespoons butter in the same skillet.
9. Mince garlic and sauté for 1 minute until fragrant but not browned.
10. Pour heavy cream into the skillet and bring to a gentle simmer.
11. Gradually whisk in Parmesan cheese until the sauce is smooth and thickened.
12. Season sauce with salt and black pepper.
13. Return cooked shrimp to the skillet and stir to coat with sauce.
14. Add drained pasta to the skillet along with ¼ cup of reserved pasta water.
15. Toss everything together until pasta is evenly coated, adding more pasta water if needed for consistency.
16. Chop fresh parsley and sprinkle over the finished dish.
Using freshly grated Parmesan creates a smoother sauce than pre-shredded cheese. The creamy Alfredo clings to each strand of pasta while plump shrimp add bursts of savory flavor. Serve immediately with crusty bread for soaking up every bit of sauce, or add steamed broccoli for a complete meal.

Spicy Cajun Shrimp Pasta

Let’s dive straight into this spicy Cajun shrimp pasta that comes together in under 30 minutes. Loaded with bold flavors and a creamy sauce, it’s perfect for busy weeknights when you want something satisfying without the fuss. The combination of tender shrimp and al dente pasta coated in that rich Cajun-spiced sauce will become your new go-to.

Ingredients

• Shrimp – 1 lb
• Pasta – 8 oz
• Heavy cream – 1 cup
• Cajun seasoning – 2 tbsp
• Garlic – 3 cloves
• Butter – 2 tbsp
• Parmesan cheese – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add pasta to the boiling water and cook for 9 minutes exactly.
3. While pasta cooks, pat shrimp completely dry with paper towels.
4. Season shrimp evenly with 1 tablespoon of Cajun seasoning.
5. Heat a large skillet over medium-high heat for 2 minutes.
6. Add butter to the hot skillet and swirl to coat the pan.
7. Sear shrimp for 90 seconds per side until pink and slightly curled.
8. Remove shrimp from skillet and set aside on a clean plate.
9. Add minced garlic to the same skillet and cook for 45 seconds until fragrant.
10. Pour heavy cream into the skillet and bring to a gentle simmer.
11. Whisk in remaining Cajun seasoning, salt, and black pepper.
12. Reduce heat to low and stir in grated Parmesan cheese until melted.
13. Drain cooked pasta, reserving ¼ cup of pasta water.
14. Add drained pasta to the sauce along with 2 tablespoons of reserved pasta water.
15. Toss pasta in sauce until every strand is coated evenly.
16. Return cooked shrimp to the skillet and gently fold into the pasta.
17. Cook for 1 final minute to reheat shrimp throughout.

Every bite delivers creamy, spicy goodness with perfectly cooked shrimp and tender pasta. The sauce clings beautifully to each strand without being overly heavy. Try serving it with crusty garlic bread to soak up every last drop of that flavorful Cajun cream sauce.

Lemon Butter Shrimp Spaghetti

Just when you need a quick, impressive dinner, this lemon butter shrimp spaghetti delivers. Juicy shrimp and bright citrus come together in under 30 minutes for a restaurant-quality meal at home.

Ingredients

• Spaghetti – 8 oz
• Large shrimp – 1 lb, peeled and deveined
• Butter – 4 tbsp
• Garlic – 3 cloves, minced
• Lemon juice – ¼ cup
• Lemon zest – 1 tbsp
• Fresh parsley – 2 tbsp, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve ½ cup pasta water before draining spaghetti.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat 2 tbsp butter in a large skillet over medium-high heat until foaming subsides.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Transfer shrimp to a plate, leaving any accumulated juices in the skillet.
8. Reduce heat to medium and add remaining 2 tbsp butter to the skillet.
9. Sauté garlic for 30 seconds until fragrant but not browned.
10. Pour in lemon juice and scrape up any browned bits from the skillet bottom.
11. Add reserved pasta water and bring sauce to a simmer for 2 minutes to thicken slightly.
12. Return cooked spaghetti to the skillet and toss to coat in the sauce.
13. Stir in cooked shrimp, lemon zest, parsley, salt, black pepper, and red pepper flakes.
14. Toss everything together for 1 minute until well combined and heated through.

Garlicky butter sauce clings to each strand of pasta, while plump shrimp add satisfying texture. The bright lemon cuts through the richness perfectly. For a fresh twist, serve with arugula salad on the side or top with extra lemon wedges.

Creamy Shrimp and Sun-Dried Tomato Linguine

Most weeknights call for something quick yet satisfying. This creamy shrimp pasta delivers restaurant-quality flavor with minimal effort. You’ll have dinner ready in under 30 minutes.

Ingredients

• Linguine – 8 oz
• Raw shrimp – 1 lb
• Sun-dried tomatoes – ½ cup
• Heavy cream – 1 cup
• Garlic – 3 cloves
• Parmesan cheese – ½ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Fresh basil – ¼ cup

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add linguine and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving ½ cup of pasta water for later use.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp 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 minced garlic to the same skillet.
9. Cook garlic for 1 minute until fragrant but not browned.
10. Add sun-dried tomatoes and cook for 1 minute to release their oils.
11. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
12. Add grated Parmesan cheese and stir until completely melted and smooth.
13. Return cooked shrimp to the skillet along with the drained linguine.
14. Toss everything together, adding reserved pasta water 1 tablespoon at a time until sauce reaches desired consistency.
15. Season with salt and black pepper, then stir in chopped fresh basil just before serving.

Every bite combines tender shrimp with the intense sweetness of sun-dried tomatoes. The creamy sauce clings perfectly to each strand of linguine. For an extra touch, garnish with additional basil and a sprinkle of red pepper flakes.

Shrimp Scampi with Angel Hair Pasta

Haven’t we all craved that perfect restaurant-quality shrimp scampi at home? This version with delicate angel hair pasta comes together in under 30 minutes. You’ll get buttery, garlicky shrimp that pair beautifully with the thin pasta strands.

Ingredients

Angel hair pasta – 8 oz
Large shrimp – 1 lb, peeled and deveined
Butter – 4 tbsp
Garlic – 4 cloves, minced
White wine – ½ cup
Lemon juice – 2 tbsp
Red pepper flakes – ¼ tsp
Salt – 1 tsp
Black pepper – ½ tsp
Fresh parsley – 2 tbsp, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add angel hair pasta and cook for 4-5 minutes until al dente.
3. Reserve ½ cup pasta water, then drain pasta completely.
4. Pat shrimp dry thoroughly with paper towels to ensure proper searing.
5. Season shrimp evenly with salt and black pepper on both sides.
6. Melt 2 tablespoons butter in a large skillet over medium-high heat.
7. Add shrimp in a single layer and cook for 2 minutes per side until pink.
8. Remove shrimp from skillet and set aside.
9. Reduce heat to medium and add remaining 2 tablespoons butter to skillet.
10. Add minced garlic and cook for 30 seconds until fragrant but not browned.
11. Pour in white wine and lemon juice, scraping up any browned bits from pan bottom.
12. Simmer sauce for 2 minutes until slightly reduced.
13. Stir in red pepper flakes and reserved pasta water.
14. Return cooked pasta to skillet and toss to coat in sauce.
15. Add shrimp back to skillet and toss gently to combine.
16. Stir in chopped parsley just before serving.
17. Serve immediately while hot.

The tender shrimp contrast beautifully with the delicate pasta strands, while the garlic-infused butter sauce coats every bite. Try serving with crusty bread to soak up the remaining sauce, or add a sprinkle of Parmesan for extra richness.

Pesto Shrimp Penne

This pesto shrimp penne comes together in under 30 minutes for a vibrant weeknight dinner. The garlicky shrimp and fresh basil pesto coat the pasta beautifully. Toss everything together right in the pan for maximum flavor infusion.

Ingredients

– Penne pasta – 12 oz
– Large shrimp – 1 lb
– Basil pesto – ½ cup
– Garlic – 3 cloves
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving ½ cup of pasta water for later use.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add minced garlic and cook for 30 seconds until fragrant but not browned.
7. Arrange shrimp in a single layer and cook for 2 minutes without moving them.
8. Flip shrimp and cook for another 1-2 minutes until opaque and curled.
9. Season shrimp with salt and black pepper during the final 30 seconds of cooking.
10. Reduce heat to low and stir in basil pesto until warmed through.
11. Add cooked penne to the skillet along with ¼ cup of reserved pasta water.
12. Toss continuously for 1-2 minutes until sauce evenly coats the pasta, adding more pasta water if needed to reach desired consistency.
13. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld. Just toss this vibrant dish with a squeeze of fresh lemon right before serving to brighten the flavors. The penne holds the creamy pesto perfectly while the shrimp remain tender and juicy. For a colorful twist, stir in halved cherry tomatoes during the final toss.

Shrimp and Spinach Fettuccine

Dinner doesn’t get easier than this creamy shrimp and spinach fettuccine. Perfect for busy weeknights when you want something impressive but effortless. Ready in under 30 minutes from start to finish.

Ingredients

Fettuccine – 8 oz
Large shrimp – 1 lb, peeled and deveined
Fresh spinach – 4 cups
Heavy cream – 1 cup
Garlic – 3 cloves, minced
Butter – 2 tbsp
Parmesan cheese – ½ cup, grated
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat shrimp completely dry with paper towels to ensure proper searing.
4. Melt butter in a large skillet over medium-high heat until foaming subsides.
5. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
6. Remove shrimp from skillet and set aside on a clean plate.
7. Reduce heat to medium and add minced garlic to the same skillet.
8. Cook garlic for 30 seconds until fragrant but not browned to avoid bitterness.
9. Pour heavy cream into the skillet and bring to a gentle simmer.
10. Stir in grated Parmesan cheese until completely melted and sauce thickens slightly.
11. Add fresh spinach to the sauce and cook for 2 minutes until wilted, stirring constantly.
12. Drain cooked fettuccine, reserving ¼ cup pasta water for adjusting sauce consistency.
13. Return drained pasta to the pot and pour the creamy spinach sauce over it.
14. Add cooked shrimp back to the pot and toss everything together until well coated.
15. If sauce is too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
16. Season with salt and black pepper, tossing one final time to combine.
Zesty garlic cream coats every strand of pasta while plump shrimp add sweet brininess. The wilted spinach provides earthy balance against the rich sauce. For a restaurant-worthy presentation, garnish with extra Parmesan and serve immediately while hot.

Tomato and Basil Shrimp Pasta

Oozing with fresh flavors, this shrimp pasta comes together in under 30 minutes. Olive oil, garlic, and ripe tomatoes create a vibrant sauce that clings to every strand. Plump shrimp and fragrant basil finish this satisfying weeknight meal.

Ingredients

• Spaghetti – 8 oz
• Olive oil – 2 tbsp
• Garlic – 3 cloves
• Shrimp – 1 lb
• Cherry tomatoes – 2 cups
• Fresh basil – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving ½ cup of starchy cooking water for later use.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add minced garlic and cook for 30 seconds until fragrant but not browned.
6. Pat shrimp dry with paper towels to ensure proper searing.
7. Add shrimp to skillet in a single layer and cook for 2 minutes per side until pink and opaque.
8. Transfer shrimp to a plate to prevent overcooking.
9. Add cherry tomatoes to the same skillet and cook for 4-5 minutes until they burst and release juices.
10. Season tomato mixture with salt, black pepper, and red pepper flakes.
11. Return cooked shrimp to the skillet along with any accumulated juices.
12. Add drained spaghetti and ¼ cup of reserved pasta water to the skillet.
13. Toss everything together for 1-2 minutes until the sauce coats the pasta evenly.
14. Stir in fresh basil leaves just before serving to maintain their bright color and flavor.

This dish delivers tender shrimp and al dente pasta coated in a fresh, slightly spicy tomato sauce. The burst cherry tomatoes create pockets of sweet acidity that balance the garlicky oil base. Try serving it with crusty bread to soak up every last bit of the vibrant sauce.

Thai Shrimp and Peanut Noodle Salad

Just discovered this vibrant Thai shrimp and peanut noodle salad that comes together in minutes. Juicy shrimp, crisp vegetables, and rice noodles get tossed in a creamy peanut dressing. Perfect for busy weeknights when you want something fresh but satisfying.

Ingredients

Rice noodles – 8 oz
Shrimp – 1 lb, peeled and deveined
Red bell pepper – 1, thinly sliced
Carrot – 1, julienned
Green onions – 3, chopped
Cilantro – ¼ cup, chopped
Peanut butter – ⅓ cup
Lime juice – 3 tbsp
Soy sauce – 2 tbsp
Honey – 1 tbsp
Garlic – 2 cloves, minced
Red pepper flakes – ½ tsp
Vegetable oil – 1 tbsp
Salt – ½ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add rice noodles and cook for 6-8 minutes until tender but still chewy.
3. Drain noodles immediately and rinse with cold water to stop cooking.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Whisk together peanut butter, lime juice, soy sauce, honey, minced garlic, and red pepper flakes until smooth.
8. Combine cooked noodles, shrimp, sliced red bell pepper, julienned carrot, and chopped green onions in a large bowl.
9. Pour peanut dressing over the noodle mixture and toss thoroughly to coat everything evenly.
10. Let the salad sit for 5 minutes to allow the noodles to absorb the dressing.
11. Fold in chopped cilantro just before serving to maintain its fresh flavor.
A satisfying crunch from the fresh vegetables contrasts beautifully with the tender noodles and plump shrimp. The creamy peanut dressing clings to every strand, delivering bold savory-sweet notes with a subtle heat. For a dramatic presentation, serve in lettuce cups or garnish with extra crushed peanuts for added texture.

Shrimp and Asparagus Orzo

Sizzling shrimp and tender asparagus come together in this one-pan orzo dish that delivers restaurant-quality results with minimal cleanup. This vibrant meal balances protein, vegetables, and carbs in perfect harmony. You’ll have dinner ready faster than takeout.

Ingredients

Orzo – 1 cup
Shrimp – 1 lb
Asparagus – 1 bunch
Garlic – 3 cloves
Chicken broth – 2 cups
Lemon – 1
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat shrimp completely dry with paper towels to ensure proper searing.
2. Season shrimp evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
4. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
5. Transfer shrimp to a clean plate immediately to prevent overcooking.
6. Add remaining olive oil to the same skillet and reduce heat to medium.
7. Add minced garlic and cook for 30 seconds until fragrant but not browned.
8. Pour in orzo and toast for 2 minutes, stirring constantly, until lightly golden.
9. Add chicken broth and bring to a boil, scraping up any browned bits from the pan bottom.
10. Reduce heat to low, cover, and simmer for 8 minutes until orzo is al dente.
11. Meanwhile, trim asparagus ends and cut stalks into 1-inch pieces on the diagonal.
12. Stir asparagus into the orzo, cover, and cook for 4 more minutes until crisp-tender.
13. Zest the entire lemon directly over the skillet for maximum citrus flavor.
14. Squeeze lemon juice from half the fruit into the orzo mixture.
15. Return shrimp to the skillet and gently fold everything together.
16. Season with remaining salt and pepper, then remove from heat.

Resting for 2 minutes allows the orzo to absorb any remaining liquid. The orzo becomes creamy while the asparagus stays crisp and the shrimp remain juicy. Serve immediately in shallow bowls with extra lemon wedges for squeezing over individual portions.

One-Pot Shrimp and Gnocchi

Even the busiest weeknights deserve a satisfying meal without the cleanup. This one-pot shrimp and gnocchi delivers creamy comfort in under 30 minutes. Everything cooks together for maximum flavor and minimal effort.

Ingredients

• Olive oil – 2 tbsp
• Shrimp – 1 lb
• Garlic – 3 cloves
• Chicken broth – 2 cups
• Heavy cream – ½ cup
• Gnocchi – 1 lb
• Spinach – 2 cups
• Parmesan cheese – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Paprika – 1 tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season shrimp with salt, black pepper, and paprika.
3. Sear shrimp for 2 minutes per side until pink and opaque, then remove from skillet.
4. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
5. Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom.
6. Bring liquid to a boil, then reduce heat to maintain a simmer.
7. Stir in gnocchi and cook for 4 minutes until they float to the surface.
8. Add spinach and cook for 2 minutes until wilted.
9. Return shrimp to the skillet and stir to combine.
10. Sprinkle Parmesan cheese over the dish and stir until melted and creamy.
11. Remove from heat and let rest for 2 minutes before serving.

Perfectly tender gnocchi soak up the creamy, garlicky sauce while plump shrimp add sweet brininess. The spinach wilts into silky ribbons that complement the rich texture. For a fresh twist, top with lemon zest or serve alongside crusty bread to scoop up every last bit of sauce.

Blackened Shrimp Tacos over Pasta

Unbelievably simple yet packed with flavor, these blackened shrimp tacos over pasta come together in under 30 minutes. Using just a handful of pantry staples creates a satisfying weeknight meal that feels restaurant-worthy. The spicy shrimp pairs perfectly with the creamy pasta base for a complete dish in one bowl.

Ingredients

– Shrimp – 1 lb
– Pasta – 8 oz
– Olive oil – 2 tbsp
– Paprika – 1 tbsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Cayenne pepper – ½ tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Heavy cream – ½ cup
– Parmesan cheese – ½ cup

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add pasta and cook for 8-10 minutes until al dente.
3. Drain pasta thoroughly and return to the pot.
4. Pat shrimp completely dry with paper towels for better searing.
5. Mix paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a small bowl.
6. Toss shrimp with spice mixture until evenly coated.
7. Heat olive oil in a large skillet over medium-high heat until shimmering.
8. Add shrimp in a single layer without overcrowding the pan.
9. Cook shrimp for 2 minutes per side until blackened and opaque.
10. Remove shrimp from skillet and set aside.
11. Reduce heat to medium and pour heavy cream into the same skillet.
12. Scrape up any browned bits from the bottom of the pan for extra flavor.
13. Simmer cream for 3 minutes until slightly thickened.
14. Stir in parmesan cheese until melted and smooth.
15. Add cooked pasta to the cream sauce and toss to coat evenly.
16. Divide pasta among bowls and top with blackened shrimp.
17. Serve immediately while hot.
Really satisfying textures contrast the tender pasta with the crispy, blackened shrimp crust. The creamy sauce balances the spicy seasoning blend beautifully. For a fresh twist, top with chopped cilantro or a squeeze of lime juice right before serving.

Mediterranean Shrimp Feta Pasta

Whip up this Mediterranean shrimp feta pasta when you need a quick yet impressive dinner. White wine and lemon brighten the rich tomato sauce while feta melts into creamy perfection. Ready in under 30 minutes, it’s a weeknight hero that tastes like vacation.

Ingredients

• Shrimp – 1 lb
• Pasta – 12 oz
• Feta cheese – 8 oz
• Cherry tomatoes – 2 cups
• Garlic – 4 cloves
• White wine – ½ cup
• Lemon juice – 2 tbsp
• Olive oil – 3 tbsp
• Fresh basil – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. Preheat oven to 400°F.
2. Cook pasta in salted boiling water for 10 minutes until al dente.
3. Drain pasta, reserving 1 cup pasta water.
4. Pat shrimp dry with paper towels to ensure proper searing.
5. Season shrimp with salt, black pepper, and red pepper flakes.
6. Heat 2 tbsp olive oil in large oven-safe skillet over medium-high heat.
7. Sear shrimp for 1 minute per side until pink but not fully cooked.
8. Remove shrimp to plate.
9. Add remaining 1 tbsp olive oil to same skillet.
10. Sauté minced garlic for 30 seconds until fragrant.
11. Add cherry tomatoes and cook 3 minutes until skins blister.
12. Pour in white wine, scraping browned bits from pan bottom.
13. Simmer 2 minutes until wine reduces by half.
14. Stir in lemon juice.
15. Return shrimp to skillet.
16. Nestle feta block in center of tomato mixture.
17. Bake uncovered for 12 minutes until feta softens and tomatoes burst.
18. Remove skillet from oven using oven mitts.
19. Mash feta into sauce with fork until creamy.
20. Add cooked pasta and ½ cup reserved pasta water to skillet.
21. Toss everything together until pasta is coated.
22. Stir in chopped fresh basil just before serving to preserve its bright flavor.

Perfectly al dente pasta soaks up the tangy tomato-feta sauce while plump shrimp add sweet brininess. Serve immediately with extra basil garnish, or for a summer twist, chill leftovers and enjoy as a pasta salad the next day.

Coconut Lime Shrimp Noodles

Noodles get a tropical twist in this lightning-fast dinner. Coconut milk and lime create a creamy, zesty sauce that clings to every strand. Ready in under 20 minutes, it’s perfect for busy weeknights.

Ingredients

Rice noodles – 8 oz
Coconut milk – 1 cup
Lime juice – 2 tbsp
Shrimp – 1 lb
Garlic – 2 cloves
Red pepper flakes – ½ tsp
Vegetable oil – 1 tbsp
Salt – 1 tsp

Instructions

1. Soak rice noodles in hot water for 8 minutes until pliable but firm.
2. Pat shrimp completely dry with paper towels to ensure proper searing.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add shrimp in a single layer and cook for 90 seconds per side until pink.
5. Remove shrimp from skillet and set aside.
6. Reduce heat to medium and add minced garlic to the same skillet.
7. Cook garlic for 45 seconds until fragrant but not browned.
8. Pour in coconut milk, scraping up any browned bits from the bottom.
9. Add lime juice, red pepper flakes, and salt to the coconut mixture.
10. Simmer sauce for 3 minutes until slightly thickened.
11. Drain noodles thoroughly and add to the skillet.
12. Toss noodles in sauce for 2 minutes until fully coated.
13. Return shrimp to the skillet and heat through for 1 minute.
14. Remove from heat and let rest for 2 minutes before serving. Keep the sauce from boiling after adding shrimp to prevent rubbery texture.
Kick back with this vibrant bowl where tender shrimp swim in creamy coconut sauce. The rice noodles soak up every drop of lime-spiked liquid, creating a satisfying slurp. Try topping with crushed peanuts or fresh cilantro for extra crunch and brightness.

Herb-Marinated Shrimp and Capellini

Hitting the perfect weeknight dinner doesn’t require a complex recipe. Herb-marinated shrimp and capellini delivers vibrant flavor with minimal effort, ready in under 30 minutes.

Ingredients

Shrimp – 1 lb
Olive oil – ¼ cup
Lemon juice – 2 tbsp
Garlic – 3 cloves
Fresh parsley – ¼ cup
Fresh basil – ¼ cup
Red pepper flakes – ½ tsp
Salt – 1 tsp
Capellini – 8 oz

Instructions

1. Mince 3 garlic cloves.
2. Chop ¼ cup fresh parsley.
3. Chop ¼ cup fresh basil.
4. Combine shrimp, ¼ cup olive oil, 2 tbsp lemon juice, minced garlic, chopped parsley, chopped basil, ½ tsp red pepper flakes, and 1 tsp salt in a bowl.
5. Marinate shrimp mixture for 15 minutes at room temperature. Tip: Room temperature marinating maximizes flavor absorption without overcooking the shrimp.
6. Bring a large pot of salted water to a rolling boil.
7. Add 8 oz capellini to boiling water.
8. Cook capellini for 4-6 minutes until al dente. Tip: Test for doneness by tasting a strand—it should be tender but still have slight resistance.
9. Drain capellini thoroughly.
10. Heat a large skillet over medium-high heat.
11. Add marinated shrimp mixture to the hot skillet.
12. Cook shrimp for 2-3 minutes per side until they turn pink and opaque. Tip: Avoid overcrowding the skillet to ensure proper searing and prevent steaming.
13. Remove skillet from heat.
14. Toss cooked capellini with shrimp and pan juices.
15. Serve immediately. Capellini’s delicate strands perfectly cradle the garlicky, herb-infused shrimp. The bright lemon cuts through the richness, making this dish feel both light and satisfying. For a restaurant-style presentation, garnish with extra fresh herbs and serve with crusty bread to soak up every bit of the flavorful sauce.

Roasted Red Pepper Shrimp Ravioli

Only have 30 minutes? This roasted red pepper shrimp ravioli delivers restaurant-quality flavor with minimal effort. Perfect for weeknights when you want something special without the fuss.

Ingredients

Pasta sheets – 12
Shrimp – 8 oz
Roasted red peppers – ½ cup
Ricotta cheese – ¾ cup
Parmesan cheese – ¼ cup
Garlic – 2 cloves
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Fresh basil – 2 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Peel and devein the shrimp completely.
3. Chop the shrimp into small, even pieces.
4. Mince the garlic cloves finely.
5. Chop the roasted red peppers into small pieces.
6. Combine shrimp, roasted red peppers, ricotta, Parmesan, garlic, salt, and black pepper in a bowl.
7. Lay one pasta sheet flat on a clean surface.
8. Place tablespoon-sized mounds of filling 2 inches apart on the pasta sheet.
9. Brush water around each filling mound with your finger.
10. Place another pasta sheet directly on top.
11. Press firmly around each filling mound to seal, pushing out any air pockets.
12. Use a ravioli cutter or sharp knife to cut between the mounds.
13. Press edges again to ensure complete sealing.
14. Bring a large pot of salted water to a rolling boil.
15. Carefully drop ravioli into the boiling water.
16. Cook for exactly 3-4 minutes until they float to the surface.
17. Remove ravioli with a slotted spoon and drain well.
18. Arrange ravioli in a single layer in a baking dish.
19. Drizzle olive oil evenly over the ravioli.
20. Bake at 375°F for 8-10 minutes until lightly golden.
21. Chop fresh basil while ravioli bakes.
22. Remove ravioli from oven and sprinkle with fresh basil.
Just out of the oven, these ravioli have tender pasta wrappers that give way to a creamy, savory filling. The roasted red peppers add subtle sweetness that balances the briny shrimp perfectly. Serve them drizzled with extra olive oil and additional Parmesan for an elegant presentation.

Chili Lime Shrimp Pasta

Fresh, zesty, and ready in minutes, this chili lime shrimp pasta delivers bold flavor with minimal effort. Forget complicated sauces—this dish comes together with pantry staples and fresh shrimp. Follow these sharp instructions for a restaurant-quality meal at home.

Ingredients

Shrimp – 1 lb
Pasta – 8 oz
Olive oil – 2 tbsp
Garlic – 3 cloves
Chili flakes – 1 tsp
Lime – 1
Salt – 1 tsp

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add pasta and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving ½ cup of pasta water for later use.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp in a single layer, cooking for 2 minutes until bottoms turn pink.
7. Flip shrimp and cook for 1 more minute until opaque throughout.
8. Remove shrimp from skillet and set aside on a clean plate.
9. Reduce heat to medium and add minced garlic to the same skillet.
10. Cook garlic for 30 seconds until fragrant but not browned.
11. Stir in chili flakes and cook for 15 seconds to bloom the spices.
12. Add reserved pasta water to the skillet, scraping up any browned bits.
13. Return cooked pasta to the skillet, tossing to coat in the sauce.
14. Add cooked shrimp back to the skillet and toss to combine.
15. Squeeze fresh lime juice directly over the pasta and shrimp.
16. Season with salt and toss everything together until well incorporated.

The tender pasta clings to the bright, citrusy sauce while the shrimp remain juicy with a subtle kick. Serve immediately with extra lime wedges for squeezing over individual portions. This dish pairs perfectly with a crisp green salad or crusty bread to soak up every last bit of the flavorful sauce.

Conclusion

Ready to dive into these 21 delicious shrimp pasta dishes? From quick weeknight meals to impressive dinner party fare, there’s something for every occasion and skill level. We hope these recipes inspire your next kitchen adventure! Don’t forget to leave a comment sharing your favorite, and pin this article on Pinterest to save these tasty ideas for later.