garlic shrimp pasta

Garlic Shrimp Pasta is the perfect easy recipe for a busy weeknight. Spaghetti and sautéed shrimp are tossed in a creamy homemade white wine sauce for a light yet hearty meal.

Garlic Shrimp Pasta

spaghetti

shrimp

Old Bay seasoning

red pepper flakes

salt and pepper

olive oil

garlic (finely chopped)

white wine

lemon juice

butter

heavy cream

chicken broth

parsley

Cook spaghetti in salted water according to package directions.

Season shrimp with old bay seasoning, red pepper flakes, and salt &amp; pepper to taste.

Heat the oil in a large skillet. Add the shrimp and garlic and cook for 2 minutes, turn over and cook 1 minute more. Remove shrimp and set aside.

Add wine and lemon juice to deglaze pan. Add butter, cream and chicken broth. Simmer 5 minutes or until slightly reduced.

Drain spaghetti, reserving 1 cup of pasta water.

Return the shrimp to the skillet and cook until heated through. Stir in pasta and parsley and cook until heated through adding pasta water if needed.

20 minutes or less is all it takes to make this bright garlic shrimp pasta recipe! Prepared Mediterranean-style and tossed in a light sauce with garlic, onions, white wine, and lemon juice. To save time, get the pasta cooking and make the rest in the meantime!

Shrimp Pasta Recipe, Mediterranean-Style

lb thin spaghetti

Kosher salt

Extra virgin olive oil

shrimp (peeled and deveined (thawed if frozen))

Black pepper

½ red onion (chopped)

garlic

dry oregano

dry white wine (I used Pinot Grigio)

lemon

tomatoes (chopped)

Parmesan cheese (to your liking.)

Cook the pasta in salted boiling water according to package (about 9 minutes). Reserve a little bit of the starchy pasta cooking water. Drain the pasta well.

While the pasta is cooking, cook the shrimp. In a large pan heat 1 tablespoon extra virgin olive oil over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp on each side for 2 to 3 minutes until it turns pink. Transfer the shrimp to a side plate for now.

In the same pan add a little more extra virgin olive oil, if needed. Reduce the heat to medium-low. Add the onions, garlic, oregano and red pepper flakes (I used Aleppo-style pepper). Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.

Add the chopped parsley and tomatoes, toss about for about 30 to 40 seconds. Season with Kosher salt.

Add the cooked pasta to the pan, and toss to coat. Add some of the pasta starchy water if you need to.

Finally, add the cooked shrimp. Allow the shrimp to warm through briefly (another 30 seconds), then remove the pasta from heat.

To finish, sprinkle a little grated parmesan cheese and more red pepper flakes or Aleppo pepper. Serve immediately!

https://content.jwplatform.com/videos/ZRKlOuDE.mp4

20 minutes or less is all it takes to make this bright garlic shrimp pasta recipe! Prepared Mediterranean-style and tossed in a light sauce with garlic, onions, white wine, and lemon juice. It’s like fine dining at home!

Healthy Mediterranean Shrimp Pasta

A quick and easy garlic shrimp pasta recipe with lemon, fresh or frozen vegetables, and white wine. Delicious, budget-friendly, and healthy!

whole-wheat linguine

olive oil (divided)

shallot

garlic (minced)

1/2-1 teaspoon crushed red pepper

salt

black pepper (divided)

mixed vegetables

dry white wine (such as Sauvignon Blanc (or substitute low-sodium chicken broth))

Parmesan cheese (plus additional as desired)

parsley (plus additional as desired)

Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions. Reserve 1/4 cup pasta water, drain remaining water, and then toss with a bit of olive oil to prevent sticking. Set aside.

Meanwhile, rinse the shrimp and pat dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shallot and cook until fragrant, about 2 minutes. Add the garlic and cook 1 additional minute. Add the shrimp, and then sprinkle with half the amount of red pepper (1/4 or 1/2 teaspoon depending upon your desired spice level), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Sauté, stirring to coat with garlic, just until cooked through (both sides will be pink and opaque), about 3 to 4 minutes. Remove to a plate and set aside.

Heat the remaining 1 tablespoon olive oil over medium high. Add the vegetables and the remaining 1/4 or 1/2 teaspoon red pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook until the vegetables are hot and lightly sautéed, 4 to 5 minutes. Add the white wine and return the shrimp to the skillet. Cook for 2 minutes, allowing the wine to reduce. Stir in the lemon zest and juice and remove from heat.

Add the pasta to the skillet and toss. If the pasta is too dry, add a bit of the reserved pasta water. Serve warm, topped with Parmesan and parsley.

https://content.jwplatform.com/videos/p1DJfYKu.mp4

You don’t need to go to a pricey restaurant or work really hard to make your own chocolate mousse. This four-ingredient recipe involves beating heavy cream and sugar with an electric mixer, stirring your favorite dark or milk chocolate and hot cream, and then folding the two mixes together. Fancy it up by putting the mousse in chilled martini glasses and topping with whatever you want — whipped cream, fresh raspberries, pirouette cookies, or chocolate shavings.

Chocolate Mousse Recipe by Tasty

sugar

oz chocolate, milk

heavy cream,

tubes tube cookie,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.

Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.

Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.

Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.

https://vid.tasty.co/output/22843/mp4_640x640/1486059943

Buttery noodles with juicy plump shrimp, flavored with lemon and garlic!! A family-friendly dinner recipe that&#x27;s ready in 15 minutes and it&#x27;s so EASY!!

Lemon Butter Garlic Shrimp with Angel Hair Pasta

unsalted butter (1 stick)

garlic powder,

pepper

lemon zest, optional

Cook pasta according to package directions, drain, and...

Cook pasta according to package directions, drain, and set aside.To a large skillet, add the butter and heat over medium-high heat to melt.

Stir in the garlic powder.

Add the shrimp, season with salt and pepper,...

Add the shrimp, season with salt and pepper, and cook for about 2 to 3 minutes total, or until just pink and cooked through. Flip shrimp halfway through cooking. Cooking time will vary based on size of shrimp and pan used; don’t overcook or shrimp will become rubbery and tough.

Add the lemon juice, optional lemon zest, and...

Add the lemon juice, optional lemon zest, and stir briefly to combine.

Turn the heat to low, add the pasta...

Turn the heat to low, add the pasta to skillet with the shrimp, and toss to combine and coat.

Taste, check for seasoning balance, and make any...

Taste, check for seasoning balance, and make any desired tweaks (add more salt, pepper, garlic powder, lemon juice, etc.).

Serve immediately.

This Creamy Garlic Shrimp Pasta is a pasta dream come true! Featuring a decadent, creamy, lemony sauce along with perfectly cooked shrimp, this is the perfect weeknight dinner for a filling and delicious meal.

Creamy Garlic Shrimp Pasta

oz noodles of choice (penne and fettuccine work well with this sauce)

tbsp butter

yellow onion

tbsp minced garlic

tsp crushed red pepper flakes

lemon + juice

chicken

oz light cream cheese

heavy cream or half & half

salt (to taste)

black pepper (to taste)

parsley (to serve)

Cook the noodles in salted water according to package instructions.

Meanwhile, melt the butter in a large frying pan or skillet over medium high heat. Once the butter is frothy, sauté the shrimp for 3-4 minutes until they turn pink. Transfer the shrimp to a bowl and set aside.

Turn the heat down to medium and add the onions. Fry for 6-8 minutes until soft and starting to color. Add the garlic, red pepper flakes and lemon zest, and cook until the garlic is cooked and aromatic.

Add a generous splash of white wine to the pan, if using, and allow it to bubble away for a few minutes to cook off the alcohol. Add the broth and stir in the cream cheese. Keep stirring until it has melted into the sauce. Stir in the heavy cream or half &amp; half, and season the sauce to taste with salt and cracked black pepper. Allow to simmer until it has thickened.

Drain the pasta, setting aside a little bit of cooking water. Stir the pasta into the sauce and continue to cook until the sauce has coated the pasta to the desired thickness. Add a little of the pasta cooking water if you want a thinner, glossier sauce.

Return the shrimp and their resting juices to the pan until just warmed through. Season the sauce with lemon juice to taste, and serve with chopped parsley, if desired.

Inspired by Marry Me Chicken, this 30-minute dish combines juicy shrimp, pasta, and creamy sun-dried tomato sauce for bold, satisfying flavors. Perfect for any occasion, it&#x27;s a crowd-pleaser not to be missed!

Marry Me Shrimp Pasta

rigatoni

unsalted butter

salt (divided)

tsp black pepper (divided)

garlic powder

tsp sweet paprika

tomatoes

Italian seasoning

tbsp flour

tbsp tomato paste

basil leaves

Parmesan

chili flakes (for serving)

marinating

Get your prep done before you start to cook. Peel en devein the shrimp. In a bowl, combine shrimp with paprika,  garlic powder, ½ teaspoon salt and ½ teaspoon pepper. Set aside.

cutting

Mince the garlic, grate the Parmesan, chop the sun-dried tomatoes and chop the basil leaves.

boiling

Boil the rigatoni al dente in salted water, according to the package directions. Drain, when ready.

searing

In the meantime, heat oil and butter over medium high in a large skillet. Place shrimp in a single layer, and sear for 1 minute per side. Remove from skillet into a clean bowl.

cooking

Add garlic, sauté for 1 minute over medium low. Then add the sun-dried tomatoes, Italian seasoning, and the remaining salt and pepper. Cook for 1 minute more. Add flour, stir until incorporated. Deglaze with chicken broth, simmer for 2 minutes while scraping up the brown bits on the bottom of your skillet with a wooden spoon.

simmering

Pour in cream and stir in tomato paste, bring to a boil. Allow the sauce to simmer for 3 minutes or until the pasta finishes cooking. Next, add lemon juice and basil. Finally stir in Parmesan.

serving

Toss with pasta and shrimp. Finish off with chili flakes. Enjoy!

Couple of adjustments that I made; don’t use the flour, add pasta water instead. Pasta water already has starch in it, which acts as a thickener. Also, instead of using all the broth, use part of it and sub white wine. It added a lovely addition to the taste! I used calamarata (or pacchiere, it’s also called)  pasta.

I struggle to make recipes come to life in my kitchen but this recipe was detailed and user friendly. It is the tastiest dish I have made from any recipe outside of my family and I will definitely be remaking it. It has made me hopeful to explore other recipes on the site.

What is a single serving size for this recipe? Is the nutritional information provided the total
For all four servicing or is it for one?
For example is the 722 cal for one serving or the total for the entire four servings?

Amazing. Only differences were that I used fire roasted tomatoes instead and added a little sugar to the sauce at the end. Restaurant quality for sure.

I made this with a few substitutions since I am gluten and dairy free, it turned out delicious! I will say next time I am buying my shrimp already cleaned 😛 it took so long!! Other than the prep this was a huge hit, thank you so much for sharing the recipe!

This was excellent!  I made it as written but will add a handful of fresh spinach next time.  Yum.

Loved this recipe!! Paired this with cauliflower gnocchi instead of pasta for a healthier option, and it was unreal.

Made this delicious dish and served it over cheese grits in stead of pasta. It was a hit.  I will definitely make it again and again

https://www.youtube.com/watch?v=SoIN5XUFh_0

Marry Me Shrimp Pasta. Inspired by the beloved Marry Me Chicken recipe, this 30-minute dish blends juicy shrimp and pasta in a creamy sun-dried tomato sauce, delivering bold and satisfying flavors. Whether it’s a cozy date night or a family gathering, this recipe is a crowd-pleaser you won’t want to miss!

For a more detailed recipe: https://www.servingdumplings.com/recipes/marry-me-shrimp-pasta/

Ingredients
11 ounces/300 g dry rigatoni
1 tbsp olive oil
1 tbsp unsalted butter
1 pound/450 g shrimp, peeled and deveined
1 tsp each: salt, black pepper, divided
1 tsp each: garlic powder, sweet paprika
4 garlic cloves, minced
3.5 oz/100 g chopped sun-dried tomatoes, drained
1 tsp Italian seasoning
1 tbsp flour
¾ cup/200 ml low sodium chicken broth
1 cup/240 ml heavy cream
1 tbsp double concentrated tomato paste
1 tbsp lemon juice
¼ cup chopped basil leaves
½ cup/70 g grated Parmesan
chili flakes, for serving

ENJOY!

Check out more delicious recipes: https://www.servingdumplings.com/

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Marry Me Shrimp Pasta Recipe! Fast, Easy and SO DELICIOUS!

Easy Garlic Shrimp Recipe - This garlic shrimp recipe is ready and on the table in 15 minutes! Perfect served with pasta, cheesy grits or alone, this garlic shrimp is a favorite!

Easy Garlic Shrimp Recipe

butter (divided)

red pepper flakes (optional)

Melt 1 tablespoon of butter in a skillet set over medium-high heat. Add the shrimp and cook, stirring often until it just begins to turn pink.

Stir in the minced garlic, lemon juice, remaining butter, red pepper flakes, and the parsley and continue to cook until the shrimp is fully pink and opaque about 3 minutes.

Amazing! From pan to plate in minutes and absolutely delicious! What more can I say?

I just happened to have frozen shrimp in the freezer and we had this for dinner! Delicious! Thanks!

I had the house to my self this weekend and decided I would cook all the things I love. since my family are philistines. who would eat nothing but hamburger if given the chance!! I made this for my dinner Saturday night curled up in a chair with a great movie to watch. Now I am not a big eater but it was all gone long before the movie ended along with almost half a loaf of Toasted Buttery Garlic Bread, Good thing they don't go away often!!

Sea food has always been my favorite and shrimp with garlic flavor seems to be the best way to make them with minimum ingredients...I have been through many recipes from your blog and liked them and am thankful to have come across such a wonderful blog...

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