This Italian Shrimp Pasta is where coastal flavors meet classic trattoria technique—tender shrimp, perfectly al dente noodles, and a garlic-wine sauce that feels both elegant and effortless. It’s the kind of dish you’d expect from a seaside café in Italy, yet it comes together in your kitchen in under 30 minutes.
With a quick sauté and a splash of lemon, the sauce clings to every strand, bringing depth without fuss. It tastes as good with Chicken Tomato and Eggs in Crispy Hash Brown Baskets —balanced, bold, and completely addictive.
Inspired by Mediterranean simplicity, it’s a great dish to riff on: swap herbs, play with spice, or toss in roasted veggies. Whether you’re craving cozy or classy, this pasta makes dinner feel like a getaway.
Flavor Bomb Alert!
- The taste? Bursting with flavor—zesty, buttery, and just the right amount of richness to make it unforgettable.
- I made this on a whim after a long day, and the way the shrimp and garlic laced into the pasta made it feel like I’d cooked for hours.
- It became a weeknight staple when I realized I could use frozen shrimp and still get that bright, fresh flavor—total pantry win!
- I’ve tossed in blistered cherry tomatoes or a spoonful of chili crisp when I want a kick—this recipe loves your creativity.
- Eating lighter has never felt so indulgent; it’s satisfying without the heavy sauces, and I’ve noticed it helps keep my meals balanced.
Italian Shrimp Pasta Recipe
This quick and flavorful Italian Shrimp Pasta blends al dente spaghetti with garlicky olive oil, tender shrimp, chili flakes, and parsley for a light yet satisfying dish. It's simple, delicious, and ready in minutes — perfect for busy weeknights or casual gatherings.
Equipment
- Large frying pan
- Colander
- Wooden spoon or spatula
- Measuring cup
- Large pot
- Chef’s knife
- Cutting board
- Tongs
Ingredients
- ¼ cup olive oil
- 1½ cup shrimp
- 3 cups cooked long pasta
- 2 dashes hot pepper flakes or black pepper optional
- 1 pinch of pinches salt
- 3 tbsp Italian parsley
- 1 clove garlic
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, stirring often to prevent sticking.
- While the pasta cooks, heat olive oil in a large frying pan and add the garlic, chopped parsley, shrimp, salt, and hot pepper flakes.
- Cook over medium heat until the shrimp are no longer pink, about 5–6 minutes.
- If you're using pre-cooked shrimp, cook for just 1–2 minutes, stirring occasionally to avoid burning or sticking.
- Once the shrimp are ready, add the cooked pasta and ¼ cup of reserved pasta water to the pan.
- Increase the heat to high and toss everything together until the liquid evaporates and forms a light, creamy coating, about 1 minute.
- Serve immediately, garnished with fresh chopped parsley.
Notes
- Use high-quality extra virgin olive oil for richer flavor.
- Fresh parsley adds brightness—avoid dried for best results.
- Don’t overcook shrimp; they become rubbery if left too long.
- Adding a splash of lemon juice enhances freshness and balances richness.
| Calories | 330kcal |
| Carbohydrates | 32.63g |
| Fiber | 1.67g |
| Fat | 14.87g |
| Protein | 15.64g |
| Cholesterol | 120.96g |
