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!
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!
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.
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
- 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
- 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.
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