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. Add your favorite salad to start! Tips and video below.
Shrimp pasta, Mediterranean-style!
We're pasta lovers around here, but there is a reason this one is top of my family's list (along with pasta primavera and this olive oil pasta)!
Shrimp and pasta are a match made in heaven! I'll often serve my shrimp scampi over angel hair pasta. But this time, I tossed the shrimp in a a light Mediterranean sauce--with garlic, fresh tomatoes, white wine, and lemon juice. It is next level delicious.
This garlic shrimp pasta recipe is like fine dining in the comfort of your own home. Best part, you can make it in 20 minutes or less!
Time-Saving Tip: Get your pasta cooking, and while that's happening, go ahead and cook your shrimp and prepare the sauce.
What kind of pasta to use?
Yes, the kind of pasta matters! Long, round pastas like spaghetti or angle hair pasta work really with with our light garlic lemon and wine sauce. Thinner pasta provides a beautiful delicate presentation and allows the elements of this shrimp pasta recipe to shine!
I don't recommend using tube-shaped pasta (like penne or rigatoni) in this recipe; they're better suited for thick sauces like ragu.
And if you're following a strict Mediterranean diet, use whole grain pasta.
How do you cook shrimp for pasta?
Because shrimp cooks quickly, I find it best to cook it separately and then add it to the pasta a few seconds before serving.
In this shrimp and pasta recipe, I simply cook the shrimp in my pan with a little bit of extra virgin olive oil. Depending on the size of the shrimp, this will take about 4 to 5 minutes in total.
How do you know when shrimp is done? It's really easy to tell. Raw shrimp is grey and flappy, but you can tell it's cooked when it turns a pearly pink color. Avoid over-cooking the shrimp, and remember that you'll add them to the pasta for a few more seconds to warm up before serving.
How to make shrimp pasta?
(This is the step-by-step for those who need a visual. The recipe with ingredient measurements is just below)
- Cook the pasta. Get the pasta cooking in boiling water according to package. Remember to add salt. Save a bit of the starchy pasta water before draining.
- Cook the shrimp. Do this while the pasta is cooking to save time. My shrimp took about 4 minutes, cooked in a bit of extra virgin olive oil over medium-high heat. (If your shrimp is frozen, it should be properly thawed before cooking)
- Make the sauce. Remove the shrimp so you can us the same pan. Cook the onions and garlic with a bit of kosher salt, oregano and red pepper flakes (I used Aleppo-style pepper). Cook over medium/medium-low heat for 1 to 2 minutes, stirring constantly. Add the wine and allow it to cook for a minute then add the lemon zest and lemon juice.
- Parsley and tomatoes join the party for just a few seconds (30 to 40 seconds or so). You want the tomatoes to still have a good bite.
- Put it all together. Mix in the pasta, and if you need to, add a bit of pasta water. Toss to be sure the pasta is well-coated. Add the cooked shrimp and toss until warmed through.
- To finish, a sprinkle of Parmesan cheese, more red pepper flakes and parsley to your liking
I like to add a big salad to start. Panzanella (when tomatoes are in season), or this white bean salad for a hearty option.
Make ahead & Storage
- To make this recipe ahead: Cook the pasta and prepare the sauce one night in advance. Store them separately in the fridge in tight-lid containers. Cook the shrimp the next day just before serving. Warm the sauce and the pasta over medium heat, adding a bit of pasta water as needed. Add in the just-cooked shrimp and toss to combine.
- Storage: Leftovers can be stored in the fridge for 2 nights (assuming the shrimp is fresh or had been properly stored in the freezer before cooking). Warm through over medium heat , adding a little bit if liquid if needed. I like to keep the shrimp out and add it in to warm through just before serving. This will avoid over-cooking the shrimp.
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Shrimp Pasta Recipe, Mediterranean-Style
Ingredients
- ¾ lb thin spaghetti
- Kosher salt
- Extra virgin olive oil
- 1 lb large shrimp peeled and deveined (thawed if frozen)
- Black pepper
- ½ red onion chopped
- 5 garlic cloves minced
- 1 teaspoon dry oregano
- ½ teaspoon red pepper flakes (or 1 teaspoon Aleppo pepper flakes)
- 1 cup dry white wine I used Pinot Grigio
- 1 lemon zested and juiced
- Large handful chopped fresh parsley about 1 cup packed
- 2 to 3 vine ripe tomatoes chopped
- Parmesan cheese to your liking.
Instructions
- 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!
Video
Notes
- To make this recipe ahead: Cook the pasta and prepare the sauce one night in advance. Store them separately in the fridge in tight-lid containers. Don't cook the shrimp until just before serving. Warm the sauce and the pasta over medium heat, adding a bit of pasta water as needed. Add the cooked shrimp and follow the recipe.
- Storage: Leftovers can be stored in the fridge for 2 nights.
- Visit our Shop to browse quality Mediterranean ingredients including extra virgin olive oil and all-natural and organic spices.
I am just starting my mediterranean diet journey and wow what a way to start! I told my husband if I can actually lose weight and get healthy eating food that tastes like this I will be one happy camper 🙂 I used chicken broth instead of wine but otherwise followed the recipe. I served with a side of asparagus and even the kids loved it. Thank you!
Thanks, Cassi! And many well wished on your journey to better health. Hoping you find many recipes you love here!
This is my top favorite! Tastes so delicious and extremely quick/easy to make. I've changed my lunch and dinner recipes to many of Suzy's awesome recommendations on this website, but I've probably tried this recipe like 769 times and counting.
So glad you enjoy it, Brian!
Loved this recipe! Simple to make and loaded with flavor.
Thanks, Diane!
My husband cannot have onions or garlic can you recommend other spices to try?
What’s the best non alcoholic substitute for the white wine?
Hi, Sarah. You can use chicken or vegetable broth instead.
Question: I have just started using Palmini Hearts of Palm linguine and love it. Can it be used in this receipe to lighten up the pasta? Am using WW smart points to eat healthier and lose weight. I us zoodles but they get mushy fast. the Palmini works wonderfully.
Hi have never used hearts of palm before, Madalyn, so I can't really say. If you give it a try, though, will you please stop back and let us know your thoughts?
This was a very tasty dish. I usually find spaghetti with shrimp to be boring unless it's loaded with fat but the wine/lemon/parsley/tomato combo made it delicious and light at the same time. Plus I had all the ingredients in the house already. You are my favorite food blogger. I can always count on you when I need an easy tasty dinner with ingredients that I am likely to already have since I lean Mediterranean in all my cooking. It's in my DNA!
Awww! Thank you so much, Lee. 🙂
Loved this dish. Simple, easy and a nice light pasta dish. Next time I would add some more vegetables like mushrooms and/or spinach. Thanks, Suzy!
So glad to hear it!
I have made this twice and it taste amazing. I do use only 1/8 tsp of the red pepper flakes for less heat. Love it
Thanks, Nanette!
This is a great recipe. I’m a beginner cook but when I made this the sauce was too watery and didn’t grip the pasta at all. How did I screw this up?
Hi, Shiran! Next time you may want to cook the wine a little longer so it reduces a bit more.
We all loved this recipe. The lemon added the perfect taste. Made sure to scrub the lemon with a vegetable brush before zesting & squeezing. We did not find this bitter at all like some of the comments. Did not change a thing & it will be a favorite & easy go to recipe.
Thanks for sharing, Janet!
Hi Suzy we all loved the shrimp pasta l used fresh green prawns the dish was amazing. Could l use fresh oregano instead of dried. I am so pleased l found your site l really love the Mediterranean diet so nutritious. Thank you Suzy.
Sure! That would work. Enjoy!!
I want to try this recipe but I see that it has Wine. We do not drink alcohol, so what do I use to substitute the wine?
Hi, Cheryl! You can use some broth in place of the wine.
I made it tonight for dinner, adding fresh mushrooms and it is so good. Very easy to make too. Thanks, Suzy!
So glad you enjoyed it, Christine!
THis was very tasty. I didn't have alcohol, so I used pasta water. Another great recipe.
Great as usual. Your recipes are fantastic you should be on food network
You are very sweet, Mike! Thank you so much!