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.
We’re pasta lovers around here, but there is a reason this one is top of my family’s list. 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!
Ingredients and Substitutions
Here’s what you need to make this shrimp pasta recipe:
- Pasta: I used spaghetti, but shrimp pasta isn’t picky. Use any pasta shape you like or have on hand.
- Seasoning: Dried oregano, red pepper flakes (or Aleppo pepper), kosher salt, and black pepper.
- Dry white wine: It doesn’t need to be expensive, but use a something tasty enough to drink (I used Pinot Grigio).
- Olive oil: Use a high quality extra virgin variety for the best flavor.
- Shrimp: Frozen shrimp works great! Simply thaw it overnight in your fridge, or in a bag in cold water for 20 minutes or so.
- READ MORE: Guide to Buying and Cooking Shrimp
- Red onion: Swap with yellow onion, white onion, or shallot.
- Garlic: Green onion can also work here, or simply reduce the amount if you’re sensitive to garlic.
- Lemon zest and juice: Lime could work in a pinch.
- Parsley: Swap with basil or dill.
- Tomatoes: Use grape or cherry tomatoes if it’s off-season, as they tend to be sweeter.
- Parmesan cheese: Adds a good umami-boost, but simply leave it off for a dairy free option.
How to Make Shrimp Pasta
Everything comes together quickly, so it’s best to get your prep done first. Here’s the step-by-step:
- Get ready. Bring a large pot of water to a boil. Chop 1/2 of a red onion. Mince 5 garlic cloves. Zest and juice 1 lemon, and chop 2-3 vine-ripe tomatoes. Ready yourself 1 cup of chopped parsley. Peel and deveigh 1 pound of large shrimp.
- Cook the pasta. Salt the boiling water generously and add 3/4 pound spaghetti. Cook according to package to al dente (about 9 minutes). Reserve a half cup of the starchy pasta cooking water before draining.
- Meanwhile, cook the shrimp. In a large pan, heat 1 tablespoon olive oil over medium-high heat. When the oil shimmers, add the shrimp. Cook until pink on both sides, 2-3 minutes per side. Transfer the shrimp to a side plate for now.
- Saute the aromatics. Add little more extra virgin olive oil to the pan, if needed. Reduce the heat to medium-low. Add the onion, garlic, 1 teaspoon dried oregano and 1/2 teaspoon red pepper flakes (or 1 teaspoon Aleppo pepper). Cook for 2 minutes, stirring constantly. Add 1 cup dry white wine and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce, then add the lemon zest and juice.
- Combine. Add the chopped parsley, tomatoes, and a pinch of salt. Toss about for about 30 to 40 seconds, then add the cooked pasta to the pan. Toss to coat, adding a splash of the reserved pasta water if needed to make a glossy sauce.
- Finish and serve. Toss in the cooked shrimp and allow to warm through briefly, about 30 seconds. Remove the pasta from heat. Sprinkle with grated parmesan cheese and more red pepper flakes or Aleppo pepper. Serve immediately!
What to Serve with Garlicky Shrimp Pasta
You really only need a bright and crunchy salad to round out the meal. Try an easy lemony lettuce salad, or simply toss greens in any of theses healthy salad dressings.
More Shrimp Pasta Recipes
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Ingredients
- 3/4 pound spaghetti
- Kosher salt
- Extra virgin olive oil
- 1 pound large shrimp, peeled and deveined (thawed if frozen)
- 1/2 red onion, chopped
- 5 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (or 1 teaspoon Aleppo pepper)
- 1 cup dry white wine (I used Pinot Grigio)
- 1 lemon, zested and juiced
- Large handful chopped fresh parsley (about 1 packed cup)
- 2 to 3 vine-ripe tomatoes, chopped
- Black pepper
- Freshly grated parmesan cheese, for garnish
Instructions
- Cook the pasta. Bring a large pot of water to a boil. Once boiling, salt generously and add the spaghetti. Cook according to package to al dente (about 9 minutes). Reserve a half cup of the starchy pasta cooking water before draining.
- Meanwhile, cook the shrimp. In a large pan, heat 1 tablespoon olive oil over medium-high heat. When the oil shimmers, add the shrimp. Cook until pink on both sides, 2-3 minutes per side. Transfer the shrimp to a side plate for now.
- Saute the aromatics. Add little more olive oil to the pan, if needed. Reduce the heat to medium-low. Add the onion, garlic, oregano and red pepper flakes (I used Aleppo-style pepper). Cook for 2 minutes, stirring constantly. Add the wine and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce, then add the lemon zest and juice.
- Combine. Add the chopped parsley, tomatoes, and a pinch of salt and pepper. Toss about for about 30 to 40 seconds, then add the cooked pasta to the pan. Toss to coat, adding a splash of the reserved pasta water if needed to make a glossy sauce.
- Finish and serve. Toss in the cooked shrimp and allow to warm through briefly, about 30 seconds. Remove the pasta from heat. Sprinkle with grated parmesan cheese and more red pepper flakes or Aleppo pepper. Serve immediately!
Video
Notes
Nutrition
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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!