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.
This dish is very good. I used a wine I had , I’ll definitely try the recommended wine next time. But overall very delicious and easy to make.
So glad you enjoyed it, Erica!
I've recently discovered that I'm a diabetic so I'm looking for recipes that I could use and stay healthy
Suzy this recipe is absolutely amazing! Yet another of your recipes that come together quickly and taste heavenly. A keeper for sure . Two of my favorites in shrimp and pasta & that is win in my book . Congratulations on your book coming out and I am without doubt ordering it . Thank you so much for sharing your wonderful recipes with us .
This is absolutely delicious! I have made 3 dishes so far from The Mediterranean Dish and we loved them all! I just have to get used to prepping all the yummy ingredients, instead of just opening a jar. It's not complicated, even with the roll of paper towels falling into the water... anywhoo.... I will be getting the cookbook!
Lol :). Thanks so much, DeeDee!
My husband and I both loved this dish! Total time to prepare and cook was 45 minutes.
*Instead of red onion I used green onion. (About 7-8).
*Instead of fresh tomatoes I used 1 can of original Rotel.
*I used a pound of spaghetti instead of 3/4 & it was perfect.
*I used a cup of chicken broth instead of wine.
All of these ingredients were some I had on hand.
I cooked the shrimp with the garlic, green onion & EVOO instead of just in oil. Then I pulled out the shrimp. I then mixed in the lemon juice, chicken broth, approximately one cup of pasta water, oregano, 1 cup packed parsley & a can of Rotel. Lots of ground red & black pepper. Don't forget the salt! I used only a little zest of lemon and it was enough. Added in the spaghetti then the shrimp. Topped with shredded parmesan.
My husband and I both loved this so much! Thank you so much for sharing.
My pleasure, Cindy! Thanks for taking the time to comment and review :).
OMG LOVE LOVE LOVE this recipe!!! Hubby went in for seconds (and a half)! This is going into the permanent file. I loved the lemon undertone and the fresh tomatoes. It's a beautiful dish I will serve company and want to try it with scallops. Thank you!
I think this would be great with scallops! So glad you enjoyed it, Erica!
We did not care for this dish at all it was way over powered with lemon. I tried to tone down the strong lemon flavor with a little sugar bit it was still bitter. A pound of wild caught shrimp died in vain. Also the prep time of 10 minutes posted here doesn't come close to the amount of time it took to prep the meal. Not a keeper.
I did not plan to make this for dinner tonight, but I had all the ingredients except the parsley. I had basil, so I used that instead. Both my husband and I thought this pasta was exceptionally good. It was full of flavor. I would make it for company. Will definitely make it again. Good summer dish.
Great to hear, Diane! Thank you for taking the time to comment.
Yum, yum, yum! I make a lot of pasta dishes similar in flavor profile to this, but this dish, in all it's simplicity, just takes it up a notch! I often have extra (cooked) pasta on hand as I'll cook a full pound of pasta and use half of it for a dish for my husband and I. I made this dish using a half pound of pasta (cooked) and added it into the simple sauce for a few minutes before the cooked shrimp. Absolutely delicious! DELICIOUS! I'm eager to try more of your Mediterranean Dish recipes - this one is a definite keeper! Thank you!
Awesome! Thanks, Nancie!
Suzy,
This is David from Stephanie and David, which I believe Stephanie has commented before. I did want to say that this recipe was superb!! It was easy to make, it was fresh, and it was delicious. This recipe and others that we've found have truly been both extremely tasty and inspirational to explore other recipes you have. We've found with this recipe that we can not only have fun in the kitchen but create something that is truly wonderful. Thank you for your dedication in providing us with the guide to make such wonderful meals. By the way, how can Stephanie contact you about the pots and pans you use...she is wanting to get the same items. Thank you.
David
Hi, David! My pleasure! I always love messages like this... keeps me so motivated :). Stephanie can email info@themediterraneandish.com with questions about the various pots and pans I use, and I will do my best to send links if the products are still available. Just have her reference specific recipes/videos. That will help a ton. Thanks, and have a great week!
Absolutely loved this dish!! So tasty! I added some red bell peppers, used shallots instead of red onion, and halved cherry tomatoes. The flavor is so yummy, you can taste every ingredient. And so easy! Definitely a dish you can make on a weeknight after work. This will definitely be one of my go to dishes! Thank you!
Awesome! Thanks, Mary!
This was absolutely delicious! Having a big dinner party tomorrow and wanted to try this first on a small group of friends. Everybody absolutely raved! I think I will cut back on the lemon just a smidge (but that's also what makes the dish so light and refreshing!). Great for a big crowd, we had plenty of leftovers! Thanks Suzy!
So glad you enjoyed it, Marsha!
This is something I would try again but I wouldn't add that much red pepper flakes - our lips are still burning!
I used canned petite cut tomatoes and it worked well. I'm glad I reserved some of the pasta water because I needed it.
Thank you for the feedback, Marilyn.
Can I just say I’d give this dish a million stars if I could! Flavors were out of this world and so easy to make! I added a little bit of chicken broth and a dash of fresh Parmesan cheese! Thank you for such an amazing recipe 🍤
Thanks so much for the awesome review, Kate! Much appreciated!
Would canned tomatoes work instead of fresh? If so, what quantity/size of can? Thank you!
Hello! You may be able to do that, but I've never tried personally, so I can't really advise on a good amount. Would love to hear your thoughts if you give it a go!
Wonderful dish. It took us back to something we would get in a beach front place on the Jersey shore, Belmar Beach area. We never had a recipe to follow. But we made a version on & off for years. Our 3 year son would get a day at the beach after a drive over from Langhorne PA. That was 1991. Your dish was so fantastic and the recipe so perfect. We did sub scallions for the red onions. Sorry. To match our historic need.
We will create this again & often. My wife is the sous chef on this type of meal. I get to make it all come together. Thank you.
So glad you enjoyed the recipe, Johnny!
Suzy this is absolutely amazing ! My goodness, so many incredible flavors to make the taste buds do the happy dance . I’ve made a few of your recipes and they have all been a delight to make and eat . I’m a Mediterranean Dish fan for sure . Your delicious recipes are making me look good and my beautiful Wife is enjoying me cooking. Now to pick another incredible recipe to make next . I’m loving this Mediterranean journey we’re going on . Once again Suzy , outstanding!
Wow, Greg! This totally made my day. Thank you so much!!
I loved this recipe so much that I printed and sent to 3 friends and included a little pill baggie with some Aleppo pepper so they wouldn’t be tempted to skip it. I think it makes a diff. They loved it, too. I was sure to put a link to Mediterranean Dish. 🙇♀️
What a lovely idea, Robin! Thank you so much for sharing the recipe (and the Aleppo pepper)!