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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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)!