Easy Italian Shrimp Pasta (2024)

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This Shrimp Pasta, is a delicious fresh herb Italian sautéed shrimp recipe, made even better served tossed with pasta. Fast and easy never tasted so good. Make it your next dinner idea.

I have to admit I am not a great lover of fish. I have come to enjoy a few types of fish, but I would never choose trout over a steak. That said, I might just pick this Pasta Shrimpover anysteak. I am a devout follower of anything made with pasta. I can’t get enough. And this Pasta with Shrimp dish is easy and delicious, so what more could you ask for?

It is the perfect quick and easy dinner recipe, ready in about 15 minutes. It’s even fancy enough for guests.

Table of Contents

Ingredients for the recipe

Shrimp
Garlic
Olive Oil
Fresh Italian Parsley
Salt
Hot Pepper Flakes
Cooked Pasta

How to make Shrimp Pasta

In a large pot, boil the water, add salt and the pasta, continue on a hard boil stirring often. Cook the pasta until al dente.

While the pasta is cooking, in a large frying pan add the olive oil, garlic, fresh parsley, shrimp, salt and hot pepper flakes if desired. Cook on medium heat until the shrimp are cooked and no longer pink.

When shrimps are cooked, add the cooked al dente pasta and some of the pasta water, cook on high heat tossing together until the water has evaporated almost becoming a creamy mixture, serve immediately topped with fresh chopped parsley.

How to cook pasta

Always cook the pasta in enough water, you will need 4 cups (1 litre) for 3 1/2 ounces (100 grams) of pasta. Be sure to choose the correct size pot, you don’t want the water to reach the rim and overflow, because pasta, when cooked, can increase in volume up to three times. Always cover the pot when boiling the water, but remove it once the pasta has been added.

Calculate about 5g (1 teaspoon) of salt for every litre (quart) of water. Add the salt only when the water has reached a boil and never before.

After adding the pasta to the pot, bring it back to a boil and keep it at a boil while the pasta is cooking. This allows the pasta to achieve an even cooking, be sure to stir frequently while it is cooking.

Never pass the freshly drained pasta under running tap water. You should never stop the cooking, even when you are making a cold pasta salad, let it cool by adding a drizzle of olive oil to prevent it from sticking.

Drain the pasta al dente, this is done by tasting, if it has a bite to it it’s ready, nothing worse than mushy pasta. If you have to toss the pasta in a pan with sauce then cook it at least one minute less. And be sure to leave some pasta water to add to the pan.

What is the best shrimp to use

I usually use medium to large shrimp. You can either use peeled shrimp or leave it unpeeled. I was always taught to leave it unpeeled, that way you eat the delicious pasta that is full of so much flavour, from the shrimp, olive oil and fresh parsley, a meal in itself first.

And then you dine on the shrimp. Much like the peel and eat shrimp you have in a restaurant. Believe me for something that comes together so quickly it is hard to imagine it could taste so amazing.

Or if you prefer peel the shrimp before cooking and then you just eat the pasta together with the shrimp. Either way it is the perfect Italian Pasta dish that takes no time to make and that is really yummy.

What is the best pasta to serve with shrimp?

I prefer to use a long pasta, either spaghetti or linguine would work. I am not a big lover of spaghettini or angel hair so I wouldn’t recommend either. I like more of a bite. But again, it’s up to you. This recipe calls for three cups cooked pasta, which means that two ounces of dried pasta should give you more or less one cup of cooked.

FAQs

How to store leftovers

Store any leftovers in an air tight container, properly stored, the pasta will last for 3 to 4 days in the refrigerator.

Can I add tomatoes to the shrimp?

Add 15 or so halved grape tomatoes to the garlic and oil, cook for about 10 minutes then add the shrimp and continue with the recipe.

Can you use frozen shrimp?

You can use frozen shrimp, just make sure there is nothing added, no sauce or spices. Let it thaw then drain and pat dry to remove excess moisture.

More shrimp recipes to try

Italian Baked Shrimp
Italian Shrimp Pizza
Parsley Pesto Shrimp Pasta
Grilled Shrimp Skewers

So if you are looking for a quick and easy Pasta recipe I hope you give this Shrimp Pasta a try and let me know how it turns out. Buon Appetito!

Easy Italian Shrimp Pasta

Rosemary Molloy

This Shrimp Pasta, is a delicious fresh herb Italian sautéed shrimp recipe, made even better served tossed with pasta. Fast and easy never tasted so good.

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Dish, Pasta

Cuisine Italian

Servings 4 servings

Calories 330 kcal

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Ingredients

1 1/2-2 cups shrimp (medium or large, peeled and deveined)
1 clove garlic (minced)
1/4 cup olive oil
3-4 tablespoons Italian parsley (freshly chopped divided)
1-2 pinches salt (additional salt if desired)
1-2 dashes hot pepper flakes or black pepper (if desired)
3 cups cooked long pasta (spaghetti)*

*1 cup cooked pasta equals approximately 2 ounces dry.

Instructions

In a large frying pan add the olive oil, garlic, chopped parsley, shrimp, salt and hot pepper flakes. Cook on medium heat until shrimps are cooked and no longer pink approximately 5-6 minutes, but watch them and stir occasionally, because you don't want them to burn or stick to the pan.
While the shrimp is cooking, cook the pasta al dente in boiling salted water. Stirring often.
When shrimps are cooked, add the cooked al dente pasta and 1/4 cup (60 grams) of pasta water, cook on high heat tossing together until the water has evaporated almost becoming a creamy mixture, serve immediately topped with fresh chopped parsley. Enjoy!

Notes

Store any leftovers in an air tight container, properly stored, the pasta will last for 3 to 4 days in the refrigerator.

Nutrition

Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from February 25, 2014.

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Shrimp Pasta Recipe Concepts

Shrimp Pasta: The Shrimp Pasta recipe is a delicious Italian sautéed shrimp dish served with pasta. It's a fast and easy recipe that can be prepared in about 15 minutes. The dish is described as perfect for a quick and easy dinner, and it's also considered fancy enough for guests.

Ingredients for the Recipe: The main ingredients for the Shrimp Pasta recipe include shrimp, garlic, olive oil, fresh Italian parsley, salt, hot pepper flakes, and cooked pasta.

How to Make Shrimp Pasta: The recipe involves boiling the pasta until al dente, then sautéing the shrimp with olive oil, garlic, parsley, salt, and hot pepper flakes. Once the shrimp are cooked, the al dente pasta is added along with some pasta water, and the mixture is cooked on high heat until it becomes a creamy mixture.

How to Cook Pasta: The instructions emphasize the importance of cooking pasta in enough water, adding salt only when the water has reached a boil, and not stopping the cooking process by rinsing the pasta under running water. It also advises draining the pasta al dente and leaving some pasta water to add to the pan.

Best Shrimp to Use: The recipe suggests using medium to large shrimp, either peeled or unpeeled. It provides options for enjoying the shrimp with or without the peel.

Best Pasta to Serve with Shrimp: The recipe recommends using long pasta, such as spaghetti or linguine, and advises against using spaghettini or angel hair. It also provides a guideline for the amount of dried pasta needed to yield one cup of cooked pasta.

FAQs: The FAQs section addresses common questions about storing leftovers, adding tomatoes to the shrimp, and using frozen shrimp. It also suggests other shrimp recipes to try.

Nutrition: The recipe provides nutritional information, including the serving size, calories, carbohydrates, protein, fat, cholesterol, and other nutritional values.

This comprehensive overview covers all the concepts and information presented in the Shrimp Pasta recipe, ensuring a clear understanding of the dish and its preparation. If you have any specific questions or need further details about any aspect of the recipe, feel free to ask!