Shrimp Pasta
This Shrimp Pasta is a dream dinner ready in just 15 minutes! The shrimp is cooked with a burst of oregano, garlic, paprika and lots of garlic. Serve that on cooked pasta with olive oil, feta cheese or parmesan, herbs and dinner is served! So TASTY!
Ingredients
For the Shrimp:
- 1 tablespoon olive oil
- 2 lbs shrimp any size you prefer, I used 15-21 peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon lemon juice 1 lemon
- 3 garlic cloves minced
Sauce
- 1/2 cup baby tomatoes cut in half
- 1 clove garlic minced
- 2 lemon slices
- 2 Tablespoons fresh thyme or any herb such as oregano
- 3 Tablespoon butter unsalted, at room temperature
For the Pasta:
- 1 lbs pasta 1 box
Assembly (optional):
- 1/4 cup herbs chopped
- 3 lemon slices
- 1/3 cup feta crumbled or parmesan cheese
- Chilli flakes
Instructions
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You'll start by mixing the fresh garlic, Mediterranean seasonings, olive oil with the raw shrimp to season well.
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There’s no marinating time here. So once the shrimp is tossed, it's ready to cook right away.
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Cook your pasta according to the package directions.
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In a non stick skillet, at a high heat, you're going to add all the shrimp.
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Make sure the shrimp is in a single layer so it cooks properly without releasing juices.
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Cook the shrimp until it turns pink --about 2 minutes. Flip it and cook for another 2 minutes.
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To make a saucy shrimp pasta, add in lemon slices, baby tomatoes cut up, more garlic and butter to the shrimp.
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Toss the shrimp around and watch as the tomatoes, lemon, butter and garlic create a delicious sauce!
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To make a saucier shrimp pasta recipe, you can add in some of the pasta water. This is a great way to add sauce without heavy cream.
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Once simmered and ready for just 2 minutes, the shrimp and sauce is now ready.
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As soon as the pasta is cooked, drain it and add the shrimp with sauces on top.
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Toss, garnish and it's READY! Just look at how GOOD that looks!!
Recipe Video
Recipe Notes
Shrimp Pasta Recipe Tips
- Choose your type of shrimp, we used Argentinian shrimp today which is pink when raw. It's sweeter and we happened to have some on hand!
- Also the the size of shrimp you decide is optional, but make sure to adjust cooking times.
- We love a combo of olive oil and butter for ultimate taste and richness here!
- You don't need to marinate the shrimp at all, but make sure you begin cooking the pasta as the shrimp takes minutes.
- The shrimp needs to sauté in a single layer to avoid releasing juices and tasting like boiled, or overcooking.
- Also make sue your skillet is super hot and cook the shrimp at high heat to avoid juices coming out.
- Don't overcook the shrimp. Flip them when golden and they'r ready!
- When adding the extra sauce ingredients, toss them for just 1-2 minutes until the tomatoes release their juices.
- If you'd like a saucier sauce, add about 1/2 up or up to 1 cup of pasta water and bring it to a boil.
- The butter added at the end adds richness and thickness to the sauce.
- You can add feta cheese, parmesan shavings or any of your favorite garnishes!
What to Serve with Shrimp Pasta?
A good crusty bread or garlic bread (also try Air Fryer Garlic Bread) will pair nicely with the shrimp pasta. You can also serve it with salad. I think it makes a lovely meal all by itself.
How do I season shrimp for pasta?
Add seasonings such as garlic, paprika and oregano directly to the shrimp with salt and pepper before you sauté the shrimp. Then add a squeeze of lemon juice to finish it off.
What pasta goes with shrimp?
We used a simple spaghetti. Fettuccini or angel hair also both traditional choices for scampi sauce but honestly you can use any boxed pasta you enjoy. You can't go wrong.
How much shrimp per person in pasta?
You should prepare five to six shrimp per person for shrimp scampi pasta.
Is shrimp pasta healthy?
Shrimp and garlic are both very good for you. This light Mediterranean meal has a lot of healthy nutrients so as long as you aren't watching carbs this is a reasonably healthy meal.
How long does shrimp pasta last in the fridge?
One or two days in an airtight container.