Shrimp Spaghetti is one of the most comforting shrimp pasta recipes that you’ll ever cook! It makes the perfect weeknight meal because it’s quick and easy to make in one pan, yet is so delish – just like our one pan shrimp scampi pasta! Plump, well-seasoned garlicky shrimp nestled on a cozy bed of spaghetti, garnished with bright red grape tomatoes and vibrant green spinach. What's not to love about that, right?
Have you been running like crazy all day long yet need to cook a complete, tasty meal for dinner? Well, this garlic shrimp spaghetti fits the bill. It’s simple yet loaded with flavor. But if you don’t like shrimp, no worries! You can replace it with your fave protein like shredded chicken or ground beef.
Table of Contents
Why Make this Garlic Shrimp Spaghetti
- It’s one of those one pot meals – this means, this shrimp pasta is mess-free!
- Quick and easy because it is ready in up to 20 minutes.
- A complete meal that contains carbs (pasta), protein (shrimp), and vitamins (veggies) all in one single dish.
- It’s a healthy, well-balanced meal. If you have diet restrictions, adapt this dish easily by using a gluten-free pasta or by replacing pasta with zoodles for a low carb meal.
- It's a crowd-pleaser – so much so that even my picky children ate it and came back for seconds.
How to thaw frozen shrimp quickly
Shrimp is usually thawed overnight in the fridge. But there is a quicker way to defrost shrimp: just place it in a large bowl with cold water and let it sit for up to 30-40 minutes. Another way is to place it in a colander and run water over and, of course, let it sit until thawed. Then, make sure to pat dry in order to cook.
How to Make Shrimp Spaghetti
- Cook pasta: Bring a large pot/pan with water, salt, and 1 tablespoon of oil to a boil, add spaghetti, and cook until al dente, about 10 minutes. Make sure to stir every once in a while so that the pasta won’t stick. Drain and set aside.
- Cook garlic and shrimp: Using the same pan or pot, heat over medium heat, add 2 tablespoon of oil and cook garlic for about 40 seconds, stirring every now and then. Do not let it brown! Season shrimp with paprika, salt, and pepper, add them to the pot/pan, and let cook for about 2 minutes. SEE PIC. 1 Then add spinach and wine and cook for 2 minutes or until shrimp turns opaque and most of the wine is absorbed. Stir at least once. SEE PIC. 2
- Combine with pasta: Turn off the heat, add the cooked pasta, mixing well. Top with parsley, tomatoes, and Parm cheese. Serve and enjoy!
- Dry pot/pan with a clean kitchen towel after draining the pasta and before cooking the shrimp so the oil won’t splatter all over.
- Make sure to thaw the shrimp and then pat dry before cooking.
- Cook shrimp just until opaque; otherwise, it will curl too much and become chewy.
- Use enough cold water to cook the pasta and let it expand freely.
- Make sure to boil the water before adding the noodles. That way the pasta will not get soggy!
- Do not overcook the pasta! Follow the instructions on the package.
- Add oil to the salted water before cooking the pasta to avoid sticking. Moreover, stir every once in a while as well!
- Use tongs to toss the shrimp spaghetti and so combine well the pasta with the shrimp.
- To make this dish gluten-free, use GF pasta. To make it KETO, use zoodles instead of pasta.
Shrimp and Pasta FAQ’S
What’s the best pasta for this dish?
Although I used spaghetti, you can go for angel hair, fettuccine, or linguine if you prefer. Long pasta works great! But this shrimp pasta recipe can also work with other pasta shapes such as rotini or fusilli.
If adding cream to this recipe, pappardelle would make a better choice because it holds creamy sauce better than thin noodles.
Are you on a keto diet? Use zoodles instead of spaghetti, adjusting the cooking time of this recipe!
Just keep in mind the following:
- Thin, long pastas such as spaghetti are ideal for light sauces while wide, long noodles such as pappardelle are perfect for sopping up creamy sauces. The rule is, the wider the noodle the heavier the sauce.
- Tubular shape pasta like penne and ziti are perfect for thick sauces like ragu because it captures the sauce within.
What to Serve with
This shrimp spaghetti recipe can stand on its own because it’s already a complete dish. But if you’d like to, serve it with a slice of no yeast bread or low carb biscuits. A side of fresh salad is also another good option.
How to Store Shrimp Spaghetti
Store leftover garlic shrimp spaghetti in an airtight container in the fridge for up to 3 days.
As for freezing, I prefer not to freeze it because shrimp that has been thawed and cooked may become chewy. A great alternative is to cook the pasta al dente, drain, let it cool, and then freeze for up to one month.
Once you desire to serve the dish, thaw shrimp and cook the dish using pasta that has thawed in the fridge overnight.
Other Easy and Delish Pasta Recipes to Try:
- Black bean pasta
- Kale pasta salad
- Easy pasta Bolognese
- Kale pesto pasta
- Microwave mac and cheese
- Classic lasagna
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PIN & ENJOY!
Garlic Shrimp Spaghetti
- 12 oz dry spaghetti Use a gluten-free pasta to make this GF , or zoodles to make it KETO.
- 1 lb large shrimp , pat dry deveined, shelled, and tail preferrably off
- 2 tablespoon smoked paprika
- 1 teaspoon salt
- ½ tso ground black pepper
- 3 tablespoon olive oil divided
- 4 garlic cloves minced
- 2 cups baby spinach
- ½ cup white wine replace with chicekn broth if desired
- 2 tablespoon parsley chopped
- 6 grape tomatoes, halved OPTIONAL
- 2 tablespoon grated Parrmesan cheese OPTIONAL
- Cook pasta: Bring a large pot/pan with water, salt, and 1 tablespoon of oil to a boil, add spaghetti, and cook until al dente, about 10 minutes. Make sure to stir every once and a while so the pasta won’t stick. Drain and set aside.
- Cook garlic and shrimp: Using the same pan or pot, heat over medium heat, add 2 tablespoon of oil and cook garlic for about 40 seconds, stirring every now and then. Do not let it brown! Season shrimp with paprika, salt, and pepper, add to the pot/pan, and let cook for about 2 minutes. Then add spinach and wine and cook for 2 minutes or until shrimp turns opaque and most of the wine is absorbed. Stir at least once.
- Combine with pasta: Turn off the heat and add the cooked pasta, mixing well. Top with parsley, tomatoes, and Parm cheese. Serve and enjoy!
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