Tired of bland diet food? These 11 flavorful healthy shrimp pasta recipes prove you don’t have to sacrifice taste for weight loss. Perfect for quick, satisfying dinners, each dish combines lean protein, fresh veggies, and smart swaps to keep things light yet delicious. Get ready to transform your weeknight meals—your taste buds (and waistline) will thank you!
Zucchini Noodles with Shrimp and Cherry Tomatoes
Perfect for a quick, healthy weeknight dinner, these zucchini noodles with shrimp and cherry tomatoes come together in under 30 minutes. Preparing this dish is straightforward—just follow each step carefully, and you’ll have a vibrant, satisfying meal that feels light yet filling. Let’s get started with the ingredients and method.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 medium zucchinis, spiralized into noodles (I like to pat them dry with a paper towel to prevent sogginess)
– 8 ounces large shrimp, peeled and deveined (fresh or thawed if frozen)
– 1 cup cherry tomatoes, halved (they add a sweet burst of flavor)
– 2 cloves garlic, minced (freshly minced gives the best aroma)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 tablespoon lemon juice (freshly squeezed brightens everything up)
– 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
– Salt and black pepper (I use kosher salt for even seasoning)
Instructions
1. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp to the skillet in a single layer, seasoning them with a pinch of salt and black pepper.
3. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque, then transfer them to a plate and set aside. Tip: Avoid overcrowding the skillet to ensure even cooking.
4. In the same skillet, add the remaining 1 tablespoon of extra virgin olive oil and reduce the heat to medium.
5. Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant but not browned.
6. Add the halved cherry tomatoes to the skillet, cooking for 3-4 minutes until they start to soften and release their juices.
7. Stir in the zucchini noodles, tossing gently to coat them in the tomato mixture.
8. Cook the zucchini noodles for 2-3 minutes until just tender but still al dente, stirring occasionally. Tip: Overcooking can make them mushy, so keep an eye on the texture.
9. Return the cooked shrimp to the skillet, pouring in the lemon juice and tossing everything together to combine.
10. Season the entire dish with additional salt and black pepper to your preference, then remove from heat. Tip: Taste and adjust seasoning before serving for balanced flavors.
The zucchini noodles offer a crisp, fresh bite that pairs beautifully with the juicy shrimp and sweet tomatoes, creating a light yet satisfying dish. Serve it immediately with a sprinkle of fresh herbs like basil or parsley for an extra pop of color and flavor, or enjoy it as is for a simple, wholesome meal.
Shrimp Scampi with Whole Grain Pasta
Welcome to a simple yet elegant dish that transforms basic ingredients into a restaurant-worthy meal. Whether you’re cooking for a special occasion or a cozy weeknight dinner, this shrimp scampi with whole grain pasta comes together in under 30 minutes with minimal fuss. Let’s walk through each step methodically so you can achieve perfect results on your first try.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces whole grain linguine (I love the nutty flavor and extra fiber)
– 1 pound large shrimp, peeled and deveined (fresh or thawed frozen work equally well)
– 4 tablespoons unsalted butter (I always use unsalted to control saltiness)
– 4 cloves garlic, minced (freshly minced gives the best aroma)
– 1/2 cup dry white wine (a crisp Sauvignon Blanc is my go-to)
– 1/4 cup freshly squeezed lemon juice (about 2 medium lemons)
– 1/4 cup chopped fresh parsley (flat-leaf parsley has more flavor)
– 1/4 teaspoon red pepper flakes (adjust to your heat preference)
– Salt and black pepper (I use kosher salt for even seasoning)
Instructions
1. Fill a large pot with 4 quarts of water, add 1 tablespoon of salt, and bring to a rolling boil over high heat.
2. Add 12 ounces of whole grain linguine to the boiling water and cook for 9-11 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, pat 1 pound of large shrimp dry with paper towels and season lightly with salt and black pepper.
4. Heat a large skillet over medium-high heat and add 2 tablespoons of unsalted butter until melted and foamy.
5. Add the seasoned shrimp to the skillet in a single layer and cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.
6. Reduce the heat to medium and add the remaining 2 tablespoons of unsalted butter to the same skillet.
7. Add 4 cloves of minced garlic and 1/4 teaspoon of red pepper flakes, cooking for 1 minute until fragrant but not browned.
8. Pour in 1/2 cup of dry white wine and 1/4 cup of freshly squeezed lemon juice, scraping up any browned bits from the bottom of the skillet.
9. Simmer the sauce for 3-4 minutes until reduced by half and slightly thickened.
10. Drain the cooked pasta, reserving 1/2 cup of the pasta water, and add the pasta directly to the skillet with the sauce.
11. Return the cooked shrimp to the skillet and toss everything together, adding reserved pasta water 1 tablespoon at a time if needed to loosen the sauce.
12. Remove from heat and stir in 1/4 cup of chopped fresh parsley until evenly distributed.
13. Taste and adjust seasoning with additional salt or black pepper if desired.
14. Serve immediately in warm bowls.
Resulting in tender shrimp coated in a bright, garlicky sauce that clings beautifully to the whole grain pasta. The lemon and white wine create a tangy balance that cuts through the richness, while the red pepper flakes add just a hint of warmth. For a creative twist, top with grated Parmesan or serve alongside a crisp green salad to round out the meal.
Cajun Shrimp and Bell Pepper Pasta
Zesty and vibrant, this Cajun Shrimp and Bell Pepper Pasta brings a taste of Louisiana to your weeknight dinner table. It’s a one-pan wonder that comes together quickly, perfect for when you crave something flavorful without a fuss. Let’s walk through each step together, ensuring your dish turns out perfectly every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound large shrimp, peeled and deveined (I like to pat them dry with paper towels for a better sear)
– 8 ounces linguine pasta (a sturdy shape holds up well to the sauce)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity flavor)
– 1 red bell pepper, thinly sliced (adds a sweet crunch)
– 1 yellow bell pepper, thinly sliced (for color contrast)
– 1 small onion, diced (I prefer yellow onions for their mild sweetness)
– 3 cloves garlic, minced (freshly minced gives the best aroma)
– 2 teaspoons Cajun seasoning (adjust based on your heat preference)
– 1/2 teaspoon smoked paprika (adds a subtle depth)
– 1/2 cup heavy cream (for a rich, velvety sauce)
– 1/4 cup grated Parmesan cheese (freshly grated melts smoother)
– Salt, to taste (I start with 1/2 teaspoon and adjust later)
– Fresh parsley, chopped (for a bright garnish)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (tip: reserve 1/2 cup of pasta water before draining).
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque, then transfer to a plate.
5. In the same skillet, add the diced onion and sliced bell peppers, cooking for 5-7 minutes until softened and slightly charred.
6. Stir in the minced garlic and cook for 1 minute, until fragrant (tip: avoid burning the garlic to prevent bitterness).
7. Sprinkle the Cajun seasoning and smoked paprika over the vegetables, stirring to coat evenly for 30 seconds.
8. Pour in the heavy cream, bringing it to a gentle simmer over medium heat for 3-4 minutes until slightly thickened.
9. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth.
10. Add the cooked linguine and shrimp back to the skillet, tossing to combine with the sauce (tip: use tongs for easy mixing).
11. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
12. Season with salt as needed, then garnish with chopped fresh parsley.
Juicy shrimp and tender pasta are enveloped in a creamy, spiced sauce with a hint of smokiness from the paprika. The bell peppers add a sweet crunch that balances the heat, making each bite a delightful contrast. Serve it immediately with a sprinkle of extra Parmesan or alongside a crisp green salad for a complete meal.
Shrimp and Broccoli Pasta with Olive Oil
Perfect for a quick weeknight dinner that feels special, this shrimp and broccoli pasta with olive oil comes together in under 30 minutes. Prepare to be amazed by how a few simple ingredients can create such a vibrant, satisfying meal that’s both light and comforting.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces dried spaghetti (I always keep a good-quality brand in my pantry for reliable results)
– 1 pound large shrimp, peeled and deveined (look for firm, translucent shrimp at the market)
– 4 cups broccoli florets (cut into bite-sized pieces for even cooking)
– 4 cloves garlic, minced (freshly minced makes all the difference here)
– 1/4 cup extra virgin olive oil (my go-to for its fruity flavor)
– 1/2 teaspoon red pepper flakes (adjust to your heat preference)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese (for finishing)
– 1 tablespoon fresh lemon juice (squeezed right before using)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 12 ounces of dried spaghetti to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente (it should have a slight bite when tested).
3. While the pasta cooks, heat the 1/4 cup of extra virgin olive oil in a large skillet over medium heat.
4. Add the 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes to the skillet, cooking for 1 minute until fragrant but not browned.
5. Increase the heat to medium-high and add the 1 pound of shrimp in a single layer, seasoning with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
6. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque, then transfer them to a plate.
7. Tip: Don’t overcrowd the shrimp—cook in batches if needed to ensure proper searing.
8. Add the 4 cups of broccoli florets to the same skillet, cooking for 4-5 minutes until bright green and tender-crisp, stirring occasionally.
9. Drain the cooked spaghetti, reserving 1/2 cup of the pasta water.
10. Tip: The starchy pasta water helps create a silky sauce that clings to the noodles.
11. Return the drained spaghetti to the pot, then add the cooked shrimp, broccoli, and all the skillet contents.
12. Pour in the reserved pasta water and toss everything together over low heat for 1-2 minutes until well combined.
13. Remove from heat and stir in the 1 tablespoon of fresh lemon juice.
14. Tip: Adding lemon juice off the heat preserves its bright, fresh flavor.
15. Divide the pasta among four bowls and top each with 1 tablespoon of grated Parmesan cheese.
Gorgeously glossy from the olive oil, this dish offers a delightful contrast between the tender shrimp, crisp-tender broccoli, and perfectly cooked pasta. The garlic and red pepper flakes provide a gentle warmth that’s balanced by the fresh lemon finish. For a creative twist, try serving it with a side of crusty bread to soak up every last bit of the flavorful oil.
Shrimp and Asparagus Pasta with Lemon Butter
Often, the simplest pasta dishes are the most satisfying, and this Shrimp and Asparagus Pasta with Lemon Butter is a perfect weeknight example. One pan, a handful of fresh ingredients, and about 30 minutes are all you need to create a bright, elegant meal that feels special without the fuss. Let’s walk through each step together to ensure success.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried linguine (I always keep a good-quality brand like De Cecco in my pantry for reliable results)
– 1 pound large shrimp, peeled and deveined (look for wild-caught if available—they have a sweeter flavor)
– 1 bunch asparagus, tough ends snapped off and cut into 2-inch pieces
– 4 tablespoons unsalted butter, divided (I use European-style butter for its richer taste)
– 3 cloves garlic, minced
– 1 lemon, zested and juiced (about 3 tablespoons juice)
– 1/4 cup dry white wine, such as Sauvignon Blanc (a splash adds great acidity)
– 1/4 cup grated Parmesan cheese, plus more for serving
– 2 tablespoons extra virgin olive oil (my go-to for sautéing)
– Salt and freshly ground black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine to the boiling water and cook according to package directions until al dente, about 9-11 minutes.
3. While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and pepper.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until pink and opaque. Transfer to a plate.
6. In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
7. Add the asparagus pieces and cook, stirring occasionally, for 4-5 minutes until crisp-tender and bright green.
8. Add the minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it.
9. Pour in the white wine and let it simmer for 1 minute to reduce slightly.
10. Reduce the heat to low and stir in the remaining 3 tablespoons of butter until melted and creamy.
11. Add the lemon zest and lemon juice to the skillet, stirring to combine.
12. Drain the cooked pasta, reserving 1/2 cup of the pasta water.
13. Add the drained pasta and cooked shrimp to the skillet with the asparagus sauce.
14. Toss everything together, adding splashes of the reserved pasta water as needed to create a silky sauce that coats the pasta.
15. Remove from heat and stir in the grated Parmesan cheese and chopped parsley.
16. Taste and adjust seasoning with additional salt and pepper if needed.
17. Divide among bowls and serve immediately with extra Parmesan on the side.
Key to this dish is the balance of textures: the tender shrimp, crisp-tender asparagus, and al dente pasta all coated in that velvety lemon butter sauce. The bright acidity from the lemon cuts through the richness beautifully, making each bite feel light yet satisfying. For a creative twist, try serving it with a sprinkle of red pepper flakes for heat or alongside a simple arugula salad dressed with lemon vinaigrette.
Shrimp and Sun-Dried Tomato Pasta
Cooking a restaurant-quality pasta dish at home is easier than you think, especially when you combine sweet shrimp with the intense flavor of sun-dried tomatoes. This Shrimp and Sun-Dried Tomato Pasta comes together in about 30 minutes, making it perfect for a busy weeknight or a casual weekend dinner. Let’s walk through each step methodically so you can create this flavorful meal with confidence.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of dried linguine pasta (I find the long strands hold the sauce beautifully)
– 1 pound of large raw shrimp, peeled and deveined (look for firm, translucent shrimp)
– 1 cup of sun-dried tomatoes packed in oil, drained and thinly sliced (reserve 2 tablespoons of the flavorful oil)
– 4 cloves of garlic, minced (fresh is best for that pungent kick)
– 1/2 cup of dry white wine, like Sauvignon Blanc (it adds a lovely acidity)
– 1/2 cup of heavy cream (for a rich, velvety sauce)
– 1/4 cup of freshly grated Parmesan cheese, plus more for serving
– 2 tablespoons of unsalted butter (I always use unsalted to control the saltiness)
– 1/4 cup of fresh basil leaves, thinly sliced
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the 12 ounces of dried linguine pasta to the boiling water and cook according to package directions for al dente, usually 9-11 minutes.
3. While the pasta cooks, pat the 1 pound of raw shrimp completely dry with paper towels—this ensures a good sear.
4. Heat the reserved 2 tablespoons of sun-dried tomato oil in a large skillet over medium-high heat until shimmering.
5. Add the dried shrimp to the hot skillet in a single layer and cook for 1-2 minutes per side until pink and opaque, then transfer to a plate.
6. Tip: Don’t overcrowd the shrimp; cook in batches if needed to avoid steaming.
7. Reduce the skillet heat to medium and add the 2 tablespoons of unsalted butter.
8. Add the 4 minced garlic cloves and cook for 30 seconds until fragrant but not browned.
9. Stir in the 1 cup of sliced sun-dried tomatoes and cook for 1 minute to warm through.
10. Pour in the 1/2 cup of dry white wine, scraping up any browned bits from the bottom of the skillet, and let it simmer for 2 minutes until reduced by half.
11. Tip: The wine reduction is key for concentrating flavor and removing the alcohol taste.
12. Reduce the heat to low and stir in the 1/2 cup of heavy cream and 1/4 cup of grated Parmesan cheese until the cheese melts and the sauce is smooth.
13. Drain the cooked linguine, reserving 1/2 cup of the starchy pasta water.
14. Add the drained pasta and cooked shrimp to the skillet with the sauce.
15. Toss everything together, adding splashes of the reserved pasta water until the sauce coats the pasta nicely.
16. Tip: The starchy pasta water helps emulsify the sauce, making it silky and cling to the noodles.
17. Season the dish with salt and freshly ground black pepper to your liking.
18. Remove the skillet from the heat and stir in the 1/4 cup of sliced fresh basil.
Ultimately, you’ll be rewarded with a dish where the tender shrimp and chewy pasta are enveloped in a creamy, tangy sauce studded with bursts of sweet tomato. The fresh basil adds a bright, herbal finish that cuts through the richness. For a creative twist, serve it in shallow bowls with a side of crusty bread to soak up every last drop of sauce, or top it with extra Parmesan and a drizzle of high-quality olive oil.
Healthy Shrimp Carbonara with Greek Yogurt
Facing the holiday rush but craving something comforting yet light? This Healthy Shrimp Carbonara with Greek Yogurt is your answer—a creamy, protein-packed pasta that comes together in under 30 minutes, perfect for a busy weeknight or a festive yet fuss-free dinner. Let’s walk through it step by step, ensuring every detail is clear for a flawless result.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces of whole-wheat spaghetti (I love the nutty flavor it adds)
– 1 pound of large shrimp, peeled and deveined (fresh or thawed works great)
– 4 slices of thick-cut bacon, chopped (for that classic smoky crunch)
– 3 cloves of garlic, minced (freshly minced makes all the difference)
– 1 cup of plain Greek yogurt (I prefer full-fat for extra creaminess)
– 2 large eggs, at room temperature (this helps them blend smoothly)
– 1/2 cup of grated Parmesan cheese, plus more for serving
– 2 tablespoons of extra virgin olive oil (my go-to for sautéing)
– 1/4 teaspoon of black pepper
– 1/4 teaspoon of salt
– Fresh parsley, chopped, for garnish (optional but adds a bright finish)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of whole-wheat spaghetti to the boiling water and cook for 8-10 minutes, until al dente (check by tasting a strand—it should be tender but firm).
3. While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.
4. Add 4 slices of chopped bacon to the skillet and cook for 5-7 minutes, stirring occasionally, until crispy and browned.
5. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
6. Add 1 pound of shrimp to the same skillet and cook for 2-3 minutes per side, until they turn pink and opaque (tip: avoid overcrowding to ensure even cooking).
7. Stir in 3 cloves of minced garlic and cook for 30 seconds, just until fragrant (be careful not to burn it).
8. Remove the skillet from heat and set aside.
9. In a medium bowl, whisk together 1 cup of Greek yogurt, 2 room-temperature eggs, 1/2 cup of grated Parmesan cheese, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth (tip: whisk vigorously to prevent clumping).
10. Drain the cooked spaghetti, reserving 1/2 cup of the pasta water.
11. Immediately return the hot spaghetti to the empty pot off the heat.
12. Quickly pour the yogurt-egg mixture over the spaghetti, tossing continuously with tongs (tip: the residual heat will gently cook the eggs into a silky sauce).
13. Add the cooked shrimp, bacon, and 1/4 cup of the reserved pasta water, tossing until everything is well-coated and creamy (add more pasta water if needed for desired consistency).
14. Divide the carbonara among four plates and garnish with chopped fresh parsley and extra Parmesan cheese if desired.
Buttery notes from the bacon meld with the tangy Greek yogurt for a luxuriously creamy sauce that clings to each strand of pasta, while the shrimp adds a sweet, succulent bite. Serve it immediately with a crisp green salad or crusty bread to soak up every last drop—it’s a dish that feels indulgent yet stays light on the waistline.
Shrimp and Artichoke Pasta with Garlic
Unbelievably simple yet impressively flavorful, this Shrimp and Artichoke Pasta with Garlic is a weeknight hero that feels special enough for company. Let’s walk through it together step-by-step, building layers of flavor with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried linguine (I find the long strands hold the sauce beautifully)
– 1 pound large raw shrimp, peeled and deveined (look for firm, translucent shells)
– 1 (14-ounce) can artichoke hearts in water, drained and quartered (I prefer the water-packed kind for a cleaner flavor)
– 6 cloves garlic, minced (fresh is non-negotiable here for that punch)
– 1/2 cup dry white wine (like a Sauvignon Blanc—it adds a lovely brightness)
– 1/2 cup heavy cream (room temperature helps it incorporate smoothly)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 1/4 cup freshly grated Parmesan cheese (plus extra for serving)
– 1/4 cup chopped fresh parsley
– 1 teaspoon red pepper flakes (adjust to your heat preference)
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 12 ounces of linguine to the boiling water and cook according to package directions for al dente, about 9-11 minutes.
3. While the pasta cooks, pat the 1 pound of shrimp completely dry with paper towels to ensure a good sear.
4. Heat the 1/4 cup of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the dried shrimp to the hot skillet in a single layer and cook for 2 minutes per side, until they turn pink and opaque. Tip: Don’t overcrowd the pan—cook in batches if needed for the best sear.
6. Transfer the cooked shrimp to a clean plate and set aside.
7. Reduce the skillet heat to medium and add the 6 cloves of minced garlic and 1 teaspoon of red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant but not browned.
8. Pour in the 1/2 cup of white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.
9. Stir in the 1/2 cup of heavy cream, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Bring the mixture to a gentle simmer.
10. Add the drained and quartered artichoke hearts to the skillet and cook for 3 minutes to warm through.
11. Drain the cooked linguine, reserving 1/2 cup of the pasta water.
12. Add the drained pasta directly to the skillet with the sauce.
13. Toss the pasta with the sauce over low heat for 1 minute, adding splashes of the reserved pasta water as needed to create a silky, cohesive sauce that clings to the noodles. Tip: The starchy pasta water is your secret weapon for a perfectly emulsified sauce.
14. Return the cooked shrimp to the skillet and gently toss to combine and reheat for 1 minute.
15. Remove the skillet from the heat and stir in the 1/4 cup of grated Parmesan and 1/4 cup of chopped parsley until the cheese melts. Tip: Adding the cheese off the heat prevents it from clumping or becoming grainy.
16. Divide the pasta among four bowls and serve immediately.
Lusciously creamy with pops of briny artichoke and sweet, tender shrimp, this pasta delivers a restaurant-quality bite in every forkful. The gentle heat from the red pepper flakes and the fresh parsley brighten the rich sauce beautifully. For a summery twist, try serving it with a side of crusty garlic bread to soak up every last drop.
Shrimp and Kale Pasta with Parmesan
Many home cooks think healthy pasta dishes are complicated, but this Shrimp and Kale Pasta with Parmesan is surprisingly simple and comes together in under 30 minutes. It’s a perfect weeknight meal that feels both nourishing and indulgent, with the garlicky shrimp and earthy kale creating a beautiful balance.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces dried linguine pasta (I find the long strands hold the sauce beautifully)
– 1 pound large raw shrimp, peeled and deveined (pat them dry with paper towels for the best sear)
– 4 cups chopped fresh kale, stems removed (I prefer Tuscan kale for its tender texture)
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 1/2 cup grated Parmesan cheese, plus extra for serving (a good-quality block you grate yourself melts better)
– 1/4 cup extra virgin olive oil (my go-to for its fruity flavor)
– 1/4 teaspoon red pepper flakes (adjustable, but a pinch adds lovely warmth)
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/2 cup reserved pasta water
Instructions
1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
2. Add the 12 ounces of linguine to the boiling water and cook according to package directions for al dente, usually 9-11 minutes.
3. While the pasta cooks, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Season the 1 pound of shrimp evenly with the 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
5. Add the seasoned shrimp to the hot skillet in a single layer and cook for 2 minutes per side, until they turn pink and opaque. Tip: Don’t overcrowd the pan; cook in batches if needed for a proper sear.
6. Transfer the cooked shrimp to a clean plate and set aside.
7. Reduce the skillet heat to medium and add the remaining 2 tablespoons of olive oil.
8. Add the 4 cloves of minced garlic and 1/4 teaspoon red pepper flakes to the oil and cook for 30 seconds, stirring constantly, until fragrant. Tip: Watch closely to prevent the garlic from burning.
9. Add the 4 cups of chopped kale to the skillet and cook for 3-4 minutes, stirring occasionally, until wilted and bright green.
10. Before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta water and set it aside.
11. Drain the cooked linguine and add it directly to the skillet with the kale.
12. Pour the reserved 1/2 cup of pasta water into the skillet.
13. Add the cooked shrimp back to the skillet and toss everything together for 1-2 minutes until the sauce lightly coats the pasta. Tip: The starchy water helps create a silky, emulsified sauce that clings to the noodles.
14. Remove the skillet from the heat and stir in the 1/2 cup of grated Parmesan cheese until melted and creamy.
15. Divide the pasta among four bowls and serve immediately with extra Parmesan on the side.
You’ll love the way the tender linguine is enveloped in a light, garlicky sauce, with pops of juicy shrimp and slightly crisp kale in every bite. For a creative twist, try serving it with a squeeze of fresh lemon juice or a sprinkle of toasted breadcrumbs for added texture.
Shrimp and Cauliflower Rice Pasta
Often, we crave a comforting pasta dish that doesn’t leave us feeling weighed down. Our Shrimp and Cauliflower Rice Pasta is the perfect solution—a light, flavorful meal that comes together with minimal fuss. Let’s walk through each step together to create this satisfying dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large raw shrimp, peeled and deveined (I like to pat them dry with a paper towel for better searing)
– 1 medium head of cauliflower, riced (about 4 cups—freshly pulsed in a food processor gives the best texture)
– 8 oz whole wheat spaghetti
– 3 cloves garlic, minced (fresh is key for that aromatic punch)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 1/2 cup grated Parmesan cheese (I prefer a block grated fresh for maximum meltiness)
– 1/4 cup chopped fresh parsley
– 1 tsp red pepper flakes (adjust based on your heat preference)
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz whole wheat spaghetti to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente (it should have a slight bite when tested).
3. While the pasta cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add 1 lb large raw shrimp to the skillet in a single layer and cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.
5. In the same skillet, reduce heat to medium and add the remaining 2 tbsp extra virgin olive oil.
6. Add 3 cloves minced garlic and 1 tsp red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
7. Stir in 4 cups riced cauliflower and cook for 5-7 minutes, stirring frequently, until tender and lightly golden.
8. Drain the cooked spaghetti, reserving 1/2 cup of the pasta water, and add the spaghetti to the skillet with the cauliflower.
9. Return the cooked shrimp to the skillet, along with 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper.
10. Toss everything together, adding the reserved pasta water a little at a time until the sauce coats the noodles evenly.
11. Remove from heat and stir in 1/4 cup chopped fresh parsley.
12. Divide the pasta among four plates and serve immediately.
Creating this dish yields a delightful contrast of tender shrimp and al dente pasta, all brought together by the subtle, nutty flavor of cauliflower rice. Consider topping it with an extra sprinkle of Parmesan or a squeeze of lemon for a bright finish that elevates the meal.
Thai-Inspired Coconut Curry Shrimp Pasta
Gathering inspiration from Thai cuisine, this fusion dish combines creamy coconut curry with succulent shrimp and tender pasta for a comforting yet exotic meal. It’s surprisingly simple to make, even for beginners, with a methodical approach that builds layers of flavor. Let’s walk through each step together to create a restaurant-worthy dinner at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 8 oz linguine pasta (I always use a high-quality brand for better texture)
– 1 lb large shrimp, peeled and deveined (fresh or thawed frozen shrimp work well)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 3 cloves garlic, minced (freshly minced garlic adds the best aroma)
– 1 tbsp red curry paste (adjust based on your spice preference)
– 1 can (13.5 oz) full-fat coconut milk (shake it well before opening)
– 1 tbsp fish sauce (it adds authentic umami depth)
– 1 tbsp lime juice (freshly squeezed lime juice brightens the dish)
– 1/4 cup chopped fresh cilantro (for garnish, but it’s essential for freshness)
– Salt to taste (I prefer fine sea salt for even seasoning)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine pasta and cook for 10-12 minutes, stirring occasionally, until al dente (it should have a slight bite when tested).
3. Drain the pasta in a colander, reserving 1/2 cup of the pasta water, and set aside.
4. While the pasta cooks, pat the shrimp dry with paper towels to ensure they sear properly.
5. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the shrimp in a single layer and cook for 2-3 minutes per side, until they turn pink and opaque, then transfer to a plate.
7. Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for 1 minute until fragrant (be careful not to burn it).
8. Stir in the red curry paste and cook for 30 seconds to release its flavors.
9. Pour in the coconut milk, fish sauce, and lime juice, stirring to combine, and bring to a gentle simmer.
10. Let the sauce simmer for 5 minutes, stirring occasionally, until it thickens slightly.
11. Add the cooked pasta and shrimp back to the skillet, tossing to coat evenly in the sauce.
12. If the sauce is too thick, gradually add the reserved pasta water, 1 tbsp at a time, until desired consistency is reached.
13. Remove from heat and stir in half of the chopped cilantro.
14. Taste and adjust seasoning with salt if needed.
15. Serve immediately, garnished with the remaining cilantro.
Just as you plate this dish, you’ll notice the creamy coconut curry clings beautifully to the pasta, while the shrimp remain tender and juicy. The flavors balance spicy, savory, and tangy notes, making it a crowd-pleaser. For a creative twist, try serving it over zucchini noodles or alongside a crisp cucumber salad to cut through the richness.
Summary
Ultimately, these 20 shrimp pasta recipes prove that healthy eating can be delicious and satisfying. We hope you find a new favorite to add to your weekly rotation! Give one a try, then come back and let us know which dish you loved most in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these flavorful, waistline-friendly meals.
