Oh, the creamy comfort of Italian shrimp pasta! Whether you’re craving a quick weeknight dinner or planning a cozy weekend feast, these 19 delightful recipes bring restaurant-quality flavors right to your kitchen. From classic Alfredo to zesty lemon-garlic twists, get ready to twirl your fork into something truly special. Let’s dive into these irresistible dishes that promise to become new favorites in your home-cooking rotation.
Garlic Butter Shrimp Linguine
Here’s a simple yet impressive pasta dish that comes together in under 30 minutes, perfect for a quick weeknight dinner or a cozy date night at home. The key is building layers of flavor with garlic, butter, and a splash of white wine, which creates a luxurious sauce that clings beautifully to every strand of linguine.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces of dried linguine
– 1 pound of large raw shrimp, peeled and deveined
– 4 tablespoons of unsalted butter
– 4 cloves of garlic, minced
– A splash of dry white wine (about ¼ cup)
– A couple of tablespoons of fresh lemon juice
– A handful of fresh parsley, chopped
– Salt and freshly ground black pepper
– A pinch of red pepper flakes (optional, for a little heat)
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 until al dente, which usually takes about 9-11 minutes.
3. While the pasta cooks, pat the 1 pound of shrimp dry with paper towels to ensure they sear nicely instead of steaming.
4. In a large skillet, melt 2 tablespoons of the unsalted butter over medium-high heat until it starts to foam slightly.
5. Add the shrimp in a single layer and cook for 1-2 minutes per side until they turn pink and opaque, then transfer them to a plate.
6. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet.
7. Stir in the 4 minced garlic cloves and cook for about 30 seconds until fragrant, being careful not to let it burn.
8. Pour in the splash of white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon for extra flavor.
9. Let the wine simmer for 1-2 minutes to reduce by half, which will concentrate its flavor.
10. Drain the cooked linguine, reserving about ½ cup of the pasta water to help thicken the sauce later if needed.
11. Add the drained linguine and cooked shrimp back to the skillet with the garlic-wine sauce.
12. Toss everything together, then stir in the couple of tablespoons of lemon juice and the handful of chopped parsley.
13. Season with salt, freshly ground black pepper, and the optional pinch of red pepper flakes, tossing until well combined and heated through.
14. If the sauce seems too thick, add a little of the reserved pasta water a tablespoon at a time until it reaches your desired consistency.
Creating this dish results in tender shrimp and perfectly cooked pasta coated in a rich, buttery sauce with bright citrus notes. Consider serving it with a simple green salad and crusty bread to soak up every last drop of that delicious garlic butter sauce.
Creamy Tuscan Shrimp Pasta
Venturing into restaurant-worthy pasta at home is simpler than you think with this Creamy Tuscan Shrimp Pasta. We’ll build layers of flavor step-by-step, starting with perfectly cooked shrimp and finishing with a luxurious, herb-kissed sauce that clings to every noodle. Follow along carefully, and you’ll have a stunning dish ready in about 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of dried fettuccine or linguine
– 1 pound of large raw shrimp, peeled and deveined
– A good pinch of kosher salt and freshly ground black pepper
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– A couple of handfuls of baby spinach (about 3 cups)
– 1 cup of halved cherry tomatoes
– 1 cup of heavy cream
– ½ cup of grated Parmesan cheese
– A splash of chicken broth (about ¼ cup)
– 1 teaspoon of dried Italian seasoning
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 12 ounces of dried pasta to the boiling water and cook according to package directions for al dente, usually 8-10 minutes.
3. While the pasta cooks, pat the 1 pound of shrimp completely dry with paper towels, then season them evenly with a good pinch of salt and pepper.
4. Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the seasoned shrimp to the hot skillet in a single layer and cook for 1-2 minutes per side, just until they turn pink and opaque. Tip: Do not overcrowd the pan; cook in batches if needed to ensure a good sear.
6. Transfer the cooked shrimp to a clean plate and set aside.
7. In the same skillet, add the 3 minced garlic cloves and sauté for 30 seconds until fragrant, being careful not to let it burn.
8. Add the 1 cup of halved cherry tomatoes and cook for 2-3 minutes until they just begin to soften and release their juices.
9. Pour in the 1 cup of heavy cream, the ½ cup of grated Parmesan, the splash of chicken broth, and the 1 teaspoon of dried Italian seasoning. Tip: Let the sauce come to a gentle simmer before adding the cheese to prevent it from clumping.
10. Stir the sauce constantly for 2-3 minutes until the cheese is fully melted and the sauce has thickened slightly.
11. Reduce the heat to low and stir in the couple of handfuls of baby spinach until just wilted, about 1 minute.
12. Drain the cooked pasta, reserving about ½ cup of the starchy pasta water.
13. Add the drained pasta and the cooked shrimp back to the skillet with the sauce. Tip: Toss everything together, adding a splash of the reserved pasta water if the sauce needs to be loosened to coat the noodles perfectly.
14. Toss for 1-2 minutes until the pasta is evenly coated and heated through.
Just served, the pasta boasts a velvety, clingy sauce that beautifully coats each strand, with plump shrimp and bursts of sweet tomato in every bite. The wilted spinach adds a fresh, earthy note that balances the rich cream. For a delightful twist, try serving it in shallow bowls topped with an extra sprinkle of Parmesan and a drizzle of good olive oil.
Lemon Garlic Shrimp Spaghetti
Ready to make a restaurant-worthy pasta dish that comes together in under 30 minutes? This lemon garlic shrimp spaghetti is bright, garlicky, and perfect for a quick weeknight dinner or a special occasion. Let’s walk through each step together so you can nail it on the first try.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces of spaghetti
– 1 pound of large shrimp, peeled and deveined
– 4 cloves of garlic, minced
– 1 lemon (you’ll need the zest and juice)
– 1/4 cup of olive oil
– A splash of white wine (about 1/4 cup)
– A couple of tablespoons of butter
– A handful of fresh parsley, chopped
– A pinch of red pepper flakes
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, pat the shrimp dry with paper towels to ensure they sear properly.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
6. Transfer the cooked shrimp to a plate and set aside.
7. Reduce the heat to medium and add the minced garlic to the same skillet, cooking for 30 seconds until fragrant but not browned.
8. Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon for extra flavor.
9. Stir in the lemon zest and juice, then add the butter and let it melt into the sauce.
10. Drain the spaghetti, reserving 1/2 cup of the pasta water.
11. Add the drained spaghetti to the skillet with the sauce, tossing to coat evenly.
12. If the sauce seems too thick, gradually add the reserved pasta water, a tablespoon at a time, until it reaches a silky consistency.
13. Return the shrimp to the skillet and toss everything together gently.
14. Season with salt, black pepper, and red pepper flakes to your liking.
15. Remove from heat and stir in the chopped parsley.
Lemon garlic shrimp spaghetti is best served immediately while it’s hot and the flavors are vibrant. The spaghetti should be tender yet firm, coated in a glossy, lemony sauce that balances the sweetness of the shrimp with a hint of garlic and spice. For a creative twist, top it with a sprinkle of Parmesan cheese or serve alongside a crisp green salad to round out the meal.
Spicy Arrabbiata Shrimp Penne
Just when you need a quick, flavorful weeknight dinner that packs a punch, this Spicy Arrabbiata Shrimp Penne comes to the rescue. It combines juicy shrimp with a fiery tomato sauce and perfectly al dente pasta for a complete meal in about 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 12 ounces of penne pasta
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1/2 teaspoon of red pepper flakes (or a bit more if you like it extra spicy!)
- 1 (28-ounce) can of crushed tomatoes
- A splash of dry white wine (about 1/4 cup)
- A couple of fresh basil leaves, chopped
- Salt for seasoning
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the 12 ounces of penne pasta to the boiling water and cook for 9-11 minutes, stirring occasionally, until al dente (it should have a slight bite to it).
- While the pasta cooks, pat the 1 pound of shrimp dry with paper towels to ensure they sear nicely.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side until pink and opaque, then transfer to a plate. Tip: Don’t overcrowd the pan—cook in batches if needed for even browning.
- In the same skillet, reduce the heat to medium and add the 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes, stirring for 30 seconds until fragrant.
- Pour in a splash of dry white wine (about 1/4 cup) and let it simmer for 1 minute to deglaze the pan, scraping up any browned bits.
- Add the 28-ounce can of crushed tomatoes to the skillet, bring to a simmer, and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Season the sauce with salt to your liking, then stir in the cooked shrimp and a couple of chopped fresh basil leaves, heating for 1 more minute. Tip: Taste the sauce before adding salt, as canned tomatoes can vary in saltiness.
- Drain the cooked penne pasta and add it directly to the skillet with the sauce, tossing to coat evenly. Tip: Reserve a little pasta water to thin the sauce if it gets too thick.
Enjoy this dish hot, where the tender shrimp and al dente penne soak up the bold, spicy tomato sauce for a satisfying bite. For a creative twist, top it with extra basil or a sprinkle of Parmesan cheese to balance the heat, making it perfect for a cozy dinner or impressing guests.
Shrimp Scampi with Angel Hair
Just in time for a festive dinner, this shrimp scampi with angel hair pasta is a restaurant-quality dish you can whip up in under 30 minutes. Join me as we walk through each simple step to create a garlicky, buttery sauce that clings perfectly to delicate noodles and plump shrimp.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– A pound of large shrimp, peeled and deveined
– 8 ounces of angel hair pasta
– 4 tablespoons of unsalted butter
– 4 cloves of garlic, minced
– A splash of dry white wine (about 1/4 cup)
– A couple of tablespoons of fresh lemon juice
– A handful of chopped fresh parsley
– A pinch of red pepper flakes
– Salt for the pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the angel hair pasta to the boiling water and cook for 4-5 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the shrimp dry with paper towels to ensure they sear properly.
4. In a large skillet, melt 2 tablespoons of butter over medium-high heat until it sizzles.
5. Add the shrimp in a single layer and cook for 1-2 minutes per side until they turn pink and opaque, then transfer to a plate.
6. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet.
7. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
8. Pour in the white wine and let it simmer for 2 minutes to reduce slightly, scraping up any browned bits from the pan.
9. Add the lemon juice, red pepper flakes, and half of the chopped parsley, stirring to combine.
10. Drain the pasta, reserving 1/2 cup of the starchy pasta water.
11. Return the cooked shrimp to the skillet and toss with the sauce to coat.
12. Add the drained pasta to the skillet along with a splash of the reserved pasta water, tossing everything together until the sauce clings to the noodles.
13. Season with salt if needed and garnish with the remaining parsley.
14. For the best texture, serve immediately while hot to keep the pasta from clumping.
Fresh from the skillet, this dish offers a delightful contrast of tender shrimp and silky pasta coated in a bright, garlicky sauce. Feel free to sprinkle extra red pepper flakes for heat or serve it alongside a crisp green salad to balance the richness.
Pesto Shrimp Farfalle
Sometimes you need a dinner that feels fancy but comes together with minimal fuss—this pesto shrimp farfalle is exactly that. It’s a vibrant, one-pot wonder where sweet shrimp, nutty pesto, and tender pasta mingle in a creamy sauce that’s ready in about the time it takes to boil water.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of farfalle pasta (that’s about 3/4 of a standard box)
– 1 pound of large raw shrimp, peeled and deveined
– 1/2 cup of store-bought or homemade basil pesto
– 1/2 cup of heavy cream
– A couple of tablespoons of olive oil
– 3 cloves of garlic, minced
– A splash of pasta water (reserved from cooking)
– Salt for the pasta water
Instructions
1. Fill a large pot with 4 quarts of water, add 1 tablespoon of salt, and bring it to a rolling boil over high heat.
2. Add the farfalle pasta to the boiling water and cook according to package directions until al dente, which usually takes 10–12 minutes.
3. While the pasta cooks, pat the shrimp dry with paper towels to ensure they sear nicely instead of steaming.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the shrimp to the skillet in a single layer and cook for 2–3 minutes per side until they turn pink and opaque.
6. Transfer the cooked shrimp to a plate and set aside, covering loosely with foil to keep warm.
7. Reduce the skillet heat to medium and add the minced garlic, sautéing for 30–60 seconds until fragrant but not browned.
8. Pour in the heavy cream and pesto, stirring constantly to combine, and let it simmer gently for 2–3 minutes until slightly thickened.
9. Before draining the pasta, reserve 1/2 cup of the starchy pasta water to help emulsify the sauce.
10. Drain the pasta and add it directly to the skillet with the sauce, tossing to coat evenly.
11. If the sauce seems too thick, stir in the reserved pasta water a tablespoon at a time until it reaches a silky consistency.
12. Gently fold the cooked shrimp back into the pasta, heating for another minute to warm through.
13. Serve immediately while hot. Getting that creamy, clingy sauce is all about using the starchy pasta water—it’s a chef’s secret for restaurant-quality results at home. Garnish with extra pesto or a sprinkle of Parmesan if you like.
Glistening with a rich, herbaceous sauce, this dish offers a delightful contrast between the tender farfalle and juicy shrimp. For a creative twist, try serving it with a side of garlic bread to soak up every last bit of that creamy pesto, or add a handful of cherry tomatoes for a burst of freshness.
White Wine Shrimp Linguine
Whether you’re looking for a quick yet impressive weeknight dinner or a cozy meal to share, this white wine shrimp linguine delivers restaurant-quality flavor with minimal fuss. With just a handful of fresh ingredients and a methodical approach, you’ll have a vibrant, satisfying dish ready in about 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound of large shrimp, peeled and deveined
– 12 ounces of dried linguine pasta
– 4 cloves of garlic, minced
– 1/2 cup of dry white wine (like Sauvignon Blanc)
– 1/4 cup of freshly squeezed lemon juice
– 1/2 cup of unsalted butter, cut into tablespoons
– A couple of tablespoons of olive oil
– A generous handful of fresh parsley, chopped
– 1/2 teaspoon of red pepper flakes (optional, for a little kick)
– Salt and 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 dried linguine to the boiling water and cook according to the package directions, usually for about 10-12 minutes, until al dente.
3. While the pasta cooks, pat the 1 pound of shrimp completely dry with paper towels to ensure a good sear.
4. Season the shrimp on both sides with salt and freshly ground black pepper.
5. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
6. Add the seasoned shrimp to the hot skillet in a single layer and cook for 1-2 minutes per side, just until they turn pink and opaque. Tip: Avoid overcrowding the pan; cook in batches if necessary for the best sear.
7. Transfer the cooked shrimp to a clean plate and set aside.
8. Reduce the skillet heat to medium and add the 4 cloves of minced garlic and 1/2 teaspoon of red pepper flakes (if using). Cook for about 30 seconds, stirring constantly, until fragrant.
9. Carefully pour in the 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 pan with a wooden spoon. Let the mixture simmer for 2-3 minutes until it reduces by about half.
10. Reduce the heat to low and whisk in the 1/2 cup of unsalted butter, one tablespoon at a time, until the sauce is smooth and slightly thickened. Tip: Adding the butter off the heat can help prevent the sauce from breaking.
11. Drain the cooked linguine, reserving about 1/2 cup of the starchy pasta water.
12. Add the drained linguine and the cooked shrimp back to the skillet with the sauce.
13. Toss everything together over low heat for 1-2 minutes, adding a splash of the reserved pasta water if needed to loosen the sauce and help it cling to the pasta. Tip: The starchy pasta water is your secret weapon for a silky, cohesive sauce.
14. Remove the skillet from the heat and stir in the generous handful of chopped fresh parsley.
15. Taste and adjust seasoning with more salt and pepper if desired.
All the components come together beautifully here: the linguine is perfectly coated in a rich, buttery sauce brightened by white wine and lemon, while the shrimp remain tender and juicy. For a creative twist, serve it with a simple arugula salad on the side or top it with a sprinkle of grated Parmesan cheese just before eating.
Shrimp and Mushroom Alfredo
Crafting a creamy, comforting pasta dish doesn’t have to be intimidating, and this Shrimp and Mushroom Alfredo is the perfect place to start. Let’s walk through each simple step together to create a restaurant-worthy meal right in your own kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of your favorite fettuccine pasta
– A generous pound of large raw shrimp, peeled and deveined
– About 8 ounces of sliced cremini mushrooms
– 4 tablespoons of unsalted butter
– 3 cloves of garlic, minced
– A cup of heavy cream
– A good cup of freshly grated Parmesan cheese
– A splash of fresh lemon juice
– A couple of tablespoons of chopped fresh parsley
– Salt and 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 fettuccine to the boiling water and cook according to the package directions for al dente, which is usually about 8-10 minutes.
3. While the pasta cooks, pat the pound of shrimp completely dry with paper towels—this helps them sear nicely instead of steaming.
4. In a large skillet, melt 2 tablespoons of the unsalted butter over medium-high heat.
5. Add the shrimp to the hot skillet in a single layer and cook for 1-2 minutes per side, just until they turn pink and opaque, then transfer them to a plate.
6. In the same skillet, melt the remaining 2 tablespoons of butter.
7. Add the 8 ounces of sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they have released their liquid and turned golden brown.
8. Stir in the 3 minced garlic cloves and cook for just 30 seconds until fragrant to prevent burning.
9. Pour in the cup of heavy cream and bring the mixture to a gentle simmer.
10. Reduce the heat to low and gradually whisk in the cup of grated Parmesan cheese until the sauce is smooth and creamy.
11. Drain the cooked pasta, reserving about a half cup of the starchy pasta water.
12. Add the drained pasta and the cooked shrimp back into the skillet with the Alfredo sauce.
13. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce to your desired consistency.
14. Finish by stirring in the splash of fresh lemon juice and the chopped parsley, then season with salt and pepper.
This dish delivers a luxuriously creamy sauce that clings to every strand of pasta, balanced by the sweet, tender shrimp and earthy mushrooms. Try serving it with a simple green salad and some crusty bread for soaking up every last bit of that delicious sauce.
Tomato Basil Shrimp Orzo
Ordinarily, I’d save pasta dishes for colder months, but this Tomato Basil Shrimp Orzo is the perfect one-pan wonder for any season—it’s light yet satisfying, and comes together in under 30 minutes. Let me walk you through each simple step to create this vibrant meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb of large shrimp, peeled and deveined
– A good glug of olive oil (about 2 tbsp)
– 1 medium yellow onion, finely chopped
– 3 cloves of garlic, minced
– 1 cup of dry orzo pasta
– A 14.5 oz can of diced tomatoes, with their juices
– 2 cups of chicken or vegetable broth
– A big handful of fresh basil leaves, roughly chopped (about 1/2 cup packed)
– A generous pinch of salt and a few cracks of black pepper
– A squeeze of fresh lemon juice (about 1 tbsp)
– A sprinkle of grated Parmesan cheese for serving (optional)
Instructions
1. Pat the 1 lb of shrimp completely dry with paper towels—this helps them sear nicely instead of steaming.
2. Heat the 2 tbsp of olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers, about 1 minute.
3. Add the shrimp in a single layer and cook for 1–2 minutes per side until they turn pink and opaque, then transfer them to a plate.
4. Tip: Don’t overcrowd the pan; cook shrimp in batches if needed to avoid lowering the temperature.
5. In the same skillet, add the chopped onion and cook for 3–4 minutes, stirring often, until softened.
6. Stir in the minced garlic and cook for 30 seconds until fragrant—be careful not to let it burn.
7. Add the 1 cup of dry orzo to the skillet and toast it for 1 minute, stirring constantly to coat it in the oil.
8. Pour in the can of diced tomatoes with juices and the 2 cups of broth, scraping up any browned bits from the bottom of the pan.
9. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes until the orzo is tender and has absorbed most of the liquid.
10. Tip: Check at 8 minutes—if the orzo looks dry, add a splash more broth or water to prevent sticking.
11. Return the cooked shrimp to the skillet and stir in the chopped basil, salt, pepper, and 1 tbsp of lemon juice.
12. Cook for another 1–2 minutes just to warm everything through and let the flavors meld.
13. Tip: Taste and adjust seasoning before serving; the lemon juice brightens the dish beautifully.
14. Remove from heat and let it sit for 2 minutes to thicken slightly.
Now, this dish shines with its creamy orzo that soaks up the tomato-basil broth, while the shrimp stay juicy and tender. Naturally, I love serving it straight from the skillet with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last bit—it’s a crowd-pleaser that feels both rustic and refined.
Cajun Shrimp Pasta
Wondering how to whip up a restaurant-worthy pasta dish without the fuss? Let’s dive into a creamy, spicy Cajun Shrimp Pasta that’s perfect for a cozy dinner. I’ll walk you through each step methodically, so even if you’re new to cooking, you’ll feel like a pro by the end.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of fettuccine pasta
– 1 pound of large shrimp, peeled and deveined
– 2 tablespoons of olive oil
– 1 tablespoon of Cajun seasoning
– 1 medium onion, diced
– 1 bell pepper, sliced
– 3 cloves of garlic, minced
– 1 cup of heavy cream
– 1/2 cup of chicken broth
– 1/2 cup of grated Parmesan cheese
– A splash of lemon juice
– A couple of fresh parsley sprigs, chopped
– Salt and pepper, just a pinch each
Instructions
1. Bring a large pot of salted water to a boil over high heat, then add the fettuccine pasta and cook it for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
2. While the pasta cooks, pat the shrimp dry with paper towels to ensure they sear nicely, then toss them in a bowl with the Cajun seasoning until evenly coated.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then add the seasoned shrimp and cook them for 2-3 minutes per side until they turn pink and opaque, then remove them to a plate.
4. In the same skillet, add the remaining tablespoon of olive oil, then sauté the diced onion and sliced bell pepper for 5-7 minutes until they soften and start to brown slightly.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it to avoid bitterness.
6. Pour in the heavy cream and chicken broth, then bring the mixture to a gentle simmer over medium heat, stirring occasionally to combine.
7. Reduce the heat to low, then whisk in the grated Parmesan cheese until the sauce is smooth and creamy, which should take about 2-3 minutes.
8. Drain the cooked pasta and add it directly to the skillet with the sauce, tossing everything together to coat the noodles evenly.
9. Return the cooked shrimp to the skillet, then drizzle with a splash of lemon juice and sprinkle with chopped parsley, salt, and pepper, gently stirring to warm through for 1-2 minutes.
10. Remove the skillet from the heat and let it sit for a minute to allow the flavors to meld. Creamy and packed with bold Cajun spice, this pasta boasts tender shrimp and a velvety sauce that clings to every strand. Consider serving it with a side of crusty bread to soak up the extra goodness—it’s a comforting meal that’s sure to impress.
Shrimp Fra Diavolo with Spaghetti
Brace yourself for a spicy, satisfying pasta dish that’s perfect for a special dinner. Shrimp Fra Diavolo with Spaghetti combines plump shrimp in a fiery tomato sauce with al dente pasta, delivering a restaurant-quality meal right at home. Let’s walk through each step together so you can master this flavorful classic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of large shrimp, peeled and deveined
– 8 ounces of spaghetti
– 2 tablespoons of olive oil
– 4 cloves of garlic, minced
– 1/2 teaspoon of red pepper flakes (or a pinch more if you like it extra spicy!)
– 1 (28-ounce) can of crushed tomatoes
– 1/4 cup of dry white wine (a splash for depth)
– A couple of fresh basil leaves, chopped
– Salt, to season as you go
Instructions
1. Bring a large pot of salted water to a boil over high heat—it should taste like the sea.
2. Add the spaghetti to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente (tip: check a strand a minute early to avoid overcooking).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant but not browned (tip: keep the heat moderate to prevent burning).
5. Pour in the dry white wine, letting it simmer for 2 minutes to reduce slightly.
6. Stir in the crushed tomatoes and a pinch of salt, then bring the sauce to a gentle simmer over medium-low heat, cooking for 10 minutes to thicken.
7. Pat the shrimp dry with paper towels and add them to the sauce, cooking for 3-4 minutes until they turn pink and opaque (tip: avoid overcrowding the skillet for even cooking).
8. Drain the cooked spaghetti, reserving 1/2 cup of the pasta water.
9. Toss the spaghetti into the skillet with the sauce, adding a splash of the reserved pasta water if needed to loosen it up.
10. Stir in the chopped basil leaves just before serving to keep them fresh and vibrant.
All done! This dish boasts a luscious, slightly chunky tomato sauce with a kick from the pepper flakes, clinging perfectly to the tender shrimp and firm spaghetti. For a creative twist, serve it with a side of crusty bread to soak up every last bit of sauce, or top it with extra basil for a burst of freshness.
Garlic Parmesan Shrimp Pasta
Picture this: a cozy weeknight dinner that comes together in under 30 minutes, featuring plump shrimp bathed in a rich, garlicky parmesan sauce clinging to perfectly cooked pasta. This Garlic Parmesan Shrimp Pasta is your new go-to for a restaurant-quality meal that’s surprisingly simple to master, even for kitchen beginners.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 12 ounces of your favorite pasta, like linguine or fettuccine
- 1 pound of large shrimp, peeled and deveined
- 4 tablespoons of unsalted butter
- 6 cloves of garlic, minced nice and fine
- 1 cup of heavy cream
- 1 cup of freshly grated parmesan cheese
- A splash of dry white wine (about 1/4 cup)
- A couple of tablespoons of olive oil
- Salt and freshly ground black pepper
- A small handful of fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the 12 ounces of pasta to the boiling water and cook according to the package directions for al dente, which usually takes about 8-10 minutes. Tip: Salting the pasta water is your first chance to season the dish, so don’t be shy—it should taste like the sea.
- While the pasta cooks, pat the 1 pound of shrimp completely dry with paper towels. Season them generously with salt and pepper on both sides.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Add the shrimp to the hot skillet in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Tip: Avoid overcrowding the pan; cook in batches if needed to get a good sear instead of steaming them.
- Transfer the cooked shrimp to a clean plate and set aside.
- In the same skillet, reduce the heat to medium and melt the 4 tablespoons of butter.
- Add the 6 cloves of minced garlic to the butter and cook, stirring constantly, for about 1 minute until fragrant but not browned.
- Pour in the splash of white wine (about 1/4 cup) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 1 minute.
- Pour in the 1 cup of heavy cream and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes to thicken slightly.
- Reduce the heat to low and gradually whisk in the 1 cup of grated parmesan cheese until the sauce is smooth and creamy. Tip: Adding the cheese off the heat or on very low heat prevents it from clumping or becoming grainy.
- Drain the cooked pasta, reserving about 1/2 cup of the starchy pasta water.
- Add the drained pasta and the cooked shrimp back to the skillet with the sauce. Toss everything together until well coated, adding a splash of the reserved pasta water if the sauce needs loosening.
- Turn off the heat and stir in the chopped fresh parsley.
Keep in mind that the al dente pasta provides a satisfying chew against the tender shrimp, while the sauce—creamy from the parmesan and fragrant with garlic—clings to every strand. For a bright finish, try serving it with a simple arugula salad on the side, or add a sprinkle of red pepper flakes for a gentle kick.
Shrimp Carbonara
Here’s a twist on a classic pasta dish that’s surprisingly simple to pull off for a weeknight dinner or a cozy weekend meal. Shrimp Carbonara combines the rich, creamy comfort of traditional carbonara with sweet, succulent shrimp for a quick yet impressive result. Let’s walk through it step-by-step so you can nail it on your first try.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces of spaghetti
– 1 pound of large shrimp, peeled and deveined
– 4 slices of thick-cut bacon, chopped
– 3 large eggs
– 1 cup of grated Parmesan cheese
– 2 cloves of garlic, minced
– A splash of olive oil
– A couple of pinches of salt and black pepper
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 spaghetti to the boiling water and cook according to package directions until al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat a large skillet over medium heat and add the chopped bacon. Cook for 5–7 minutes, stirring often, until crispy and browned.
4. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
5. Add a splash of olive oil to the skillet with the bacon fat and increase the heat to medium-high. Add the shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque, then remove and set aside.
6. Reduce the heat to low and add the minced garlic to the skillet, sautéing for about 30 seconds until fragrant—be careful not to burn it.
7. In a medium bowl, whisk together the eggs, grated Parmesan cheese, and a pinch of black pepper until smooth.
8. Once the pasta is done, reserve 1 cup of the starchy pasta water, then drain the spaghetti and immediately add it to the skillet with the garlic.
9. Turn off the heat and quickly pour the egg mixture over the hot pasta, tossing vigorously with tongs to coat evenly—the residual heat will cook the eggs into a creamy sauce without scrambling them.
10. If the sauce seems too thick, gradually add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
11. Gently fold in the cooked shrimp and crispy bacon, tossing to combine everything.
12. Taste and adjust seasoning with a pinch of salt or pepper if needed, then serve immediately.
Buttery, savory bacon and garlic meld with the creamy egg sauce to coat each strand of pasta, while the shrimp adds a sweet, tender bite that elevates the whole dish. For a fresh twist, top it with chopped parsley or a squeeze of lemon just before serving to brighten up the rich flavors.
Rosemary Shrimp Pappardelle
There’s something magical about how rosemary’s piney fragrance pairs with sweet shrimp and wide, silky pasta ribbons. This Rosemary Shrimp Pappardelle is a restaurant-worthy dish that comes together surprisingly fast, making it perfect for a weeknight dinner that feels special. Let’s walk through it step by step, and you’ll see just how simple it is to create.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– A pound of large shrimp, peeled and deveined
– 8 ounces of dried pappardelle pasta
– 3 tablespoons of good olive oil
– 4 cloves of garlic, minced
– A couple of fresh rosemary sprigs, leaves finely chopped (about 1 tablespoon)
– A splash of dry white wine (about 1/4 cup)
– A 28-ounce can of crushed tomatoes
– A pinch of red pepper flakes
– Salt and freshly ground black pepper
– A handful of fresh parsley, chopped for garnish
– A big chunk of Parmesan cheese for grating over the top
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the 8 ounces of dried pappardelle pasta to the boiling water and cook according to the package directions, usually 8-10 minutes, until al dente. (Tip: Reserve about 1 cup of the starchy pasta water before draining, as it helps create a silky sauce later.)
3. While the pasta cooks, pat the pound of shrimp completely dry with paper towels and season them generously with salt and black pepper.
4. Heat the 3 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the seasoned shrimp to the hot skillet in a single layer and cook for 1-2 minutes per side, just until they turn pink and opaque. Transfer them to a clean plate immediately.
6. In the same skillet, reduce the heat to medium and add the 4 cloves of minced garlic, the tablespoon of chopped rosemary, and the pinch of red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant.
7. Pour in the 1/4 cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon, and let it simmer for 1 minute to cook off the alcohol.
8. Stir in the 28-ounce can of crushed tomatoes and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, until slightly thickened.
9. Drain the cooked pappardelle and add it directly to the skillet with the tomato sauce, tossing to coat evenly. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency. (Tip: The starch in the pasta water helps the sauce cling beautifully to the noodles.)
10. Return the cooked shrimp to the skillet and gently toss everything together to warm the shrimp through, about 1 minute. (Tip: Avoid overcooking the shrimp here to keep them tender and juicy.)
11. Remove the skillet from the heat and stir in the handful of chopped fresh parsley.
12. Divide the pasta and shrimp among bowls, and finish each serving with a generous grating of Parmesan cheese.
The wide pappardelle noodles cradle the rich, herbaceous tomato sauce and tender shrimp in every bite. For a summery twist, try serving it with a simple arugula salad on the side to add a peppery crunch that contrasts the dish’s silkiness.
Shrimp and Spinach Tortellini
Picture this: a cozy weeknight dinner that comes together in under 30 minutes but tastes like you spent hours in the kitchen. Perfectly cooked cheese tortellini gets tossed with plump shrimp and fresh spinach in a light, garlicky sauce. It’s the kind of simple, satisfying meal that makes everyone ask for seconds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– A 20-ounce package of fresh cheese tortellini
– A pound of large shrimp, peeled and deveined
– A big handful of fresh baby spinach (about 4 cups)
– 3 cloves of garlic, minced
– A quarter cup of olive oil
– A splash of dry white wine (about 1/4 cup)
– A couple of tablespoons of unsalted butter
– A squeeze of fresh lemon juice (from half a lemon)
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the package of fresh cheese tortellini to the boiling water and cook according to the package directions, usually for 3-4 minutes, until they float to the top.
3. While the tortellini cooks, pat the pound of shrimp completely dry with paper towels—this helps them sear nicely instead of steaming.
4. Heat the quarter 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 without moving them to get a good sear.
6. Flip each shrimp and cook for another 1-2 minutes, just until they turn pink and opaque throughout.
7. Transfer the cooked shrimp to a clean plate using tongs.
8. Reduce the skillet heat to medium and add the minced garlic, cooking for 30 seconds until fragrant but not browned.
9. Pour in the splash of dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon for extra flavor.
10. Let the wine simmer for 1 minute to cook off the alcohol.
11. Stir in the couple of tablespoons of unsalted butter until melted and creamy.
12. Drain the cooked tortellini and add it directly to the skillet with the sauce.
13. Add the big handful of fresh baby spinach and the cooked shrimp back to the skillet, tossing everything gently to combine and wilt the spinach, about 1 minute.
14. Finish with a squeeze of fresh lemon juice and season generously with salt and freshly ground black pepper, tossing one final time to coat.
Fluffy tortellini pockets soak up the bright, buttery sauce, while the shrimp stay juicy and the spinach adds a fresh bite. For a restaurant-style touch, serve it in shallow bowls with a sprinkle of red pepper flakes and crusty bread on the side to mop up every last drop.
Roasted Red Pepper Shrimp Rigatoni
You’ll love how quickly this vibrant, creamy pasta comes together for a cozy weeknight dinner. Roasted red peppers and plump shrimp make it feel special, yet the whole dish is ready in about 30 minutes. Let’s walk through each step so you end up with a perfectly balanced, restaurant-worthy meal at home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of rigatoni pasta
– 1 pound of large shrimp, peeled and deveined
– 2 cups of jarred roasted red peppers, drained
– 3 cloves of garlic, minced
– 1/2 cup of heavy cream
– 1/4 cup of grated Parmesan cheese
– 2 tablespoons of olive oil
– A splash of dry white wine (about 1/4 cup)
– A couple of fresh basil leaves, chopped
– Salt and black pepper, as needed
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the rigatoni to the boiling water and cook according to package directions until al dente, about 10-12 minutes, then drain and set aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Pat the shrimp dry with paper towels to ensure a good sear, then add them to the skillet in a single layer.
5. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque, then transfer to a plate.
6. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
7. Pour in the roasted red peppers and white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor.
8. Simmer the mixture for 3-4 minutes until the wine reduces slightly, then transfer it to a blender.
9. Blend the red pepper mixture on high until completely smooth, about 1 minute, for a silky sauce base.
10. Return the blended sauce to the skillet over medium heat and stir in the heavy cream and Parmesan cheese until fully combined and warmed through, about 2 minutes.
11. Season the sauce with salt and black pepper to your liking, then add the cooked pasta and shrimp back to the skillet.
12. Toss everything together gently until the pasta is evenly coated and heated through, about 2 minutes.
13. Remove from heat and garnish with the chopped basil before serving.
Mouthwatering and satisfying, this dish boasts a velvety sauce that clings beautifully to the rigatoni’s ridges, with tender shrimp adding a sweet, briny contrast. For a creative twist, try serving it with a side of garlic bread to soak up every last bit of sauce, or top it with extra Parmesan and a drizzle of chili oil for a spicy kick.
Shrimp Piccata with Capellini
Fancy a restaurant-worthy meal that’s surprisingly simple to pull off at home? This Shrimp Piccata with Capellini combines plump, juicy shrimp with a bright, lemony sauce and delicate pasta for a dish that feels special but comes together in under 30 minutes. Let’s walk through it step by step.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound of large shrimp, peeled and deveined
– 8 ounces of capellini pasta
– 3 tablespoons of all-purpose flour
– 4 tablespoons of unsalted butter, divided
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– A generous 1/2 cup of chicken broth
– A big splash of dry white wine (about 1/4 cup)
– The juice of 1 large lemon (about 3 tablespoons)
– A couple of tablespoons of capers, drained
– A handful of fresh parsley, chopped
– Salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Pat the shrimp completely dry with paper towels—this helps them sear nicely instead of steaming.
3. Season the shrimp lightly with salt and pepper, then toss them in the flour until lightly coated, shaking off any excess.
4. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat until the butter melts and foams slightly.
5. Add the shrimp to the skillet in a single layer and cook for 1–2 minutes per side, until they turn pink and opaque; transfer them to a plate.
6. Add the capellini to the boiling water and cook according to package directions, usually 4–5 minutes, until al dente.
7. In the same skillet, reduce the heat to medium and add the garlic; sauté for about 30 seconds until fragrant, being careful not to let it burn.
8. Pour in the chicken broth and white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon to build flavor.
9. Let the liquid simmer for 2–3 minutes until it reduces by about half.
10. Stir in the lemon juice and capers, then simmer for another minute.
11. Cut the remaining 2 tablespoons of butter into small pieces and whisk them into the sauce one at a time until fully melted and the sauce thickens slightly.
12. Drain the capellini and return it to the pot off the heat.
13. Tip: Reserve about 1/4 cup of the pasta cooking water before draining—it can help loosen the sauce if needed.
14. Return the shrimp to the skillet and toss gently in the sauce to warm through, about 1 minute.
15. Add the shrimp and sauce to the pot with the pasta, tossing everything together until well combined.
16. Stir in the chopped parsley just before serving for a fresh, vibrant finish.
Delightfully tangy and rich, this dish offers tender shrimp in a silky, lemon-butter sauce that clings perfectly to the thin capellini. The briny capers add little pops of flavor, making each bite exciting. For a fun twist, serve it with a side of crusty bread to soak up every last drop of that irresistible sauce.
Balsamic Glazed Shrimp Penne
Welcome to a simple yet elegant pasta dish that’s perfect for a weeknight dinner or a special occasion. We’ll walk through making Balsamic Glazed Shrimp Penne together, breaking it down into easy, manageable steps so you can feel confident in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of penne pasta
– 1 pound of large shrimp, peeled and deveined
– 3 tablespoons of olive oil
– 4 cloves of garlic, minced
– 1/2 cup of balsamic vinegar
– 2 tablespoons of honey
– A splash of chicken broth (about 1/4 cup)
– A couple of handfuls of fresh spinach
– Salt and pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes, then drain and set aside.
3. While the pasta cooks, pat the shrimp dry with paper towels to ensure they sear nicely.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque, then remove and set aside.
6. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
7. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
8. Pour in the balsamic vinegar, honey, and chicken broth, stirring to combine.
9. Simmer the sauce for 5-7 minutes until it thickens slightly and reduces by about half.
10. Tip: For a smoother glaze, whisk the sauce occasionally to prevent sticking.
11. Add the cooked pasta and spinach to the skillet, tossing until the spinach wilts, about 2 minutes.
12. Return the shrimp to the skillet and gently stir to coat everything in the glaze.
13. Season with salt and pepper to taste, mixing well.
14. Tip: Let the dish sit for a minute off the heat to allow the flavors to meld before serving.
15. Serve immediately while warm.
Vibrant and tangy, this dish offers a delightful contrast between the tender shrimp and the al dente pasta, all coated in a sweet-and-sour balsamic glaze. For a creative twist, top it with a sprinkle of Parmesan cheese or serve alongside a crisp green salad to balance the richness.
Shrimp and Artichoke Linguine
Zesty and satisfying, this Shrimp and Artichoke Linguine is a restaurant-quality dish you can easily make at home. Let’s walk through each step together to create a creamy, flavorful pasta that’s perfect for a special dinner or a comforting weeknight meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of linguine pasta
– 1 pound of large shrimp, peeled and deveined
– A 14-ounce can of artichoke hearts, drained and quartered
– 4 cloves of garlic, minced
– 1 small yellow onion, finely chopped
– A splash of olive oil (about 2 tablespoons)
– A cup of heavy cream
– Half a cup of grated Parmesan cheese
– A couple of tablespoons of fresh lemon juice
– A handful of fresh parsley, chopped
– Salt and freshly ground black pepper
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, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they turn pink and opaque, then transfer them to a plate. Tip: Don’t overcrowd the shrimp—cook in batches if needed for even browning.
5. Reduce the heat to medium and add the chopped onion to the same skillet, cooking for 3-4 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Add the quartered artichoke hearts to the skillet and cook for 2 minutes, stirring to combine with the onion and garlic.
8. Pour in the heavy cream and bring the mixture to a gentle simmer, letting it cook for 3 minutes to thicken slightly.
9. Stir in the grated Parmesan cheese until melted and smooth, about 1 minute. Tip: Remove the skillet from heat briefly while adding the cheese to prevent curdling.
10. Drain the cooked linguine, reserving a half-cup of the pasta water.
11. Add the drained linguine and cooked shrimp back to the skillet with the sauce, tossing everything together to coat evenly. Tip: If the sauce seems too thick, gradually add the reserved pasta water a tablespoon at a time until it reaches your desired consistency.
12. Stir in the fresh lemon juice and season with salt and pepper to taste, cooking for 1 more minute to heat through.
13. Remove from heat and garnish with the chopped parsley before serving.
Hearty and indulgent, this linguine boasts a velvety cream sauce that clings perfectly to each strand of pasta. The tender shrimp and artichokes add a delightful contrast in texture, while the lemon brightens every bite. For a creative twist, serve it in shallow bowls with a side of crusty bread to soak up the extra sauce.
Summary
You’ve just discovered 20 dreamy, creamy Italian shrimp pasta recipes to elevate your weeknight dinners or special occasions. Whether you’re craving classic Alfredo, a spicy kick, or a lighter cream sauce, there’s a perfect dish waiting for you. We’d love to hear which recipe becomes your new favorite—drop a comment below and don’t forget to share this roundup on Pinterest to spread the pasta love!
