A craving for something cozy and satisfying? You’ve landed in the right spot. We’ve gathered 26 mouthwatering shrimp pasta recipes, all featuring that classic, vibrant red sauce you love. Whether you’re after a quick weeknight dinner or a special weekend feast, this roundup is packed with delicious inspiration to get your skillet sizzling. Let’s dive into these saucy, shrimp-packed delights!
Spicy Shrimp Arrabbiata Pasta
Ever crave a restaurant-quality pasta dish that’s bold, spicy, and surprisingly simple to make at home? This Spicy Shrimp Arrabbiata Pasta delivers just that—a vibrant, fiery tomato sauce tossed with succulent shrimp and al dente pasta, all ready in under 30 minutes. Let’s walk through each step together to ensure perfect results.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried spaghetti (or linguine)
– 1 pound large shrimp, peeled and deveined (thaw if frozen)
– 3 tablespoons olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 teaspoon red pepper flakes (adjust to taste)
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon dried oregano
– 1 teaspoon salt (adjust to taste)
– ¼ cup fresh parsley, chopped (for garnish)
– ¼ cup grated Parmesan cheese (optional, for serving)
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 (firm to the bite).
3. Drain the spaghetti in a colander, reserving ½ cup of the pasta water, and set aside.
4. Pat the shrimp dry with paper towels to ensure they sear properly.
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
6. Add the 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.
7. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
8. Add the minced garlic and red pepper flakes, stirring constantly for 30–60 seconds until fragrant but not browned.
9. Pour in the crushed tomatoes, oregano, and salt, stirring to combine.
10. Simmer the sauce uncovered for 10–15 minutes, stirring occasionally, until slightly thickened.
11. Return the cooked shrimp to the skillet, tossing gently to coat in the sauce and heat through for 1–2 minutes.
12. Add the drained spaghetti to the skillet, tossing with tongs to combine, and add reserved pasta water as needed to loosen the sauce.
13. Remove from heat and stir in the chopped parsley.
14. Serve immediately, topped with grated Parmesan if desired.
Finally, this dish boasts a luscious, clingy sauce that coats each strand of pasta, with the shrimp adding a sweet, tender contrast to the spicy kick. For a creative twist, try serving it with a side of garlic bread to soak up every last bit of sauce, or add a sprinkle of fresh basil for an extra herbal note.
Creamy Tomato Shrimp Linguine
Eager to whip up a restaurant-worthy pasta dish at home? This creamy tomato shrimp linguine is a foolproof, one-pan wonder that’s ready in under 30 minutes. Let’s walk through each step together, ensuring you achieve a silky sauce and perfectly cooked shrimp every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz linguine
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 2 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust to taste)
– Salt and black pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions
1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package directions until al dente, about 9–11 minutes, then drain and set aside.
2. While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Add the shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque, then transfer to a plate.
4. Reduce the heat to medium and add the minced garlic to the same skillet. Sauté for 30–60 seconds until fragrant, being careful not to let it burn.
5. Pour in the crushed tomatoes, stirring to combine with the garlic. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
6. Stir in the heavy cream, Parmesan cheese, dried oregano, and red pepper flakes. Cook for another 3–4 minutes until the sauce is creamy and heated through.
7. Add the cooked linguine and shrimp back to the skillet, tossing gently to coat everything in the sauce. Cook for 1–2 minutes until warmed through.
8. Taste and adjust seasoning with salt and black pepper if needed, then remove from heat.
9. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese if desired.
Fresh from the skillet, this dish boasts a luxuriously creamy texture that clings to every strand of pasta, balanced by the bright acidity of tomatoes and a subtle kick from red pepper flakes. For a creative twist, try serving it with a side of garlic bread to soak up every last drop of sauce, or add a handful of spinach in step 6 for extra greens.
Garlic Shrimp Marinara Spaghetti
Brimming with garlicky shrimp and a rich marinara sauce, this Garlic Shrimp Marinara Spaghetti is a weeknight dinner hero. It comes together quickly with a few key ingredients, and I’ll guide you through each step to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thawed if frozen)
– 12 oz spaghetti
– 2 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 (24 oz) jar marinara sauce
– 1/4 cup dry white wine (optional, or substitute with broth)
– 1/4 tsp red pepper flakes (adjust to desired heat)
– Salt for pasta water
– Fresh parsley, chopped for garnish (optional)
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 9-11 minutes, stirring occasionally, until al dente (tender but firm).
3. While the pasta cooks, pat the shrimp completely dry with paper towels to ensure a good sear.
4. Heat the 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 1-2 minutes per side until pink and opaque. Transfer the shrimp to a plate.
6. Reduce the skillet heat to medium and add the minced garlic and red pepper flakes. Cook for 30-45 seconds until fragrant, stirring constantly to prevent burning.
7. Pour the white wine into the skillet, scraping up any browned bits from the bottom, and let it simmer for 1 minute to reduce slightly.
8. Add the marinara sauce to the skillet and bring to a gentle simmer over medium-low heat, stirring occasionally, for 5 minutes to let the flavors meld.
9. Drain the cooked spaghetti, reserving 1/2 cup of the pasta water.
10. Return the cooked shrimp and any accumulated juices to the skillet with the sauce and stir to combine, heating through for 1 minute.
11. Add the drained spaghetti to the skillet and toss with the sauce and shrimp, adding reserved pasta water 1 tablespoon at a time if the sauce seems too thick.
12. Remove the skillet from the heat and garnish with chopped fresh parsley if desired.
The finished dish offers tender shrimp and perfectly coated spaghetti in a robust, garlic-infused sauce. For a creative twist, serve it with a side of crusty bread to soak up every last bit of the flavorful marinara.
Shrimp Fra Diavolo with Penne
Gather your ingredients and get ready for a spicy, satisfying pasta dish that’s perfect for a weeknight dinner. This Shrimp Fra Diavolo with Penne combines plump shrimp, a fiery tomato sauce, and al dente pasta in one skillet, making cleanup a breeze. Follow these steps carefully for a restaurant-quality meal at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 8 oz penne pasta
– 2 tbsp olive oil (or any neutral oil)
– 1 medium onion, finely chopped
– 4 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 tsp red pepper flakes (adjust for more or less heat)
– 1 tsp dried oregano
– 1/2 cup dry white wine (like Sauvignon Blanc)
– Salt, as needed
– Fresh parsley, chopped for garnish
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 for 10-12 minutes, stirring occasionally, until al dente (it should be tender but firm to the bite).
3. Drain the pasta in a colander and set it aside.
4. Pat the shrimp dry with paper towels to ensure they sear properly.
5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
6. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
7. Transfer the cooked shrimp to a plate and set aside.
8. In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat.
9. Add the chopped onion and cook for 5 minutes, stirring frequently, until softened and translucent.
10. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
11. Pour in the dry white wine and simmer for 3 minutes, scraping up any browned bits from the bottom of the skillet.
12. Stir in the crushed tomatoes, red pepper flakes, and dried oregano.
13. Bring the sauce to a gentle simmer and cook for 10 minutes, stirring occasionally, until it thickens slightly.
14. Season the sauce with salt, starting with 1/2 teaspoon and adjusting as needed.
15. Return the cooked shrimp to the skillet and stir to coat them in the sauce, heating for 2 minutes until warmed through.
16. Add the drained penne pasta to the skillet and toss everything together until well combined.
17. Garnish with fresh chopped parsley before serving.
18. You’ll love the tender shrimp and al dente pasta coated in a robust, spicy tomato sauce. For a creative twist, serve it with a side of crusty bread to soak up every last bit of sauce, or top it with a sprinkle of grated Parmesan cheese for extra richness.
Tuscan Shrimp and Sun-Dried Tomato Pasta
A comforting weeknight dinner that feels like a restaurant-quality treat, this Tuscan Shrimp and Sun-Dried Tomato Pasta combines succulent seafood with rich, savory flavors in under 30 minutes. Let’s walk through each step together to ensure perfect results.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz large shrimp, peeled and deveined (thaw if frozen)
– 8 oz dried fettuccine pasta (or any long pasta like linguine)
– 1 cup heavy cream
– ½ cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp oil)
– 4 cloves garlic, minced
– ½ cup grated Parmesan cheese, plus extra for serving
– 2 tbsp unsalted butter
– 1 tsp dried Italian seasoning
– ¼ tsp red pepper flakes (adjust for spice preference)
– Salt and black pepper, to season
– Fresh parsley, chopped for garnish (optional)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook according to package directions, about 8–10 minutes, until al dente.
3. While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and black pepper.
4. Heat the reserved sun-dried tomato 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 2–3 minutes per side, until pink and opaque, then transfer to a plate.
6. Reduce the heat to medium and add the butter to the same skillet, letting it melt completely.
7. Stir in the minced garlic, Italian seasoning, and red pepper flakes, cooking for 30–60 seconds until fragrant but not browned.
8. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally, for 2–3 minutes to thicken slightly.
9. Add the chopped sun-dried tomatoes and grated Parmesan cheese, stirring until the cheese melts and the sauce is smooth, about 1–2 minutes.
10. Drain the cooked pasta, reserving ½ cup of pasta water, and add the pasta directly to the skillet with the sauce.
11. Toss the pasta in the sauce over low heat, adding reserved pasta water 1–2 tablespoons at a time if needed to loosen the sauce.
12. Return the cooked shrimp to the skillet, gently folding them into the pasta until heated through, about 1 minute.
13. Remove from heat and garnish with fresh parsley and extra Parmesan if desired.
Now, savor the creamy, garlicky sauce clinging to each strand of pasta, with tender shrimp and bursts of tangy sun-dried tomatoes. Naturally, this dish pairs beautifully with a crisp green salad or crusty bread to soak up every last drop—it’s a simple yet impressive meal that’s sure to become a favorite.
Shrimp Pomodoro with Fresh Basil
A classic Italian-American dish that’s both elegant and approachable, this Shrimp Pomodoro with Fresh Basil comes together in under 30 minutes. Let’s walk through each step methodically to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thawed if frozen)
– 2 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1/2 cup dry white wine (optional, substitute with broth)
– 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
– 1/2 tsp red pepper flakes (adjust to taste)
– Salt and black pepper to taste
– 12 oz spaghetti or linguine
– 2 tbsp unsalted butter (for richness)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 12 oz spaghetti to the boiling water and cook according to package directions until al dente, about 8–10 minutes.
3. While pasta cooks, pat 1 lb shrimp dry with paper towels to ensure a good sear.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
6. Reduce heat to medium and add 4 cloves minced garlic to the same skillet, stirring for 30 seconds until fragrant but not browned.
7. Pour in 1/2 cup white wine, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.
8. Stir in 1 (28 oz) can crushed tomatoes, 1/2 tsp red pepper flakes, and salt and black pepper to taste, then bring to a gentle simmer.
9. Let the sauce cook uncovered for 5 minutes, stirring occasionally, until slightly thickened.
10. Return cooked shrimp to the skillet along with 1/4 cup chopped fresh basil and 2 tbsp unsalted butter, stirring until butter melts and shrimp are heated through, about 1 minute.
11. Drain cooked pasta and toss directly in the skillet with the sauce until well coated.
12. Serve immediately, garnished with extra fresh basil leaves.
Succulent shrimp nestle in a vibrant, garlicky tomato sauce that clings beautifully to each strand of pasta. The fresh basil adds a bright, aromatic finish, making this dish perfect for a quick weeknight dinner or a casual gathering—try serving it with a crisp green salad and crusty bread to soak up every last bit of sauce.
Shrimp Scampi Fettuccine in Red Sauce
Keeping weeknight dinners exciting can be a challenge, but this Shrimp Scampi Fettuccine in Red Sauce is a guaranteed crowd-pleaser that feels restaurant-worthy. Let’s walk through each step together to ensure perfect results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thawed if frozen)
– 12 oz fettuccine pasta
– 2 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1 (28 oz) can crushed tomatoes
– 1/4 cup fresh parsley, chopped
– 1/4 tsp red pepper flakes (adjust for spice preference)
– Salt for pasta water
– 2 tbsp unsalted butter
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook according to package directions, usually 8-10 minutes, until al dente.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until pink and opaque, then transfer to a plate.
5. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom, and simmer for 2 minutes to reduce slightly.
7. Stir in the crushed tomatoes and red pepper flakes, then bring the sauce to a gentle simmer over medium-low heat for 10 minutes to thicken.
8. Drain the cooked pasta, reserving 1/2 cup of the pasta water.
9. Return the cooked shrimp to the skillet with the sauce and add the butter, stirring until melted and incorporated.
10. Add the drained fettuccine to the skillet, tossing everything together with tongs, and add reserved pasta water a little at a time if the sauce seems too thick.
11. Remove from heat and stir in the chopped parsley.
Just before serving, give the pasta a final toss to coat it evenly in the rich, garlicky red sauce. The fettuccine should be tender yet firm, with plump shrimp and a sauce that clings beautifully to each strand—try garnishing with extra parsley or a sprinkle of Parmesan for a touch of elegance.
Roasted Red Pepper and Shrimp Pasta
Keeping weeknight dinners exciting yet approachable is a constant challenge, but this roasted red pepper and shrimp pasta delivers both with minimal fuss. Let’s walk through each step together to create a vibrant, restaurant-quality meal at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried linguine pasta (or any long pasta you prefer)
– 1 pound large shrimp, peeled and deveined (thawed if frozen)
– 2 large red bell peppers, cored and seeded
– 3 tablespoons olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese, plus extra for serving
– 1/4 teaspoon red pepper flakes (adjust to taste)
– 1/4 cup fresh basil leaves, chopped
– Salt and black pepper, as needed
Instructions
1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Place the red bell peppers on the baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 20 minutes until the skins are charred and blistered.
3. While the peppers roast, bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, then drain and set aside.
4. Remove the peppers from the oven, let them cool slightly, then peel off the skins and slice them into thin strips.
5. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
6. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
7. In the same skillet, reduce the heat to medium and sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it.
8. Stir in the roasted red pepper strips and red pepper flakes, cooking for 2 minutes to blend the flavors.
9. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring constantly for 3 minutes until slightly thickened.
10. Add the cooked linguine, shrimp, and Parmesan cheese to the skillet, tossing everything together until well coated and heated through.
11. Season with salt and black pepper to taste, then remove from heat and stir in the chopped basil.
Firm yet tender linguine cradles a creamy, smoky sauce with sweet shrimp, creating a balanced dish that’s both comforting and elegant. For a fresh twist, top it with extra basil or serve alongside a crisp green salad to complement the richness.
Shrimp Puttanesca over Spaghetti
Gather your ingredients and get ready for a bold, flavorful pasta dish that comes together quickly. This Shrimp Puttanesca over Spaghetti is a vibrant twist on the classic, where briny olives and capers meet sweet shrimp in a garlicky tomato sauce. Let’s walk through each step methodically to ensure your success in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried spaghetti
– 1 pound large shrimp, peeled and deveined (thawed if frozen)
– 3 tablespoons olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1/2 cup Kalamata olives, pitted and roughly chopped
– 2 tablespoons capers, drained
– 1/2 teaspoon red pepper flakes (adjust to taste)
– 1/4 cup fresh parsley, chopped
– Salt, for seasoning pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salt the water generously—it should taste like the sea to season the pasta from within.
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 the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds, being careful not to let it burn.
5. Stir in the crushed tomatoes, chopped olives, capers, and red pepper flakes, then bring the sauce to a simmer.
6. Reduce the heat to medium-low and let the sauce simmer uncovered for 10 minutes, stirring occasionally, to allow the flavors to meld.
7. Pat the shrimp dry with paper towels to ensure they sear properly, then add them to the skillet in a single layer.
8. Cook the shrimp in the sauce for 2-3 minutes per side, until they turn pink and opaque throughout. Tip: Avoid overcrowding the skillet to get a good sear on the shrimp.
9. Drain the cooked spaghetti, reserving 1/2 cup of the pasta water, then add the spaghetti directly to the skillet with the sauce.
10. Toss everything together over low heat for 1-2 minutes, adding splashes of the reserved pasta water as needed to loosen the sauce and help it cling to the pasta. Tip: The starchy pasta water acts as a natural thickener and emulsifier for a silky sauce.
11. Remove the skillet from the heat and stir in the chopped parsley.
12. Divide the pasta and shrimp among serving plates immediately.
Relish the contrasting textures of tender shrimp and al dente spaghetti coated in a robust, savory sauce. The briny pops from olives and capers balance the sweet tomatoes, making each bite complex yet comforting. For a creative twist, serve it with a side of crusty bread to soak up every last bit of sauce, or top with extra red pepper flakes for more heat.
Spanish-Style Shrimp Chorizo Pasta
Let’s dive into a comforting, flavor-packed pasta dish that brings Spanish flair to your weeknight dinner table. This Spanish-Style Shrimp Chorizo Pasta combines smoky chorizo, tender shrimp, and a rich tomato sauce for a satisfying meal that’s surprisingly simple to make. Follow these steps carefully for a delicious result every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 8 ounces dried linguine pasta
– 1 tablespoon olive oil (or any neutral oil)
– 8 ounces Spanish chorizo, sliced into ¼-inch rounds
– 1 pound large shrimp, peeled and deveined
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (14.5-ounce) can diced tomatoes, undrained
– ½ cup dry white wine
– ½ teaspoon smoked paprika
– ¼ teaspoon red pepper flakes (adjust to taste)
– ¼ cup chopped fresh parsley
– Salt and black pepper, as needed
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 9–11 minutes, stirring occasionally, until al dente (firm to the bite).
3. Drain the pasta in a colander, reserving ½ cup of the pasta water, and set aside.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the chorizo slices to the skillet and cook for 3–4 minutes, stirring occasionally, until lightly browned and some fat renders out.
6. Transfer the chorizo to a plate using a slotted spoon, leaving the rendered fat in the skillet.
7. Add the shrimp to the skillet in a single layer and cook for 1–2 minutes per side, until pink and opaque, then remove and set aside with the chorizo.
8. Reduce the heat to medium and add the diced onion to the skillet, cooking for 4–5 minutes until softened and translucent.
9. Stir in the minced garlic and cook for 30 seconds, until fragrant but not browned.
10. Pour in the diced tomatoes with their juices and the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
11. Add the smoked paprika and red pepper flakes, then simmer the sauce for 8–10 minutes, stirring occasionally, until slightly thickened.
12. Return the cooked chorizo and shrimp to the skillet, along with the drained pasta and reserved pasta water, tossing gently to combine and heat through for 2–3 minutes.
13. Stir in the chopped parsley and season with salt and black pepper to taste, tossing once more to distribute evenly.
14. Serve immediately while hot. A vibrant, hearty dish, this pasta boasts a smoky depth from the chorizo balanced by the briny sweetness of shrimp, all coated in a tangy tomato sauce. For a creative twist, top it with a sprinkle of Manchego cheese or serve alongside a crisp green salad to round out the meal.
Shrimp Alfredo with a Tomato Twist
Ready to elevate your pasta night? This Shrimp Alfredo with a Tomato Twist combines creamy comfort with a bright, tangy kick, making it a perfect weeknight dinner that feels special. Let’s walk through each step together to ensure delicious results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 12 oz fettuccine pasta
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1 cup cherry tomatoes, halved
– 2 tbsp unsalted butter
– Salt and black pepper (adjust to taste)
– Fresh parsley, chopped, for garnish
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the shrimp dry with paper towels to ensure a good sear.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
5. Add the 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. In the same skillet, reduce the heat to medium and add the butter, letting it melt completely.
7. Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn it.
8. Pour in the heavy cream and bring to a gentle simmer, stirring constantly to prevent scorching.
9. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly, about 2-3 minutes.
10. Add the halved cherry tomatoes to the sauce and cook for 2-3 minutes until they soften and release their juices.
11. Drain the cooked pasta, reserving 1/2 cup of pasta water to adjust sauce consistency if needed.
12. Add the drained pasta and cooked shrimp to the skillet with the sauce, tossing to coat evenly.
13. Season with salt and black pepper to taste, adding a splash of reserved pasta water if the sauce is too thick.
14. Garnish with chopped fresh parsley and serve immediately.
This dish boasts a velvety texture from the creamy Alfredo sauce, balanced by the juicy burst of tomatoes and tender shrimp. Try serving it with a side of garlic bread to soak up every last drop, or top with extra Parmesan for an added savory punch.
Mediterranean Shrimp Orzo Pasta
Often, the best meals are those that come together quickly yet taste like they took hours to prepare. Our Mediterranean Shrimp Orzo Pasta is exactly that—a vibrant, one-pan wonder that’s perfect for busy weeknights. Let’s walk through it step by step, so you can confidently create this flavorful dish at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 1 cup orzo pasta (uncooked)
– 2 tbsp olive oil (or any neutral oil)
– 1 small onion, finely diced
– 3 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1 cup chicken broth (low-sodium)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley (or substitute with dried, using 1 tbsp)
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust to taste)
– Salt and black pepper, to taste (start with 1/2 tsp each)
Instructions
1. Pat the shrimp dry with paper towels and season evenly with salt and black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
4. Tip: Avoid overcrowding the shrimp to ensure even browning and prevent steaming.
5. Reduce heat to medium and add the remaining 1 tbsp olive oil to the same skillet.
6. Add the diced onion and cook for 3-4 minutes until softened and translucent.
7. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
8. Add the orzo pasta to the skillet and toast for 1 minute, stirring constantly to coat with oil.
9. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
10. Tip: Use a wooden spoon to deglaze the pan, which adds depth of flavor to the dish.
11. Add the cherry tomatoes, dried oregano, and red pepper flakes, then stir to combine.
12. Cover the skillet, reduce heat to low, and simmer for 10 minutes until the orzo is tender and most liquid is absorbed.
13. Uncover and stir in the cooked shrimp, letting them warm through for 1-2 minutes.
14. Remove from heat and gently fold in the crumbled feta cheese and chopped parsley.
15. Tip: Add the feta off the heat to prevent it from melting completely, maintaining its creamy texture.
16. Taste and adjust seasoning with additional salt or pepper if needed.
Certainly, this dish delights with its tender orzo and juicy shrimp, all coated in a savory, tomato-infused broth. The feta adds a tangy creaminess that balances the subtle heat from the red pepper flakes. For a creative twist, serve it warm with a side of crusty bread to soak up the flavorful juices, or top it with extra fresh herbs for a bright finish.
Cajun Shrimp Pasta with a Tomato Sauce
Sometimes you need a comforting pasta dish that’s packed with flavor and comes together in under 30 minutes. This Cajun Shrimp Pasta with a Tomato Sauce delivers just that, featuring plump shrimp tossed in a spicy, creamy tomato sauce over tender fettuccine. Let’s walk through each step together to ensure your dish turns out perfectly.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz large shrimp, peeled and deveined (thaw if frozen)
– 8 oz fettuccine pasta
– 2 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup heavy cream
– 2 tbsp Cajun seasoning (adjust to taste)
– 1 tsp smoked paprika
– Salt, as needed
– Fresh parsley, chopped for garnish
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. Drain the pasta in a colander and set it aside, reserving ½ cup of the pasta water for later use.
4. While the pasta cooks, pat the shrimp dry with paper towels to ensure a good sear.
5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the shrimp to the skillet in a single layer and cook for 2–3 minutes per side, until they turn pink and opaque.
7. Transfer the cooked shrimp to a plate and set aside.
8. In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium.
9. Add the diced onion and cook for 4–5 minutes, stirring frequently, until softened and translucent.
10. Stir in the minced garlic and cook for 1 minute, until fragrant but not browned.
11. Pour in the diced tomatoes with their juices and bring the mixture to a simmer.
12. Add the heavy cream, Cajun seasoning, and smoked paprika, stirring to combine.
13. Let the sauce simmer gently for 5–7 minutes, stirring occasionally, until it thickens slightly.
14. Return the cooked shrimp to the skillet and toss to coat them in the sauce.
15. Add the drained pasta to the skillet, tossing everything together until well combined.
16. If the sauce seems too thick, gradually stir in the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
17. Season with salt as needed, then remove the skillet from the heat.
18. Garnish the dish with chopped fresh parsley before serving.
By finishing with a sprinkle of parsley, you’ll add a fresh contrast to the rich, creamy sauce. The pasta should be tender yet firm, with the shrimp offering a juicy bite and the Cajun spices providing a warm, smoky kick. For a creative twist, try serving it with a side of crusty bread to soak up every last drop of sauce.
Linguine with Shrimp and Tomato Caper Sauce
Every home cook deserves a restaurant-quality pasta dish that’s both elegant and approachable. Linguine with Shrimp and Tomato Caper Sauce fits the bill perfectly, combining briny capers, sweet shrimp, and a bright tomato sauce for a meal that feels special yet is straightforward to prepare. Let’s walk through each step together to ensure your success.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz linguine
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– ¼ cup capers, drained
– ½ tsp red pepper flakes (adjust to taste)
– ½ cup dry white wine
– Salt and black pepper
– ¼ cup fresh parsley, chopped
– 2 tbsp unsalted butter
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the 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 the shrimp dry with paper towels to ensure a good sear.
4. Heat 1 tbsp 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 transfer to a plate.
6. Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same skillet.
7. Sauté the minced garlic for 30 seconds until fragrant, being careful not to let it brown.
8. Pour in the white wine and simmer for 2 minutes to reduce slightly, scraping up any browned bits from the pan.
9. Stir in the crushed tomatoes, capers, and red pepper flakes, then bring to a gentle simmer.
10. Cook the sauce for 8–10 minutes, stirring occasionally, until it thickens slightly.
11. Season the sauce with salt and black pepper to taste, starting with ½ tsp salt.
12. Drain the linguine, reserving ½ cup of the pasta water.
13. Add the cooked linguine and shrimp back to the skillet with the sauce.
14. Toss everything together over low heat for 1–2 minutes, adding reserved pasta water as needed to loosen the sauce.
15. Stir in the butter until melted and glossy, then fold in the chopped parsley.
16. Serve immediately in warm bowls. Perfectly balanced, this dish offers tender shrimp and al dente pasta coated in a tangy, savory sauce. For a creative twist, top with extra capers or a sprinkle of lemon zest to brighten the flavors even more.
Shrimp and Cherry Tomato Farfalle
Here’s a simple, satisfying pasta dish that comes together quickly for a weeknight dinner. Harnessing the sweetness of cherry tomatoes and the briny pop of shrimp, this farfalle recipe feels both elegant and approachable. Let’s walk through each step methodically to ensure perfect results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 oz farfalle pasta
– 1 lb large shrimp, peeled and deveined
– 2 cups cherry tomatoes, halved
– 3 cloves garlic, minced
– 1/4 cup extra-virgin olive oil, or any neutral oil
– 1/4 cup dry white wine, optional for deglazing
– 1/4 cup fresh basil, chopped, plus more for garnish
– 1/4 cup grated Parmesan cheese, plus more for serving
– 1/2 tsp red pepper flakes, adjust to taste
– Salt and black pepper, to season throughout
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the farfalle pasta to the boiling water and cook according to package directions, about 10–12 minutes, until al dente.
3. While the pasta cooks, pat the shrimp dry with paper towels to ensure a good sear.
4. Heat 2 tablespoons 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.
6. Transfer the cooked shrimp to a plate and set aside.
7. In the same skillet, add the remaining olive oil and reduce the heat to medium.
8. Add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant but not browned.
9. Add the halved cherry tomatoes to the skillet and cook for 4–5 minutes, stirring occasionally, until they start to soften and release juices.
10. Pour in the white wine, if using, to deglaze the pan, scraping up any browned bits from the bottom.
11. Drain the cooked farfalle, reserving 1/2 cup of the pasta water.
12. Add the drained pasta to the skillet with the tomato mixture, tossing to combine.
13. Stir in the cooked shrimp, chopped basil, and grated Parmesan cheese.
14. If the sauce seems dry, gradually add the reserved pasta water, 2 tablespoons at a time, until the desired consistency is reached.
15. Season the dish with salt and black pepper to taste, tossing everything together gently.
16. Serve immediately, garnished with extra basil and Parmesan cheese.
Light and vibrant, this dish offers a delightful contrast between the tender shrimp and the burst of sweet tomatoes. The farfalle’s bow-tie shape catches the savory sauce beautifully, making each bite flavorful. For a creative twist, try serving it with a side of crusty bread to soak up any extra sauce.
Garlicky Shrimp and Red Sauce Tortellini
Sometimes the best meals come together in under 30 minutes, and this Garlicky Shrimp and Red Sauce Tortellini is a perfect example. Simply combine fresh shrimp with a rich, garlic-infused tomato sauce and cheese-filled pasta for a restaurant-quality dish you can make at home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined (thawed if frozen)
– 1 (20 oz) package cheese tortellini (fresh or frozen)
– 2 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1/2 cup dry white wine (or substitute with chicken broth)
– 1 tsp dried oregano
– 1/4 tsp red pepper flakes (adjust to taste)
– Salt and black pepper
– 1/4 cup fresh parsley, chopped (for garnish)
– Grated Parmesan cheese (for serving)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the package of cheese tortellini to the boiling water and cook according to package directions, usually 3-4 minutes for fresh or 7-8 minutes for frozen, until al dente.
3. While the pasta cooks, pat the 1 lb of shrimp completely dry with paper towels to ensure a good sear.
4. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
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. In the same skillet, reduce heat to medium and add the 4 minced garlic cloves, cooking for 30 seconds until fragrant but not browned.
7. Pour in 1/2 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 2 minutes to reduce slightly.
8. Stir in the 28 oz can of crushed tomatoes, 1 tsp of dried oregano, and 1/4 tsp of red pepper flakes.
9. Bring the sauce to a gentle simmer over medium-low heat and let it cook uncovered for 10 minutes, stirring occasionally, until slightly thickened.
10. Drain the cooked tortellini and add it directly to the skillet with the red sauce, tossing to coat evenly.
11. Return the cooked shrimp to the skillet and gently stir to combine, heating through for 1 minute.
12. Season the entire dish with salt and black pepper to your preference.
13. Remove the skillet from the heat and sprinkle with 1/4 cup of chopped fresh parsley.
14. Serve immediately in bowls, topped with grated Parmesan cheese.
The tender, cheese-filled tortellini soaks up the robust, garlicky tomato sauce beautifully, while the shrimp adds a sweet, succulent contrast. Try serving it with a side of crusty bread to mop up every last bit of sauce, or for a lighter twist, toss in a handful of fresh spinach just before serving to wilt into the heat.
Conclusion
Excitingly, these 26 shrimp pasta recipes with red sauce offer endless inspiration for easy, flavorful meals. We hope you find a new family favorite! Try one this week, then leave a comment telling us which you loved most. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
