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This healthy, quick, and easy Garlic Shrimp Pasta tastes like the special date-night dinner but requires very little effort. With nutritious veggies, shrimp, and scampi-inspired lemon garlic white wine sauce, this pasta dish is sure to impress for any occasion.

easy garlic pasta shrimp homemade with vegetables

Shrimp pasta has a fancy feel to it, but shrimp themselves are a weeknight dinner superhero.

Quick-cooking and a good source of lean protein, shrimp make it easy to pull together recipes that feel elevated, like Cajun Shrimp Pasta and Spicy Shrimp Pasta, even when you are short on time.

This homemade garlic shrimp pasta certainly makes me feel like a fancy restaurant chef (same with Seafood Pasta), but its quick and simple preparation makes it a deliciously doable recipe that even beginner cooks can serve with confidence and success.

It’s the perfect balance between healthy and indulgent, easy and impressive, and ultimately, down-right delicious.

best ever garlic shrimp pasta in a skillet with carrots, pea pods, and red peppers

5 Star Review

“Made this for dinner tonight and… WOW. For such a simple recipe, the flavors came together sooo nicely!”

— Codi —

How to Make the Best Garlic Shrimp Pasta

Although this healthy garlic shrimp pasta does take advantage of freezer shortcuts, it still tastes fresh and lively thanks to an infusion of boldly flavored ingredients.

Flavor-wise, this recipe is similar to a Baked Shrimp Scampi pasta but is much lighter.

I opted to make this garlic shrimp pasta without cream and no butter.

I found that with the vibrancy of the garlic, the freshness of the lemon zest, and the perk of the Parmesan cheese, the shrimp pasta simply didn’t need it.

The Ingredients

  • Linguine. Whole wheat pasta or similar thin pasta noodles are the best for this dish. The whole wheat noodles help make this recipe healthier, as they contain more fiber, vitamins, and minerals than white pasta.

Dietary Note

For a low carb or gluten free garlic shrimp pasta, swap the whole wheat pasta for your favorite gluten free pasta variety. You could also omit the pasta and go for Roasted Spaghetti Squash instead, or use zucchini noodles like this Healthy Shrimp Scampi.

  • Shrimp. Rich in selenium, choline, and vitamin B12, shrimp are a nutritious protein source that can be ready to eat in less than four minutes. FOUR. It’s why they’re included in so many of my best 30-minute meal recipes.

Frozen vs. Fresh Shrimp

Go frozen! I can hear the seafood purists on my tail now. Speaking of tails, you can buy frozen raw shrimp with the tails (and veins and shells) already removed and save yourself some much-deserved additional time.

Truth be told, unless you live near the ocean, the shrimp you buy “fresh” at the grocery usually arrive frozen, then are thawed before being sold.

If you truly want to spring for fresh shrimp, it’s worth asking to ensure you receive a better quality product.

  • Vegetables. Use any mix of fresh vegetables you like, or to save time chopping, feel free to use frozen vegetables. They’re frozen shortly after being picked, so they maintain their nutritional value. Best of all: you don’t have to chop them.

Market Swap

Feel free to swap in other vegetables you enjoy. Garlic shrimp pasta with broccoli, garlic shrimp pasta with spinach (use baby spinach), and cherry tomato shrimp pasta are some fantastic options.

  • Garlic. The star of this dish. The garlic perfectly complements the lemon and white wine sauce. (If you’re a fan of this shrimp + garlic combo, you’ll love this Garlic Shrimp with Quinoa.)
  • Red Pepper Flakes. To keep everyone awake. I add a healthy pinch; feel free to add more or less to taste.
  • White Wine. For flavor and for drinking while you cook (I call that a win!). I recommend using a dry white wine like Sauvignon Blanc.

Substitution Tip

You can substitute low-sodium chicken broth if you prefer to make garlic butter shrimp pasta without wine.

  • Lemon Juice + Zest. Adds freshness, brightness, and vibrance to this delish lemon garlic shrimp pasta.
  • Toppings. Freshly grated Parmesan and fresh parsley are my favorites. They give this recipe a scampi-esque flair.

The Directions

  1. Cook and drain the pasta, reserving some of the pasta water.
minced garlic in a saute pan
  1. Cook the shallot in a large skillet until fragrant.
a skillet sauting shrimp with white wine and olive oil for pasta
  1. Add the garlic and then the shrimp, topping with the spices. When shrimp is cooked through, remove it to a plate. Shrimp cooks in 3 to 4 minutes.
bright and vibrant assorted mixed vegetables steaming in a skillet
  1. Cook the vegetables and remaining spices in the skillet until hot.
a skillet with pasta shrimp and vegetables in a simple sauce for garlic shrimp pasta
  1. Add the white wine and shrimp to the skillet. Stir in the lemon zest and juice. Add the cooked pasta to the skillet and toss. Serve warm with Parmesan and parsley. ENJOY!

Wine Pairing

A dry white wine, like Sauvignon Blanc or Pinot Grigio, would pair nicely with this dish.

garlic shrimp pasta with vegetables in a white bowl with a fork

Recipe Adaptations

  • Garlic Butter Shrimp Pasta. If you’d like this to be more indulgent, you could sauté the shrimp in unsalted butter instead of olive oil. This recipe for Garlic Butter Shrimp is a great recipe to follow for a garlic butter sauce.
  • Creamy Garlic Shrimp Pasta. If you’re up for experimenting, you could also try adding a splash of heavy cream to this recipe. Otherwise, for more creamy options, check out my Spinach Ravioli with Shrimp. This Lemon Shrimp Pasta with Orzo is another favorite.
  • Not a Garlic Fan? As its name suggests, this easy garlic shrimp pasta is not shy in the garlic arena. If you’re not a garlic fan, you may want to scale it back.
  • Not a Shrimp Fan? Check out Garlic Pasta with olive oil and Parmesan.
  • Not a Fan of Spice? The amount of red pepper flakes in this easy shrimp pasta recipe is variable. Our house likes spicy garlic shrimp pasta, so I used a full teaspoon, but if any members of your household are sensitive to spice, I recommend scaling back by at least half. (This Mediterranean Shrimp is a more mild recipe you could try too that can be served with pasta.)
  • Garlic Shrimp Pasta Penne. I love the elegance linguine (or angel hair pasta) gives this dish. If you prefer short-cut pasta (more kid-friendly), you could swap for penne, rotini, or bowtie pasta.

Storage Tips

  • To Store. Store leftovers in an airtight container for up to 3 days.
  • To Reheat. Reheat very gently with a splash of water or chicken broth to keep the pasta from drying out.
  • To Freeze. Can you freeze shrimp pasta? Technically, yes, it can be frozen, but I find it does not retain its texture as well, so I recommend avoiding the freezer if possible.

What to Serve with Shrimp Pasta

While this garlic shrimp pasta is hearty enough for a stand-alone meal, here are some suggestions for side dishes that pair well with it.

Recommended Tools to Make this Recipe

  • Pasta Pot. This one has a removable strainer insert, which saves me from dumping the pasta water by mistake (you want to reserve some for this recipe!).
  • Non-slip Cutting Board. A safer and easier place to chop.
  • Garlic Press. My favorite way to save time during prep.

The Best Skillet

My go-to pan for easy one-pan recipes and 30-minute meals made on the stovetop.

What? You’re making creamy shrimp pasta for dinner?

Add a chair (and an extra glass of wine) to the table. I’ll be there in 30!

Frequently Asked Questions

Can You Use Cooked Shrimp in Pasta?

Sure! If you would like to swap the raw shrimp for precooked shrimp, you will want to add them to the garlic and shallots long enough to simply coat them in the mixture. Any longer and you’ll risk overcooking the shrimp.

Why Are My Shrimp Tough and Chewy?

Shrimp are quick to cook, making them VERY easy to overcook. Tough or chewy shrimp are often the result of overcooking. Make sure to cook the shrimp just until they turn pink and are no longer translucent. Any longer, and you risk them becoming tough. Shrimp typically cook in 3 to 4 minutes.

Are Prawns the Same as Shrimp?

No. While often used interchangeably in many recipes due to their similar taste, appearance, and cooking time, prawns and shrimp are actually two different crustaceans. With that said, you can certainly make this a garlic prawns and pasta recipe if prawns are more accessible to you.

Garlic Shrimp Pasta

4.96 from 68 votes
A quick and easy garlic shrimp pasta in a bright lemon garlic wine sauce. Inspired by shrimp scampi, this healthy version is ready in 30!

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Servings: 4 servings


  • 8 ounces whole-wheat linguine or similar thin pasta noodles
  • 1 pound fresh or frozen raw shrimp peeled, tails removed (if frozen, thaw in the refrigerator overnight before using)
  • 2 tablespoons extra-virgin olive oil divided
  • 1 shallot peeled and diced
  • 5 cloves garlic minced
  • 1/2-1 teaspoon crushed red pepper flakes divided (use less if sensitive to spice; 1 teaspoon will have a good kick)
  • 1 teaspoon kosher salt divided
  • 1 teaspoon black pepper divided
  • 24 ounces mixed vegetables of your choice, fresh or frozen. If frozen, thaw and drain
  • 1/4 cup dry white wine such as Sauvignon Blanc (or substitute low-sodium chicken broth)
  • Zest and juice of 1 large or 2 small lemons
  • 3 tablespoons freshly grated Parmesan cheese plus additional as desired
  • 2 tablespoons chopped fresh parsley plus additional as desired


  • Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions. Reserve 1/4 cup pasta water, drain the remaining water, and then toss with a bit of olive oil to prevent sticking. Set aside.
  • Meanwhile, rinse the shrimp and pat dry. (Peel, devein, and remove the tails if necessary)
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shallot and cook until fragrant, about 2 minutes. Add the garlic and cook for 1 additional minute.
  • Add the shrimp, and then sprinkle with half the amount of red pepper (1/4 or 1/2 teaspoon depending upon your desired spice level), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Sauté, stirring to coat with garlic, just until cooked through (both sides will be pink and opaque), about 3 to 4 minutes. Remove to a plate and set aside.
  • Heat the remaining 1 tablespoon olive oil over medium-high heat. Add the vegetables and the remaining 1/4 or 1/2 teaspoon red pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook until the vegetables are hot and lightly sautéed, 4 to 5 minutes.
  • Add the white wine and return the shrimp to the skillet. Cook for 2 minutes, allowing the wine to reduce. Stir in the lemon zest and juice and remove from heat.
  • Add the pasta to the skillet and toss. If the pasta is too dry, add a bit of the reserved pasta water. Serve warm, topped with Parmesan and parsley.



  • TO STORE: Store leftovers in an airtight container for up to 3 days.
  • TO REHEAT: Reheat very gently with a splash of water or chicken broth to keep the pasta from drying out.
  • TO FREEZE: This garlic shrimp pasta in olive oil recipe can be frozen, but I find it does not retain its texture as well. Hence, I recommend avoiding the freezer if possible.
  • GLUTEN-FREE OPTION: Use gluten-free pasta noodles and rinse them before adding them to the pan with the other ingredients in Step 4.


Serving: 1(of 4)Calories: 408kcalCarbohydrates: 53gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 146mgPotassium: 619mgFiber: 1gSugar: 1gVitamin A: 2415IUVitamin C: 44mgCalcium: 156mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I subbed with brown rice/ quinoa pasta and chicken broth and it was delicious! I also omitted the oil for the pasta and veg and it came out great. Will absolutely make again!5 stars

  2. I made this dish two days ago for my family for the first time. It was a tasty surprise. When my wife, who is pregnant, tasted it, her eyes just rolled into the back of her head with sheer delight. It sounded a little intimidating at first, with all the ingredients, but it was actually very simple!! I thank you for getting me a new recipe for our sometimes boring meals. What a way to mix it up!! DELICIOUS!!5 stars

    1. Hi Patti! Yes you can use frozen! I’ve stated this in the recipe card. Make sure to thaw it out overnight before using. Hope you enjoy it!

  3. Yum!
    I left out the peppers (my partner has a low heat tolerance), used cilantro instead of parsley, used more wine than suggested, and uses a thai garlic ginger spaghetti pasta. For veggies, I used brussels and broccoli. Safeway was out of shallots so I just used a quarter of a sweet onion. I have a jar of minced garlic so I may have put in more than suggested. It was a hit. I double starred the recipe (yes, I still used hard copies – I find it easier to work with in the kitchen than my laptop.5 stars

  4. Loved this! Simple to make with veggies on hand – I had fresh broccoli and green beans but really like that the recipe caters to frozen too. I’ll definitely be making this again!5 stars

  5. A definite keeper! The lemon and red pepper together is a bite of refreshment! Perfect! We used some slices water chestnuts with veggies, really good.5 stars

  6. I was really surprised at how fantastic this was given the minimal ingredients. I used chicken broth instead of wine, and a bag of frozen veggies that I had microwaved first. This meal came together very fast and is so healthy and delicious!5 stars

  7. Hi!! I just made this and must say the flavor combo and the mix of fresh vegetables made for a delicious and very pretty plate. I blanched some tired old broccolini first then added to the sauteed mix with multi colored little tomatoes. I required a bit more olive oil and proceeded cautiously with the lemon zest and juice, using almost all of it. Also, sprinkled some chopped fresh basil on top when serving. This was so awesome! Can’t wait to eat the leftovers 😊
    Thank you.5 stars

  8. Yummy!,,,Very delicious meal.
    Pre time took much longer as I used fresh vegetables.
    It would be nice if the nutritional information was included with this recipe, especially for those of us who are counting calories.5 stars

    1. Hi Sally! So glad you enjoyed the recipe! Thank you for this kind review! I have included nutritional information in all of my recipes since 2016 and it is included with this recipe. It is located at the end of the recipe under the highlight word, nutrition. Hope this helps!

  9. I made this recipe yesterday and we both loved it! I liked that you left the choice of veggies to the cook. I used thinly sliced bok choy and and a small amount of grape tomatoes. I wanted something quick because I wasn’t feeling well. Easy and very delicious!!5 stars

  10. i can’t make this, there is no sodium in the nutrients. i have to watch sodium so this won’t work. please list sodium when you list nutrition. garlic shrimp pasta

    1. Hi Gina, I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

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