Healthy Garlic Shrimp Pasta

Healthy Garlic Shrimp Pasta is for the nights when motivation to cook is low and desire to bust into the blue box of mac and cheese and/or call Domino’s Pizza is high.

Easy Vegetable and Shrimp Pasta with Garlic and White Wine

I know Mr. Domino looks great right now (and he smells even better), but he’ll leave you with a trashcan of stinky pizza boxes, the bill, and regret. For a dinner that can be ready in the same amount of time you’d be waiting for delivery, try this Healthy Garlic Shrimp Pasta. It’s quick and easy to prepare, loaded with fabulous flavor, and will treat you with respect.

Healthy Shrimp Pasta Stir Fry

They key to keeping the prep fast is working with frozen ingredients. Frozen vegetables cut the prep time to almost zero and are a reliable option during the less-green winter months. Frozen raw shrimp are convenient, affordable, and taste nearly as good as fresh in quick sauté dishes like this garlic shrimp pasta.

Quick and Easy Shrimp Pasta

In addition to a generous dose of garlic, this shrimp pasta is rocking zippy lemon and a sassy splash of white wine. It’s a completely classic and completely satisfying combination that I love as much for a date night in as I do reheated for lunch the next day.

The next time you are tempted to dial Dom, whip up this easy Healthy Garlic Shrimp Pasta instead. Then, pour yourself a celebratory glass of wine. You deserve it for your excellent judgment.

Skinny Shrimp Pasta with Garlic and White Wine

Garlic shrimp pasta, you are so good to me.


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Healthy Garlic Shrimp Pasta

A quick, easy, and healthy garlic shrimp pasta recipe with vegetables and white wine.

Yield: Serves 4

Prep Time: 15 minutes

Total Time: 30 minutes


  • 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 to 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 frozen mixed vegetables of your choice, thawed and drained
  • 1/4 cup dry white wine, such as Sauvignon Blanc
  • 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


  1. Bring a large pot of salted water to a boil and cook pasta until al dente, according to package directions. Reserve 1/4 cup of the pasta water, drain remaining water, then toss with a bit of olive oil to prevent sticking. Set aside.
  2. Meanwhile, rinse the shrimp and pat dry. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the shallot and cool until fragrant, about 2 minutes. Add the garlic and cook 1 additional minute. Add the shrimp, 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.
  3. Heat the remaining 1 tablespoon olive oil over medium high. 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, then cook for 2 minutes, allowing the wine to reduce. Stir in the lemon zest and juice and remove from heat.
  4. 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.

This recipe originally appeared on Tablespoon, where I am a contributor.

// All images and text ©/Well Plated.

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I know what I’m making for out next date night in! This shrimp pasta sounds fabulous, Erin!

  2. Sorry Dom. You have been demoted…I am sticking with garlic shrimp pasta and wine for dinner!

  3. This looks delicious! Do you have the nutritional information?

  4. Ahhh yes, those nights are frequent in our household. But with the looks of this pasta, and the quick stove-to-table time, I think we’ve got ourselves a new weeknight recipe to try out :)

  5. Using frozen veggies and shrimp is a great tip, especially in the winter months winter fresh product can be bleh. Love how quickly this comes together!! 

  6. You’re so right! Sometimes the temptation is right there. With frozen ingredients at the ready, you can combat that urge to call up Mr. Dom =) Love it!

  7. Mr. Domino WISHES he could serve up something half as good as this looks! Erin, this dish is right up my alley. 

  8. Ha, I love pasta. I would rather eat something like this than a Dominos pizza and a box of Mac and cheese—GAK!!!! A restaurant quality dish for sure. Excellent

  9. You’re so right–this meal looks, smells and tastes way better than pizza! I’m in!

  10. Healthy and pasta don’t always go hand in hand but it appears you found a great way to do it. Plus, give me shrimp anytime and I’m one happy camper. The addition of the red pepper flakes here is also great!

  11. This pasta looks delicious.  I love shrimp and pasta together, especially with white wine and lemon!  Yum!  Quick and easy healthy meals are just the best kind!  :)

  12. Erin, I TOTALY agree with you! Sometimes the temptation is right there, but using frozen ingredients you can make a healthy meal in few minutes. Have an awesome Sunday, my dear ;-)  

  13. Ooooh! I love this dish, sounds absolutely scrummy. :D

  14. Shrimp are one of the few species of fish I enjoy, and top it off with garlic- I am sold! Thank you for the wonderful recipe!

  15. This looks so good! Loving the lemon with a little pepper kick.

    Also really intrigued with the frozen veggies option–I bet this is so fast to make!

  16. This recipe was absolutely delicious, Erin.  I added blackened chicken.  The hubby loved it! Will definitely make this again :)

  17. Wow this looks amazing! I love how much vegetables you used to make it healthier! I think I will try making this for my family this weekend, but with quinoa noodles instead! Yum! 

  18. Made this tonight for dinner, and it was a big hit. Used Japanese style mixed vegetables. My husband loved it! Will definitely be added to my dinner rotation!

  19. Looking for something both delicious and light while dieting is a difficult feat.  I want to thank you entirely, I made this last night and it was beyond my expectations!!! Cheap, easy, and bursting with flavor!!!  -Thank you!

  20. I made this dish tonight but substituted the pasta with speghetti squash – it was awesome!   I do not feel nearly as stuffed and fatigued (especially at 8 o’clock at night!) as I would have if I’d eaten pasta!  Also, I added six chicken tenderloins for more protein – and leftovers! 

  21. This was delicious! I was looking for a garlic shrimp dish, but a lot of recipes call for a lot of butter. This dish was great for getting my daily vegetables, and I’ve been trying to limit my meat intake so the shrimp was perfect. The spicy level was a bit much for me so I may tone down the pepper next time and the salt. I did use fresh vegetables and shrimp since prep time wasn’t an issue. The dish has a very clean taste while still being packed with flavor. I’m adding this to the recipe box. Thank you for sharing!

    • Terra, I am so happy to hear that you liked this dish!! Thanks for taking time to leave your review. It is so helpful to me and to others who are thinking of trying it. Have a great day!

  22. I love everything in this recipe. All the ingredients are healthy and easy to find. Thank you for sharing! 

  23. Can i substitute the wine for anything?

  24. This sounds incredible. I can’t wait to make it this week for my picky-eating brothers :). Thanks for sharing this!

  25. Just made this for my wife. It is deceivingly good. Never thought to reduce wine for pasta. Adding this dish to the list, and that technique is definitely going into my usual routine. My wife loves garlic and oil sauces, and this is a much healthier way to do it without the pasta drying up while still giving it flavor. 

  26. Can I ask what frozen vegetables you added, other than the broccoli? I’m not sure what would go best. Is it a pepper mix? Thanks so much!

  27. I’m looking for a substitution for the white wine. Would it be better to use white grape juice for sweetness or chicken stock for depth of flavor? Thanks!

  28. This was such an easy and flavorful recipe to use up some extra shrimp I had on hand. Thanks!

  29. I am a Louisiana girl who is on a weight loss journey. I came across the recipe while looking for a healthy way to cook shrimp, other than frying or cooking in a heavy sauce. This recipe if spicy, light and delicious. I loved it! I put the ingredients into my Weight Watchers calculator and it was only 10 pts per serving. I didn’t have any white wine so I substituted cooking sherry. The next time I make it I will use the white wine and note the flavor difference.

    • Albertha, I am thrilled to hear this! I’m so glad this recipe is helping you along your weight loss journey and that you enjoy it with white wine just as much. Thanks for taking time to share your review here. It means a lot!

  30. Oh my gosh!!! I somehow found your website today and just made this garlic shrimp pasta….. SO GOOD!!!!! I used shirataki noodles to cut way down on carbs and calories. This was delish!!! Can’t wait to try more of your recipes!!!

    • Kristen WELCOME! I’m so happy you found my site and loved this recipe. Thanks so much for trying it and letting me know how it turned out for you. I’m going to check out those shirataki noodles myself!

  31. This recipe was great, I found some Frozen Asian stir fry vegetables with noodle, so I was able to skip the pasta step.  This made it super easy and fast, and the taste was great.  Thanks for  sharing.

  32. Erin – this recipe is phenomenal! My boyfriend and I are always looking for pasta and veggie recipes. I was amazed at how simple this was to make. It has helped cure my fear of preparing shrimp. Can’t wait to try some of your other recipes!

    • Justine, I am overjoyed to hear this! I’m so happy that you both enjoyed the recipe so much. Thanks for trying it and for taking time to leave your review too!

  33. What is the cooking instructions for this recipe ?

  34. Any idea of what could be used as a substitute   for  white  wine without alcohol ?  Being a sober alcoholic I would rather not use, or have to buy wine. 

  35. I made it tonight and used white grape juice as a wine substitute. It was delicious !

  36. I want to make this tonight but don’t have many vegetables, would spinach broccoli and carrots be good with this?

    • and should I chop the spinach?

      • also what about oni

        • Hi Allison! You can swap any veggies you like. I’d chop the broccoli, carrots, and onions and saute them until soft. The spinach, you can just leave unchopped and stir it in and the end until it wilts. The heat of the pasta will “cook” it without any extra prep. I hope you love the recipe!

          • so I made It and it turned out really great! it was a little harder than I anticipated and took a coupe hours to make for me. and I actually forgot to add the onion and spinach! but it was still delicious!! I used chicken stock instead of the wine and it was great. I am definitely making this again but I will be better prepared for it when I do and I’m sure it will be easier for me the second time! thanks again for this recipe!!

          • Allison, I’m so happy to hear that this recipe turned out for you! And the second time through is always easier than the first. Thanks for letting me know that you enjoyed it!

  37. It was pretty simple to make. I don’t use wine so just added water. It has good flavor and filling.

    Rating: 5
  38. Made this for my wife and we loved it! We are both trying to eat healthier and this was healthy and very tasty! I’ll be making this again for sure 

    Rating: 5
    • Awesome, Michael! Thanks so much for taking the time to share this wonderful review. I’m so glad to hear you both enjoyed the pasta!

  39. This ad no taste. Only some heat from the crushed pepper. Made exactly as stated. Would change a few things. Would have roasted the garlic and increased by at least double.  Olive oil should not be heated so I would change to sesame oil. I would use some fresh vegetables instead of frozen.

    • Hi Jocelyn, I’m sorry to hear that the recipe wasn’t to your taste. Other readers have enjoyed it very much, but everyone’s taste is different. I think your suggestions for next time sound delicious as well!

  40. I am going to make this for my family. appreciate your tips.

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