Filed under recipes that make me feel like a fancy restaurant chef, even though what I’m actually doing is stirring noodles and drinking wine: Garlic Shrimp Pasta! This quick, easy, and healthy shrimp recipe tastes like the sort of special date-night dinner I crave on a Friday, all for the level of effort I’m willing to put in on a Thursday. Read: VERY LITTLE EFFORT.

An easy, healthy lemon garlic shrimp pasta with Parmesan in a skillet

This shrimp pasta feels part hold-me-I-love-you, part give-me-carbs-I-love-myself.

Even if the only creamy pasta you’ve made before came out of a blue box, this is so utterly, deliciously doable that you can cook it with confidence and success.

Perhaps you need a simple weeknight meal (ALWAYS). Perhaps you are cooking for a special someone (I hear there’s an upcoming holiday that starts with a “v,” rhymes with “alentine’s,” and ends in chocolate). Perhaps you just really love noodles. I and garlic shrimp pasta stand beside you.

This healthy garlic shrimp pasta has my ideal pasta/veg/protein ratio. You’ll find oodles of color twisted in with the noodles. The pasta is clearly present, but you won’t feel like you’re eating giant pile of mostly spaghetti with a few casual veggies and a scarce shrimp or two dotted sparsely throughout, as if they’re being rationed.

This creamy lemon garlic shrimp pasta is bright, beautiful, and brimming with healthy ingredients. Count me in!

Delicious, quick, and easy dinner recipe in a skillet that the entire family will love

How to Make Easy Garlic Shrimp Pasta (FAST and DELISH)

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 garlic shrimp scampi pasta but is much lighter.

I didn’t use any butter or cream—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 didn’t need it.

This easy recipe cooks in three parts: the veggies, the lemon-garlic shrimp, and the pasta noodles themselves. The shrimp and vegetables cook quickly, so you’ll likely have them sautéed and ready to stir together by the time the pasta water has boiled.

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.
  • Shrimp. Fresh or frozen works here. 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. Frozen shrimp thaw quickly and cook in less than four minutes. FOUR. I can’t even check Instagram that quickly.
    • Another vote in favor of frozen: Unless you live near the ocean, the shrimp you buy “fresh” at the grocery usually arrived frozen, then are thawed prior to being sold. If you truly want to spring for fresh shrimp, it’s worth asking to make sure you are receiving a better quality product.
  • Vegetables. I used a mixture of shallots and mixed vegetables (again, fresh or frozen vegetables will work). When hearty winter potatoes and I need to go on a break, frozen vegetables are my saving grace. They’re frozen shortly after being picked, so they maintain their nutritional value. They’re never out of season, and best of all: I don’t have to chop them.
    • You can use fresh vegetables too, but frozen is a true time and money savings, especially in the winter. Don’t be afraid to try it. You can also feel free to swap in other vegetables you enjoy. For example, I love this Spicy Shrimp Pasta with broccoli and bell peppers.
  • Garlic. The star of this dish. The garlic perfectly complements the lemon and white wine sauce.
  • 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. If you prefer to make this dish wine free, you can substitute low-sodium chicken broth.
  • 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, similar to my low carb Healthy Shrimp Scampi.

A skillet with shrimp, pasta, and lots of vegetables

The Directions

  1. Cook the pasta until al dente. Drain the water, reserving some for later, and then toss the noodles with a bit of oil to keep them from sticking.
  2. Rinse and dry the shrimp. Cook the shallot in a large skillet until fragrant. Add the garlic and then the shrimp, topping with the spices. When shrimp is cooked through, remove it to a plate. How long should you cook shrimp? It will likely take about 3 to 4 minutes to cook.
  3. Cook the vegetables and remaining spices in the skillet until hot. Add the white wine and shrimp into the skillet. Stir in the lemon zest and juice.
  4. Add the pasta to the skillet and toss. Serve warm with Parmesan and parsley. ENJOY!

Easy and healthy recipe in a skillet with colorful veggies and Parmesan

Recipe Adaptations and Inspiration

  • Butter Garlic Shrimp Pasta. If you’d like this to be more indulgent, you could sauté the shrimp in butter instead of olive oil. This recipe for Baked Shrimp Scampi is a great recipe to follow.
  • Creamy Garlic Shrimp Pasta. 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 a little. OR you can fully embrace your garlic destiny, serve this pasta with garlic bread, and see how much your date really is into you ;-)
  • Not a Fan of Spice? The amount of red pepper flakes in this easy shrimp pasta recipe is variable. Our house likes a good kick, 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.

A healthy and easy dinner recipe in a skillet with shrimp and veggies

How to Store and Reheat Garlic Shrimp Pasta

  • 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.
  • Can You Freeze Shrimp Pasta? This recipe can also 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

Easy shrimp pasta recipe with tons of veggies and delicious lemon garlic sauce

More Healthy Shrimp Recipes

Recommended Tools to Make Garlic Shrimp Pasta

  • Stockpot. 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.


An easy, healthy Lemon Garlic Shrimp Pasta with Parmesan. Frozen stir fry veggies make this recipe extra quick with minimal prep. Ready in 30 minutes and a total crowd pleaser! Simple, lightly spicy, and perfect for date night or easy healthy dinners.

Garlic Shrimp Pasta

4.95 from 60 votes
A quick and easy garlic shrimp pasta recipe with lemon, fresh or frozen vegetables, and white wine. Delicious, budget-friendly, and healthy!

Prep: 15 mins
Cook: 15 mins
Total: 30 mins

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 remaining water, and then toss with a bit of olive oil to prevent sticking. Set aside.
  • Meanwhile, rinse the shrimp and pat dry. 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 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. 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.


  • Store leftovers in an airtight container for up to 3 days. Reheat very gently with a splash of water or chicken broth to keep the pasta from drying out. (This recipe can also be frozen, but I find it does not retain its texture as well, so I recommend avoiding the freezer if possible.)
  • To make gluten free: 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: 460kcalCarbohydrates: 55gProtein: 38gFat: 12gSaturated Fat: 2gCholesterol: 173mgSodium: 554mgFiber: 9gSugar: 5g

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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. This is awesome! My neighbor gave me fresh garlic from her mom’s garden. It was such a hit with my husband and daughter, that it will be on my shrimp rotation!!! Thanks for such a great and healthy recipe. 5 stars

  2. Great recipe allowing for my own tweaking as well. Unfortunately, your page is so full of pop-up ads that I had to take extra time to print out the recipe, or go crazy. I understand there is a revenue aspect to blogging, but your site has almost become intolerable. I really like this site, but if the deluge of pop-ups co tine, I am going to have to look elsewhere for tasty, healthy recipes. That would be a real shame, because you definitely have a knack for this work. 

    1. Hi Dave, I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience!

  3. Recipe called for waayyy too much lemon, would cut by at least half if using chicken broth instead of white wine, other than the lemon, dish was delicious! 4 stars

  4. It is a true fact that I have never rated anything online in my life. However, this recipe was so good that I felt I would be doing a disservice to the people scrolling through the comments trying to decide whether or not to make this if I didn’t tell them how AMAZING this recipe is! Seriously, this is the best shrimp dish I have ever had. My family is a huge fan of all things spicy so it was a big hit in my house. So much so, in fact, that there ended up not being any leftovers which made me very sad. I will double up the recipe next time or maybe even triple it so I can eat this all week long, (kidding) but seriously, I probably could eat this everyday. 
    Thank you Erin, for this recipe and all of your other amazing recipes. Your recipes are the only ones I use to cook now. 5 stars

  5. Made this for tonight’s dinner. I love the lemon and blended flavors. Snuck in a little more chili pepper but not so much to keep my husband from having seconds. Than you!5 stars

  6. We made this tonight and it was fabulous. We happened to have Trader Joe’s frozen Argentinian Shrimp in the freezer and found your recipe on line. Used thin spaghetti and added a sliced and halved med zucchini and sliced about 6 large mushrooms for the veggies.
    The pasta was done while doing the veggies so I just shut off the water and let it sit instead of draining.
    Only thing we changed was a little butter added to the olive oil for each sautee, and because we didn’t have wine I dissolved 1 tsp of chicken better than bullion into the 1/4 c of pasta water for the final touches.
    The timing and measurements of ingredients was spot on. This is going to be one of our favorites. Thank You!5 stars

  7. It was really good..i will use half a lemon next time. It was a little much for me.. used a small yellow onion instead of of shallot and added about a third a cup of red bell pepper and mushrooms. All in all it’s a good dish thank you!4 stars

  8. This shrimp pasta was amazing! Instead of noodles though, I made it with spaghetti squash. It went perfect with the rest of the recipe and replaces the noodles for something healthier. I would 100% recommend the garlic shrimp pasta to anyone and everyone, especially with the spaghetti squash!5 stars

  9. Made this for dinner tonight and… WOW. For such a simple recipe, the flavors came together sooo nicely! I’m used to garlic shrimp pasta recipes that call for heaps of butter, so the fact that there is a much healthier option that tastes just as good makes me SO happy!!! :)5 stars

  10. Video was essential because there are NO measurements listed for these ingredients. At least the video gives some clues as to how much shrimp, garlic and shallots to use!
    Also it does not mention that the pasta is pre-cooked until almost the end of the video. I had the water boiling, but kept waiting for when to put the pasta in!
    Strange omissions. But the dish was tasty.5 stars

    1. I’m so happy that you enjoyed the recipe, Victoria! If you scroll to the bottom of the blog post, you can find all the recipe ingredients, amounts, and instructions. The “Jump to Recipe” button at the top of the page will take you directly to it. I hope this helps for next time!

  11. The shrimp pasta was excellent as a healthy and filling meal. I used chicken broth and red wine instead of white. Added spinach as well as frozen veggies to the dish. Was thinking I could have leftovers to serve with pasta for next day but it was so good 😊 that My plan was squashed. 🍤🥘🥖👩🏻‍🍳😂🤣5 stars

  12. 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

  13. 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

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