Garlic Shrimp Pasta

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 Tuesday. Read: VERY LITTLE EFFORT.

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.

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 Garlic Shrimp Pasta is bright, beautiful, and brimming with healthy ingredients.

Healthy Garlic Shrimp Pasta. An easy recipe with lots of lemon, garlic, and veggies. Everyone will love this quick 30-minute meal!

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

Keeping this healthy shrimp pasta recipe freaky fast and weeknight easy, I proudly present freezer staples.

  • Freezer Staple One: Frozen Veggies. Please do not judge me and my Asian medley stir-fry pack. As much as I adore fresh vegetables, here in Wisconsin in the winter, the produce pickings are s-l-i-m.

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.

  • Freezer Staple Two: Frozen Shrimp. 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 oodles of additional time.

Frozen shrimp thaw quickly and cook in less than four minutes. FOUR. I can’t even check Instagram that quickly.

Plus unless you live near the ocean, the shrimp you buy “fresh” at the grocery usually arrived frozen, then was 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.

Garlic Shrimp Pasta. Of all the healthy shrimp pasta recipes out there, this one is easy, loaded with lemon and garlic, and feels fancy enough for date night!

Although this healthy Garlic Shrimp Pasta does take advantage of freezer shortcuts, it still tastes fresh and vibrant thanks to an infusion of boldly flavored ingredients. On the Garlic Shrimp Pasta tasty patrol: lemon, garlic, white wine (you can swap chicken stock if you prefer the shrimp pasta to be wine free), and freshly grated Parmesan cheese.

This easy Garlic Shrimp Pasta 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.

Easy Garlic Shrimp Pasta. A delicious dish with lots of lemon, garlic, and Parmesan cheese! If you love garlic shrimp scampi pasta, you need to try this! Ready in 30 minutes and a total crowd pleaser.

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.

That said, you are in charge of your shrimp pasta destiny! If you’d like to make this a more indulgent butter garlic shrimp pasta, you could sauté the shrimp in butter instead of olive oil (or check out this recipe for Healthy Shrimp Scampi). For a creamy lemon garlic shrimp pasta, check out my Spinach Ravioli with Shrimp. This Lemon Shrimp Pasta with Orzo is another favorite.

Lemon Garlic Shrimp Pasta. This delicious dinner takes only 30 minutes to prepare! Fresh tasting with lemon and garlic, but loaded with frozen veggies and shrimp to make prep easy.

As its name suggests, this easy Garlic Shrimp Pasta is not shy in the garlic arena. If you do decide to make it for a date, you could either:

  1. Scale back on the garlic (nahhhhh),
  2. Use it to determine just how badly your date wants to kiss you (I mean, if you both have garlic breath….), or
  3. Embrace it. Kick off the meal with garlic bread, and if that goes well, you can plan on making Garlic Shrimp with Quinoa on your next date!

Final recipe note: Depending on how spicy you want to let things get, 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 a bit.

Healthy Garlic Shrimp Pasta. An amazing 30-minute meal that everyone will love! Simple, lightly spicy, and perfect for easy healthy dinners.

Recommended Tools to Make Garlic Shrimp Pasta

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.
4.88 from 32 votes
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Garlic Shrimp Pasta

Yield: 4 servings
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
A quick and easy garlic shrimp pasta recipe with lemon, fresh or frozen vegetables, and white wine. Delicious, budget-friendly, and healthy!


  • 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


  1. 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.
  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 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.
  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. 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.

Recipe Notes

  • 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.
Course: Main Course
Cuisine: American, Italian
Keyword: Easy Pasta Dinner, Garlic Shrimp Pasta, Healthy Shrimp Recipe

Nutrition Information

Amount per serving (1 (of 4)) — Calories: 460, Fat: 12g, Saturated Fat: 2g, Cholesterol: 173mg, Sodium: 554mg, Carbohydrates: 55g, Fiber: 9g, Sugar: 5g, Protein: 38g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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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. 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 :)

  4. 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!! 

  5. 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!

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

  7. 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

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

  9. 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!

  10. 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!  :)

  11. 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 ;-)  

  12. Hi Erin! I don’t actually post nutritional information for any of my recipes. You can read the reasons why on my FAQ page (, but in the meantime, I do know that there are several free online calculators available. A quick Google search should give you some options.

  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.

  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 

    • 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. 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.

  41. DO NOT let anyone criticize frozen seafood. Freshly caught seafood is flash frozen right on the ships. There is no chance for spoilage this way. You can’t get much fresher than that! Food safety experts and seafood harvesters both recommend always buying frozen seafood unless you catch it yourself or are at the docks as the ships arrive.

  42. I get in such a cooking rut that this will be a wonderful change. I think my husband & I (we love to cook together) will make it for a special treat for his 97 yr old mother when we visit her near Valentine’s Day. She loves anything with Shrimp in it and I know will love this! I’ll add some good bread, a simple salad and of course, something chocolate for dessert. That meal should make her feel like the very special lady she is!

  43. WOW! That dish is TOO pretty to be that simple

  44. Love the video Erin! The pasta looks great and I love when you said how the wine makes the pasta taste fun.

  45. hey girl- this looks amazing! I just love shrimp!

  46. Those frozen asian medley vegetables bring back so many memories! My mom used to cook with them all the time and I just hated them. I’ve grown to be ok with them as an adult, however will likely use a different kind of frozen veggie here. And I am all about the cleaned and peeled frozen shrimp. Sometimes it’s just so much easier, especially for a weeknight meal. This sounds delicious and I’m glad it’s a healthy version as I always make shrimp scampi the unhealthy way.

  47. Oh this looks so delicious, I’m going to try this out :)

    Julia // The Sunday Mode

  48. I made this for dinner tonight using fresh veggies: chopped zucchini, cherry tomatoes and sugar snap peas. I didn’t have a shallot so I used 2 scallions instead. This was a delicious meal. Wanted to eat it all up myself! Would have liked a little more liquid. Next time will add some of the reserved water to the dish but I didn’t want to dilute any of those delicious flavors.

    • Georgette, I’m so glad to hear this recipe was a success! Thanks so much for giving it a try and reporting back.

  49. This recipe was a hit with my family of picky eaters! I used fresh spinach this time around. The lemon and garlic is so tasty!!!! This will definitely be staple in my home. Easy to prepare with lots of flavor.

    • Rachel, I’m so glad to hear this is a new family favorite! Thanks so much for giving it a try and taking the time to leave this review. :)

  50. YUMMMMM!!! I’m definitely going to make this a lot with various vegetable combinations, year round.

  51. Delish! Thank you

  52. This was soooooooo good! Very spicy and I even used half the amount, but it was still very delicious. I will be making this again without a doubt!

  53. I returned home from Costco with some shrimp and nothing in mind to do with it. Well Plated always has great and healthy ideas, so a few minutes on Pinterest and a a couple of jars of left-over mixed veggies from last night’s dinner, was all the inspiration I needed to prepare this delicious meal. I opted to use my brand new LeCreuset dutch oven in lieu of the frying pan (because I wanted to) and this dish turned out great. I have now placed it high in the dinner  rotation!  Thanks Erin!


    • Dave, I’m glad to hear this was a hit! Thanks so much for taking the time to leave this review, and thank you for the kind words about my recipes too!

  54. This looks amazing!  I am looking for shrimp recipes and this is perfect!

  55. This recipe was great! Easy and delicious tasted !!!! Thanks for sharing.

  56. if you choose to use fresh veggies, do you toss them in raw or steam them first?

  57. Ronald A Cabanayan Reply

    This recipe was fabulous! We will definitely be making this again.
    Thank you, Erin, for a super easy recipe for a delicious meal.

  58. When I saw the name of this recipe, I knew it was a must try! Garlicky shrimp for the win—it was delicious!

  59. It was a huge hit for dinner! Packed full of flavors!

  60. Such a great weeknight dish. So flavorful too.

  61. If I could eat this for dinner seven days a week I would!

  62. Love that this is super heavy on the shrimp and veggies!

  63. This recipe was so delicious!  I loved how quick and easy it was to put together. (perfect for a weeknight dinner!)  Will definitely make again, SOON!

  64. I made this for dinner on Monday and my hubby loved it. It was fairly easy to make, especially buying the bag of stir fry veggies.

  65. The worst part of looking up quick and easy dinner idea recipes is wading through the novel that precedes the actual ingredients. It’s not your fault, this is how recipe blogs are now, but I would prefer the recipe to be at the top of the page, and your life story to be below for those who have the time to read it.

    • Hi Kate! This is a personal blog, where I invest time into sharing stories, as well as important information about the recipe to help you make it with success. If you prefer not to read it, you are always welcome to use the “jump to recipe” button at the top of every blog post, which will skip the content and take you right to the recipe itself.

  66. I loved reading the story as much as I loved the recipe!  DELICIOUSLY heavenly.  Even with the whole wheat pasta which I absolutely despise, it was a great recipe. One of your best, I may add.  The wine makes the flavor of that pasta really nice and tasty for a change.  I’ve tried with chicken stock before and not nearly as good as with what the wine does to the flavor.  Thanks for sharing the recipe and for giving us followers some great recipes with stories behind them that some of us enjoy. As you said, if you don’t want to read then click the jump to recipe option. Keep up the good work.  

  67. Used fresh broccoli as the vegetable. Delish. Will definitely make this one again!

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