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 56 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

Ingredients
  

  • 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

Instructions
 

  • 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.

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.

Nutrition

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 wellplated.com 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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171 Comments

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

    1. My partner and I found this recipe to be quite delicious! Our 11-year-old son found it to be too spicy and too “sour”, I used only 1/2 lime (our preferred citrus), so next time I’ll use less pepper and lime). 5 stars

  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. 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!

  9. 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!  :)

  10. 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 ;-)  

  11. 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!

  12. 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!

  13. This recipe was absolutely delicious, Erin.  I added blackened chicken.  The hubby loved it! Will definitely make this again :)5 stars

  14. 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! 

  15. 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!5 stars

  16. 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!5 stars

  17. 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! 5 stars

    1. I am so excited to hear this, and I love how you added extra protein with chicken. The squash sounds yummy too. Thanks for trying the recipe and letting me know how it turned out!

  18. 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!5 stars

    1. 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!

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

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

  21. 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. 5 stars

    1. Adam, I am so excited to hear this! Isn’t cooking with wine the best? :-) Thanks so much for trying the recipe and taking the time to let me know how it turned out. It really means a lot!

  22. 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!

  23. 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!

  24. 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.

    1. 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!

  25. 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!!!5 stars

    1. 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!

  26. 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.5 stars

  27. 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!5 stars

    1. 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!

    1. Hi Irma! They are in the recipe instruction box located just above the comment section. You’ll see the ingredients and the directions below.

  28. 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. 

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

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

        1. 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!

          1. 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!!5 stars

          2. 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!

  31. 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 5 stars

    1. 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!

  32. 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!

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

  34. 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.5 stars

  35. 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.5 stars

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

  36. 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.5 stars

    1. 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. :)

  37. 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!5 stars

  38. 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!

    —Dave5 stars

    1. 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!

  39. This recipe was fabulous! We will definitely be making this again.
    Thank you, Erin, for a super easy recipe for a delicious meal.5 stars

  40. 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!5 stars

  41. 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.
    Val5 stars

  42. 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.  5 stars

  43. Delicious!  A bit time consuming because I used fresh vegetables. But a perfect recipe since I realized there would be six people at my table tonight and all I had so far was one pound of thawed shrimp.  I used a pound of penne to be sure everyone had enough to eat.  I was so pleased to see everyone ate it all…including all the veggies (broccoli, cauliflower and red peppers)!  Thanks so much for helping me out.  My family agrees that this recipe is a keeper. ❤️5 stars

    1. YAY! I’m so happy this recipe was a hit for you, Julie! Thank you for taking the time to try this recipe and for leaving this kind review!

  44. Made this for dinner last night — Hubby could not stop complimenting it! Made small changes so I could use what I had on hand — regular linguini, fresh veggies (carrots, broccoli, red and yellow peppers and a handful of frozen peas) and Pinot Grigio. My lemon was super juicy and I was afraid all of it might overwhelm the dish so I used 2 TB of juice — which ended up being the perfect amount. 1/2 teaspoon total of red pepper flakes provided the perfect light kick. Super easy to make — light with incredible flavor! This one will definitely be filed in my Favorites tab!5 stars

  45. I made this last night and it was delicious! It wasn’t creamy like I was hoping, maybe it was the chicken broth or not enough lemon juice but I will for sure be making this again but ill try the wine next time!5 stars

    1. Thank you for taking the time to share this kind review, Lorraine! I’m so happy to hear that you enjoyed the recipe!

  46. I made this on the spur of the moment. I used frozen mixed veggies and 2 lbs of frozen shrimp. I’m definitely making it again. Trying it with fresh vegetables and shrimp without tails and shell. It was a big hit, the men wanted seconds. Cooking isn’t my favorite thing but this was easy. I’m adding to my monthly list. Thanks for the recipe.5 stars

  47. Very tasty!! I made some modifications to the recipe because of poor planning, but the core was the same. I roasted the frozen veggies as I cooked the pasta and the shrimp because I didn’t have time to thaw, so rather than removing the shrimp from the pan to cook the vegetables I added the wine (I didn’t have white wine so I used Xioa xing wine) to the shrimp, cooked it off a little, and added the fully cooked vegetables. I didn’t have lemons, so I used lemon juice. I say all this, because it was still so delicious! I did add butter (1-2 tbsp) near the end after adding the pasta to the pan to liven everything up a bit, but I enjoyed this! Easy, I had most ingredients on hand or could make substitutions – nice!4 stars

  48. I have made this soooo many times in the last year! My family loves it, it’s quick and easy for a weeknight, and it’s easy to multiply for a group. It’s also very forgiving – tonight I had to make a lot of modifications (chicken broth instead of wine, no lemon zest, onion instead of shallot, no parsley), and it still turned out great.5 stars

    1. I’m so pleased that you enjoyed this recipe, Alex! Thank you for taking the time to share this kind review!

  49. Hola me gustaría saber que es lo primero que sofríe antes del ajo puede que sea cebolla roja ????? Y luego el polvito que se ve que es rojo que es ???quiero hacer la receta pero no quiero que se me olvide ningún ingrediente jajjaja gracias5 stars

    1. Hi Sheila! I don’t speak Spanish, so I am answering this question after running your comment through Google translate. It seems you are asking about what to sauté first. You should add the shallot first, then you’ll add the garlic, shrimp, and red pepper flakes. I hope this is helpful for you!

  50. 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

  51. 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!

  52. 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

  53. 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

  54. 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

  55. 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

  56. 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

  57. 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

  58. 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

  59. 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!