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.
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.
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.
- 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.
- 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.
- 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.
- 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
- Cook and drain the pasta, reserving some of the pasta water.
- 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. Shrimp cooks in 3 to 4 minutes.
- Cook the vegetables and remaining spices in the skillet until hot.
- 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.
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.
- Roasted Vegetables. Roasted Broccoli, Roasted Cauliflower, or Roasted Zucchini all pair nicely with pasta and shrimp.
- Salad. Try a simple Arugula Salad or a hearty Italian Chopped Salad.
- Italian Bread. No one will say no to a fluffy slice of No Knead Focaccia.
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
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.
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.
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
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 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.
Video
Notes
- 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.
Nutrition
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This recipe was absolutely delicious, Erin. I added blackened chicken. The hubby loved it! Will definitely make this again :)
Tasha, I’m so happy to hear these, and the blackened chicken sounds like a delicious addition. Thanks for trying the recipe and taking time to let me know. It is SO appreciated!!
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!
I bet this would be delicious with quinoa Kerri! I hope your family enjoys it.
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!
Nancy, I’m so so happy to hear that! Thanks for letting me know. I really appreciate it!
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!
Benjamin, I am so excited to hear this! Thanks so much for trying the recipe and for letting me know how it turned out for you!
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!
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!
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!
Can i substitute the wine for anything?
Hi Samantha! I would suggest chicken stock. Hope you enjoy!
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.
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!
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!
Hi Charity! I used a stir fry bell pepper blend along with the broccoli. Peas would be great in here too! Go with what you like :)
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!
Hi Dana! I would definitely go for chicken stock. I think the white grape juice sweetness would throw off the taste. Chicken stock will still taste great. Hope you guys enjoy it!
This was such an easy and flavorful recipe to use up some extra shrimp I had on hand. Thanks!
Hi Quinn! I’m so happy you enjoyed this pasta. Thanks so much for trying it and letting me know. I truly appreciate it!
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!
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!
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.
I’m so happy to hear that Kim! Great tip about the veggies with noodles too. Thanks so much for trying the recipe and taking time to leave this review!
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!
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.
Shawn, you can use chicken stock. I hope you enjoy the recipe!
I made it tonight and used white grape juice as a wine substitute. It was delicious !
I want to make this tonight but don’t have many vegetables, would spinach broccoli and carrots be good with this?
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!
It was pretty simple to make. I don’t use wine so just added water. It has good flavor and filling.
I’m glad you enjoyed the recipe, Jean! Thanks so much for leaving this wonderful review.
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!
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.
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.
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. :)
YUMMMMM!!! I’m definitely going to make this a lot with various vegetable combinations, year round.
I’m so glad you enjoyed the recipe! Thanks so much for taking the time to leave a comment!
Delish! Thank you
Thanks for giving the recipe a try, Kate! I’m glad you enjoyed it!
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!
I’m so glad you enjoyed the recipe, Erica! Thanks for taking the time to leave this wonderful review!
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
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!
This recipe was great! Easy and delicious tasted !!!! Thanks for sharing.
Hooray! I’m glad you enjoyed it, Aria.
if you choose to use fresh veggies, do you toss them in raw or steam them first?
Hi Shana! You can just toss them in raw. I hope you enjoy!
Thank you!
This recipe was fabulous! We will definitely be making this again.
Thank you, Erin, for a super easy recipe for a delicious meal.
I’m so glad you loved it, Ronald! Thank you for taking the time to leave this wonderful review.
The BEST kind of dinner.
When I saw the name of this recipe, I knew it was a must try! Garlicky shrimp for the win—it was delicious!
It was a huge hit for dinner! Packed full of flavors!
YAY, so glad to hear it Toni, thank you!
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!
I’m glad it was a winner, Melissa! Thank you for taking the time to share this review!
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.
Val
I’m glad it was a winner, Val! Thanks for taking the time to report back!
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.
Diane, thank you so much for this wonderful comment! I’m thrilled to hear you enjoyed the pasta. :)
Used fresh broccoli as the vegetable. Delish. Will definitely make this one again!
I’m so glad you enjoyed it, Tami. Thanks for reporting back!
Great meal. Easy and super healthy.
I’m so happy you enjoyed this recipe, Sabriena! Thank you for sharing!
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. ❤️
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!
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).
So happy to hear you enjoyed it, and I hope it’s even more of a hit next time!
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!
I’m so happy to hear this, Sandy! Thank you for sharing this kind review!
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!
Thank you for taking the time to share this kind review, Lorraine! I’m so happy to hear that you enjoyed the recipe!
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.
Thank you for sharing this kind review, Kathy! I’m so happy to hear that the recipe was a hit!
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!
Thank you for sharing this kind review, Vanessa! I’m so pleased that you enjoyed this recipe!
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.
I’m so happy that this has been a hit, Natalie! Thank you for sharing this kind review!
Sooo yummy!!! Would recommend 1000%
I’m so pleased that you enjoyed this recipe, Alex! Thank you for taking the time to share this kind review!
Wondeful meal during our stay at home!
I’m so pleased that you enjoyed the recipe, Susan! Thank you for sharing this kind review!
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 gracias
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!
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.
I’m so pleased that you enjoyed the recipe, Diane! Thank you for sharing this kind review!
Soo yummy love this recipe!
I’m so happy that you enjoyed it, Aly! Thank you for leaving this kind review!
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!
I’m happy that you enjoyed the dish otherwise, Chantal! Thank you for sharing this kind review!
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.
This MAKES my day, Cecilia! Thank you for sharing this incredibly kind and helpful review!
This is soo good!!! So tasty and healthy too! Thanks for the recipe ?
I’m so happy that you enjoyed it, Melissa! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Genette! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Donna! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Gena! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Noelle! Thank you for sharing this kind review!
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!!! :)
I’m so happy that you enjoyed it, Codi! Thank you for sharing this kind review!
This was yummy!
I’m so happy that you enjoyed it, Sarah! Thank you for sharing this kind review!
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. 🍤🥘🥖👩🏻🍳😂🤣
I’m so happy that you enjoyed it, Simone! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Emma! Thank you for sharing this kind review!
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!!
That is so great to hear Kristoffer! Thank you for this kind review!
i love it
So glad you enjoyed the pasta! Thank you for this kind review!
Hello,
This sounds wonderful.
Can it be made with frozen cooked shrimp instead of raw?
Thank you.
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!
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.
Hi Kevin! So glad you enjoyed the recipe! Thank you for this kind review!
Loved it! So excited to find a healthier shrimp and pasta recipe that is absolutely delicious!
Hi Jolene! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Clare! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! This recipe is definitely a keeper.
Hi Maria! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Janet! So glad you enjoyed the recipe! Thank you for this kind review!
This was delicious! Used fresh veggies on hand, zucchini, red pepper, carrot, and green beans.
Hi Toni! So glad you enjoyed the recipe! Thank you for this kind review!
Very good. Increased the noodles to 12 ounces, used two carrots, 1 broccoli crown and 8 ounces of snap peas.
So glad it worked out for you Caitlin!
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!
Hi Elizabeth! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Christine! So glad you enjoyed the recipe! Thank you for this kind review!
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.
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!