This easy Italian shrimp pasta is a quick and tasty dish packed with flavors! Juicy shrimp, al dente pasta, and a light, zesty sauce come together for a delightful meal.
I love making this when I want something fancy without all the fuss! It’s so simple; just cook the pasta, sauté the shrimp, and mix it all up. Easy peasy!
Key Ingredients & Substitutions
Pasta: I recommend spaghetti for this dish, but you can swap it for fettuccine, penne, or even gluten-free pasta if needed. Each type brings a unique texture!
Shrimp: Use large shrimp, but if they’re not available, medium shrimp work too. Canned shrimp can be a quick substitute—just rinse and add them towards the end of cooking.
Olive Oil: Extra virgin olive oil is best for its flavor. If you’re out, canola or avocado oil are good alternatives.
Red Pepper Flakes: They add a nice kick! If you prefer a milder dish, you can omit them or substitute with black pepper.
White Wine: Dry white wine enhances the sauce flavor. If you don’t have any, chicken broth works well too. For a non-alcoholic version, chicken broth is most recommended.
How Do I Cook Shrimp Perfectly?
Cooking shrimp can be tricky, but with a few tips, it’s easy! Shrimp cook quickly, so keep an eye on them. They should turn pink and opaque. Here’s how to ensure perfect shrimp:
- Heat oil in a hot skillet but don’t let it smoke.
- Add shrimp in a single layer and season lightly with salt and pepper.
- Cook for about 2 minutes on one side without moving them, then flip. They should be opaque.
If they’re overcooked, they can become rubbery, so take them out when they’re just done! Trust me, they will firm up a little after removing from the heat.
Easy Italian Shrimp Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz (225 g) spaghetti or your favorite pasta
For the Shrimp:
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 4 garlic cloves, minced
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine (or chicken broth)
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This dish takes about 25 minutes to prepare, from start to finish. You’ll spend around 10-15 minutes cooking the pasta and shrimp, and then another 10 minutes preparing the sauce. It’s a quick and delicious meal that’s perfect for any weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it boils, add the spaghetti and cook according to the package instructions until it’s al dente. Before draining, remember to reserve about 1/2 cup of the pasta water. Drain the pasta and set it aside.
2. Sauté the Shrimp:
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp, season them with salt and pepper, and cook until they are pink and opaque—this will take about 2 minutes on each side. Once done, remove the shrimp from the skillet and set them aside on a plate.
3. Prepare the Sauce:
In the same skillet, add the remaining 1 tablespoon of olive oil. Next, toss in the minced garlic and red pepper flakes. Sauté for about 30 seconds until the garlic is fragrant—be careful not to let it burn! Then, add the halved cherry tomatoes and cook for about 3-4 minutes until they start to soften.
4. Combine Everything:
Pour in the white wine (or chicken broth) and scrape the bottom of the skillet to loosen any delicious browned bits. Let it simmer for 2-3 minutes until slightly reduced. Then, stir in the lemon zest and juice, and add the cooked shrimp back to the skillet. Toss everything together.
5. Finish the Dish:
Add the drained pasta to the skillet and combine everything well. If it seems a bit dry, add some of the reserved pasta water to loosen the sauce as needed. Finally, stir in the chopped parsley, and adjust seasoning with more salt and pepper if desired.
6. Serve & Enjoy:
Plate your delicious shrimp pasta and top each serving with freshly grated Parmesan cheese. Enjoy your meal with a side salad or some crusty bread!
Buon Appetito! Enjoy your easy and flavorful Italian shrimp pasta!
FAQ for Easy Italian Shrimp Pasta
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or quickly by placing them in a sealed plastic bag and submerging in cold water for about 15-20 minutes.
Can I Make This Pasta Ahead of Time?
While this dish is best served fresh, you can prepare the sauce and cook the shrimp a day in advance. Store them separately in airtight containers in the fridge. Just reheat gently on the stove before combining with freshly cooked pasta.
What Can I Substitute for White Wine?
If you prefer not to use wine, chicken or vegetable broth is an excellent substitute. You can also use a splash of lemon juice mixed with water for a similar acidity and flavor profile.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a skillet over medium-low heat, adding a bit of olive oil or water to ensure the pasta doesn’t dry out.
