Treat yourself to a creamy Shrimp Spaghetti in less than 30 minutes! This rich, decadent shrimp pasta dish is perfect for busy weeknight or a dinner party.
Table of Contents
I felt like having an indulgent meal on Sunday and shrimp spaghetti delivered! Juicy shrimp lay on a bed of cooked spaghetti, covered with creamy garlic butter sauce, and tossed with fresh parsley.
Enjoy a gourmet Italian dish at home! This creamy shrimp pasta makes an easy weeknight dinner that can also be served for special occasions. I recently made it for my son’s birthday and it was gone with raving reviews.
Ingredients and Notes
Shrimp spaghetti recipe uses a handful of simple ingredients that include pasta, protein, and pantry staples.
- Shrimp: Fresh shrimp or frozen shrimp, peeled and deveined. I used 31/40 per pound count. Follow package instructions to thaw shrimp in cold water or overnight in the fridge.
- Garlic: Fresh garlic cloves peeled and minced.
- Oil: I recommend extra-virgin olive oil, it is both healthy and popular in Italian recipes.
- Butter: Unsalted butter is the base for this delicious shrimp and spaghetti pasta sauce.
- White wine: You can use your favorite white wine such as Pinot Grigio or Sauvignon Blanc. If you don’t cook with wine, you can substitute chicken broth.
- Heavy cream: Gives the homemade pasta sauce a luxurious quality.
- Spaghetti: Use whatever you have on hand. White pasta, whole wheat noodles or gluten free spaghetti are all perfect for making spaghetti with shrimp. You might have to cook gluten free pasta for shorter amount of time.
- Seasoning: I used salt and ground black pepper, nice and simple! You can also add Italian seasoning.
- Fresh herbs and garnish: Finely chopped fresh parsley. Basil is a great option for this pasta dish, and you can also garnish with green onion.
How to Make Shrimp Spaghetti
Home cooks will love this quick and easy shrimp spaghetti. Here are step-by-step photos for this simple recipe. Full recipe card is located below.
- Cook spaghetti: Fill a large pot or Dutch oven with cold water and bring to a boil. Add a pinch of salt and spaghetti. Separate pasta with tongs a few times during the first 2 minutes of cooking to ensure it does not stick. Keep cooking uncovered until al dente, stirring occasionally.
- Sauté shrimp: Meanwhile heat a large ceramic, nonstick skillet over medium high heat and add 1 tablespoon of olive oil. Add shrimp in a single layer, sprinkle with 1/4 teaspoon each of salt and ground black pepper. Stir fry for 3-4 minutes stirring a few times with a wooden spoon. Cook until pink then transfer to a plate and set it aside.
- Sauté the garlic: Return the pan to low-medium heat, add the butter and garlic. Sauté for 1 minute until fragrant, stirring occasionally. Garlic cooks fast and can easily burn, so watch it carefully.
- Finish white wine sauce: Add white wine, heavy cream, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Simmer for 5 minutes while stirring. Turn off heat.
- Drain pasta: Best way to test the spaghetti is to grab one strand using tongs, let cool on a plate for 30 seconds and taste. Drain in a colander. You do not need to save any pasta water.
- Mix spaghetti with shrimp: Combine shrimp, drained pasta, and parsley in the skillet. Toss gently until warmed through. Sprinkle with more parsley and serve hot.
Tips for Best Results
Here are some good quality tips for the best shrimp spaghetti recipe in the world!
- Cook pasta al dente: Al dente pasta has a firm texture. You will be tossing it with the sauce, and you want to make sure it doesn’t get soggy.
- Thaw and dry shrimps: Use paper towels to squeeze any excess moisture. Sauteing wet shrimp will prevent it from browning.
- Do not overcook shrimp: Shrimp cooks up quickly and should be pink in color. Over cooked shrimp will get chewy and rubbery.
- Make it lighter: Simply make it lighter using 1/2 cup heavy cream and 1/2 cup chicken broth. Or you can omit the heavy cream entirely, use chicken stock instead or stir in Greek yogurt.
What Is the Best Spaghetti for This Recipe?
Any thin, long pasta will work. White spaghetti, angel hair pasta, or linguini. You can even use whole wheat pasta for extra fiber and lower calorie content.
What to Serve with Shrimp Pasta?
Shrimp spaghetti isn’t one of my healthiest recipes, but life is about balance and moderation. Serve as a main course meal, or dish up alongside a simple side salad, steamed broccoli, or roasted asparagus recipe.
If you are looking for a great recipe for busy weeknights, this seafood pasta is the answer. A delicious dish with many flavor options.
- Create a creamy spicy shrimp and spaghetti recipe by adding hot sauce, cayenne pepper, or garnish with crushed red pepper flakes.
- Cajun shrimp pasta is another option for adding heat. Simply add Cajun seasoning.
- Add a squeeze of fresh lemon juice toward the end of cooking for a delicious lemon garlic shrimp pasta.
- Who doesn’t love real cheese on pasta? Garnish with freshly grated parmesan cheese.
- Top with juicy cherry tomatoes for a pop of color.
How to Store and Reheat
Store: Refrigerate spaghetti leftovers in airtight containers for up to 2 days.
Freeze: I do not recommend freezing because pasta generally does not freeze well.
Reheat: To reheat, add leftovers to a pot with a splash of broth, milk or water and simmer on low while covered.
Yes. Follow package directions on how to thaw shrimp. Make sure to drain excess moisture before cooking. I just place it in a bowl with lukewarm water for 15 minutes then drain and squeeze well.
Do not freeze, pasta becomes mushy upon thawing.
Shrimp and noodles will last up to 2 days in an airtight container and stored in the refrigerator.
Yes. Cherry tomatoes, bell peppers, and spinach are great options.
Yes, I recommend using chicken stock or Greek yogurt instead.
More Shrimp Recipes to Try
- Shrimp stir fry
- Shrimp tostadas
- Grilled shrimp skewers
- Instant Pot shrimp boil
- Shrimp and zucchini
- Bang bang shrimp tacos
- Bang bang shrimp
- Shrimp avocado salad
Garlic Shrimp Spaghetti Recipe
- 1 pound spaghetti regular, whole wheat or gluten free
- 1.5 pounds large raw shrimp peeled & deveined
- 5 large garlic cloves minced
- 1 tablespoon olive oil extra virgin
- 2 tablespoons butter unsalted
- 1/2 cup white wine
- 1 cup heavy cream
- 1/2 teaspoon salt divided
- 1/2 teaspoon ground black pepper divided
- 1/4 cup fresh parsley finely chopped
- In a large pot, cook spaghetti in salted water until al dente.
- Meanwhile, preheat large large skillet on medium-high heat and add olive oil. Add shrimp, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Cook until pink, stirring a few times, about 3-4 minutes. Transfer on a plate and set aside.
- Return skillet on low-medium heat, add butter and garlic. Saute for 1 minute, stirring a few times. Add white wine, heavy cream, remaining 1/4 teaspoon salt and 1/4 teaspoon ground black pepper and simmer for about 5 minutes, stirring occasionally. Turn off heat.
- Add drained spaghetti, previously cooked shrimp and parsley to the skillet. Using tongs, toss gently to combine everything.
- Serve shrimp spaghetti hot garnished with more parsley.
- Store: Refrigerate spaghetti leftovers in an airtight container for up to 2 days. To reheat, add to a pot with a splash of broth, milk or water and simmer on low while covered.
- Freeze: Do not freeze. Pasta generally does not freeze well.
- Spaghetti: Any pasta will work – whole wheat spaghetti, white spaghetti, even gluten free pasta (it will need less cook time).
- How do you know pasta is ready? Remove one piece of pasta on a plate, let cool for 30 seconds and taste. Also if you can easily cut it with a fork, pasta is ready.
- Shrimp: I used large shrimp 31/40 count per pound. You can use extra large shrimp 26/30 count per pound or jumbo shrimp with 21/25 count per pound. Make sure it is squeezed well of excess water.
- Make it lighter: Use 1/2 cup heavy cream and 1/2 cup chicken broth. Or you can also omit heavy cream entirely, use chicken stock instead or stir in Greek yogurt.