Some recipes are quick, some are comforting, and some feel a little fancy — this one manages to be all three. Garlic shrimp pasta has been on my table more times than I can count, but this Mediterranean-inspired version is the one my family asks for most often.
Picture this: tender pasta tangled with sweet shrimp, juicy tomatoes, a splash of white wine, and a hit of lemon. It’s light but still satisfying, the kind of dish that makes you linger at the table a little longer. And yes — it comes together in about 20 minutes, which means I can make it on a weeknight without it feeling like a project.
Why This Recipe Works So Well
Shrimp and pasta are a natural match — the pasta soaks up the light sauce, and the shrimp bring a delicate sweetness that balances the garlic and citrus. I love that this dish is both special enough for a date-night dinner and practical enough for a Tuesday when I’m tired and hungry.
The sauce is simple: just olive oil, garlic, onions, wine, lemon, and a touch of oregano. The wine gives it a depth you can’t get from lemon juice alone, while the tomatoes add bursts of freshness. It’s the kind of sauce that coats the pasta without feeling heavy.
Picking the Pasta
Long, thin noodles like spaghetti or angel hair work best here — they twirl beautifully around your fork and hold onto the light sauce. Whole grain pasta works if you want extra fiber, though it will have a slightly nuttier taste.
I avoid tube-shaped pasta for this recipe — the sauce is too delicate to cling to the insides. Save your rigatoni for a hearty meat ragu.
Cooking the Shrimp Just Right
Shrimp is easy to cook, but also easy to overcook. I usually go with medium or large shrimp, deveined and peeled. Four to five minutes in a hot pan is all they need. You’ll know they’re ready when they turn from grey to a pearly pink and start to curl slightly.
One tip: cook the shrimp first, set them aside, and make the sauce in the same pan. That way you get all those tasty browned bits in the sauce without risking rubbery shrimp.
Tips and Tricks from My Kitchen
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Salt the pasta water generously — it’s your first layer of seasoning.
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Use good olive oil for sautéing — the flavor really matters here.
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Don’t crowd the shrimp in the pan or they’ll steam instead of sear.
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Taste your sauce before adding the pasta — a little extra squeeze of lemon at the end can wake it right up.
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Save pasta water — it’s liquid gold for adjusting sauce consistency.
Make Ahead Advice
If you want to get a head start, cook the pasta and make the sauce a day ahead. Store them separately in airtight containers in the fridge. The next day, cook the shrimp fresh, reheat the pasta and sauce gently, and toss everything together.
This approach is great if you’re cooking for guests and don’t want to be stuck at the stove for too long.
Serving Suggestions
I usually serve this with a crisp salad — something simple like mixed greens with olive oil and lemon, or a more substantial white bean salad if I’m feeding a hungry crowd. Crusty bread is never a bad idea for mopping up the sauce.
If I’m making this for a special dinner, I’ll open the same white wine I used in the sauce and serve it alongside — nothing fancy, just a bright, citrusy bottle.
Storage
Leftovers keep in the fridge for up to 2 days, as long as the shrimp was fresh or properly thawed before cooking. Reheat gently over medium heat, adding a splash of pasta water or broth to loosen the sauce.
If possible, store the shrimp separately and add them in at the end of reheating — it helps avoid overcooking them.
Shrimp Pasta - Mediterranean-Style
This light yet flavorful shrimp pasta brings the sunny flavors of the Mediterranean straight to your plate. With tender shrimp, fresh tomatoes, garlic, lemon, and a splash of white wine, it’s a quick weeknight dinner that tastes like a seaside getaway.
Ingredients
Pasta & Shrimp:
- ¾ lb thin spaghetti
- 1 lb large shrimp, peeled and deveined (thawed if frozen)
- Kosher salt, to taste
- Black pepper, to taste
- Extra virgin olive oil
Sauce:
- ½ red onion, chopped
- 5 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (or 1 teaspoon Aleppo pepper flakes)
- 1 cup dry white wine (such as Pinot Grigio)
- 1 lemon, zested and juiced
- 1 packed cup fresh parsley, chopped
- 2–3 ripe vine tomatoes, chopped
To Finish:
- Freshly grated Parmesan cheese
- Extra red pepper flakes, optional
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve a small cup of the starchy cooking water before draining.
- Sear the Shrimp: While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium-high heat. Season shrimp lightly with salt and pepper, then cook for 2–3 minutes per side until pink and opaque. Transfer to a plate.
- Make the Sauce: Lower the heat to medium-low, adding another drizzle of olive oil if needed. Sauté onion, garlic, oregano, and red pepper flakes for 1–2 minutes, stirring so the garlic doesn’t burn. Pour in the white wine, scraping up any flavorful bits from the pan, and let it reduce for about a minute. Stir in lemon juice, lemon zest, parsley, and tomatoes. Season with salt to taste.
- Bring it Together: Add the cooked pasta to the skillet, tossing it in the sauce. If needed, splash in a bit of the reserved pasta water to loosen. Return the shrimp to the pan, tossing until just heated through, about 30 seconds.
- Serve: Top with Parmesan and an extra pinch of red pepper flakes if desired. Serve immediately for best flavor.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 501Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 240mgSodium 1224mgCarbohydrates 62gFiber 11gSugar 21gProtein 38g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions
Can I skip the wine?
Yes — you can use chicken broth for a milder flavor, though it won’t have quite the same depth.
What tomatoes work best?
Cherry or grape tomatoes are my favorite — they keep their shape and burst just enough to release their juices.
Can I use frozen shrimp?
Absolutely, just thaw them completely and pat them dry before cooking.
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