Garlic Shrimp Spaghetti
Plump shrimp, lots of garlic, burst cherry tomatoes and a squeeze of lemon tossed through spaghetti. It is light, bright and ready in 25 minutes, which makes it a favourite for busy weeknights and casual dinner guests alike.
Updated
- Prep Time
- 10 mins
- Cook Time
- 15 mins
- Total Time
- 25 mins
- Servings
- 4 servings
Garlic Shrimp Spaghetti at a glance
To make garlic shrimp spaghetti, cook 340 g spaghetti, then saute 450 g peeled shrimp in olive oil for 1-2 minutes per side until pink. Cook sliced garlic, chili flakes and cherry tomatoes until they burst, add butter, lemon juice and pasta water, then toss everything with parsley.
- Total time
- 25 mins
- Calories
- 530 per serving
- Protein
- 32 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Stovetop
Ingredients
Equipment
Large pot · Large skillet · Tongs
Quick Directions
- 1
Cook the spaghetti
Cook the spaghetti in a large pot of well-salted boiling water until al dente.
- 2
Sear the shrimp
Pat the shrimp dry and season with salt.
- 3
Make the garlic tomato sauce
Lower the heat to medium.
- 4
Toss and serve
Add the butter, lemon zest, lemon juice and 1/2 cup pasta water.
Step-by-Step Instructions
Follow these detailed steps to make the perfect garlic shrimp spaghetti.
- 1
Cook the spaghetti
Cook the spaghetti in a large pot of well-salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- 2
Sear the shrimp
Pat the shrimp dry and season with salt. Heat 2 tbsp of the olive oil in a large skillet over medium-high heat and cook the shrimp for 1-2 minutes per side until pink and just opaque. Transfer to a plate.
- 3
Make the garlic tomato sauce
Lower the heat to medium. Add the remaining oil, garlic and chili flakes and cook for 1 minute until the garlic is pale golden. Add the tomatoes and cook for 4-5 minutes, pressing gently, until they burst.
- 4
Toss and serve
Add the butter, lemon zest, lemon juice and 1/2 cup pasta water. Toss in the spaghetti and shrimp with tongs for 1 minute, adding more pasta water until glossy. Finish with parsley and parmesan, if using.
Recipe Tips
- Pull the shrimp off the heat as soon as they turn pink; they finish cooking in the sauce.
- Slice the garlic rather than mincing it so it turns sweet and golden without burning.
- Frozen shrimp works perfectly; thaw it overnight in the fridge or under cold running water.
Variations
- Add 2 cups baby spinach or arugula at the end.
- Use linguine or angel hair pasta.
- Make it creamy with 1/2 cup cream instead of the butter.
Nutrition (per serving)
| Calories | 530 |
|---|---|
| Protein | 32 g |
| Carbs | 68 g |
| Fat | 16 g |
| Saturated fat | 5 g |
| Fibre | 4 g |
| Sugar | 5 g |
| Sodium | 690 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Store leftovers in an airtight container for up to 2 days.
- Reheat
- Reheat gently in a skillet with a splash of water just until warm, so the shrimp stay tender.
Garlic Shrimp Spaghetti FAQs
How do I know when shrimp is cooked?
Shrimp is cooked when it turns pink and opaque and curls into a loose C shape, which takes 1-2 minutes per side. A tight O shape means it is overcooked.
Can I use cooked shrimp?
Yes. Skip the searing step and add the cooked shrimp with the spaghetti just long enough to warm through, about 1 minute.
Can I make this without butter?
Yes. Use an extra tablespoon of olive oil. The sauce will be a little lighter but still glossy thanks to the pasta water.
What wine goes with garlic shrimp pasta?
A crisp, dry white such as Pinot Grigio or Sauvignon Blanc pairs well with the garlic and lemon.
