# Garlic Shrimp Spaghetti

> 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.

Source: https://www.savourrecipes.com/recipe/garlic-shrimp-spaghetti
Author: Cookwithmrdots | Published: Jul 3, 2026 | Updated: Aug 22, 2026
Categories: Easy Dinner Recipes
Collections: Quick Weeknight Dinners
Tags: 30-Minute Meals, High Protein

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.

## Key facts

- Prep time: 10 mins
- Cook time: 15 mins
- Total time: 25 mins
- Yield: 4 servings
- Difficulty: Easy
- Cuisine: Italian-inspired
- Method: Stovetop
- Calories: 530 per serving

## Ingredients

- 340 g spaghetti
- 450 g large raw shrimp, peeled and deveined, thawed if frozen
- 1/2 tsp salt, plus more for the pasta water
- 3 tbsp olive oil
- 6 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 2 cups cherry tomatoes, halved
- 2 tbsp butter
- 1 lemon, zested and juiced
- 1/3 cup fresh parsley, chopped
- grated parmesan, for serving (optional)

## Equipment

- Large pot
- Large skillet
- Tongs

## Instructions

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.

## 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.

## Storage

- 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.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 530 | 32 g | 68 g | 16 g |

## Frequently asked questions

### 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.