side view of shrimp pasta in a bowl with chili flakes and parmesan, garlic bread in the background


Home » Recipes » Meaty Mains » SHRIMP PASTA WITH GARLIC

This Shrimp Pasta with Garlic is elegant enough to serve up at your next dinner party but quick and easy enough to throw together on a busy weeknight. It’s fresh, light, flavourful, and on the table in just 20 minutes!

With Summer right around the corner here in beautiful BC, I’m all about quick, easy, fresh, and delicious meals that won’t have me slaving away in the kitchen all day! I’m talkin’ light but filling. Vibrant but hearty. Think easy to whip up, make-you-wanna-dine-outside kinda meals.

Picture this: plump shrimp and aromatic garlic, tossed with al dente pasta and fresh chopped parsley, all swimming in a white wine sauce that’s downright dreamy. It’s like bringing a taste of the Italian coast right to your dinner table!

Plus, with busy schedules and warmer weather on the horizon, who has time to spend hours cooking? Not me! That’s why this recipe is my go-to! It’s elegant enough for special occasions but simple and fuss-free for those hectic weekdays.

bowl of shrimp pasta with two forks, parmesan, garlic bread and more pasta in the background

There’s something magical about the combination of garlic and seafood—it’s like they were made for each other. And when you add a splash of white wine to the mix? Pure perfection. Trust me, one bite of this shrimp pasta, and you’ll be transported to a seaside trattoria, toes in the sand and a glass of vino in hand. It’s the ultimate culinary escape without ever leaving your kitchen!

But here’s the best part: this dish is totally customizable. Not a fan of shrimp? No problem! Swap it out for your favourite seafood like scallops or even lobster for an extra touch of luxury. And if you’re feeling adventurous, toss in some cherry tomatoes or spinach for added colour and flavour. The possibilities are endless, so don’t be afraid to get creative and make it your own!

So, whether you’re hosting a dinner party for friends or simply craving a delicious meal that won’t keep you chained to the stove, this shrimp pasta with garlic is sure to hit the spot. It’s quick, it’s easy, and it’s guaranteed to satisfy even the most discerning palates. So go ahead, give it a try—you won’t be disappointed!


ingredients for shrimp pasta with garlic - pasta, salt, pepper, shrimp, olive oil, parmesan cheese, chili flakes, parsley, garlic, white wine
Complete list of ingredients and amounts can be found in the recipe card below.

Any Italian will tell you that you don’t need very many ingredients to make a good pasta dish. Am I right? The ones for this garlic shrimp pasta are easy to find, pair together nicely, and some of them are things you might already have on hand. Let’s discuss them in a little bit more detail down below:

  • Shrimp: A popular seafood choice for pasta dishes due to their delicate flavour and tender texture. Look for fresh or frozen shrimp that are peeled and deveined for convenience. You can choose the size of shrimp you prefer, but medium to large shrimp work well for this recipe.

  • Pasta: I used linguine for this recipe. Linguine is a type of pasta that is long and flat, similar to spaghetti but wider. It’s a great choice for shrimp garlic pasta because its shape holds onto the sauce well. You can use other pasta shapes if you prefer, such as spaghetti or fettuccine.

  • Garlic: Adds a wonderful aroma and flavour to the dish. The purpose of minced garlic in this recipe is to infuse the olive oil with its savoury essence. Make sure to mince it finely so that it distributes evenly throughout the dish. Fresh minced garlic works best in this recipe.

  • Olive Oil: The primary fat used in Italian cooking and adds richness to the dish. It’s for sautéeing the garlic and shrimp and also helps to coat the pasta, contributing to its flavour and texture. As always, good quality and extra virgin work best in this pasta dish.

  • Dry White Wine: Adds depth and complexity to the sauce, balancing the flavours of the garlic and shrimp. It also helps to deglaze the skillet, releasing any flavourful browned bits from the bottom of the pan. Choose a good-quality white wine that you would enjoy drinking, such as Sauvignon Blanc or Pinot Grigio. However, you can omit the wine in this recipe if you prefer to do without.

  • Parsley: Adds a pop of colour and freshness to the dish. Sprinkle chopped parsley over the pasta at the end to enhance its flavour and appearance. I prefer using Italian flat-leaf parsley for its robust flavour, but you can use curly parsley instead. Either way, fresh chopped parsley (not dried) works best in this recipe.

  • Salt and Pepper: Essential seasonings that help to enhance the flavours of the other ingredients. Season the dish to taste with salt and freshly ground black pepper, adjusting the amounts as needed.

  • Chili Flakes: Optional but you can add them to give the dish a subtle heat and extra flavour dimension. Add them according to your preference for spiciness or omit completely for none at all.

  • Parmesan Cheese: A classic finishing touch for pasta dishes. Sprinkle it over the shrimp garlic pasta just before serving to add a salty, nutty flavour and a hint of richness.
hands holding a bowl of shrimp linguine with a fork, bowl of parmesan cheese in the background with sliced garlic bread


forkful of linguine and shrimp over a bowl with more

You can find full instructions for how to make this light and delicious shrimp pasta in the recipe card down below, but here are a few quick tips to keep in mind:

  • Use fresh and good quality ingredients. Whenever possible, use fresh shrimp, garlic, parsley, and other ingredients to maximize flavour. Fresh ingredients will contribute to the overall quality of the dish.

  • Don’t overcook the shrimp. Shrimp cook quickly, so be careful not to overcook them, or they can become tough and rubbery. Cook them just until they turn pink and opaque, which usually takes about 2-3 minutes per side. RECIPE NOTE: Normally, I would suggest cooking the shrimp in a single layer. However, because of the size of shrimp I used in this recipe, I opted to cook them all at once with ample stirring in between. If you’re using larger shrimp that you can quickly turn one at a time, go for it.

  • Season at every step. Season the shrimp, pasta water, and sauce with salt and pepper at every step of the cooking process. This helps to layer and balance the flavours throughout the dish. EXTRA TIP: Adjust seasoning to taste. Taste the dish before serving and adjust the seasoning as needed. You can add more salt, pepper, or crushed red pepper flakes according to your personal preference.

  • Deglaze the pan. Deglazing the skillet with white wine after cooking the shrimp helps to release any flavourful browned bits stuck to the bottom of the pan. This adds depth of flavour to the sauce. RECIPE NOTE: If you prefer not to use wine to deglaze the pan, you can still achieve delicious results with alternative ingredients such as chicken or vegetable broth, water, or lemon juice.

  • Cook the pasta just until al dente. Cooking the pasta until al dente ensures it maintains a firm texture and doesn’t become mushy when tossed with the other ingredients.

  • Use pasta water. Reserve some of the pasta water before draining the linguine. The starchy water helps to emulsify the sauce and create a silky texture, so don’t forget to add it to the skillet as needed.

  • Toss the pasta well. Tossing the cooked pasta in the skillet with the shrimp, garlic, and sauce ensures that the flavours are evenly distributed and that the pasta is well-coated with the sauce. I like using tongs and a large skillet for this.

  • Sprinkle freshly chopped parsley and grated Parmesan cheese over the finished dish just before serving. These garnishes add freshness, flavour, and visual appeal to the shrimp garlic pasta.
shrimp linguine in a bowl with freshly grated parmesan cheese, garlic bread and another bowl of pasta in the background



When it comes to pairing pasta with shrimp, there are several shapes that work particularly well. Linguine and fettuccine are popular choices because their flat surfaces and substantial thickness provide a good base for clinging onto sauces and accompanying ingredients, allowing the shrimp to shine.

Additionally, shapes like penne or rigatoni offer nooks and crannies that trap the sauce, creating flavourful mouthfuls with each bite of shrimp. Ultimately, the best pasta shape depends on personal preference and the type of dish you’re aiming to create, but opting for a shape that can hold up to the shrimp and sauce while providing a satisfying texture is key.


Preventing overcooked shrimp in pasta requires careful attention and timing. Since shrimp cook quickly, it’s essential to monitor them closely during the cooking process. Start by heating your skillet or pan over medium-high heat and add the shrimp once the pan is hot. If you’re using larger shrimp, arrange them in a single layer to ensure even cooking, and cook them for about 1-2 minutes per side or until they turn pink and opaque. If you’re using small shrimp, it’s okay to throw them in all at once and stir frequently throughout the cooking process until all of the shrimp are cooked through.

Keep in mind that shrimp will continue to cook slightly after they’re removed from the heat, so it’s best to slightly undercook them if you’re unsure. Once the shrimp are cooked, promptly remove them from the heat to prevent them from becoming rubbery. By following these steps and staying vigilant, you can achieve perfectly cooked shrimp that are tender and succulent in your pasta dish.


Italians tend to keep cheese off shrimp pasta dishes in their traditional cuisine. They figure the seafood’s delicate flavours shouldn’t have to compete with the richness of cheese. But hey, rules are made to be broken, and some folks (like me!) can’t eat pasta without freshly grated parmesan cheese! It really comes down to what you like and where you’re eating—everyone’s got their own spin on it!

And you know damn well that my spin sure AF features a healthy sprinkling of freshly grated parmesan cheese!


Leftover shrimp pasta can be safely stored in the refrigerator for up to 3 days. To store it properly, place the pasta in an airtight container to prevent it from drying out and absorbing other odors.

Before eating again, ensure you thoroughly heat the shrimp to an internal temperature of at least 145°F (63°C) to ensure safety. When reheating, be careful not to overcook the shrimp, as it can become tough and rubbery. Always check for signs of spoilage, such as an off smell, slimy texture, or discoloration, before consuming the leftovers.

bowl of shrimp pasta with two forks, parmesan, garlic bread and more pasta in the background









side view of shrimp pasta in a bowl with chili flakes and parmesan, garlic bread in the background


Yield: 3 Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This Shrimp Pasta with Garlic is elegant enough to serve up at your next dinner party but quick and easy enough to throw together on a busy weeknight. It's fresh, light, flavourful and on the table in just 20 minutes!


  • 1 pound of Shrimp, peeled and deveined*
  • 12 ounces of Linguine Pasta*
  • 4 Cloves Garlic, minced
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 cup Dry White Wine
  • 1/4 cup Fresh Parsley, chopped
  • Salt and Pepper, to taste
  • Chili Flakes, optional
  • Freshly Grated Parmesan Cheese, for serving


  1. Cook the linguine pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
    linguine cooking in water in a pot
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
    minced garlic sizzling in butter in a wok
  3. Add the shrimp to the skillet and cook until they turn pink and opaque, about 2-3 minutes per side. If you're cooking them all at once, be sure to keep stirring.
    raw shrimp in a wok with minced garlic
    pink shrimp cooking in a wok with butter and garlic
  4. Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a couple of minutes to reduce slightly.
    shrimp cooking in garlic and butter in a wok
  5. Add the cooked pasta to the skillet along with the chopped parsley. Toss everything together, adding reserved pasta water as needed to create a silky sauce that coats the pasta.
    cooked linguine on top of shrimp in a wok with fresh chopped parsley in a pile on top
  6. Season with salt, pepper, and crushed red pepper flakes to taste. Serve the shrimp garlic pasta hot, garnished with grated Parmesan cheese.
    shrimp with linguine, garlic, chili flakes and parsley in a wok


You can choose the size of shrimp you prefer, but medium to large shrimp work well for this recipe.

You can use a different kind of pasta if you prefer, such as spaghetti or fettuccine.

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 567Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 320mgSodium: 1568mgCarbohydrates: 41gFiber: 2gSugar: 1gProtein: 42g

Nutrition is only an estimate and calculated using Nutritionix.

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