What to Make with Shrimp and Pasta

Shrimp and pasta is one of the most crowd-pleasing dinner combinations there is. Shrimp cooks in minutes, takes flavor beautifully, and makes any pasta dish feel like an occasion. The trick is not overcooking the shrimp — here are five recipes that treat them right.

1. Garlic Butter Shrimp Linguine (20 Minutes)

The classic, and for good reason. Cook 12 oz linguine. While it cooks, season 1 lb large peeled shrimp with salt, pepper, and a pinch of red pepper flakes. Melt 4 tbsp butter with 2 tbsp olive oil in a large skillet over medium-high heat. Add 6 thinly sliced garlic cloves and cook 1 minute until fragrant but not brown. Add the shrimp and cook 1–2 minutes per side — they should be pink and just curled. Add ¼ cup dry white wine and let it bubble 30 seconds. Toss with the drained pasta, ½ cup pasta water, fresh parsley, lemon juice, and more butter if you want. The pasta water emulsifies everything into a silky, glossy sauce. Serves 4.

2. Spicy Shrimp Fra Diavolo

A Southern Italian red sauce with serious heat. Sauté 4 garlic cloves in olive oil until golden. Add 1 tsp red pepper flakes (more if you want real heat) and cook 30 seconds. Add 1 can crushed tomatoes and a splash of white wine. Simmer 10 minutes. Season the shrimp (1 lb) with salt, pepper, and paprika, then sear in a hot separate pan 1 minute per side. Add the shrimp to the sauce and simmer together 2 minutes. Toss with 12 oz cooked linguine or spaghetti, finish with fresh basil, and serve immediately. The key is timing — add the shrimp at the end so they don't overcook in the sauce. Cook time: 25 minutes. Serves 4.

3. Creamy Shrimp Fettuccine with Sun-Dried Tomatoes

Indulgent but not heavy — the tomatoes and lemon keep it bright. Cook 12 oz fettuccine. Sauté shrimp in butter 1–2 minutes per side; remove and set aside. In the same pan, sauté 3 garlic cloves, then add ⅓ cup chopped sun-dried tomatoes (from a jar, oil drained). Pour in ½ cup heavy cream and ½ cup pasta water. Simmer until slightly thickened, 3 minutes. Add ½ cup Parmesan, lemon zest, fresh basil, and the pasta. Toss to coat. Return shrimp to the pan and serve immediately. Don't skip the pasta water — it keeps the cream sauce from seizing up. Cook time: 25 minutes. Serves 4.

4. Lemon Herb Shrimp with Orzo

Orzo cooks faster than regular pasta and makes a lighter base. Cook 1½ cups orzo according to package directions. While it drains, sauté shrimp with garlic, lemon zest, and herbs (thyme, parsley, or dill) in butter and olive oil, 2 minutes per side. Combine shrimp with the orzo, add cherry tomatoes halved, fresh spinach (wilted from the heat), lemon juice, and a drizzle of good olive oil. Season aggressively. This feels lighter and more summery than traditional pasta — good for nights when you want something satisfying but not heavy. Cook time: 20 minutes. Serves 4.

5. Shrimp Scampi with Angel Hair

The fastest shrimp pasta you can make. Angel hair cooks in 2 minutes and shrimp scampi comes together in one pan. Melt 5 tbsp butter in a large skillet over medium-high heat. Add 5 garlic cloves and cook 30 seconds. Add 1 lb shrimp, cook 1 minute per side. Pour in ⅓ cup white wine or chicken broth and let it reduce 1 minute. Add the drained angel hair, a big squeeze of lemon, red pepper flakes, salt, and fresh parsley. Toss vigorously. Add a splash of pasta water if needed to loosen the sauce. This is a 15-minute dinner that tastes like a restaurant delivered it. Serves 4.

Shrimp and pasta is the weeknight dinner that reliably impresses without demanding much from you. Master the garlic butter version and you'll use it more than any other recipe in your rotation. Need ideas for what to do with whatever else is in your fridge? The RecipeSpin AI recipe finder has you covered.