5 Shrimp Pasta Recipes That’ll Make Weeknights Feel Like Date Night

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Craving something fast, fancy, and totally slurpable? These shrimp pasta recipes are weeknight magic—quick to cook, big on flavor, and guaranteed to impress without breaking a sweat. Shrimp cooks in minutes, pasta is the ultimate comfort food, and together they’re a one-two punch of deliciousness.

We’re talking creamy, garlicky, spicy, lemony—something for every mood. Ready to twirl your fork into something amazing?

1. Creamy Garlic Shrimp Fettuccine That Feels Like a Restaurant Night In

Overhead shot of a final plated creamy garlic shrimp fettuccine: wide white bowl piled with glossy fettuccine ribbons coated in rich cream-butter sauce, large pink shrimp nestled throughout, flecks of minced garlic visible, a light sprinkle of kosher salt, cracked black pepper, and optional red pepper flakes, finished with a drizzle of olive oil and pats of melted unsalted butter pooling slightly; set on a marble surface with a side dish of red pepper flakes and a pepper mill for mood, warm restaurant-at-home ambiance, soft diffused light.

This is the cozy classic you want when you’re craving comfort. It’s rich but not heavy, silky from the cream, and loaded with garlicky shrimp that taste like, well, actual luxury. Perfect with a glass of white wine and a big bowl to catch every ribbon of fettuccine.

Ingredients:

  • 12 oz fettuccine
  • 1 lb large shrimp, peeled and deveined
  • 1 1/2 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes (optional)
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter, divided
  • 5 cloves garlic, minced
  • 1/2 cup dry white wine (or low-sodium chicken broth)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan, plus more for serving
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1/4 cup chopped parsley

Instructions:

  1. Cook the fettuccine in a large pot of salted water until al dente. Reserve 1 cup pasta water, then drain.
  2. Pat the shrimp dry and season with 1/2 tsp salt, pepper, and red pepper flakes.
  3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Sear shrimp 1–2 minutes per side until just pink. Transfer to a plate.
  4. Lower heat to medium. Add remaining 2 tbsp butter and garlic. Cook 30–60 seconds until fragrant.
  5. Pour in white wine, scraping up any browned bits. Simmer 2 minutes until reduced by half.
  6. Stir in cream and 1 tsp salt. Simmer gently 3–4 minutes to thicken slightly.
  7. Whisk in Parmesan until smooth. Add lemon zest and juice.
  8. Toss in pasta and shrimp, adding splashes of reserved pasta water until the sauce coats every strand.
  9. Finish with parsley. Taste and adjust salt, pepper, or lemon.

Serve piled high with extra Parmesan and a crack of black pepper. Add sautéed mushrooms or peas for bonus flavor. Pro tip: warm your bowls—creamy sauces stay silky longer in heated dishes.

2. Spicy Cajun Shrimp Linguine With Creamy Tomato Kick

45-degree angle cooking process shot of spicy Cajun shrimp linguine with creamy tomato kick in a sauté pan: medium shrimp searing in olive oil alongside sliced small yellow onions, dusted generously with Cajun seasoning, smoked paprika, and kosher salt, a swirl of tomato-cream sauce beginning to emulsify and cling to al dente linguine; visible steam, intense rust-red hues from spices, garnished with an extra pinch of Cajun seasoning on the side, moody contrasty lighting to emphasize spice and heat.

Heat-seekers, this one’s your love language. Smoky Cajun spice meets a velvety tomato cream sauce, all clinging to twirls of linguine and juicy shrimp. It’s bold, a little sassy, and ideal for when you want big flavor fast.

Ingredients:

  • 12 oz linguine
  • 1 lb medium shrimp, peeled and deveined
  • 1 tbsp Cajun seasoning (plus more to taste)
  • 1 tsp smoked paprika
  • 1 tsp kosher salt, divided
  • 2 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 (14 oz) can crushed tomatoes
  • 1/2 cup heavy cream (or half-and-half)
  • 1/2 cup chicken broth
  • 1/2 tsp sugar (optional, to balance acidity)
  • 2 tbsp butter
  • 2 tbsp chopped fresh basil or parsley
  • Lemon wedges, for serving

Instructions:

  1. Cook linguine in salted water until al dente. Reserve 1/2 cup pasta water; drain.
  2. Pat shrimp dry. Toss with Cajun seasoning, smoked paprika, and 1/2 tsp salt.
  3. Heat olive oil in a large skillet over medium-high. Sear shrimp 1–2 minutes per side. Remove to a plate.
  4. Reduce heat to medium. Add onion and a pinch of salt; sauté 3–4 minutes until soft. Stir in garlic and tomato paste; cook 1 minute.
  5. Pour in crushed tomatoes, cream, and broth. Add sugar if needed. Simmer 5–7 minutes to thicken.
  6. Whisk in butter for a glossy finish. Season with remaining salt and more Cajun spice if you like it hotter.
  7. Toss in linguine and shrimp, loosening with pasta water until saucy and lush.
  8. Finish with fresh herbs and a squeeze of lemon to brighten.

Top with shaved Parmesan and extra herbs. Want it extra smoky? Add sautéed andouille slices. For lighter vibes, swap cream for Greek yogurt off the heat (to prevent curdling, stir gently).

3. Lemon Herb Shrimp Orzo That Tastes Like Sunshine

Bright overhead ingredient-prep flat lay for lemon herb shrimp orzo: uncooked orzo in a small bowl, large shrimp peeled and deveined on parchment, small ramekins with kosher salt, black pepper, and red pepper flakes, a pool of olive oil (noted as divided), minced garlic from 3 cloves, lemon halves and zest curls, and fresh herbs (parsley and basil suggested for lemon-herb vibe) arranged neatly on a light wood board; sunlit “tastes like sunshine” mood, clean, airy styling.

Light, zesty, and fresh—this orzo is basically a vacation in a bowl. It’s loaded with lemon, garlic, and bright herbs, with tender shrimp that soak up all that goodness. Great warm or at room temp, so it’s picnic-friendly too.

Ingredients:

  • 1 1/4 cups orzo
  • 1 lb large shrimp, peeled and deveined
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 3 tbsp olive oil, divided
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (or vegetable broth)
  • 1 1/4 cups low-sodium chicken broth
  • 1 lemon, zested and juiced
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh dill (or basil)
  • 1/3 cup crumbled feta (optional but excellent)

Instructions:

  1. Season shrimp with 1/2 tsp salt, pepper, and red pepper flakes. Set aside.
  2. Heat 2 tbsp olive oil in a deep skillet over medium. Toast orzo 2 minutes, stirring, until lightly golden.
  3. Add garlic; cook 30 seconds. Pour in wine; simmer 1–2 minutes to reduce.
  4. Stir in broth, 1/2 tsp salt, and half the lemon zest. Simmer, stirring occasionally, 7–9 minutes until orzo is tender but still saucy.
  5. In a separate pan, heat remaining 1 tbsp olive oil over medium-high. Sear shrimp 1–2 minutes per side until pink.
  6. Fold shrimp into the orzo. Add lemon juice, remaining zest, parsley, and dill. Adjust seasoning to taste.
  7. Sprinkle with feta if using and a drizzle of olive oil.

Serve with a side of arugula tossed in olive oil and more lemon. Add cherry tomatoes or steamed asparagus for extra color. Pro tip: keep it a little brothy—orzo continues to absorb liquid as it sits.

4. Brown Butter Shrimp Ravioli With Crispy Capers and Sage

Straight-on plated presentation of brown butter shrimp ravioli with crispy capers and sage: cheese or spinach ravioli glistening in a nutty brown butter sauce made from unsalted butter, topped with seared shrimp, crackly fried capers, and whole sage leaves; a few droplets of brown butter on the rim, kosher salt and black pepper speckling; served on a matte off-white plate against a dark backdrop to make golden browns and greens pop, shallow depth of field for a luxurious, classic Italian feel.

For when you want luxe without the fuss. Store-bought cheese ravioli gets a glow-up with nutty brown butter, crunchy capers, and fragrant sage. The shrimp? Sweet, buttery, and seared just until they curl into perfection.

Ingredients:

  • 18–20 oz cheese or spinach ravioli (fresh or frozen)
  • 1 lb shrimp, peeled and deveined
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 6 tbsp unsalted butter
  • 2 tbsp capers, drained and patted dry
  • 12 fresh sage leaves
  • 1 lemon, zested and juiced
  • Grated Parmesan, for serving

Instructions:

  1. Boil ravioli in salted water according to package directions. Reserve 1/2 cup pasta water; drain.
  2. Pat shrimp dry and season with 1/2 tsp salt and pepper. Sear in olive oil over medium-high 1–2 minutes per side; remove to a plate.
  3. Reduce heat to medium. Add butter to the skillet. Let it melt and foam, stirring, until it turns golden brown and smells nutty (2–3 minutes).
  4. Toss in capers and sage; fry 30–45 seconds until crisp. Add remaining 1/2 tsp salt.
  5. Add shrimp back in with lemon zest and juice. Toss to coat.
  6. Gently fold in ravioli, loosening with pasta water as needed so the brown butter coats everything.

Serve immediately with a shower of Parmesan. Swap sage for basil if you prefer fresh over earthy. If using frozen ravioli, don’t thaw—cook straight from frozen and stir gently so they don’t split, trust me.

5. Garlicky Shrimp Scampi Spaghetti With a Secret Crunch

Close-up action shot of garlicky shrimp scampi spaghetti with a secret crunch: spaghetti twirled high on tongs, shimmering with olive oil and melted butter, large shrimp curled and glossy, garlic bits and red pepper flakes visible, black pepper specks; the “secret crunch” shown as a shower of golden toasted breadcrumbs falling onto the pasta; shot over a cast-iron skillet at a 45-degree angle, with a small dish of kosher salt and extra olive oil nearby, bright highlights to emphasize gloss and texture.

Classic scampi, but with a playful twist: buttery garlicky breadcrumbs for texture. It’s lemony, bright, and dangerously slurpable. Perfect when you want big flavor with minimal ingredients you probably already have.

Ingredients:

  • 12 oz spaghetti
  • 1 lb large shrimp, peeled and deveined
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 1/4–1/2 tsp red pepper flakes
  • 3 tbsp olive oil, divided
  • 4 tbsp unsalted butter, divided
  • 4 cloves garlic, thinly sliced
  • 1/2 cup dry white wine (or seafood stock)
  • 1 lemon, zested and juiced
  • 1/4 cup chopped parsley
  • 1/2 cup panko breadcrumbs
  • 2 tbsp grated Parmesan (optional for crumbs)

Instructions:

  1. Cook spaghetti in salted water until al dente. Reserve 3/4 cup pasta water; drain.
  2. Make the crunch: In a small skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium. Add panko and a pinch of salt; toast 3–4 minutes until golden. Stir in Parmesan if using; set aside.
  3. Pat shrimp dry; season with 1/2 tsp salt, pepper, and red pepper flakes.
  4. Heat remaining 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Sear shrimp 1–2 minutes per side; remove.
  5. Reduce heat to medium. Add remaining 2 tbsp butter and garlic; cook 30–60 seconds until fragrant.
  6. Deglaze with wine; simmer 2 minutes to reduce.
  7. Add spaghetti and toss, splashing in pasta water to form a glossy sauce.
  8. Return shrimp to the pan with lemon zest, juice, and parsley. Toss just until heated through. Taste and adjust salt.
  9. Serve topped with the garlicky breadcrumbs for that satisfying crunch.

Finish with extra lemon for brightness. Add halved cherry tomatoes or baby spinach in the last minute for color. Pro tip: slice the garlic thin for gentle flavor and zero bitterness—seriously, it matters.

Shrimp Pasta Tips You’ll Actually Use

  • Buy good shrimp: Wild-caught or responsibly farmed, peeled and deveined. If frozen, thaw in the fridge overnight or under cold running water.
  • Dry them well: Patting shrimp dry helps you get that quick sear and prevents steaming.
  • Salt your pasta water: It should taste like the sea. That’s your baseline seasoning.
  • Save pasta water: The starch is liquid gold for emulsifying sauces so they cling beautifully.
  • Don’t overcook shrimp: Pull them as soon as they curl and turn pink. Overcooked shrimp get rubbery fast.

There you go—five shrimp pasta recipes that flex from creamy comfort to bright and zippy. Pick your mood, grab a pan, and twirl away. Your fork (and whoever you’re feeding) will thank you.

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