Garlic Shrimp Spaghetti is a quick and easy weeknight dinner made in just 30 minutes on the stovetop! The shrimp is pan-seared with bold spices and then combined with a flavorful and light Mediterranean lemon garlic sauce and veggies. It's a restaurant-quality pasta dish made at home!
30-Minute Garlic Shrimp Pasta
This 30-minute Italian pasta dinner looks fancy yet is ridiculously easy to make! It's much healthier than what you would normally get in a restaurant, as there are no heavy ingredients: no cream and no butter. Just Mediterranean diet staples like olive oil, olives, veggies, and feta cheese. You can make this refreshing garlic shrimp spaghetti pretty much year-round as the recipe involves only simple, easily accessible ingredients that are available in any grocery store! Perfect for sharing with your friends and family on busy weekdays or for special occasions. For more Mediterranean pasta dishes, check out these family favorites: Lemon Shrimp Orzo with Asparagus and Capers and light and satisfying Greek Shrimp Orzo with Tomatoes, Olives, and Feta.
Why this recipe works
- Bring Mediterranean flavors to your dinner table. The shrimp is pan-seared with bold and flavorful spices and then combined with Italian spaghetti and lots of veggies (tomatoes, olives, onions, cucumber). Add feta cheese to the mix, and the flavor combination is out-of-this-world delicious!
- 30-Minute dinner + gorgeous presentation. This simple pasta dish comes together quickly and makes a restaurant-worthy presentation! It's perfect for busy weeknights or for entertaining on weekends.
- Great for making ahead and meal prep. Because there is no cream in this shrimp pasta, it keeps well refrigerated or frozen and reheats beautifully! Refrigerate it for up to 4 days or freeze it for up to 1 month!
Main ingredients
- Shrimp. I used 1.5 lb raw shrimp. I recommend using larger shrimp which usually equates to about 15-20 count or 20-26 count per pound. When using raw shrimp, make sure it's peeled and deveined.
- Olive oil is for pan-searing the shrimp and coating the pasta.
- Seasonings include smoked paprika, chili powder, Italian seasoning, garlic powder, red pepper flakes, and salt.
- Spaghetti. You can use other types of long-strand pasta, too: fettuccine, linguine, bucatini, or angel hair pasta. You can also use short-cut pasta, such as bow-tie, penne, rigatoni, fusilli, or orecchiette.
- Tomatoes. I used grape (or cherry) tomatoes in two colors. They make a beautiful presentation, but you can use regular tomatoes, too.
- Olives. Use pitted black and green olives.
- Garlic. I use just 1 clove of garlic - it should be pressed or finely grated!
- Feta cheese has a soft texture and briny flavor. It's always a great addition to any Mediterranean dinner!
- Freshly squeezed lemon juice is a must, it's much better than the bottled kind!
- Red onion is optional but provides a zesty bite. You don't need much - only about ¼ cup of chopped onions.
- Cucumber is optional as well but it provides freshness and color!
How to make garlic shrimp spaghetti
This is an overview with some step-by-step photos. The detailed recipe (with amounts) is at the bottom of this post (on the recipe card).
Cook the pasta in boiling water according to the package instructions. Drain. In the meantime, proceed with the rest of the recipe.
Prepare the veggies. In a large bowl, combine sliced tomatoes, cucumber, red onion, crumbled feta cheese, olives, pressed (or finely grated) garlic clove, extra virgin olive oil, freshly squeezed lemon juice, Italian seasoning, salt, and pepper. Toss to combine.
Prepare the shrimp by coating it generously with the seasonings (smoked paprika, chili powder, Italian seasoning, garlic powder, red pepper flakes, and salt) + 1 tablespoon of olive oil. This recipe uses 1 lb raw shrimp (peeled and deveined) which usually equates to 16 or 20 count.
Sear the shrimp with olive oil on medium-high heat for 2 minutes per side. Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches.
Assembly. Add the veggies (+ any juices) to the pot with drained cooked pasta. Toss to combine. Season with salt and pepper. When serving, top individual servings with cooked shrimp.
Best shrimp to use
- Use large raw shrimp, preferably already peeled and deveined. Tiny shrimp tend to overcook faster and are less presentable than larger shrimp. This recipe uses 1 lb of large raw shrimp (peeled and deveined) which usually equates to 16 or 20 count or 20 to 26 count.
- Both refrigerated and frozen shrimp work fine. Drain the shrimp of any liquid and pat it dry with paper towels. This will ensure even searing and will prevent the shrimp from steaming.
- Can you use pre-cooked shrimp? You can, even though raw shrimp will provide the best results. If using pre-cooked shrimp, sear it with the seasoning mix for only 1 minute per side to warm it up.
What can you use instead of shrimp?
- Add seared scallops in addition to or instead of shrimp.
- Seared salmon fillets work well in a spaghetti dish, you can cook the salmon as instructed in this recipe: Mediterranean salmon.
- Chicken. If you don't like or don't have shrimp, use thinly sliced skinless boneless chicken breast or chicken thighs instead. Cook chicken longer until it's cooked through, but otherwise proceed with the recipe as is.
Variations and substitutions
- Pasta. Even though I used Italian spaghetti, you can use any kind of pasta you like (or have available!). This includes linguine, fettuccine, angel hair pasta, or bucatini. You can also use short-cut pasta: small shells, fusilli (spiral pasta), bow-tie pasta (farfalle), penne, rigatoni, or rotini.
- Veggies. My favorites are asparagus, bell peppers, mushrooms, sun-dried tomatoes, marinated artichokes, and zucchini.
- Add leafy greens, such as spinach, arugula, or kale.
- Cheese. This recipe uses feta cheese. You can also add small Mozzarella balls (pearls), sliced Mozzarella, or grated Parmesan.
- Optional ingredients. To keep this garlic shrimp pasta Mediterranean-style, I use a lot of veggies because they add so much flavor and vibrancy! However, you can skip some of them. Cucumber and red onions are optional.
- Lime or lemon will work great. Freshly squeezed juice is always the best!
Shrimp cooking tips
- Use raw, peeled, and deveined shrimp. Pre-cooked shrimp might be overcooked and taste too rubbery, especially when reheated.
- Take the tails off. It's easier and less messy to eat the shrimp with a fork and knife instead of picking them up by the tail, so I recommend removing the tails.
- Pat dry shrimp with paper towels to remove excess moisture and ensure a good sear when cooking. Excess liquid will create a steaming effect you don't want.
- Use a cast-iron skillet and high heat. Preheat the cast iron pan on medium heat for 3 or 4 minutes before adding olive oil and shrimp. A hot pan is important for achieving a nice sear
- Avoid overcrowding. Space out the shrimp in the skillet when searing. This will ensure that the shrimp is actually seared and not steamed.
- Do not overcook. Watch the cooking times closely to prevent overcooking the shrimp. Sear it for only about 2 minutes per side.
Pasta cooking tips
- Cook pasta al dente for the best texture. This is especially important if you want to make this ahead. To cook pasta al dente, you usually have to boil it 2 minutes shorter than normal. For example, if the package instructions tell you to boil pasta for 10 minutes - cook the pasta in boiling water for 8 minutes instead.
Can you make it ahead?
Garlic shrimp spaghetti is one of those recipes that tastes even better the next day once all the flavors blend. It's perfect for sharing with family and friends and bringing to potlucks, picnics, and parties. Cook everything, but refrigerate cooked shrimp separate from pasta and veggies. When ready to serve, reheat the shrimp in the microwave oven for 1 minute or more, reheat the pasta separately in the microwave oven, and then combine everything!
Storage Tips
- Fridge. Store leftover shrimp pasta refrigerated, in an air-tight container for up to 4 days.
- Freezer. This recipe is freezer-friendly and perfect for meal prep! Freeze it for up to 1 month.
How to reheat
- Stove-top. Reheat over low-medium heat in any kind of appropriately sized cooking pan. Add a small amount of olive oil when reheating, and stir often until both shrimp and pasta are heated through.
- Microwave oven. Reheat the leftovers in a deep, high-sided microwave-safe dish (bowl) for about 1 minute or more.
What to serve with it
A crusty slice of Italian bread + a simple fresh salad is all you need! Here are some tasty and healthy ideas:
- Simple Arugula Salad with Lemon Zest, Parmesan, and Pine Nuts
- Greek Salad
- Strawberry Spinach Salad
- Tomato Cucumber Avocado Salad with Basil Pesto
More shrimp pasta recipes
- Creamy Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes
- Basil Pesto Shrimp and Mushroom Pasta
- Greek Shrimp Orzo with Tomatoes, Olives, and Feta
- Creamy Shrimp and Mushroom Pasta
- Shrimp Tomato Spinach Pasta with Garlic Butter Sauce
- Creamy Mozzarella Shrimp Pasta with Sun-Dried Tomatoes
- Lemon Shrimp Orzo with Asparagus and Capers
Garlic Shrimp Spaghetti
Ingredients
Pasta
- 10 oz spaghetti
Vegetables and other ingredients
- 10 oz cherry tomatoes red and yellow, sliced in half
- ⅓ cup black olives sliced
- ⅓ cup green olives sliced
- ¼ cup red onion chopped
- 1 medium cucumber sliced (OPTIONAL)
- 1 clove garlic pressed or finely grated
- 4 oz crumbled feta cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- salt and pepper to taste
- chopped fresh parsley for garnish
Shrimp
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt to taste
- 1.5 lb raw shrimp large - about 15-20 count or 20-26 count per pound (peeled and deveined)
- 2 tablespoons olive oil divided
Instructions
Cook pasta
- Bring a large pot of water to a boil. Cook spaghetti according to package instructions. Drain once the pasta is cooked. While the pasta is cooking, proceed with the rest of the recipe.
Prepare the veggies
- In a large bowl, combine sliced cherry tomatoes, chopped red onion, sliced cucumber, crumbled feta cheese, olives, 1 garlic clove (pressed or finely grated), 2 tablespoons of olive oil, 3 tablespoons of freshly squeezed lemon juice, and Italian seasoning. Add salt and pepper to taste and mix thoroughly. Let the veggies marinate while the pasta is cooking and while you sear the shrimp. The tomatoes should release juices.
Sear the shrimp
- Heat a large (12-inch), high-sided cast-iron skillet on medium heat for 3 or 4 minutes.
- In a large bowl, combine the seasonings: smoked paprika, chili powder, Italian seasoning, garlic powder, red pepper flakes, and salt. Add shrimp and 1 tablespoon of olive oil and toss to combine, pressing the seasoning into the shrimp to ensure it adheres.
- Increase the heat to medium-high and add 1 tablespoon of olive oil. It should run easily but not sizzle or burn.
- Add shrimp without overcrowding (you might have to cook in 2 batches).
- Cook shrimp on medium-high heat for about 1.5 or 2 minutes per side. Remove the skillet from heat.
Assembly
- Add the veggie-feta-cheese mixture to the pot with drained, warm, cooked spaghetti. Toss to combine. Season with salt and pepper. Add more lemon juice if desired.
- Distribute the pasta among 4 bowls (4 servings), and top each bowl with the pan-seared shrimp.
- Garnish with chopped fresh parsley.
Notes
- Make it gluten-free. Use the gluten-free pasta of your choice.
- Make it dairy-free. Use dairy-free, vegan feta cheese instead of regular feta.
- How to serve it? Serve it warm, at room temperature, or cold.
- Great for making ahead and meal prep. Because there is no cream in this recipe, it keeps well refrigerated or frozen and reheats beautifully! Refrigerate it for up to 4 days or freeze it for up to 1 month!
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
love your recipes they are soo good! I like your pictures that you post glad you are enjoying your life, thanks for sharing.
Marcy, you are so sweet! Thank you for your encouragement! 🙂
We just ate this meal. It's a keeper. Very flavorful. 'We had baked salmon in place of the shrimp. Delicious.
So glad you tried it, Pat!!! Love that you used salmon!
Is there a healthier version of this recipe? I love your recipes, but many of them are high in calories, fat, & sodium.
Thank you!
Hi Pam, each recipe is different, in this particular recipe, the high-calorie ingredients are pasta, olive oil, and feta cheese. You can reduce the amount of feta and olive oil in half. Pasta can be replaced with roasted spaghetti squash or spiraled zucchini.