Garlic Shrimp Spaghetti

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!

Course Main Course

Cuisine Italian, Mediterranean

Keyword garlic shrimp pasta, shrimp pasta, shrimp spaghetti

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 650kcal

Author Julia

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

US Customary - Metric

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