20 Creamy Shrimp Pasta Delights

Ever find yourself craving something luxurious yet easy enough for a weeknight dinner? You’re in luck! We’ve gathered 20 creamy shrimp pasta recipes that are pure comfort in a bowl—from quick garlicky delights to rich, cheesy masterpieces. Get ready to impress your family or treat yourself to a restaurant-worthy meal right at home. Let’s dive into these irresistible dishes!

Garlic Butter Shrimp Linguine

Unbelievably simple yet impressively delicious, this garlic butter shrimp linguine comes together in under 30 minutes. Using just a handful of pantry staples, you’ll create a restaurant-quality pasta dish that’s perfect for busy weeknights or casual entertaining. Follow these straightforward steps and you’ll have a creamy, garlicky masterpiece ready in no time.

Ingredients

• 8 ounces of linguine pasta
• 1 pound of raw shrimp, peeled and deveined
• 4 tablespoons of butter
• 4 cloves of garlic, minced
• a splash of white wine (about ¼ cup)
• a squeeze of fresh lemon juice
• a couple of tablespoons of chopped fresh parsley
• a pinch of red pepper flakes
• salt and black pepper
• a quarter cup of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the shrimp completely dry with paper towels to ensure proper searing.
4. Melt 2 tablespoons of butter in a large skillet over medium-high heat until foamy.
5. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
6. Transfer the cooked shrimp to a clean plate, leaving any butter and juices in the skillet.
7. Reduce heat to medium and add the remaining 2 tablespoons of butter to the same skillet.
8. Add the minced garlic and cook for exactly 1 minute until fragrant but not browned.
9. Pour in the white wine and simmer for 2 minutes to reduce by half, scraping up any browned bits from the pan bottom.
10. Drain the cooked linguine, reserving ½ cup of pasta water.
11. Add the drained linguine directly to the skillet with the garlic butter sauce.
12. Toss the pasta with the sauce, adding splashes of reserved pasta water until the sauce coats the noodles evenly.
13. Return the cooked shrimp to the skillet and gently toss to combine.
14. Squeeze fresh lemon juice over the pasta and sprinkle with red pepper flakes, salt, and black pepper.
15. Remove from heat and stir in the chopped parsley and grated Parmesan cheese until melted and incorporated.

Velvety and rich, the sauce clings beautifully to each strand of linguine while the shrimp remain tender and juicy. The bright lemon cuts through the garlic butter richness, creating a perfectly balanced bite that feels both indulgent and fresh. For an elegant presentation, serve it family-style in a large warmed bowl with extra Parmesan and lemon wedges on the side.

Creamy Cajun Shrimp Alfredo

Zipping through your dinner options tonight? Let me walk you through a foolproof Creamy Cajun Shrimp Alfredo that’s packed with flavor and comes together in simple, manageable steps—perfect for a cozy weeknight meal.

Ingredients

– 8 ounces of fettuccine pasta
– 1 pound of large raw shrimp, peeled and deveined
– 2 tablespoons of olive oil
– 1 tablespoon of Cajun seasoning
– 4 cloves of garlic, minced
– 1 cup of heavy cream
– 1/2 cup of grated Parmesan cheese
– A splash of lemon juice
– A couple of tablespoons of chopped fresh parsley
– Salt to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta and cook for 10 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, but reserve 1/4 cup of the starchy pasta water for later.
4. Pat the shrimp dry with paper towels to ensure they sear nicely instead of steaming.
5. Toss the shrimp with Cajun seasoning until evenly coated.
6. Heat olive oil in a large skillet over medium-high heat until it shimmers.
7. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
8. Transfer the shrimp to a plate to prevent overcooking.
9. Reduce the skillet heat to medium and add the minced garlic, sautéing for 1 minute until fragrant.
10. Pour in the heavy cream, stirring constantly to incorporate any browned bits from the skillet.
11. Simmer the cream for 3 minutes until it thickens slightly and coats the back of a spoon.
12. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
13. Stir in the reserved pasta water to loosen the sauce to a silky consistency.
14. Add the drained pasta and cooked shrimp back to the skillet, tossing gently to coat everything in the sauce.
15. Finish with a splash of lemon juice and a sprinkle of chopped parsley for freshness.
16. Season with salt only if needed, as the Cajun seasoning and Parmesan add saltiness.

A velvety, rich sauce clings to every strand of pasta, while the Cajun-spiced shrimp adds a gentle kick that balances the creaminess. Try serving it alongside a crisp green salad or garlic bread to soak up every last bit of that delicious sauce.

Lemon Garlic Shrimp Spaghetti

For those busy weeknights when you want something impressive but effortless, this lemon garlic shrimp spaghetti delivers restaurant-quality flavor in under 30 minutes. Following these simple steps will give you perfectly cooked pasta with juicy shrimp in a bright, garlicky sauce that clings beautifully to every strand.

Ingredients

– 8 ounces of spaghetti
– 1 pound of raw shrimp, peeled and deveined
– 4 cloves of garlic, minced
– A couple of tablespoons of olive oil
– The juice from one large lemon
– A splash of white wine (about ¼ cup)
– A handful of fresh parsley, chopped
– A pinch of red pepper flakes
– Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook for 8-10 minutes, stirring occasionally, until al dente (tender but still firm to the bite).
3. While pasta cooks, pat the shrimp completely dry with paper towels to ensure a good sear.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
5. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque.
6. Transfer shrimp to a clean plate to prevent overcooking.
7. Reduce heat to medium and add the minced garlic to the same skillet, cooking for 30 seconds until fragrant but not browned.
8. Pour in the white wine and lemon juice, scraping up any browned bits from the pan bottom.
9. Simmer the sauce for 2-3 minutes until slightly reduced.
10. Drain the cooked spaghetti, reserving ½ cup of pasta water.
11. Add the drained spaghetti directly to the skillet with the sauce.
12. Toss the pasta with tongs, adding splashes of reserved pasta water until the sauce coats the noodles.
13. Return the cooked shrimp to the skillet and gently toss to combine.
14. Stir in the chopped parsley, red pepper flakes, and season with salt and black pepper.
15. Remove from heat and serve immediately.

What makes this dish special is the way the tender, garlicky shrimp contrast with the bright lemon sauce clinging to each spaghetti strand. For a fresh twist, top with extra lemon zest or serve alongside a simple arugula salad to balance the rich flavors.

Spicy Thai Shrimp Noodle Bowl

Craving something that’s both comforting and packed with flavor? This Spicy Thai Shrimp Noodle Bowl is your answer—it’s a vibrant, one-bowl meal that comes together with a few simple steps, perfect for a weeknight dinner that feels special.

Ingredients

– 8 ounces of rice noodles
– 1 pound of raw shrimp, peeled and deveined
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1 tablespoon of fresh ginger, grated
– 1 red bell pepper, thinly sliced
– a couple of scallions, chopped
– 2 tablespoons of soy sauce
– 1 tablespoon of fish sauce
– a splash of lime juice
– 1 teaspoon of red pepper flakes
– a handful of fresh cilantro, chopped
– a sprinkle of sesame seeds for garnish

Instructions

1. Bring a large pot of water to a rolling boil over high heat. 2. Add the rice noodles and cook for 6–8 minutes, stirring occasionally, until they are tender but still firm. 3. Drain the noodles in a colander and rinse them under cold water to stop the cooking process—this prevents them from sticking together. 4. Pat the shrimp dry with paper towels to ensure they sear nicely in the pan. 5. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. 6. Add the shrimp in a single layer and cook for 2–3 minutes per side, until they turn pink and opaque. 7. Remove the shrimp from the skillet and set them aside on a plate. 8. Reduce the heat to medium and add the minced garlic and grated ginger to the same skillet, sautéing for 30–45 seconds until fragrant to avoid burning. 9. Toss in the sliced red bell pepper and cook for 3–4 minutes, stirring occasionally, until it softens slightly but remains crisp. 10. Return the shrimp to the skillet and add the cooked noodles, tossing gently to combine. 11. Pour in the soy sauce, fish sauce, lime juice, and red pepper flakes, stirring everything together for 1–2 minutes until well-coated and heated through. 12. Turn off the heat and fold in the chopped scallions and cilantro. 13. Garnish with a sprinkle of sesame seeds before serving. Delight in the tender shrimp and chewy noodles coated in a savory, spicy sauce—the crisp bell peppers add a refreshing crunch, making it a balanced bite. Try serving it in deep bowls with extra lime wedges on the side for a zesty kick that brightens every spoonful.

Shrimp Scampi with Angel Hair Pasta

Sometimes the most elegant dinners come together in under 30 minutes, and this shrimp scampi with angel hair pasta is the perfect example. Simply sauté fresh shrimp in a garlicky butter sauce, toss with delicate pasta, and you’ve got a restaurant-quality meal that feels both luxurious and effortless.

Ingredients

– 8 ounces of angel hair pasta
– 1 pound of large raw shrimp, peeled and deveined
– 4 tablespoons of unsalted butter
– 4 cloves of garlic, minced
– a generous splash of dry white wine (about ½ cup)
– a couple of tablespoons of fresh lemon juice
– a handful of fresh parsley, chopped
– a pinch of red pepper flakes
– salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the angel hair pasta and cook for exactly 4 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the shrimp completely dry with paper towels to ensure a good sear.
4. Melt the butter in a large skillet over medium heat until it begins to foam.
5. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
6. Increase the heat to medium-high and add the shrimp in a single layer, seasoning with salt, black pepper, and red pepper flakes.
7. Cook the shrimp for 2 minutes per side, until they turn pink and opaque throughout.
8. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet.
9. Let the sauce simmer for 2 minutes to reduce slightly and cook off the alcohol.
10. Drain the cooked pasta, reserving ½ cup of the starchy pasta water.
11. Add the drained pasta directly to the skillet with the shrimp and sauce.
12. Toss everything together, adding splashes of the reserved pasta water until the sauce clings smoothly to the pasta.
13. Stir in the chopped parsley and adjust seasoning if needed.

Buttery, garlic-infused shrimp nestle into silky angel hair pasta, with a bright lemon finish that cuts through the richness. Serve it immediately in warm bowls, perhaps with a simple arugula salad to balance the meal, and watch how quickly it disappears from the table.

Coconut Curry Shrimp Pasta

Many home cooks shy away from combining seafood and pasta, but this coconut curry shrimp pasta will change your mind completely. Making this restaurant-worthy dish is surprisingly straightforward when you follow these simple steps, and the results are absolutely worth the effort.

Ingredients

– 8 ounces of linguine pasta
– 1 pound of large shrimp, peeled and deveined
– 1 can (13.5 ounces) of coconut milk
– 2 tablespoons of red curry paste
– 1 tablespoon of olive oil
– 3 minced garlic cloves
– A splash of lime juice
– A couple of chopped green onions
– A handful of fresh cilantro

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until it shimmers.
4. Add minced garlic and cook for 30 seconds until fragrant but not browned.
5. Pat shrimp completely dry with paper towels, then add to the skillet in a single layer.
6. Cook shrimp for 2 minutes per side until they turn pink and opaque.
7. Remove shrimp from skillet and set aside on a clean plate.
8. Add red curry paste to the same skillet and cook for 1 minute to bloom the flavors.
9. Pour in coconut milk, whisking constantly to combine with the curry paste.
10. Simmer the sauce for 5 minutes until it thickens slightly and coats the back of a spoon.
11. Drain the cooked pasta, reserving 1/2 cup of pasta water.
12. Add drained pasta to the curry sauce along with 1/4 cup of the reserved pasta water.
13. Toss the pasta in the sauce for 1 minute until well coated and glossy.
14. Return the cooked shrimp to the skillet and gently stir to combine.
15. Squeeze fresh lime juice over the dish and toss once more.
16. Remove from heat and garnish with chopped green onions and fresh cilantro.

Definitely serve this immediately while the pasta is still hot and the sauce is creamy. The tender shrimp pairs beautifully with the slightly al dente linguine, while the coconut curry sauce provides a perfect balance of rich and spicy flavors. For an extra restaurant-style presentation, twist the pasta into neat nests using tongs before spooning the shrimp and sauce over the top.

Pesto Shrimp Penne with Sun-Dried Tomatoes

Zesty and satisfying, this pesto shrimp penne with sun-dried tomatoes comes together in under 30 minutes, making it perfect for busy weeknights. You’ll love how the bright basil pesto coats each pasta strand while the sun-dried tomatoes add sweet-tart bursts of flavor. Let’s walk through this simple recipe step by step so you can create restaurant-quality results at home.

Ingredients

• 8 ounces of penne pasta
• 1 pound of raw shrimp, peeled and deveined
• ½ cup of sun-dried tomatoes in oil, drained
• ⅓ cup of prepared basil pesto
• 2 cloves of garlic, minced
• A splash of olive oil
• A pinch of salt
• A couple of fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 9-11 minutes until al dente (tender but still firm to the bite).
3. While pasta cooks, pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
4. Heat a large skillet over medium-high heat and add a splash of olive oil.
5. Add the shrimp to the hot skillet in a single layer, cooking for 2 minutes per side until they turn pink and opaque.
6. Transfer the cooked shrimp to a clean plate, leaving any oil in the skillet.
7. Reduce heat to medium and add the minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.
8. Stir in the sun-dried tomatoes and cook for 1 minute to warm them through.
9. Drain the cooked pasta, reserving ¼ cup of the starchy pasta water to help create a silky sauce.
10. Add the drained pasta directly to the skillet with the tomato mixture.
11. Pour in the reserved pasta water and pesto, stirring continuously until the sauce evenly coats the pasta.
12. Gently fold the cooked shrimp back into the pasta mixture to warm through.
13. Taste and add a pinch of salt if needed, remembering the pesto and pasta water already contain salt.
14. Garnish with fresh basil leaves torn by hand to prevent bruising the delicate herbs.

Keep this dish vibrant by serving immediately while the pasta is still warm. The penne provides perfect pockets to catch the garlicky pesto sauce, while the sun-dried tomatoes offer chewy texture against the tender shrimp. For an elegant presentation, top with extra basil and a drizzle of olive oil, or serve alongside garlic bread to soak up every last bit of sauce.

Creamy Tuscan Shrimp Fettuccine

Haven’t you found yourself craving restaurant-quality pasta but dreading the complicated process? This creamy Tuscan shrimp fettuccine delivers that luxurious dining experience with surprisingly straightforward steps. Let me walk you through creating this comforting dish that’s perfect for both weeknights and special occasions.

Ingredients

– 8 ounces of fettuccine pasta
– 1 pound of large raw shrimp, peeled and deveined
– 2 tablespoons of olive oil
– 3 minced garlic cloves
– 1 cup of heavy cream
– 1/2 cup of grated Parmesan cheese
– a couple of handfuls of fresh spinach
– 1/4 cup of sun-dried tomatoes, chopped
– a splash of chicken broth
– 1 teaspoon of Italian seasoning
– salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the shrimp completely dry with paper towels—this ensures they’ll sear properly instead of steaming.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers.
5. Season shrimp with salt and pepper, then arrange them in a single layer in the hot skillet.
6. Cook shrimp for 2 minutes per side until they turn pink and opaque, then transfer to a plate.
7. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
8. Pour in the heavy cream and chicken broth, stirring to combine with the pan drippings.
9. Add Italian seasoning and simmer the sauce for 3 minutes until it slightly thickens.
10. Stir in Parmesan cheese until fully melted and the sauce becomes smooth.
11. Add spinach and sun-dried tomatoes, cooking for 2 minutes until spinach wilts.
12. Drain the cooked pasta, reserving 1/4 cup of pasta water.
13. Return cooked shrimp to the skillet and gently fold into the sauce.
14. Add the drained fettuccine to the skillet, tossing to coat evenly with the creamy sauce.
15. If the sauce seems too thick, gradually add reserved pasta water until it reaches your desired consistency—the starchy water helps the sauce cling beautifully to the pasta.

So what makes this dish truly special is how the creamy Parmesan sauce clings to each strand of fettuccine while the sun-dried tomatoes provide little bursts of sweet acidity. Serve it immediately in warm bowls, perhaps with extra Parmesan for grating at the table, and watch how the vibrant colors and rich aromas make even a Tuesday night feel like a Tuscan getaway.

Shrimp and Mushroom Carbonara

Getting a restaurant-quality pasta dish on your table doesn’t have to be complicated, especially when you master this creamy Shrimp and Mushroom Carbonara. Gather your ingredients and follow these simple steps for a foolproof dinner that feels both elegant and comforting.

Ingredients

• 8 ounces of spaghetti
• a couple of slices of thick-cut bacon, chopped
• a handful of medium shrimp, peeled and deveined
• a cup of sliced cremini mushrooms
• 2 large eggs
• a generous half-cup of grated Parmesan cheese
• a splash of heavy cream
• 2 minced garlic cloves
• a tablespoon of olive oil
• a pinch of salt and black pepper
• a tablespoon of chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti and cook for 9-11 minutes, stirring occasionally, until al dente (tip: reserve 1/2 cup of pasta water before draining).
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add chopped bacon and cook for 5-7 minutes until crispy, then transfer to a paper towel-lined plate.
5. Add shrimp to the same skillet and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
6. Sauté mushrooms in the skillet for 4-5 minutes until golden brown and tender.
7. Stir in minced garlic and cook for 1 minute until fragrant (tip: don’t let the garlic burn).
8. In a medium bowl, whisk together eggs, Parmesan, heavy cream, salt, and pepper until smooth.
9. Drain cooked spaghetti and immediately add it to the skillet with mushrooms and garlic, tossing to combine.
10. Remove skillet from heat and quickly pour in the egg mixture, tossing constantly for 1-2 minutes until creamy (tip: working off-heat prevents scrambled eggs).
11. Stir in cooked shrimp, crispy bacon, and chopped parsley until evenly distributed.
12. If sauce is too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.

Creating this carbonara rewards you with a luxuriously creamy sauce clinging to tender pasta, balanced by savory shrimp and earthy mushrooms. Consider serving it in warmed bowls with an extra sprinkle of Parmesan and a simple side salad for a complete meal that’s sure to impress.

Tomato Basil Shrimp Orzo

You’re about to make a comforting, one-pan meal that’s perfect for busy weeknights. This Tomato Basil Shrimp Orzo comes together quickly with vibrant flavors and minimal cleanup, making it a go-to for both new and experienced cooks.

Ingredients

– 1 pound of large raw shrimp, peeled and deveined
– 1 cup of orzo pasta
– 2 cups of chicken broth
– 1 can (14.5 ounces) of diced tomatoes, undrained
– 1 small yellow onion, finely chopped
– 3 cloves of garlic, minced
– a couple of tablespoons of olive oil
– a big handful of fresh basil leaves, chopped
– a splash of lemon juice (about 1 tablespoon)
– a pinch of salt and black pepper

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
2. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Pour in the orzo and toast it for 2 minutes, stirring constantly, to bring out a nutty flavor.
5. Add the diced tomatoes with their juices and the chicken broth, then bring the mixture to a boil.
6. Reduce the heat to low, cover the skillet, and simmer for 10 minutes until the orzo is tender and has absorbed most of the liquid.
7. Season the raw shrimp with a pinch of salt and black pepper on both sides.
8. Nestle the shrimp into the orzo mixture in a single layer, then cover and cook for 4–5 minutes until the shrimp turn pink and opaque.
9. Turn off the heat and stir in the chopped basil and a splash of lemon juice.
10. Let the dish rest for 2 minutes off the heat to allow the flavors to meld.

What you’ll love is the creamy texture of the orzo paired with juicy, tender shrimp and the bright acidity from the tomatoes. For a fresh twist, serve it topped with extra basil and a sprinkle of red pepper flakes, or alongside a crisp green salad to balance the richness.

Garlic Parmesan Shrimp Pasta Bake

Facing a busy weeknight but craving something comforting? This garlic parmesan shrimp pasta bake comes together with minimal fuss and maximum flavor. Let me walk you through each simple step to create this creamy, satisfying dish that will have everyone asking for seconds.

Ingredients

– 8 ounces of your favorite pasta
– A pound of raw shrimp, peeled and deveined
– 4 cloves of garlic, minced
– A couple tablespoons of olive oil
– A cup of heavy cream
– A good handful of grated parmesan cheese
– A splash of lemon juice
– A pinch of red pepper flakes
– A sprinkle of fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F and bring a large pot of salted water to a rolling boil.
2. Cook the pasta according to package directions until al dente, then drain thoroughly. Tip: Reserve about half a cup of pasta water before draining—it helps create a smoother sauce later.
3. While pasta cooks, heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Pat the shrimp completely dry with paper towels, then season with salt and pepper.
5. Cook shrimp for 1-2 minutes per side until they turn pink and opaque, then transfer to a plate. Tip: Don’t overcrowd the skillet—cook in batches if needed for even browning.
6. In the same skillet, add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
7. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
8. Stir in grated parmesan until the sauce becomes smooth and slightly thickened.
9. Add the drained pasta and cooked shrimp to the skillet, tossing to coat everything in the creamy sauce. Tip: If the sauce seems too thick, stir in a tablespoon of reserved pasta water at a time until it reaches your desired consistency.
10. Squeeze fresh lemon juice over the top and transfer the skillet to the preheated oven.
11. Bake for 10-12 minutes until the top is bubbly and lightly golden.
12. Remove from oven and let rest for 5 minutes before serving.
Vibrant with garlicky aroma and creamy parmesan richness, this bake offers tender shrimp and perfectly cooked pasta in every bite. The subtle heat from red pepper flakes and bright lemon finish make it wonderfully balanced. Try serving it straight from the skillet with crusty bread for soaking up every last bit of sauce.

Spicy Sriracha Shrimp Ramen

Every home cook needs a quick, satisfying meal in their back pocket, and this spicy sriracha shrimp ramen delivers bold flavor with minimal effort. Even beginners can master this dish in under 30 minutes, transforming simple ingredients into a restaurant-worthy bowl.

Ingredients

– A couple of packs of instant ramen noodles (just the noodles, save the seasoning packets for another use)
– About half a pound of raw shrimp, peeled and deveined
– A tablespoon of vegetable oil
– A couple of cloves of garlic, minced
– A tablespoon of fresh ginger, grated
– Two tablespoons of sriracha sauce
– A tablespoon of soy sauce
– A teaspoon of sesame oil
– Four cups of chicken broth
– A couple of green onions, sliced
– A handful of fresh cilantro leaves
– A lime, cut into wedges

Instructions

1. Heat one tablespoon of vegetable oil in a large pot over medium-high heat until it shimmers.
2. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant to prevent burning.
3. Pour in four cups of chicken broth and bring it to a rolling boil, which should take about 3-4 minutes.
4. Add the ramen noodles to the boiling broth and cook for exactly 3 minutes, stirring occasionally to separate them.
5. While the noodles cook, pat the shrimp completely dry with paper towels to ensure they sear properly.
6. Reduce the heat to low and stir in two tablespoons of sriracha and one tablespoon of soy sauce until fully incorporated.
7. Gently add the shrimp to the simmering broth and cook for 2-3 minutes until they turn pink and opaque.
8. Remove the pot from the heat and drizzle in one teaspoon of sesame oil for a nutty finish.
9. Ladle the ramen into bowls and top with sliced green onions and fresh cilantro leaves.
10. Serve immediately with lime wedges on the side for squeezing over the top.

Hearty and vibrant, this ramen boasts springy noodles and plump shrimp in a broth that’s tangy from lime and layered with garlicky heat. For a fun twist, try topping it with a soft-boiled egg or crunchy bean sprouts to play with textures, making each spoonful a new experience.

Shrimp Fra Diavolo with Linguine

Tackling a restaurant favorite at home is easier than you think when you break it down step by step. This spicy shrimp fra diavolo comes together in under 30 minutes but tastes like you spent hours in the kitchen. Follow these instructions carefully and you’ll have a impressive pasta dish that’s perfect for weeknight dinners or entertaining guests.

Ingredients

– A pound of large shrimp, peeled and deveined
– Half a pound of linguine
– A couple of tablespoons of olive oil
– 4 cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A splash of dry white wine
– A teaspoon of red pepper flakes (or more if you like it extra spicy!)
– A teaspoon of dried oregano
– A handful of fresh parsley, chopped
– Salt to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Season shrimp with salt and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
5. Add minced garlic to the same skillet and cook for 30 seconds until fragrant but not browned.
6. Pour in the white wine and scrape up any browned bits from the bottom of the pan.
7. Add crushed tomatoes, red pepper flakes, and dried oregano, stirring to combine.
8. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.
9. Drain the cooked linguine, reserving 1/2 cup of pasta water.
10. Return shrimp to the skillet and cook for 1 minute to warm through.
11. Add cooked linguine to the sauce along with 1/4 cup of reserved pasta water.
12. Toss everything together until the pasta is well coated, adding more pasta water if needed.
13. Stir in chopped parsley and serve immediately.

Once you taste the perfect al dente linguine coated in that spicy tomato sauce, you’ll understand why this dish is so beloved. The shrimp remain tender and juicy while the red pepper flakes provide just the right amount of heat that builds with each bite. Serve it with crusty bread to soak up every last bit of sauce, or add a simple green salad for a complete meal that feels both comforting and sophisticated.

Creamy Avocado Shrimp Pasta

Zesty yet comforting, this creamy avocado shrimp pasta comes together in under 30 minutes for a restaurant-quality meal at home. Let’s walk through each step methodically so you can create this vibrant dish with confidence.

Ingredients

– 8 ounces of dried linguine pasta
– 1 pound of raw medium shrimp, peeled and deveined
– 2 ripe avocados
– 2 cloves of garlic
– 1/4 cup of fresh lime juice
– 1/4 cup of olive oil
– A big handful of fresh basil leaves
– A generous pinch of salt
– A couple cracks of black pepper
– A splash of reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the shrimp completely dry with paper towels—this ensures they’ll sear properly instead of steaming.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
5. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
6. Transfer cooked shrimp to a clean plate using tongs.
7. In a blender, combine avocados, garlic, lime juice, remaining olive oil, basil, salt, and pepper.
8. Blend on high speed for 45 seconds until completely smooth and creamy.
9. Reserve 1/2 cup of starchy pasta water before draining the linguine.
10. Return drained pasta to the warm pot off the heat.
11. Pour avocado sauce over pasta and toss vigorously, adding splashes of reserved pasta water until the sauce coats every strand beautifully.
12. Gently fold in the cooked shrimp until evenly distributed.

Creamy with bright citrus notes, this pasta offers a luxurious texture that clings perfectly to each strand of linguine. Try serving it chilled the next day for a refreshing pasta salad variation, or garnish with extra basil leaves for a pop of color that makes it dinner-party worthy.

Shrimp and Spinach Tortellini

Zesty and satisfying, this shrimp and spinach tortellini comes together in under 30 minutes for a restaurant-quality meal at home. Follow these simple steps for perfectly cooked pasta, tender shrimp, and a creamy spinach sauce that will become your new weeknight favorite. Let’s get cooking!

Ingredients

– A 20-ounce package of cheese tortellini
– A pound of raw shrimp, peeled and deveined
– A couple big handfuls of fresh spinach
– A splash of olive oil
– 3 minced garlic cloves
– A cup of heavy cream
– A half cup of grated Parmesan cheese
– A tablespoon of butter
– A pinch of red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cheese tortellini to the boiling water and cook for exactly 7 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the shrimp completely dry with paper towels to ensure proper searing.
4. Heat a splash of olive oil in a large skillet over medium-high heat until shimmering.
5. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
6. Transfer cooked shrimp to a clean plate, leaving any oil in the skillet.
7. Reduce heat to medium and melt the tablespoon of butter in the same skillet.
8. Add the minced garlic and pinch of red pepper flakes, cooking for 1 minute until fragrant but not browned.
9. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
10. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and slightly thickened.
11. Drain the cooked tortellini thoroughly, reserving 1/4 cup of pasta water.
12. Add the fresh spinach to the cream sauce and stir until just wilted, about 1 minute.
13. Return the cooked shrimp and drained tortellini to the skillet, tossing to coat in the sauce.
14. If the sauce seems too thick, stir in a tablespoon of reserved pasta water at a time until desired consistency is reached.

Delightfully creamy with pops of tender shrimp, this dish offers a wonderful contrast between the rich cheese filling and the slight bite of fresh spinach. Serve it immediately in shallow bowls with extra Parmesan for sprinkling, or pair with crusty bread to soak up every last bit of that luxurious sauce.

Lemon Pepper Shrimp Pappardelle

Craving something fresh yet comforting? This lemon pepper shrimp pappardelle combines bright citrus with savory shrimp and wide, silky noodles for a restaurant-quality meal you can easily make at home.

Ingredients

– 8 ounces of pappardelle pasta
– 1 pound of large raw shrimp, peeled and deveined
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– a couple of tablespoons of fresh lemon juice
– a generous sprinkle of black pepper
– a pinch of salt
– a splash of chicken broth
– a handful of fresh parsley, chopped
– a pat of butter

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. 2. Add the pappardelle pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking. 3. While the pasta cooks, pat the shrimp dry with paper towels to ensure they sear properly. 4. Heat the olive oil in a large skillet over medium-high heat until it shimmers. 5. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque. 6. Remove the shrimp from the skillet and set aside on a plate. 7. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 30 seconds until fragrant. 8. Pour in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan. 9. Season the sauce with black pepper and a pinch of salt, then let it simmer for 2 minutes to reduce slightly. 10. Drain the cooked pasta, reserving a half cup of pasta water. 11. Add the drained pasta to the skillet along with the butter and a splash of pasta water, tossing to coat. 12. Return the shrimp to the skillet and toss gently to combine everything. 13. Stir in the chopped parsley just before serving for a fresh, vibrant finish. Outstandingly silky and bright, this dish features tender shrimp coated in a zesty lemon pepper sauce that clings beautifully to the wide pappardelle noodles. For a creative twist, top with extra lemon zest or serve alongside a simple arugula salad to balance the richness.

Shrimp and Bacon Mac and Cheese

Let’s create the ultimate comfort food upgrade that combines creamy pasta with savory seafood and smoky bacon. This shrimp and bacon mac and cheese transforms a classic into something truly special with just a few extra steps. Learning this recipe will give you a crowd-pleasing dish perfect for weeknight dinners or entertaining guests.

Ingredients

– 8 ounces of elbow macaroni
– 6 slices of thick-cut bacon, chopped
– 1 pound of medium shrimp, peeled and deveined
– 2 tablespoons of olive oil
– 3 tablespoons of all-purpose flour
– 2 cups of whole milk
– 2 cups of shredded sharp cheddar cheese
– 1 cup of shredded Gruyère cheese
– A couple of garlic cloves, minced
– A pinch of paprika
– A splash of hot sauce
– A handful of chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and bring a large pot of salted water to a rolling boil.
2. Cook the elbow macaroni according to package directions until al dente, about 8-10 minutes, then drain thoroughly.
3. While pasta cooks, heat a large skillet over medium heat and cook the chopped bacon until crispy, about 6-8 minutes.
4. Transfer the bacon to a paper towel-lined plate using a slotted spoon, leaving 2 tablespoons of bacon drippings in the skillet.
5. Pat the shrimp completely dry with paper towels to ensure they sear properly rather than steam.
6. Heat the olive oil in the same skillet over medium-high heat and cook the shrimp for 1-2 minutes per side until pink and opaque.
7. Remove the shrimp from the skillet and set aside with the bacon.
8. In the same skillet, sauté the minced garlic in the remaining oil for 30 seconds until fragrant.
9. Sprinkle the flour over the garlic and oil, whisking constantly to create a smooth paste, cooking for 1 minute to remove the raw flour taste.
10. Gradually pour in the milk while whisking continuously to prevent lumps from forming.
11. Bring the sauce to a gentle simmer, stirring frequently until it thickens enough to coat the back of a spoon, about 3-5 minutes.
12. Remove the skillet from heat and stir in both shredded cheeses until completely melted and smooth.
13. Add the paprika, hot sauce, and cooked pasta to the cheese sauce, stirring until evenly coated.
14. Gently fold in the cooked bacon and shrimp, being careful not to break the shrimp.
15. Transfer the mixture to a greased 9×13-inch baking dish and bake for 20-25 minutes until bubbly and lightly golden on top.
16. Let the mac and cheese rest for 5 minutes before sprinkling with fresh parsley.

Creamy, cheesy pasta gets elevated with the smoky crunch of bacon and sweet, tender shrimp throughout every bite. The Gruyère adds a nutty complexity that balances beautifully with the sharp cheddar. Try serving this in individual cast iron skillets for a rustic presentation that keeps the cheese wonderfully melty until the last spoonful.

Garlic Herb Shrimp Zoodles

Just when you need a quick, healthy dinner that feels fancy but comes together in minutes, this garlic herb shrimp zoodle recipe delivers perfectly. Join me as we walk through each simple step to create this vibrant, low-carb meal that’s bursting with fresh flavors and ready in no time.

Ingredients

• A couple of medium zucchinis, spiralized into zoodles
• About 1 pound of raw shrimp, peeled and deveined
• A good glug of olive oil (around 2 tablespoons)
• 4 cloves of garlic, minced
• A handful of fresh parsley, chopped
• A squeeze of lemon juice (about 1 tablespoon)
• A pinch of red pepper flakes
• Salt and black pepper to season

Instructions

1. Pat the shrimp completely dry with paper towels—this helps them sear nicely instead of steaming.
2. Season the shrimp evenly with salt and black pepper on both sides.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque.
5. Transfer the cooked shrimp to a plate to avoid overcooking.
6. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
7. Sauté the minced garlic and red pepper flakes for 1 minute, until fragrant but not browned.
8. Add the zucchini zoodles and toss gently for 2–3 minutes, just until tender-crisp—overcooking makes them watery.
9. Return the shrimp to the skillet and stir in the fresh parsley and lemon juice.
10. Toss everything together for 1 minute to warm through and combine the flavors.

Gently twirl your fork to enjoy the tender zucchini ribbons mingling with juicy, garlicky shrimp. Garnish with extra parsley and a lemon wedge for a bright, restaurant-worthy finish that’s light yet satisfying.

Shrimp and Corn Pasta Salad

Oftentimes, the best summer meals are those that come together quickly without heating up the kitchen, which is exactly why this shrimp and corn pasta salad deserves a spot in your weekly rotation. On busy weeknights when you want something fresh yet satisfying, this dish delivers vibrant flavors and textures with minimal effort.

Ingredients

– 8 ounces of rotini pasta
– 1 pound of raw shrimp, peeled and deveined
– 2 ears of fresh corn
– 1 pint of cherry tomatoes
– A big handful of fresh basil leaves
– A couple of cloves of garlic
– A generous glug of olive oil
– A good squeeze of lemon juice
– A pinch of salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat a tablespoon of olive oil in a skillet over medium-high heat until it shimmers.
4. Pat the shrimp completely dry with paper towels (this ensures they sear rather than steam).
5. Season shrimp evenly with salt and black pepper on both sides.
6. Cook shrimp in the hot skillet for 2 minutes per side until they turn pink and opaque.
7. Remove shrimp from skillet and let them rest on a cutting board.
8. Husk the corn and carefully cut kernels from the cobs using a sharp knife.
9. Halve the cherry tomatoes lengthwise with a serrated knife to prevent crushing.
10. Mince the garlic cloves finely until they resemble a paste consistency.
11. Chop the fresh basil leaves into thin ribbons, reserving a few whole leaves for garnish.
12. Drain the cooked pasta in a colander and rinse briefly with cool water to stop the cooking process.
13. Combine pasta, corn kernels, tomatoes, and minced garlic in a large mixing bowl.
14. Drizzle the remaining olive oil and lemon juice over the salad mixture.
15. Chop the cooked shrimp into bite-sized pieces and add to the bowl.
16. Gently toss everything together until evenly coated with dressing.
17. Fold in the chopped basil, being careful not to bruise the leaves.
18. Season with additional salt and pepper if needed, tasting as you go.

So what makes this salad special is the contrast between the sweet corn, juicy tomatoes, and tender shrimp against the al dente pasta. Serve it chilled for a refreshing lunch, or pack it for picnics where the flavors actually improve as they mingle. The bright lemon dressing cuts through the richness beautifully, making each bite feel both light and satisfying.

Cajun Shrimp and Sausage Pasta

Pasta nights just got a major upgrade with this one-pan wonder that brings bold Louisiana flavors right to your kitchen. Let’s walk through this Cajun Shrimp and Sausage Pasta together, step by step, so you can create a restaurant-quality meal with confidence.

Ingredients

– 8 ounces of your favorite pasta
– A couple of spicy andouille sausage links, sliced
– About a pound of raw shrimp, peeled and deveined
– 1 medium onion, chopped
– 1 bell pepper, any color you like, diced
– 2 cloves of garlic, minced
– A 14.5-ounce can of diced tomatoes
– A good splash of heavy cream, about 1/2 cup
– 2 tablespoons of Cajun seasoning
– A tablespoon of olive oil
– A handful of fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add your pasta and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Add sliced sausage and cook for 4-5 minutes until nicely browned on both sides.
5. Remove sausage with a slotted spoon, leaving the flavorful oil in the pan.
6. Add chopped onion and bell pepper to the same skillet and sauté for 5 minutes until they begin to soften.
7. Stir in minced garlic and cook for exactly 1 minute until fragrant – don’t let it burn!
8. Add shrimp in a single layer and sprinkle with 1 tablespoon of Cajun seasoning.
9. Cook shrimp for 2 minutes per side until they turn pink and opaque.
10. Return sausage to the skillet and add the can of diced tomatoes with their juices.
11. Pour in the heavy cream and remaining tablespoon of Cajun seasoning, stirring to combine.
12. Drain the cooked pasta and add it directly to the skillet, tossing to coat everything evenly.
13. Simmer the entire mixture for 3 minutes to let the flavors meld together.
14. Remove from heat and stir in the fresh parsley. Last night’s dinner turned into today’s masterpiece with this creamy, spicy pasta that’s perfect for feeding a crowd or enjoying as leftovers. The andouille sausage provides a smoky backbone while the plump shrimp add sweet contrast, all wrapped in a velvety tomato-cream sauce that clings beautifully to every noodle.

Summary

Whether you’re craving a quick weeknight dinner or planning a special meal, these 20 creamy shrimp pasta recipes offer something delicious for every occasion. We hope you find new favorites to add to your rotation! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy reference.