20 Delicious Italian Shrimp Recipes for Seafood Lovers

Craving the bold flavors of Italy but short on time? These 20 irresistible Italian shrimp recipes are your ticket to quick, seafood-packed meals that taste like a trip to the Mediterranean. From garlicky scampi to creamy risotto, we’ve got cozy weeknight dinners and impressive date-night dishes covered. Dive in—your new favorite shrimp recipe is waiting!

Garlic Butter Italian Shrimp Scampi

Mmm, you’re going to love this Garlic Butter Italian Shrimp Scampi. It’s quick, flavorful, and perfect for those nights when you want something fancy but easy.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • Salt, to taste
• For the sauce:
  • 4 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1/2 cup white wine
  • 1/4 cup chicken broth
  • 1 tbsp lemon juice
  • 1/4 tsp red pepper flakes
  • Salt, to taste
• For serving:
  • 2 tbsp chopped parsley
  • Lemon wedges

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add shrimp, season with salt, and cook for 1-2 minutes per side until pink. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
4. Pour in white wine and chicken broth, then bring to a simmer. Cook for 2-3 minutes to reduce slightly.
5. Stir in lemon juice and red pepper flakes. Season with salt to taste.
6. Return shrimp to the skillet and toss to coat in the sauce. Cook for another minute to heat through.
7. Garnish with chopped parsley and serve with lemon wedges on the side.

Out of this world, right? The shrimp are juicy, the sauce is rich with a hint of spice, and it all comes together in under 20 minutes. Try serving it over a bed of pasta or with crusty bread to soak up every last drop of that garlic butter sauce.

Creamy Tuscan Shrimp Pasta

Kick back and get ready to whip up a dish that’s as comforting as it is elegant. This Creamy Tuscan Shrimp Pasta is your ticket to a restaurant-quality meal right at home, blending juicy shrimp with a rich, garlicky sauce.

Ingredients

• For the pasta:
  • 8 oz fettuccine
  • 1 tbsp salt (for boiling water)
• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tsp Italian seasoning
  • 1/2 cup grated Parmesan cheese
  • 1 cup spinach, chopped
  • 1/2 cup sun-dried tomatoes, chopped

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp salt and the fettuccine. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the shrimp with 1/2 tsp salt and 1/4 tsp black pepper. Add to the skillet and cook for 1-2 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, melt 2 tbsp butter over medium heat. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
4. Pour in 1 cup heavy cream and 1/2 cup chicken broth. Stir in 1 tsp Italian seasoning. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
5. Reduce heat to low. Stir in 1/2 cup grated Parmesan cheese until melted. Add 1 cup chopped spinach and 1/2 cup sun-dried tomatoes. Cook for another minute until spinach wilts.
6. Return the cooked shrimp to the skillet. Add the drained pasta and toss everything together until well coated in the sauce.
7. Serve immediately. This dish is best enjoyed fresh, with the pasta perfectly al dente and the sauce luxuriously creamy. Sprinkle with extra Parmesan if you like.

So there you have it—a dish that’s as easy to make as it is impressive. The creamy sauce clings to every strand of pasta, while the shrimp adds a sweet, succulent contrast. Try serving it with a crisp white wine to round out the meal.

Spicy Arrabbiata Shrimp with Linguine

Alright, let’s dive into making this Spicy Arrabbiata Shrimp with Linguine that’s sure to impress. It’s a perfect blend of heat, tang, and seafood goodness that comes together in under 30 minutes.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp sugar
  • 1/2 tsp salt
• For the pasta:
  • 8 oz linguine
  • 4 quarts water
  • 1 tbsp salt

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the linguine. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, heat 2 tbsp olive oil over medium heat. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant. Tip: Don’t let the garlic burn or it’ll turn bitter.
4. Stir in crushed tomatoes, sugar, and 1/2 tsp salt. Simmer for 10 minutes, stirring occasionally. Tip: The sauce should thicken slightly.
5. Return the shrimp to the skillet, tossing to coat in the sauce. Cook for an additional 2 minutes to heat through.
6. Drain the linguine and add it to the skillet with the shrimp and sauce. Toss everything together, adding reserved pasta water as needed to loosen the sauce.

Serve this dish with a sprinkle of fresh parsley or grated Parmesan for an extra flavor boost. The linguine should be perfectly coated in the spicy, tangy sauce, with juicy shrimp in every bite. Try pairing it with a crisp white wine to balance the heat.

Lemon Herb Italian Grilled Shrimp

Got a craving for something light, zesty, and packed with flavor? You’re in luck because this Lemon Herb Italian Grilled Shrimp is about to become your new favorite summer dish. It’s quick, easy, and bursting with fresh flavors that’ll transport you straight to the Mediterranean.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil (for grilling)

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, lemon juice, minced garlic, Italian seasoning, salt, and black pepper to create the marinade.
2. Add the shrimp to the marinade, tossing to coat evenly. Let it marinate in the refrigerator for at least 30 minutes, but no more than 2 hours to prevent the shrimp from becoming too soft.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) and lightly oil the grates with 1 tbsp olive oil to prevent sticking.
4. Thread the shrimp onto skewers if using, or place them directly on the grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
5. Remove from the grill and let rest for a couple of minutes before serving to allow the juices to redistribute.

Bright and tangy with a hint of garlic and herbs, these shrimp are perfectly succulent. Serve them over a bed of fresh greens or alongside grilled vegetables for a complete meal that’s as beautiful as it is delicious.

Shrimp Caprese Salad with Balsamic Glaze

Just when you thought Caprese salad couldn’t get any better, here comes a twist that’s sure to impress. You’ll love this Shrimp Caprese Salad with Balsamic Glaze—it’s fresh, flavorful, and perfect for those warm summer nights.

Ingredients

• For the salad:
  • 1 lb large shrimp, peeled and deveined
  • 2 cups cherry tomatoes, halved
  • 8 oz fresh mozzarella balls, halved
  • 1/4 cup fresh basil leaves, torn
• For the balsamic glaze:
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey
• For dressing:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. Thread the shrimp onto skewers, then grill for 2-3 minutes per side until pink and opaque. Tip: Soak wooden skewers in water for 30 minutes to prevent burning.
3. In a small saucepan, combine balsamic vinegar and honey. Simmer over low heat for 10 minutes, stirring occasionally, until thickened. Tip: Keep an eye on it to prevent burning.
4. In a large bowl, whisk together olive oil, lemon juice, salt, and pepper. Add cherry tomatoes, mozzarella, and basil, tossing gently to coat.
5. Remove shrimp from skewers and add to the salad. Drizzle with balsamic glaze before serving. Tip: Serve immediately for the best texture and flavor.

Every bite of this salad is a delightful mix of juicy tomatoes, creamy mozzarella, and succulent shrimp, all brought together with a sweet and tangy balsamic glaze. Try serving it over a bed of arugula for an extra peppery kick or alongside crusty bread to soak up the delicious dressing.

Shrimp Risotto with Parmesan and Basil

Hungry for something creamy, comforting, and packed with flavor? You’re in for a treat with this shrimp risotto, where tender seafood meets rich Parmesan and fresh basil for a dish that’s sure to impress.

Ingredients

• For the risotto:
  • 1 cup Arborio rice
  • 4 cups chicken stock, kept warm
  • 1/2 cup dry white wine
  • 1 small onion, finely chopped
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/2 cup grated Parmesan cheese
  • Salt to taste
• For the shrimp:
  • 1 lb medium shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • Salt to taste
• For garnish:
  • 1/4 cup fresh basil leaves, chopped

Instructions

1. Heat 2 tbsp olive oil in a large pan over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the Arborio rice to the pan. Stir to coat the rice with oil and toast slightly, about 2 minutes.
3. Pour in the white wine. Stir continuously until the wine is fully absorbed.
4. Begin adding the warm chicken stock, one ladle at a time, stirring constantly. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
5. While the risotto cooks, heat 2 tbsp olive oil in another pan over medium-high heat. Add the shrimp, garlic, red pepper flakes, and salt. Cook until the shrimp are pink and opaque, about 2-3 minutes per side. Remove from heat.
6. Once the risotto is creamy and the rice is al dente, stir in the butter and Parmesan cheese until well combined.
7. Gently fold in the cooked shrimp.
8. Garnish with fresh basil before serving.

Rich and creamy with a slight bite from the al dente rice, this shrimp risotto is a perfect balance of flavors. Serve it with a crisp white wine and a side of garlic bread for a complete meal that feels like a hug in a bowl.

Tomato Basil Shrimp Bruschetta

Kick off your summer gatherings with this Tomato Basil Shrimp Bruschetta that’s as easy to make as it is delicious. You’ll love the fresh flavors and the crunch of the toasted bread paired with the juicy shrimp.

Ingredients

• For the shrimp:
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the bruschetta:
  • 4 ripe tomatoes, diced
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
• For serving:
  • 1 baguette, sliced into 1/2 inch pieces
  • 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F.
2. Arrange the baguette slices on a baking sheet. Brush each slice with olive oil. Toast in the oven for 5-7 minutes, until golden and crisp. Tip: Keep an eye on them to prevent burning.
3. While the bread toasts, heat 2 tbsp olive oil in a pan over medium-high heat. Add the shrimp, salt, and pepper. Cook for 2-3 minutes per side, until pink and opaque. Tip: Don’t overcrowd the pan to ensure even cooking.
4. In a bowl, combine the diced tomatoes, basil, garlic, balsamic vinegar, and salt. Mix gently to combine. Tip: Let the mixture sit for 10 minutes to allow the flavors to meld.
5. Top each toasted baguette slice with the tomato mixture and a shrimp. Serve immediately.

Ready to impress? The combination of the crispy bread, juicy tomatoes, and tender shrimp is a textural dream. Try serving these on a platter with a drizzle of extra balsamic for a beautiful presentation.

Shrimp Fra Diavolo with Spicy Tomato Sauce

Mmm, you’re in for a treat with this Shrimp Fra Diavolo recipe. It’s got just the right kick to spice up your dinner routine, and it’s surprisingly easy to whip up.

Ingredients

• For the sauce:
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp salt
• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For serving:
  • 1/4 cup chopped fresh parsley
  • 8 oz cooked linguine

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Tip: Make sure the oil is shimmering before adding garlic to avoid burning.
2. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant.
3. Pour in crushed tomatoes and 1 tsp salt, stir to combine. Simmer for 15 minutes, stirring occasionally.
4. While sauce simmers, heat 1 tbsp olive oil in another skillet over high heat. Tip: High heat ensures shrimp get a nice sear.
5. Add shrimp and 1/2 tsp salt, cook for 2 minutes per side until pink and opaque.
6. Combine shrimp with the sauce, let simmer together for 2 minutes. Tip: This step allows flavors to meld.
7. Serve over cooked linguine, garnished with chopped parsley.

Kick back and enjoy the fiery, garlicky goodness of this dish. The shrimp are perfectly tender, and the sauce clings beautifully to the pasta for a meal that’s as satisfying to eat as it is to make.

Italian Shrimp and White Bean Stew

You know those dishes that just feel like a warm hug on a chilly evening? This Italian Shrimp and White Bean Stew is exactly that—comforting, flavorful, and surprisingly easy to whip up.

Ingredients

• For the stew base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 (15 oz) can diced tomatoes
  • 2 cups chicken broth
• For the shrimp and beans:
  • 1 lb large shrimp, peeled and deveined
  • 1 (15 oz) can white beans, drained and rinsed
  • Salt to taste
• For garnish:
  • 1/4 cup chopped fresh parsley
  • 1 lemon, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Stir in garlic, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
3. Pour in diced tomatoes and chicken broth. Bring to a simmer and cook for 10 minutes to meld flavors.
4. Add shrimp and white beans to the pot. Cook until shrimp are pink and opaque, about 3-4 minutes. Tip: Don’t overcook the shrimp to keep them tender.
5. Season with salt as needed. Tip: Taste before adding salt since the broth and tomatoes may already be salty.
6. Garnish with parsley and serve with lemon wedges. Tip: A squeeze of lemon brightens the whole dish.

Zesty and hearty, this stew boasts a creamy texture from the beans and a slight kick from the red pepper. Serve it with crusty bread to soak up every last bit of the flavorful broth.

Shrimp Piccata with Capers and Lemon

Unbelievably easy and bursting with flavor, this shrimp piccata is your next weeknight dinner hero. You’ll love how the tangy lemon and briny capers come together in a light, buttery sauce.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • Salt and pepper, to season
  • 2 tbsp olive oil
• For the sauce:
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tbsp capers, drained
  • 2 tbsp chopped fresh parsley

Instructions

1. Season the shrimp with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shrimp to the skillet in a single layer. Cook for 2 minutes per side, or until pink and opaque. Remove shrimp from the skillet and set aside.
4. In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds, or until fragrant.
5. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 3 minutes, or slightly reduced.
6. Stir in capers and return the shrimp to the skillet. Toss to coat in the sauce and cook for 1 minute to heat through.
7. Sprinkle with chopped parsley before serving.

Absolutely delightful, the shrimp are tender and juicy, while the sauce is bright and rich. Serve over a bed of angel hair pasta or with crusty bread to soak up every last drop.

Shrimp Pesto Flatbread Pizza

Back in the kitchen and craving something fresh yet comforting? This shrimp pesto flatbread pizza is your go-to for a quick, flavorful meal that feels a bit fancy without the fuss.

Ingredients

• For the flatbread:
  • 1 pre-made flatbread (about 10 inches)
• For the pesto:
  • 1/2 cup fresh basil leaves
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp pine nuts
  • 1 garlic clove
  • 1/4 cup olive oil
• For the toppings:
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 400°F. Place the flatbread on a baking sheet.
2. In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
3. With the processor running, slowly add olive oil until the pesto is smooth. Tip: Scrape down the sides to ensure everything is evenly mixed.
4. Spread the pesto evenly over the flatbread, leaving a small border around the edges.
5. Arrange the shrimp and cherry tomatoes on top of the pesto. Sprinkle with mozzarella cheese.
6. Bake for 12-15 minutes, or until the shrimp are pink and the cheese is bubbly. Tip: Keep an eye on the shrimp to avoid overcooking.
7. Let the pizza cool for 2 minutes before slicing. Tip: Use a pizza cutter for clean slices.

Fresh out of the oven, this pizza boasts a crispy crust with juicy shrimp and a vibrant pesto that packs a punch. Try serving it with a side of arugula salad for a complete meal that’s as pleasing to the eye as it is to the palate.

Zesty Shrimp and Artichoke Linguine

You’re in for a treat with this zesty shrimp and artichoke linguine. It’s the perfect dish to brighten up your weeknight dinner with its vibrant flavors and easy prep.

Ingredients

• For the pasta:
  • 8 oz linguine
  • 1 tbsp olive oil
  • 1 tsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 cup artichoke hearts, quartered
  • 1 lb shrimp, peeled and deveined
  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 1/4 cup parsley, chopped
  • Salt and pepper to taste

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp olive oil and 1 tsp salt.
2. Add the linguine to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the artichoke hearts and shrimp to the skillet. Cook for 2-3 minutes until the shrimp turns pink. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Pour in the white wine and lemon juice, simmering for 2 minutes to reduce slightly.
6. Drain the pasta and add it to the skillet with the shrimp and artichokes. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
7. Stir in the chopped parsley and season with salt and pepper to taste. Tip: Fresh parsley adds a bright, herby finish.

Great for a quick yet impressive meal, this dish boasts a delightful mix of tender shrimp, tangy artichokes, and al dente pasta. Serve it with a sprinkle of extra red pepper flakes for those who love a bit more heat.

Shrimp Stuffed Portobello Mushrooms

Kick off your culinary adventure with these Shrimp Stuffed Portobello Mushrooms, a dish that’s as fun to make as it is to eat. You’ll love how the juicy shrimp and savory mushrooms come together for a meal that’s both elegant and easy.

Ingredients

• For the mushrooms:
  • 4 large Portobello mushrooms, stems removed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the shrimp stuffing:
  • 1 lb shrimp, peeled, deveined, and chopped
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. Brush the Portobello mushrooms with olive oil and season with salt and pepper. Place them on a baking sheet, gill side up.
3. In a bowl, mix the chopped shrimp, breadcrumbs, Parmesan cheese, minced garlic, lemon juice, red pepper flakes, and parsley until well combined.
4. Divide the shrimp mixture evenly among the mushrooms, pressing gently to adhere.
5. Bake for 20-25 minutes, or until the shrimp is pink and cooked through.
6. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld.

Fantastic for a dinner party or a cozy night in, these stuffed mushrooms boast a delightful contrast between the tender shrimp and the meaty mushrooms. Serve them atop a bed of greens for a light meal or alongside a crisp white wine to elevate the experience.

Shrimp and Spinach Fettuccine Alfredo

Got a craving for something creamy and comforting? You’re in luck because this Shrimp and Spinach Fettuccine Alfredo is about to become your new favorite. It’s rich, easy to make, and packed with flavors that’ll have you coming back for seconds.

Ingredients

• For the pasta:
  • 8 oz fettuccine
  • 4 cups water
  • 1 tsp salt
• For the sauce:
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper
• For the shrimp and spinach:
  • 1/2 lb shrimp, peeled and deveined
  • 2 cups fresh spinach
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt and 8 oz fettuccine. Cook for 8-10 minutes until al dente, then drain.
2. While pasta cooks, heat 1 tbsp olive oil in a pan over medium heat. Add 1/2 lb shrimp and cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
3. In the same pan, melt 2 tbsp butter. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
4. Pour in 1 cup heavy cream, stirring constantly. Let it simmer for 2 minutes to thicken slightly.
5. Add 1/2 cup grated Parmesan cheese and 1/4 tsp black pepper to the sauce. Stir until the cheese melts and the sauce is smooth.
6. Add 2 cups fresh spinach to the sauce. Cook for 1-2 minutes until wilted.
7. Return the cooked shrimp to the pan. Stir to combine with the sauce and spinach.
8. Add the drained fettuccine to the pan. Toss everything together until the pasta is evenly coated with the sauce.

Perfectly creamy with a hint of garlic, this dish is a dreamy blend of textures and flavors. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort meal.

Shrimp Arancini with Marinara Sauce

Craving something crispy, cheesy, and utterly delicious? You’re in for a treat with these Shrimp Arancini with Marinara Sauce. Perfect for sharing or indulging solo, these golden bites are a game-changer for any occasion.

Ingredients

• For the risotto: 1 cup Arborio rice, 2 cups chicken broth, 1/2 cup white wine, 1/2 cup grated Parmesan cheese, 1 tbsp olive oil, 1/2 lb shrimp (peeled, deveined, and chopped), 1/4 cup finely chopped onion, 1 clove garlic (minced), salt to taste
• For the breading: 1 cup breadcrumbs, 1/2 cup all-purpose flour, 2 eggs (beaten), 1/2 tsp salt, 1/4 tsp black pepper
• For frying: 2 cups vegetable oil
• For the marinara sauce: 1 cup marinara sauce (store-bought or homemade), 1/4 tsp red pepper flakes (optional), 1 tbsp chopped fresh basil

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent, about 2 minutes.
2. Add Arborio rice to the pan, stir to coat with oil, and toast for 1 minute.
3. Pour in white wine, stir until absorbed. Gradually add chicken broth, 1/2 cup at a time, stirring frequently until each addition is absorbed before adding the next.
4. Once rice is creamy and al dente, stir in Parmesan cheese and chopped shrimp. Cook for another 2 minutes until shrimp is just done. Season with salt, then spread risotto on a tray to cool completely.
5. Shape cooled risotto into 1.5-inch balls. Tip: Wet your hands to prevent sticking.
6. Set up breading station: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with salt and pepper in a third.
7. Roll each risotto ball in flour, dip in egg, then coat with breadcrumbs. Place on a tray.
8. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry arancini in batches until golden brown, about 3-4 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
9. For the marinara sauce, warm it in a small pot over low heat. Stir in red pepper flakes and fresh basil.
10. Serve arancini hot with marinara sauce on the side. Tip: Garnish with extra basil for a fresh touch.

Unbelievably crunchy on the outside and creamy inside, these arancini are a flavor explosion. Try serving them on a skewer for a fun appetizer at your next gathering.

Shrimp and Zucchini Pasta Primavera

Hey, you know those nights when you want something fresh but still comforting? This shrimp and zucchini pasta primavera is your answer. It’s light, packed with veggies, and comes together in no time.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 cups water
  • 1 tbsp salt
• For the shrimp and veggies:
  • 1 lb shrimp, peeled and deveined
  • 2 medium zucchinis, sliced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp red pepper flakes

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt and the spaghetti. Cook for 8-10 minutes, until al dente. Drain and set aside.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp, zucchini, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3-4 minutes, until the shrimp is pink and the zucchini is tender. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for 30 seconds, until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
4. Stir in the heavy cream, Parmesan cheese, and red pepper flakes. Simmer for 2-3 minutes, until the sauce thickens slightly.
5. Add the cooked pasta, shrimp, and zucchini back to the skillet. Toss everything together until well coated in the sauce.
6. Serve immediately, garnished with extra Parmesan if desired. The pasta should be creamy with a slight kick from the red pepper flakes, and the shrimp and zucchini add a nice texture contrast. Try serving it with a squeeze of lemon for an extra fresh touch.

Zesty and vibrant, this dish is a crowd-pleaser that doesn’t skimp on flavor or simplicity. Perfect for a quick weeknight dinner or a lazy weekend lunch.

Shrimp Cacciatore with Bell Peppers

You’re in for a treat with this Shrimp Cacciatore with Bell Peppers recipe. It’s a vibrant, flavorful dish that brings a little Italian flair to your table with minimal fuss.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 bell peppers (any color), sliced
  • 3 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2. Season the shrimp with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet. Cook for 2 minutes per side, until pink. Remove and set aside.
3. In the same skillet, heat 1 tbsp olive oil over medium heat. Add the onion and bell peppers, cooking until soft, about 5 minutes.
4. Add the garlic and cook for 1 minute, until fragrant.
5. Stir in the diced tomatoes, chicken broth, oregano, and red pepper flakes. Bring to a simmer and cook for 10 minutes, stirring occasionally.
6. Return the shrimp to the skillet, simmering for an additional 2 minutes to heat through.
7. Season with salt and pepper to taste before serving.

Unbelievably simple, this dish packs a punch with its tender shrimp and rich, tomato-based sauce. Serve it over a bed of pasta or with crusty bread to soak up every last bit of flavor.

Shrimp and Ricotta Stuffed Shells

Think about the last time you had a dish that was both comforting and a bit fancy. That’s exactly what these Shrimp and Ricotta Stuffed Shells bring to the table. Perfect for when you’re craving something hearty but don’t want to spend all day in the kitchen.

Ingredients

• For the shells:
  • 12 jumbo pasta shells
  • 1 cup ricotta cheese
  • 1/2 cup cooked shrimp, chopped
  • 1/4 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
• For the sauce:
  • 2 cups marinara sauce
  • 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente, about 9 minutes. Drain and set aside to cool.
3. In a mixing bowl, combine ricotta cheese, chopped shrimp, Parmesan cheese, beaten egg, parsley, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
4. Spread 1 cup of marinara sauce at the bottom of a baking dish.
5. Carefully stuff each cooked pasta shell with the shrimp and ricotta mixture. Place the stuffed shells in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells. Sprinkle with mozzarella cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden.
8. Let the dish sit for 5 minutes before serving to allow the flavors to meld together.

Great for a cozy dinner, these stuffed shells are creamy, cheesy, and packed with flavor. Serve them with a side of garlic bread and a crisp salad for a complete meal that’s sure to impress.

Shrimp and Sun-Dried Tomato Orzo

Hey, you’re going to love this Shrimp and Sun-Dried Tomato Orzo. It’s a quick, flavorful dish that feels fancy but is totally doable on a weeknight.

Ingredients

• For the orzo:
  • 1 cup orzo pasta
  • 2 cups chicken broth
• For the shrimp:
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the sauce:
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 garlic cloves, minced
  • 1/4 cup white wine
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Fresh basil for garnish

Instructions

1. In a medium pot, bring the chicken broth to a boil. Add the orzo, reduce heat to a simmer, and cook for 8-10 minutes until al dente. Drain any excess liquid and set aside.
2. While the orzo cooks, heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add to the skillet. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add the sun-dried tomatoes and garlic. Sauté for 1 minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
5. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and slightly thickened. Tip: If the sauce is too thick, add a splash of chicken broth to loosen it.
6. Return the cooked orzo and shrimp to the skillet, tossing to coat everything in the sauce. Heat through for 1-2 minutes.
7. Garnish with fresh basil before serving. Tip: For an extra touch, serve with a sprinkle of red pepper flakes for heat.

Perfectly creamy with a punch of flavor from the sun-dried tomatoes, this dish is a crowd-pleaser. Try serving it with a crisp white wine to complement the richness.

Shrimp and Broccoli Rabe with Garlic Oil

Zesty and vibrant, this dish brings together the bold flavors of garlic and the slight bitterness of broccoli rabe with succulent shrimp for a meal that’s both simple and satisfying. You’ll love how quickly it comes together, making it perfect for a weeknight dinner that feels a bit special.

Ingredients

• For the shrimp and broccoli rabe:
  • 1 lb large shrimp, peeled and deveined
  • 1 bunch broccoli rabe, trimmed and chopped into 2-inch pieces
  • 2 tbsp olive oil
  • Salt to taste
• For the garlic oil:
  • 1/4 cup olive oil
  • 4 garlic cloves, thinly sliced
  • 1/2 tsp red pepper flakes

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp to the skillet, season with salt, and cook for 2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the broccoli rabe and a pinch of salt. Cook, stirring occasionally, for 5 minutes until tender but still crisp. Remove from the skillet and set aside with the shrimp.
4. Reduce the heat to medium and add 1/4 cup olive oil to the skillet. Add the garlic and red pepper flakes, cooking for 1 minute until the garlic is golden but not burnt.
5. Return the shrimp and broccoli rabe to the skillet, tossing to coat evenly with the garlic oil. Cook for an additional 1 minute to reheat.
6. Serve immediately, garnished with additional red pepper flakes if desired.

Savory with a hint of spice, the garlic oil ties everything together beautifully. The shrimp are juicy, and the broccoli rabe adds a nice crunch. Try serving it over a bed of creamy polenta for a comforting meal.

Conclusion

With 20 mouthwatering Italian shrimp recipes, there’s something here for every seafood lover! Whether you’re craving creamy pasta, zesty scampi, or a light, garlicky dish, these recipes are sure to impress. Give them a try, and don’t forget to leave a comment with your favorite—or share this roundup on Pinterest so others can enjoy these delicious meals too. Happy cooking!