18 Delicious Italian Shrimp Pasta Recipes Creamy

Craving a restaurant-worthy Italian dinner at home? These 18 creamy shrimp pasta recipes are your ticket to quick, indulgent meals that taste like a hug on a plate. From garlicky Alfredo to spicy tomato cream sauces, each dish is packed with flavor and ready in no time. Whether it’s a busy weeknight or a cozy weekend feast, these recipes will make you feel like a pasta pro!

Garlic Butter Shrimp Linguine

Hey, let me tell you about this Garlic Butter Shrimp Linguine that’s gonna make your taste buds do a happy dance. It’s the kind of dish that looks fancy but is secretly easy to whip up, perfect for those nights when you want to feel a little extra without the hassle.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 tsp red pepper flakes
• 1/2 cup white wine
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Boil the pasta: Cook linguine according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. Sauté the shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
3. Make the sauce: In the same skillet, melt butter over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Pour in white wine and chicken broth, simmering until reduced by half, about 3 minutes.
4. Combine everything: Return shrimp to the skillet, add cooked linguine, lemon juice, and parsley. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
5. Serve immediately: Plate the linguine and shrimp, garnishing with extra parsley and a sprinkle of red pepper flakes for a bit of heat.

The linguine comes out perfectly coated in that garlicky, buttery sauce, with the shrimp adding a sweet, succulent bite. Try serving it with a side of crusty bread to soak up all that delicious sauce, or a simple green salad to keep things light.

Creamy Tomato Basil Shrimp Pasta

Ready to whip up something that’ll make your taste buds dance? Let’s dive into this creamy tomato basil shrimp pasta that’s as easy to make as it is delicious. Perfect for those nights when you want something fancy but don’t feel like putting in too much effort.

Ingredients

• 8 oz fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Boil the pasta: Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Sauté the shrimp: In a large skillet, heat olive oil over medium-high heat. Add the shrimp, salt, and black pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. Make the sauce: In the same skillet, add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth.
4. Combine everything: Add the cooked pasta, shrimp, and cherry tomatoes to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
5. Finish with basil: Remove from heat and stir in fresh basil. Taste and adjust seasoning if necessary.

The pasta should be luxuriously creamy with a hint of spice from the red pepper flakes, and the shrimp adds a lovely sweetness. Serve it with a sprinkle of extra Parmesan and a glass of white wine for the ultimate weeknight dinner upgrade.

Lemon Garlic Shrimp Spaghetti

Vividly imagine this: you’re craving something that’s both zesty and comforting, and bam, Lemon Garlic Shrimp Spaghetti comes to mind. It’s like a hug in a bowl, but with a kick that wakes up your taste buds.

Ingredients

• 8 oz spaghetti
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1 lemon, zested and juiced
• 1/2 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Boil the pasta: Cook spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Sauté the shrimp: Heat olive oil in a large skillet over medium heat. Add shrimp, season with salt, and cook for 2 minutes per side until pink. Remove shrimp and set aside.
3. Toast the garlic: In the same skillet, add minced garlic and red pepper flakes. Cook for 1 minute until fragrant but not browned.
4. Combine everything: Add the drained spaghetti, shrimp, lemon zest, lemon juice, and half of the parsley to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
5. Finish with cheese: Sprinkle Parmesan cheese over the top and give it one final toss. Taste and adjust salt if needed.
6. Garnish and serve: Divide among plates, garnish with remaining parsley, and serve immediately.

The spaghetti should be perfectly coated in a light, lemony sauce with just the right amount of garlicky heat. The shrimp are juicy and tender, making every forkful a delight. Try serving it with a crisp white wine and a side of garlic bread to soak up every last drop of that delicious sauce.

Spicy Arrabbiata Shrimp Penne

Okay, so you’re craving something that’s got a kick, right? Let me introduce you to this Spicy Arrabbiata Shrimp Penne that’s going to blow your socks off with its fiery tomato sauce and succulent shrimp. It’s the kind of dish that makes you forget all about the takeout menu.

Ingredients

• 8 oz penne pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Boil the pasta: Cook the penne in a large pot of salted boiling water according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. Sauté the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink, about 2 minutes per side. Remove and set aside.
3. Make the sauce: In the same skillet, add garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Stir in crushed tomatoes, salt, and black pepper. Simmer for 10 minutes to let the flavors meld.
4. Combine everything: Add the cooked pasta and shrimp back into the skillet with the sauce. Toss everything together gently and cook for another 2 minutes to heat through.
5. Finish with garnish: Sprinkle with fresh basil and Parmesan cheese before serving. Tip: For an extra kick, add more red pepper flakes to taste.

The penne is perfectly al dente, clinging to that spicy, garlicky arrabbiata sauce, while the shrimp adds a sweet, juicy contrast. Serve it with a side of garlic bread to sop up all that delicious sauce, and you’ve got yourself a meal that’s anything but boring.

Shrimp Scampi with Angel Hair Pasta

So, you’re staring at your fridge, dreaming of something fancy but easy, right? Let’s whip up some Shrimp Scampi with Angel Hair Pasta that’ll make you feel like a gourmet chef without the hassle.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz angel hair pasta
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• Salt, to taste
• 2 tbsp olive oil

Instructions

1. Boil the pasta: Cook angel hair pasta according to package instructions until al dente, about 4 minutes. Drain and set aside, reserving 1/2 cup pasta water.
2. Sauté the shrimp: In a large skillet over medium heat, heat olive oil. Add shrimp, season with salt, and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
3. Make the sauce: In the same skillet, melt butter. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Pour in white wine and lemon juice, simmering for 2 minutes to reduce slightly.
4. Combine everything: Return shrimp to the skillet, add the cooked pasta, and toss to combine. If needed, add reserved pasta water a little at a time to loosen the sauce.
5. Finish with parsley: Stir in chopped parsley and adjust seasoning with salt if necessary.

The pasta should be silky with a bright, buttery sauce clinging to every strand, and the shrimp? Perfectly tender. Try serving it with a sprinkle of Parmesan and a side of crusty bread to soak up all that delicious sauce.

Pesto Shrimp Fettuccine

Ready to whip up something that’ll make your taste buds do a happy dance? Let’s dive into making this creamy, dreamy Pesto Shrimp Fettuccine that’s as easy to make as it is delicious. Perfect for those nights when you want to impress without the stress.

Ingredients

• 8 oz fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup basil pesto
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice

Instructions

1. Boil the pasta: Cook the fettuccine according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. Sauté the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp, garlic, salt, and pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Remove shrimp from the skillet and set aside.
3. Make the sauce: In the same skillet, lower the heat to medium and add the heavy cream, pesto, and lemon juice. Stir until well combined and heated through, about 2 minutes.
4. Combine everything: Add the cooked pasta and shrimp back to the skillet. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
5. Finish with cheese: Sprinkle grated Parmesan cheese over the top and give it one final toss. Serve immediately for the best flavor and texture.

This dish is all about the creamy pesto clinging to every strand of pasta, with juicy shrimp adding a pop of flavor. Try serving it with a sprinkle of red pepper flakes for a little heat or a side of garlic bread to soak up all that delicious sauce.

Shrimp and Spinach Alfredo Pasta

Craving something creamy, comforting, and packed with flavor? Let me introduce you to a dish that’s as easy to whip up as it is delicious—Shrimp and Spinach Alfredo Pasta. It’s the perfect weeknight dinner that feels a little fancy without any of the fuss.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Boil the pasta: Cook fettuccine according to package instructions until al dente, then drain and set aside.
2. Sauté the shrimp: Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. Cook the garlic: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
4. Make the sauce: Pour heavy cream into the skillet, stirring constantly. Bring to a simmer, then reduce heat and stir in Parmesan cheese until melted and smooth.
5. Add spinach: Toss in fresh spinach and cook until just wilted, about 1-2 minutes.
6. Combine everything: Return shrimp to the skillet, add the cooked pasta, and toss everything together until well coated in the sauce. Season with salt, black pepper, and red pepper flakes if using.

The result? A lusciously creamy pasta with tender shrimp and just-wilted spinach that adds a fresh contrast. Serve it straight from the skillet for that rustic, family-style vibe, or plate it up with an extra sprinkle of Parmesan for a touch of elegance.

Sun-Dried Tomato Shrimp Farfalle

Wow, have I got a treat for you today! This Sun-Dried Tomato Shrimp Farfalle is like a little vacation in a bowl—bright, flavorful, and oh-so-easy to whip up on a busy weeknight.

Ingredients

• 8 oz farfalle pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/4 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Fresh basil leaves, for garnish

Instructions

1. Boil the pasta: Cook the farfalle in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Sauté the shrimp: In a large skillet, heat olive oil over medium-high heat. Add the shrimp, season with salt, and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
3. Toast the garlic: In the same skillet, add minced garlic and red pepper flakes. Cook for about 30 seconds until fragrant, being careful not to burn.
4. Combine everything: Add the sun-dried tomatoes, heavy cream, and Parmesan to the skillet. Stir well and let it simmer for 2 minutes until slightly thickened.
5. Bring it together: Toss in the cooked pasta and shrimp, adding reserved pasta water as needed to loosen the sauce. Cook for another minute until everything is well coated and heated through.
6. Garnish and serve: Sprinkle with fresh basil leaves and an extra dusting of Parmesan before serving.

The farfalle holds onto the creamy sauce beautifully, while the shrimp adds a sweet, succulent contrast. Try serving it with a crisp white wine and a side of garlic bread to soak up every last drop of that delicious sauce.

Cajun Shrimp Linguine

Venture into the world of bold flavors with this Cajun Shrimp Linguine that’s as easy to whip up as it is delicious. Perfect for those nights when you’re craving something a little spicy, a little creamy, and totally satisfying without spending hours in the kitchen.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp Cajun seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped parsley
• 1 tbsp lemon juice

Instructions

1. Boil the pasta: Cook linguine according to package instructions until al dente, then drain and set aside.
2. Sauté the shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and Cajun seasoning, cooking for 2-3 minutes per side until pink. Remove shrimp and set aside.
3. Make the sauce: In the same skillet, add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, Parmesan, salt, and pepper, stirring until the cheese melts and the sauce thickens slightly.
4. Combine everything: Add the cooked linguine and shrimp back to the skillet, tossing to coat in the sauce. Cook for another minute to heat through.
5. Finish with freshness: Remove from heat and stir in lemon juice and parsley for a bright finish.

The result? A creamy, spicy pasta with perfectly cooked shrimp that’s got just the right amount of kick. Serve it up with a sprinkle of extra Parmesan and a side of crusty bread to soak up all that delicious sauce.

Shrimp and Mushroom Carbonara

Craving something creamy, dreamy, and packed with flavor? Let me introduce you to a twist on the classic carbonara that’ll have you coming back for seconds—Shrimp and Mushroom Carbonara. It’s the kind of dish that feels fancy but is totally doable on a weeknight, especially when you’ve got a friend (hey, that’s me!) walking you through it.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil
• 1/2 lb shrimp, peeled and deveined
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/4 cup fresh parsley, chopped

Instructions

1. Boil the pasta: Cook spaghetti in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. Sauté the shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and opaque. Remove and set aside.
3. Cook the mushrooms: In the same skillet, add mushrooms and cook for 3-4 minutes until golden. Add garlic and cook for another 30 seconds until fragrant.
4. Whisk the eggs: In a bowl, whisk together eggs, Parmesan, black pepper, and salt until well combined.
5. Combine everything: Reduce heat to low. Add drained pasta to the skillet with mushrooms. Quickly stir in the egg mixture, tossing constantly to coat the pasta without scrambling the eggs. Add reserved pasta water a little at a time to create a creamy sauce.
6. Add the shrimp: Return shrimp to the skillet, tossing to combine and heat through for about 1 minute.
7. Garnish and serve: Sprinkle with fresh parsley and serve immediately. The sauce should be creamy, clinging to every strand of pasta, with the shrimp and mushrooms adding a perfect bite.

This dish is all about that silky sauce hugging each strand of pasta, with the shrimp and mushrooms bringing a meaty, umami punch. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread to sop up all that goodness.

White Wine Garlic Shrimp Pasta

Unbelievably easy and packed with flavor, this White Wine Garlic Shrimp Pasta is your weeknight dinner hero. Let’s dive into making this dish that’s sure to impress with minimal effort.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Boil the pasta: Cook linguine according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
2. Sauté the shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp, salt, and black pepper. Cook for 2 minutes per side until pink. Remove shrimp and set aside.
3. Toast the garlic: In the same skillet, add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
4. Deglaze with wine: Pour in white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
5. Combine everything: Add the cooked pasta, shrimp, and reserved pasta water to the skillet. Toss everything together for 1-2 minutes until well coated.
6. Finish with herbs and cheese: Stir in chopped parsley and grated Parmesan cheese until evenly distributed.

The pasta should be silky with a slight kick from the red pepper flakes, and the shrimp perfectly tender. Serve it with a side of crusty bread to soak up all that delicious sauce.

Shrimp and Zucchini Noodles

Zucchini noodles are about to become your new best friend, especially when they’re tangled up with some juicy shrimp in this ridiculously easy dish. It’s light, it’s flavorful, and it’s the kind of meal that makes you feel like a kitchen wizard without any of the stress.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Prep the shrimp: Pat the shrimp dry with paper towels and season lightly with salt and pepper.
2. Heat the oil: In a large skillet, heat olive oil over medium-high heat until shimmering.
3. Cook the shrimp: Add the shrimp to the skillet and cook for 2 minutes per side, until pink and opaque. Remove and set aside.
4. Sauté the garlic: In the same skillet, add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
5. Add zucchini noodles: Toss in the zucchini noodles and cook for 2-3 minutes, just until they start to soften.
6. Combine everything: Return the shrimp to the skillet, add lemon juice, and toss everything together. Cook for another minute.
7. Finish with toppings: Sprinkle with Parmesan cheese and chopped parsley before serving.

The zucchini noodles keep a slight crunch, making them the perfect vehicle for the garlicky, slightly spicy shrimp. Try serving this over a bed of mixed greens for an extra veggie boost, or top with extra Parmesan if you’re feeling cheesy.

Shrimp Fra Diavolo with Spaghetti

Tonight, let’s dive into a dish that’s as fiery as its name suggests—Shrimp Fra Diavolo with Spaghetti. It’s the kind of meal that’ll have you reaching for a glass of wine (or water, no judgment here) between bites, but trust me, it’s worth every spicy second.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz spaghetti
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1/2 cup dry white wine
• 1 can (14.5 oz) crushed tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Boil the pasta: Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Sauté the shrimp: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add shrimp, season with salt and pepper, and cook until pink, about 2 minutes per side. Remove and set aside.
3. Build the sauce: In the same skillet, add remaining 1 tbsp olive oil. Sauté garlic and red pepper flakes for 30 seconds until fragrant. Pour in white wine, scraping up any browned bits, and let it reduce by half, about 2 minutes.
4. Simmer: Add crushed tomatoes, salt, and black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. Combine: Return shrimp to the skillet, add cooked spaghetti, and toss everything together. If needed, add reserved pasta water a little at a time to loosen the sauce.
6. Finish: Stir in fresh parsley and serve immediately.

The shrimp are perfectly tender, the sauce clings to every strand of spaghetti, and that kick of heat? Absolutely addictive. Try serving it with a side of crusty bread to sop up every last bit of sauce.

Shrimp and Artichoke Linguine

Now, let me tell you about this Shrimp and Artichoke Linguine that’s about to become your new favorite weeknight hero. It’s creamy, it’s tangy, and it’s packed with flavors that’ll make you forget all about that takeout menu.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 1 can (14 oz) artichoke hearts, drained and quartered
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 tsp red pepper flakes
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. Boil the pasta: Cook linguine in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Sauté the shrimp: Heat olive oil and butter in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. Cook the garlic: In the same skillet, add minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant, being careful not to burn.
4. Combine ingredients: Add artichoke hearts to the skillet and cook for 2 minutes. Stir in heavy cream and Parmesan cheese, then add the cooked linguine and shrimp back to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
5. Garnish and serve: Sprinkle with chopped parsley and additional Parmesan cheese if desired. Serve immediately.

The linguine should be luxuriously coated in a creamy sauce, with the shrimp perfectly tender and the artichokes adding a nice bite. Try serving it with a crisp white wine and a side of garlic bread to soak up every last drop of that delicious sauce.

Rosemary Lemon Shrimp Pasta

Zesty and fresh, this Rosemary Lemon Shrimp Pasta is your ticket to a quick, flavorful dinner that feels a bit fancy without any of the fuss. Imagine succulent shrimp, tangy lemon, and aromatic rosemary all tangled up in perfectly al dente pasta—yeah, it’s as good as it sounds.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 lemon, zested and juiced
• 1/2 tsp red pepper flakes
• Salt, to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped for garnish

Instructions

1. Boil the pasta: Cook linguine in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. Sauté the shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt, and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. Infuse the oil: In the same skillet, add minced garlic, rosemary, red pepper flakes, and lemon zest. Sauté for 1 minute until fragrant.
4. Combine everything: Return shrimp to the skillet, add cooked pasta, lemon juice, and a splash of reserved pasta water. Toss everything together until well coated and heated through.
5. Finish with cheese: Sprinkle grated Parmesan over the pasta and toss once more. Garnish with fresh parsley before serving.

The pasta should be silky with a slight bite, the shrimp juicy, and the whole dish bright with lemon and fragrant with rosemary. Serve it with a crisp white wine and maybe some crusty bread to sop up all that delicious sauce.

Shrimp and Roasted Red Pepper Penne

Vibrant and bursting with flavor, this Shrimp and Roasted Red Pepper Penne is the kind of dish that makes you feel like a gourmet chef without all the fuss. Perfect for those nights when you want something a little fancy but totally doable.

Ingredients

• 8 oz penne pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 cup roasted red peppers, sliced
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Fresh basil leaves for garnish

Instructions

1. Boil the pasta: Cook the penne according to package instructions until al dente. Drain and set aside.
2. Sauté the shrimp: In a large skillet, heat olive oil over medium-high heat. Add the shrimp, season with salt, and cook for 2-3 minutes per side until pink. Remove and set aside.
3. Cook the peppers and garlic: In the same skillet, add the roasted red peppers and garlic. Sauté for 2 minutes until fragrant.
4. Add the cream and cheese: Stir in the heavy cream and Parmesan cheese, bringing the mixture to a simmer. Let it thicken slightly, about 2 minutes.
5. Combine everything: Return the shrimp and pasta to the skillet. Toss everything together until well coated and heated through.
6. Garnish and serve: Sprinkle with red pepper flakes and fresh basil leaves before serving.

The creamy sauce clings to every noodle, with the shrimp adding a sweet, succulent bite. Try serving it with a crisp white wine and a side of garlic bread for the ultimate comfort meal.

Shrimp and Asparagus Pasta Primavera

Now, who doesn’t love a dish that’s as colorful as a spring garden but tastes like a gourmet restaurant special? This Shrimp and Asparagus Pasta Primavera is your ticket to impressing anyone, including yourself, with minimal effort and maximum flavor.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Boil the pasta: Cook linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Sauté the shrimp: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add shrimp, season with salt and pepper, and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.
3. Cook the asparagus: In the same skillet, add remaining 1 tbsp olive oil. Add asparagus and cook until tender-crisp, about 4 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Make the sauce: Add garlic and red pepper flakes to the skillet, sauté for 30 seconds until fragrant. Pour in heavy cream and bring to a simmer. Stir in Parmesan until melted.
5. Combine everything: Return shrimp to the skillet, add cooked pasta, and toss to coat. If needed, add reserved pasta water to loosen the sauce. Finish with lemon juice and parsley. Tip: The lemon juice brightens the dish, so don’t skip it!
6. Season to perfection: Taste and adjust seasoning with salt and pepper if necessary. Serve immediately for the best texture and flavor.

The pasta should be creamy with a slight kick from the red pepper flakes, and the shrimp and asparagus add a lovely contrast in textures. Try serving it with a sprinkle of extra Parmesan and a glass of white wine for that extra touch of elegance.

Shrimp and Clam Linguine in White Sauce

Alright, let’s dive into making this Shrimp and Clam Linguine in White Sauce that’s gonna make your taste buds do a happy dance. It’s creamy, it’s seafood-y, and it’s surprisingly easy to whip up on a weeknight when you’re craving something a little fancy but don’t wanna fuss too much.

Ingredients

• 8 oz linguine
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb clams, cleaned
• 1/4 tsp red pepper flakes
• Salt to taste
• Fresh parsley, chopped for garnish

Instructions

1. Boil the pasta: Cook linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Sauté the garlic: In a large pan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Deglaze with wine: Pour in white wine, scraping any bits off the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
4. Add the cream: Stir in heavy cream and bring to a gentle simmer. Let it cook for 3 minutes until slightly thickened.
5. Incorporate cheese: Add grated Parmesan cheese, stirring until melted and smooth.
6. Cook the seafood: Add shrimp and clams to the pan. Cover and cook for 5 minutes, or until shrimp are pink and clams have opened. Discard any clams that don’t open.
7. Season and combine: Sprinkle red pepper flakes and salt over the seafood. Add the cooked linguine and toss to coat, adding reserved pasta water as needed to loosen the sauce.
8. Garnish and serve: Sprinkle with chopped parsley and serve immediately.

The linguine should be perfectly coated in that creamy, garlicky sauce with just the right kick from the red pepper flakes. And those clams and shrimp? Juicy and tender, making every forkful a little taste of the sea. Try serving it with a crusty piece of garlic bread to sop up all that delicious sauce.

Conclusion

With 18 creamy, dreamy Italian shrimp pasta recipes, there’s something here for every home cook to love! Whether you’re craving rich Alfredo, zesty garlic butter, or a touch of lemon, these dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious meals too. Happy cooking!