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

Okay, so you’re craving something that’s gonna make your taste buds do a happy dance, right? Let me introduce you to this Garlic Butter Italian Shrimp Scampi that’s so good, it’ll have you pretending you’re dining by the Italian seaside. It’s quick, it’s easy, and oh boy, is it delicious.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 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
• 8 oz linguine pasta
• 2 tbsp olive oil

Instructions

1. Prep the pasta: Cook linguine according to package instructions until al dente. 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 for 1-2 minutes per side until pink. Remove shrimp and set aside.
3. Make the sauce: In the same skillet, melt butter. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Pour in white wine and lemon juice, simmering for 2 minutes.
4. Combine everything: Return shrimp to the skillet, add the cooked linguine, and toss everything together. If needed, add reserved pasta water a little at a time to loosen the sauce.
5. Finish with parsley: Stir in chopped parsley, give it one final toss, and serve immediately.

The shrimp are juicy and packed with flavor, the pasta is perfectly coated in that garlicky, buttery sauce, and that hint of lemon? Chef’s kiss. Serve it with a side of crusty bread to soak up every last drop of that sauce, because trust me, you’ll want to.

Creamy Tuscan Shrimp Pasta

Just imagine this: you’re craving something creamy, a little fancy but not fussy, and oh-so-satisfying. That’s where this Creamy Tuscan Shrimp Pasta comes in—it’s like a hug in a bowl, with plump shrimp and a sauce that’ll have you licking the spoon.

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 chicken broth
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup sun-dried tomatoes, chopped
• 2 cups baby spinach
• 1/2 cup grated Parmesan cheese

Instructions

1. Boil the pasta: Cook fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
2. Sauté the shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink. Remove and set aside.
3. Make the sauce: In the same skillet, add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Sprinkle in Italian seasoning, salt, and pepper.
4. Simmer: Reduce heat to medium and let the sauce simmer for 5 minutes, stirring occasionally, until slightly thickened.
5. Add veggies: Stir in sun-dried tomatoes and spinach, cooking until spinach wilts, about 2 minutes.
6. Combine everything: Return shrimp to the skillet, add cooked pasta, and toss to coat in the sauce. If needed, add reserved pasta water to loosen the sauce.
7. Finish with cheese: Sprinkle Parmesan cheese over the pasta, stirring until melted and creamy.

The pasta is luxuriously creamy, with a hint of sweetness from the sun-dried tomatoes and a fresh pop from the spinach. Serve it with a crusty piece of garlic bread to soak up every last drop of that delicious sauce.

Spicy Arrabbiata Shrimp with Linguine

First off, let me tell you, this Spicy Arrabbiata Shrimp with Linguine is the kind of dish that makes you forget all about takeout. It’s got that perfect kick of heat, a sauce that clings to every strand of pasta, and shrimp that’s just begging to be the star of your dinner table.

Ingredients

• 8 oz linguine
• 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 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 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. Sauté for 30 seconds until fragrant. Stir in crushed tomatoes, salt, and black pepper. Simmer for 10 minutes.
4. Combine everything: Add the cooked linguine and shrimp to the skillet. Toss with the sauce, adding reserved pasta water as needed to loosen the sauce.
5. Finish with herbs and cheese: Stir in fresh basil and sprinkle with Parmesan cheese before serving.

The linguine should be perfectly coated in that spicy, garlicky arrabbiata sauce, with plump shrimp adding a sweet contrast. Try serving it with a side of crusty bread to sop up every last bit of sauce—trust me, you’ll want to.

Lemon Herb Italian Grilled Shrimp

Zesty doesn’t even begin to cover it—this Lemon Herb Italian Grilled Shrimp is like a mini vacation to the Mediterranean, minus the airfare. Perfect for those evenings when you want something light, flavorful, and ready in a flash, this dish is all about big flavors with minimal fuss.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Prep the shrimp: Pat the shrimp dry with paper towels to ensure they grill nicely.
2. Make the marinade: In a bowl, whisk together olive oil, garlic, lemon zest, lemon juice, oregano, red pepper flakes, salt, and black pepper.
3. Marinate the shrimp: Add the shrimp to the marinade, tossing to coat. Let sit for 15 minutes at room temperature for the flavors to meld.
4. Heat the grill: Preheat your grill to medium-high heat (about 375°F to 400°F) for a perfect sear without overcooking.
5. Grill the shrimp: Thread the shrimp onto skewers and grill for 2-3 minutes per side, until they’re pink and slightly charred.
6. Garnish and serve: Sprinkle with fresh parsley and serve immediately for the best texture and flavor.

The shrimp come out juicy with a delightful char, the lemon and herbs brightening every bite. Try serving them over a bed of arugula with a drizzle of the leftover marinade as a dressing—it’s a game-changer.

Shrimp Caprese Salad with Balsamic Glaze

You know those days when you want something fresh but still feels a bit fancy? Yeah, this Shrimp Caprese Salad with Balsamic Glaze is your answer. It’s like summer on a plate, with juicy shrimp, creamy mozzarella, and those sweet little tomatoes, all drizzled with a balsamic glaze that’s basically liquid gold.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella balls (ciliegine), halved
• 1/4 cup fresh basil leaves, torn
• 2 tbsp balsamic glaze

Instructions

1. Prep the shrimp: Toss the shrimp with olive oil, salt, and pepper in a bowl. Let them sit for about 5 minutes to soak up the flavors.
2. Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they’re pink and opaque. Tip: Don’t overcrowd the pan, or you’ll steam them instead of getting that nice sear.
3. Assemble the salad: In a large bowl, combine the cooked shrimp, cherry tomatoes, mozzarella, and basil. Drizzle with balsamic glaze and toss gently. Tip: If you’re serving this later, keep the glaze on the side until the last minute to keep everything fresh.
4. Serve immediately: This salad is best enjoyed right away, while the shrimp are still warm and the mozzarella is soft. Tip: For an extra pop of flavor, sprinkle a little flaky sea salt on top right before serving.

The combination of warm shrimp with cool, creamy mozzarella and the tangy-sweet balsamic glaze is just unreal. Try serving it over a bed of arugula for a peppery crunch, or with some crusty bread to soak up all those delicious juices.

Shrimp Risotto with Parmesan and Basil

Finally, a shrimp risotto that won’t have you slaving over the stove for hours but still tastes like you did. This creamy, dreamy dish with a punch of parmesan and a fresh hint of basil is your weeknight dinner hero.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter

Instructions

1. Saute the base: In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking until soft and translucent, about 3 minutes.
2. Toast the rice: Add the Arborio rice to the pan, stirring to coat each grain in oil. Toast for 2 minutes until the edges become slightly translucent.
3. Begin adding stock: Pour in 1 cup of warm chicken stock, stirring constantly until the liquid is mostly absorbed. Repeat this process, adding stock 1 cup at a time, until the rice is creamy and al dente, about 20 minutes total.
4. Cook the shrimp: Season the shrimp with salt and pepper, then add them to the risotto during the last 5 minutes of cooking. They’ll turn pink and opaque when done.
5. Finish with flavor: Remove the pan from heat. Stir in the Parmesan cheese, butter, and fresh basil until the cheese melts and the butter is fully incorporated.

The risotto should be luxuriously creamy, with the shrimp adding a sweet, succulent contrast. Serve it straight from the pan for that authentic, ‘I just whipped this up’ charm, maybe with a extra sprinkle of basil on top for Instagram glory.

Tomato Basil Shrimp Bruschetta

Brace yourself for a flavor explosion with this Tomato Basil Shrimp Bruschetta that’s as easy to make as it is delicious. Perfect for those summer evenings when you want something light yet satisfying, and hey, it’s a great way to impress without stressing.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 baguette, sliced into 1/2 inch pieces

Instructions

1. Prep the shrimp: In a bowl, toss the shrimp with 1 tbsp olive oil, minced garlic, salt, and pepper. Let it marinate for 10 minutes for maximum flavor.
2. Cook the shrimp: Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the pan to get a nice sear.
3. Toast the baguette: Brush each slice with olive oil and toast in a 375°F oven for 5-7 minutes until golden. Tip: Keep an eye on them to prevent burning.
4. Mix the topping: In a bowl, combine cherry tomatoes, basil, remaining olive oil, and balsamic vinegar. Tip: Let it sit for a few minutes to let the flavors meld.
5. Assemble: Top each toasted baguette slice with the tomato mixture and a shrimp. Serve immediately for the best texture.

The crunch of the baguette against the juicy shrimp and fresh tomato basil mix is a game-changer. Try serving these on a platter with a drizzle of extra balsamic for a fancy touch that’s totally doable.

Shrimp Fra Diavolo with Spicy Tomato Sauce

You know those nights when you’re craving something that’s got a bit of a kick but still feels like a hug in a bowl? That’s exactly what this Shrimp Fra Diavolo with Spicy Tomato Sauce is all about. It’s like your favorite comfort food decided to put on a little black dress and hit the town.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes (adjust for heat)
• 1 can (28 oz) crushed tomatoes
• 1/2 cup dry white wine
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 8 oz linguine pasta

Instructions

1. Prep the shrimp: Pat the shrimp dry with paper towels to ensure they sear nicely.
2. Heat the oil: In a large skillet, heat olive oil over medium-high heat until shimmering.
3. Sauté garlic and pepper flakes: Add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
4. Cook the shrimp: Add shrimp to the skillet, cooking for 2 minutes per side until just pink. Remove and set aside.
5. Deglaze with wine: Pour in white wine, scraping up any browned bits for extra flavor.
6. Simmer the sauce: Add crushed tomatoes, salt, and black pepper. Simmer for 10 minutes until slightly thickened.
7. Cook pasta: Meanwhile, cook linguine according to package directions until al dente.
8. Combine and serve: Return shrimp to the sauce, toss with cooked pasta, and sprinkle with fresh parsley.

The sauce clings to every strand of pasta, with the shrimp adding a sweet contrast to the spicy, garlicky tomato sauce. Serve it with a crusty piece of bread to sop up every last bit of that delicious sauce.

Italian Shrimp and White Bean Stew

Picture this: a cozy evening where the only thing missing is a bowl of something hearty, flavorful, and just a tad fancy without trying too hard. That’s where this Italian Shrimp and White Bean Stew comes in—it’s like a hug in a bowl, but make it seafood.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 lb shrimp, peeled and deveined
• Salt to taste
• Fresh parsley, chopped for garnish

Instructions

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
2. Spice it up: Stir in the oregano and red pepper flakes, cooking for another minute until fragrant.
3. Add beans and tomatoes: Mix in the white beans and diced tomatoes, then pour in the chicken broth. Bring to a simmer.
4. Simmer for flavor: Let the stew simmer for 10 minutes to allow the flavors to meld together. Tip: If the stew seems too thick, add a little more broth.
5. Cook the shrimp: Add the shrimp to the pot, cooking until they’re pink and opaque, about 3-4 minutes. Tip: Don’t overcook the shrimp, or they’ll get rubbery.
6. Season and serve: Taste the stew and add salt if needed. Garnish with fresh parsley before serving. Tip: Serve with crusty bread to soak up all the delicious broth.

This stew is a beautiful mix of creamy beans, tender shrimp, and a broth that’s got just the right amount of kick. Try topping it with a sprinkle of Parmesan for an extra layer of flavor, or keep it simple and let the stew shine on its own.

Shrimp Piccata with Capers and Lemon

Alright, let’s dive into making this Shrimp Piccata with Capers and Lemon that’s gonna knock your socks off. It’s zesty, it’s briny, and it’s got that perfect punch of flavor that’ll make you feel like a gourmet chef without all the fuss.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained
• 2 tbsp unsalted butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Prep the shrimp: Pat the shrimp dry with paper towels to ensure they get a nice sear.
2. Heat the oil: In a large skillet over medium-high heat, warm the olive oil until it shimmers, about 2 minutes.
3. Sear the shrimp: Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until pink and slightly golden. Remove and set aside.
4. Saute the garlic: In the same skillet, add the garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
5. Deglaze the pan: Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan for extra flavor.
6. Add capers and butter: Stir in the capers and butter until the butter melts and the sauce slightly thickens, about 2 minutes.
7. Combine everything: Return the shrimp to the skillet, tossing to coat in the sauce. Season with salt and pepper.
8. Garnish and serve: Sprinkle with fresh parsley and serve immediately over pasta or with crusty bread to soak up all that delicious sauce.

The shrimp are tender and juicy, the sauce is bright and tangy with a rich buttery finish, and those capers? They’re little bursts of salty goodness. Try serving it over a bed of creamy polenta for a twist that’ll make your taste buds sing.

Shrimp Pesto Flatbread Pizza

Hey, let me tell you about this Shrimp Pesto Flatbread Pizza that’s about to become your new favorite quick dinner. It’s got that perfect combo of crispy, chewy, and creamy, with a little kick from the shrimp, and it’s so easy you’ll wanna make it on a weeknight.

Ingredients

• 1 pre-made flatbread (about 10 inches)
• 1/2 cup basil pesto
• 1 cup shredded mozzarella cheese
• 1/2 lb medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) to get it nice and hot for that perfect crispy flatbread.
2. Prep shrimp: In a bowl, toss the shrimp with olive oil, garlic powder, salt, black pepper, and red pepper flakes if using. This little marinade is gonna give your shrimp loads of flavor.
3. Assemble pizza: Spread the pesto evenly over the flatbread, then sprinkle with mozzarella. Arrange the shrimp on top. Don’t overcrowd; give each shrimp its moment to shine.
4. Bake: Pop the flatbread into the oven and bake for 10-12 minutes, or until the cheese is bubbly and the shrimp are pink and cooked through.
5. Garnish and serve: Sprinkle with Parmesan and fresh basil right out of the oven. Slice it up and watch it disappear.

The flatbread gets irresistibly crispy on the edges while staying soft underneath, and the shrimp? Perfectly juicy. Try serving it with a side of arugula salad for a fresh contrast.

Zesty Shrimp and Artichoke Linguine

Unbelievably easy and packed with flavor, this Zesty Shrimp and Artichoke Linguine is your next weeknight dinner hero. Imagine succulent shrimp, tangy artichokes, and al dente pasta all dancing in a creamy, zesty sauce—yes, it’s as good as it sounds.

Ingredients

• 8 oz linguine
• 1 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 1 can (14 oz) artichoke hearts, drained and quartered
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 2 tbsp 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 pasta water.
2. Sauté the shrimp: In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2 minutes per side until pink. Remove shrimp and set aside.
3. Cook the artichokes: In the same skillet, add artichoke hearts and garlic. Sauté for 2 minutes until garlic is fragrant.
4. Make the sauce: Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook for 3 minutes until slightly thickened.
5. Combine everything: Return shrimp to the skillet, add cooked linguine, Parmesan, lemon zest, lemon juice, and red pepper flakes. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
6. Finish and serve: Garnish with chopped parsley and serve immediately. The pasta should be creamy with a bright, zesty kick from the lemon and a slight heat from the red pepper flakes.

The texture is a perfect mix of creamy and al dente, with the shrimp adding a juicy bite. Serve it with a crisp white wine and a side of garlic bread to soak up every last drop of that delicious sauce.

Shrimp Stuffed Portobello Mushrooms

Ever find yourself staring at a portobello mushroom and thinking, ‘You could be so much more than just a burger substitute’? Well, buckle up, because we’re about to turn that fungi into a shrimp-stuffed masterpiece that’ll have your taste buds doing backflips.

Ingredients

• 4 large portobello mushrooms, stems removed and gills scraped
• 1 lb shrimp, peeled, deveined, and chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped parsley

Instructions

1. Prep the mushrooms: Preheat your oven to 375°F. Clean the mushrooms by wiping them with a damp paper towel. Remove the stems and scrape out the gills to make room for the stuffing.
2. Make the stuffing: In a bowl, mix together the chopped shrimp, breadcrumbs, parmesan, garlic, olive oil, lemon juice, paprika, salt, pepper, and parsley until well combined.
3. Stuff and bake: Spoon the shrimp mixture into the mushroom caps, pressing down lightly to pack it in. Place on a baking sheet and bake for 20-25 minutes, or until the shrimp is pink and cooked through.
4. Broil for crispiness: For a golden top, switch the oven to broil and cook for an additional 2-3 minutes, watching closely to prevent burning.
5. Serve hot: Let them cool for a minute before serving. The mushrooms will be juicy, the shrimp tender, and that crispy top? Absolutely irresistible. Try serving them over a bed of arugula for a peppery contrast.

The texture is a dreamy combo of meaty mushroom and succulent shrimp, with a crispy, cheesy topping that adds just the right amount of crunch. Flavor-wise, it’s a garlicky, lemony, slightly smoky party in your mouth. And if you’re feeling fancy, drizzle a little balsamic glaze over the top before serving for a sweet and tangy finish.

Shrimp and Spinach Fettuccine Alfredo

Just when you thought fettuccine alfredo couldn’t get any better, we go and throw in some juicy shrimp and a handful of fresh spinach. It’s like the pasta version of a superhero team-up, and trust me, your taste buds are the real winners here.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 2 cups fresh spinach, roughly chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 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, then drain and set aside.
2. Sauté the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
3. Wilt the spinach: In the same skillet, add the spinach and garlic, sautéing for about 1 minute until the spinach is just wilted.
4. Make the sauce: Lower the heat to medium and pour in the heavy cream, stirring constantly. Add the Parmesan cheese, salt, black pepper, and red pepper flakes, stirring until the cheese is melted and the sauce is smooth.
5. Combine everything: Add the cooked pasta and shrimp back into the skillet, tossing everything together until well coated in the sauce.
6. Serve immediately: Dish out the pasta while it’s hot, garnishing with extra Parmesan if you’re feeling fancy.

The creamy alfredo clings to every strand of pasta, while the shrimp adds a sweet, succulent contrast. Serve it with a side of garlic bread to sop up any leftover sauce, because let’s be real, you’re going to want every last drop.

Shrimp Arancini with Marinara Sauce

Oh boy, are you in for a treat today! We’re diving into the crispy, cheesy, and downright delicious world of Shrimp Arancini with Marinara Sauce. Imagine biting into a golden, crunchy shell to find a gooey center packed with shrimp and risotto, all dunked into a tangy marinara. Yeah, it’s as good as it sounds.

Ingredients

• 2 cups cooked risotto (cooled)
• 1/2 cup cooked shrimp (chopped)
• 1/4 cup grated Parmesan cheese
• 1 egg (beaten)
• 1 cup breadcrumbs
• 1/2 cup marinara sauce (for serving)
• 1/4 cup vegetable oil (for frying)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Mix the filling: In a large bowl, combine the cooled risotto, chopped shrimp, Parmesan cheese, salt, and black pepper. Mix until everything is evenly distributed.
2. Form the balls: Scoop about 2 tablespoons of the mixture and roll it into a ball. Repeat until all the mixture is used. Tip: Wet your hands slightly to prevent sticking.
3. Coat the balls: Dip each ball into the beaten egg, then roll it in breadcrumbs until fully coated. Tip: For extra crunch, double coat by dipping in egg and breadcrumbs again.
4. Heat the oil: In a deep skillet, heat the vegetable oil over medium heat until it reaches 350°F. Tip: Use a candy thermometer to check the temperature for perfect frying.
5. Fry to perfection: Carefully add the arancini to the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy.
6. Drain and serve: Remove the arancini with a slotted spoon and drain on paper towels. Serve hot with marinara sauce on the side.

The outside is gloriously crispy, giving way to a creamy, shrimp-filled center that’s just begging to be dipped into that marinara. Try serving these beauties at your next gathering, and watch them disappear before your eyes.

Shrimp and Zucchini Pasta Primavera

Zucchini and shrimp come together in this pasta primavera to create a dish that’s as vibrant as your summer garden and as easy as a lazy Sunday afternoon. Let’s dive into making this colorful, flavorful meal that’ll have everyone asking for seconds.

Ingredients

• 8 oz linguine pasta
• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 2 medium zucchinis, sliced into half-moons
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp fresh basil, chopped

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 pasta water.
2. Sauté the shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and black pepper, and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.
3. Cook the zucchini: In the same skillet, add zucchini and cook until slightly softened, about 3-4 minutes. Add garlic and red pepper flakes, cooking for another minute until fragrant.
4. Combine everything: Reduce heat to medium-low. Add heavy cream, Parmesan cheese, and reserved pasta water to the skillet, stirring until the sauce thickens slightly. Tip: The pasta water helps the sauce cling to the noodles.
5. Mix in pasta and shrimp: Add the cooked linguine and shrimp back to the skillet, tossing everything together until well coated. Tip: A pair of tongs works great for this.
6. Garnish and serve: Sprinkle with fresh basil before serving. Tip: For an extra kick, add more red pepper flakes to taste.

The creamy sauce hugs every strand of pasta, while the shrimp and zucchini add a delightful contrast in textures. Serve it with a crisp white wine and a side of garlic bread for a meal that feels like a hug in a bowl.

Shrimp Cacciatore with Bell Peppers

Vibrant and bursting with flavor, this Shrimp Cacciatore with Bell Peppers is your ticket to a fuss-free dinner that doesn’t skimp on taste. Imagine succulent shrimp and sweet bell peppers swimming in a rich, garlicky tomato sauce—yeah, it’s as good as it sounds.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 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
• Fresh basil, chopped for garnish

Instructions

1. Prep the shrimp: Pat the shrimp dry with paper towels and season lightly with salt and pepper.
2. Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until soft, about 3 minutes. Toss in the bell peppers and cook for another 5 minutes until they start to soften.
3. Simmer the sauce: Stir in diced tomatoes, chicken broth, oregano, and red pepper flakes. Bring to a simmer and let it cook for 10 minutes to meld the flavors.
4. Cook the shrimp: Add the shrimp to the skillet, cooking for 2-3 minutes per side until they’re pink and opaque. Tip: Don’t overcrowd the shrimp to ensure even cooking.
5. Garnish and serve: Sprinkle with fresh basil and serve hot. Tip: This dish pairs wonderfully with crusty bread or over a bed of creamy polenta.

The shrimp are tender, the peppers have a slight crunch, and the sauce? Oh, it’s got just the right amount of kick to keep things interesting. Try serving it over a heap of spaghetti for a twist on the classic.

Shrimp and Ricotta Stuffed Shells

Dive into the comfort of these Shrimp and Ricotta Stuffed Shells, where every bite is a creamy, seafood-filled hug. Perfect for when you’re craving something indulgent yet surprisingly easy to whip up, this dish is a crowd-pleaser that’ll have everyone asking for seconds.

Ingredients

• 12 oz jumbo pasta shells
• 1 lb shrimp, peeled, deveined, and chopped
• 15 oz ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 24 oz marinara sauce
• Fresh basil for garnish

Instructions

1. Boil the shells: Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
2. Sauté the shrimp: In a pan over medium heat, add olive oil and minced garlic, sautéing until fragrant. Add the chopped shrimp, salt, black pepper, and red pepper flakes, cooking until the shrimp is pink and opaque, about 3-4 minutes.
3. Mix the filling: In a bowl, combine the cooked shrimp, ricotta cheese, mozzarella cheese, Parmesan cheese, and beaten egg. Mix until well combined.
4. Stuff the shells: Carefully fill each cooked pasta shell with the shrimp and ricotta mixture, using a spoon or your fingers.
5. Layer with sauce: Spread a thin layer of marinara sauce at the bottom of a baking dish. Arrange the stuffed shells in the dish and cover with the remaining sauce.
6. Bake to perfection: Preheat your oven to 375°F. Cover the baking dish with foil and bake for 25 minutes. Remove the foil, sprinkle with extra mozzarella if desired, and bake for another 5 minutes until the cheese is bubbly and golden.
7. Garnish and serve: Let the shells cool for a few minutes, then garnish with fresh basil before serving.

The shells come out tender with a filling that’s rich and creamy, with just the right amount of kick from the shrimp and spices. Serve them with a crisp green salad and some garlic bread to soak up all that delicious sauce.

Shrimp and Sun-Dried Tomato Orzo

This shrimp and sun-dried tomato orzo is the kind of dish that makes you feel like a gourmet chef without having to put in gourmet effort. Trust me, it’s as easy as it is delicious, and it’s about to become your new weeknight favorite.

Ingredients

• 1 cup orzo pasta
• 1 lb large shrimp, peeled and deveined
• 1/2 cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup fresh basil, chopped
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken broth
• 1/4 cup grated Parmesan cheese

Instructions

1. Prep the shrimp: Season the shrimp with salt and black pepper. Set aside.
2. Cook the orzo: In a large skillet, heat olive oil over medium heat. Add orzo and toast for 2 minutes, stirring constantly, until lightly golden.
3. Add flavors: Stir in garlic, sun-dried tomatoes, and red pepper flakes. Cook for 1 minute until fragrant.
4. Simmer: Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes, or until orzo is tender and liquid is absorbed.
5. Cook the shrimp: Push orzo to one side of the skillet. Add shrimp to the other side. Cook for 2-3 minutes per side, until shrimp are pink and opaque.
6. Finish the dish: Stir in basil and Parmesan cheese. Remove from heat and let sit for 2 minutes before serving.

The orzo turns out creamy and packed with flavor, while the shrimp adds a perfect bite. Serve it with a crisp white wine and some crusty bread to soak up all that deliciousness.

Shrimp and Broccoli Rabe with Garlic Oil

Tonight’s dinner is all about that garlicky goodness with a side of greens and succulent shrimp. Trust me, this Shrimp and Broccoli Rabe with Garlic Oil is so easy, you’ll wonder why you haven’t been making it every week.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 bunch broccoli rabe, tough ends trimmed
• 1/4 cup olive oil
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Prep the broccoli rabe: Bring a large pot of salted water to a boil. Add the broccoli rabe and cook for 2 minutes, then drain and set aside.
2. Heat the oil: In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
3. Cook the shrimp: Increase the heat to medium-high. Add the shrimp to the skillet, seasoning with salt and black pepper. Cook for 2-3 minutes per side until pink and opaque.
4. Combine and finish: Add the blanched broccoli rabe to the skillet, tossing to coat in the garlic oil. Cook for another minute, then drizzle with lemon juice before serving.

The shrimp are juicy with a slight kick from the red pepper, while the broccoli rabe adds a bitter contrast that’s mellowed out by the garlic oil. Serve it over a bed of creamy polenta or with crusty bread to soak up all that delicious oil.

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!