20 Delicious Italian Shrimp Pasta Recipes for Seafood Lovers

Feeling the urge to dive into a plate of something irresistibly delicious? You’re in luck! Our roundup of 20 Delicious Italian Shrimp Pasta Recipes is here to transform your dinner routine into a seafood lover’s dream. From quick weeknight meals to sumptuous comfort dishes, these recipes promise to bring a taste of Italy right to your table. Let’s get cooking!

Garlic Butter Shrimp Linguine

Ever had one of those days where you’re craving something fancy but your energy levels are screaming ‘takeout’? Well, buckle up, buttercup, because this Garlic Butter Shrimp Linguine is about to become your go-to for feeling gourmet without the guilt (or the grunt work).

Ingredients

• 8 oz linguine (or any long pasta you’ve got lurking in the pantry)
• 1 lb large shrimp, peeled and deveined (because nobody has time for shelling at the dinner table)
• 4 tbsp unsalted butter (the more, the merrier, right?)
• 4 garlic cloves, minced (fresh is best, but we won’t tell if you use jarred)
• 1/4 cup white wine (or chicken broth for a non-alcoholic twist)
• 1/4 tsp red pepper flakes (adjust to taste, unless you’re into fire-breathing)
• Salt and freshly ground black pepper (to taste, but don’t be shy)
• 1/4 cup chopped parsley (for that pop of color and freshness)
• 1/2 lemon, juiced (because a little zing never hurt anybody)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the butter and let it melt until it starts to foam, about 1 minute.
3. Add the minced garlic and red pepper flakes to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Toss in the shrimp and season with salt and pepper. Cook until the shrimp are pink and opaque, about 2-3 minutes per side. Tip: Overcooked shrimp are rubbery, so keep an eye on them.
5. Pour in the white wine (or chicken broth) and let it simmer for 1 minute to reduce slightly.
6. Add the drained linguine to the skillet along with the reserved pasta water. Toss everything together until the pasta is well coated and the sauce has thickened slightly, about 2 minutes. Tip: The pasta water helps the sauce cling to the noodles.
7. Remove from heat and stir in the chopped parsley and lemon juice. Give it one final toss to combine.

Mmm, what we have here is a dish that’s creamy, garlicky, with just the right kick of heat. Serve it up with a crusty piece of bread to sop up all that buttery goodness, or go full fancy and pair it with a crisp white wine. Either way, you’re winning.

Creamy Tomato Shrimp Penne

Get ready to twirl your fork into a bowl of pure comfort with this Creamy Tomato Shrimp Penne that’s as easy to make as it is to devour. Perfect for those nights when you want to feel fancy without the fuss, this dish is a saucy, shrimp-studded dream come true.

Ingredients

• 8 oz penne pasta (or any short pasta you love)
• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (because more is always better)
• 1 cup heavy cream (for that luxurious texture)
• 1 cup marinara sauce (homemade or store-bought, no judgment here)
• 1/2 tsp red pepper flakes (adjust to taste for a kick)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to taste, but don’t be shy)
• Fresh basil leaves, for garnish (optional but highly recommended)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the minced garlic and red pepper flakes. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Pour in the heavy cream and marinara sauce, stirring to combine. Bring to a simmer and let it cook for 2 minutes to slightly thicken.
5. Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. Add the cooked penne and shrimp back to the skillet, tossing to coat everything in the creamy tomato sauce. Cook for an additional 1-2 minutes until everything is heated through.
7. Garnish with fresh basil leaves and extra Parmesan cheese before serving.

Absolutely divine, this dish boasts a velvety sauce that clings to every noodle, with plump shrimp adding a sweet, briny contrast. Serve it with a side of garlic bread to sop up every last drop of sauce, or go rogue and enjoy it straight from the skillet—we won’t tell.

Spicy Shrimp Arrabbiata

Get ready to turn up the heat in your kitchen with this fiery Spicy Shrimp Arrabbiata that’s guaranteed to make your taste buds dance. Perfect for those who love a little (or a lot) of spice, this dish is a bold twist on the classic pasta that’ll have you coming back for seconds—just don’t forget the napkins!

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation, if you’re fancy)
• 8 oz penne pasta (or any pasta that can hold onto the sauce like its life depends on it)
• 2 tbsp olive oil (or any oil that won’t judge you for your life choices)
• 3 garlic cloves, minced (because more garlic is always the answer)
• 1/2 tsp red pepper flakes (adjust to taste, but live a little)
• 1 can (28 oz) crushed tomatoes (san Marzano if you’re feeling posh)
• 1/4 cup fresh basil, chopped (because dried basil is a crime against humanity)
• Salt to taste (but seriously, taste it)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Tip: Save a cup of pasta water before draining; it’s liquid gold for adjusting sauce consistency.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside. Tip: Don’t overcrowd the shrimp, or they’ll steam instead of sear.
3. In the same skillet, add a bit more oil if needed, then sauté garlic and red pepper flakes until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic—no one likes bitter surprises.
4. Stir in the crushed tomatoes and bring to a simmer. Let it cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
5. Return the shrimp to the skillet, add the cooked pasta, and toss everything together. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
6. Stir in the fresh basil and season with salt to taste. Serve immediately, preferably with a side of crusty bread to sop up all that delicious sauce.

Unbelievably satisfying, this Spicy Shrimp Arrabbiata boasts a perfect harmony of fiery heat, sweet tomatoes, and succulent shrimp. Serve it over a bed of pasta or go rogue by ladling it onto a slice of toasted garlic bread for an open-faced sandwich that means business.

Lemon Garlic Shrimp Spaghetti

Mmm, who knew a dish could be as zesty as your aunt’s comments at Thanksgiving? Lemon Garlic Shrimp Spaghetti is here to save your weeknight dinners from the mundane, packing a punch of flavor that’ll make your taste buds do a happy dance.

Ingredients

• 8 oz spaghetti (or any long pasta you’ve got hiding in the pantry)
• 1 lb large shrimp, peeled and deveined (because no one likes a sandy bite)
• 3 tbsp olive oil (or any neutral oil, but olive’s the MVP here)
• 4 cloves garlic, minced (more if you’re fighting off vampires)
• 1/2 tsp red pepper flakes (adjust to taste, unless you’re a heat seeker)
• 1 lemon, zested and juiced (fresh is best, but bottled in a pinch)
• 1/4 cup parsley, chopped (for that pop of color and freshness)
• Salt and pepper to taste (because seasoning is not optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Tip: Save 1/2 cup of pasta water before draining; it’s liquid gold for your sauce.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add shrimp, seasoning with salt and pepper, and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic—no one wants bitter spaghetti.
4. Return shrimp to the skillet, adding lemon zest, lemon juice, and the reserved pasta water. Toss everything together for 1-2 minutes until the sauce slightly thickens. Tip: The pasta water helps the sauce cling to the spaghetti like a cozy blanket.
5. Add drained spaghetti to the skillet, tossing with the shrimp and sauce until well combined. Stir in parsley for that final flourish.

This dish is a symphony of textures—tender shrimp, al dente pasta, and a sauce that’s just the right amount of clingy. Serve it with a side of crusty bread to sop up every last drop, or pretend you’re fancy and pair it with a crisp white wine. Either way, you’re winning.

Shrimp and Mushroom Fettuccine Alfredo

Feast your eyes and prepare your taste buds for a dish that’s as indulgent as it is easy to whip up on a weeknight. This Shrimp and Mushroom Fettuccine Alfredo is the culinary equivalent of a warm hug, with a creamy sauce that clings to every strand of pasta like it’s its job.

Ingredients

• 8 oz fettuccine pasta (or any pasta you have on hand)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb shrimp, peeled and deveined (size doesn’t matter, but bigger means juicier bites)
• 8 oz mushrooms, sliced (cremini or button for that earthy vibe)
• 2 cloves garlic, minced (because garlic is life)
• 1 cup heavy cream (for that luxe, velvety sauce)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because why not?)
• 2 tbsp unsalted butter (the secret to richness)
• Salt and pepper to taste (adjust to make it sing)
• Fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside. Tip: Don’t overcrowd the pan to get a nice sear.
3. In the same skillet, add the mushrooms and cook until golden and their liquid evaporates, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Tip: Mushrooms love space too, so give them room to breathe.
4. Lower the heat to medium. Add the butter, heavy cream, and Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly, about 3-4 minutes. Season with salt and pepper.
5. Drain the pasta and add it to the skillet along with the shrimp. Toss everything together, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
6. Garnish with fresh parsley and extra Parmesan before serving.

Dig into this creamy, dreamy dish where the shrimp are plump, the mushrooms are meaty, and the sauce is so rich you’ll want to lick the plate. Serve it with a crisp white wine and a side of garlic bread for the ultimate carb-loaded comfort meal.

Pesto Shrimp Farfalle

Kickstart your culinary adventure with this Pesto Shrimp Farfalle, a dish that’s as fun to make as it is to devour. Perfect for those nights when you want to impress without the stress, this recipe is a guaranteed crowd-pleaser with its vibrant flavors and simple elegance.

Ingredients

• 1 lb farfalle pasta (or any pasta of your choice)
• 1 lb large shrimp, peeled and deveined (for easier eating)
• 1 cup basil pesto (homemade or store-bought, because we’re not judging)
• 2 tbsp olive oil (or any neutral oil, for sautéing)
• 3 cloves garlic, minced (adjust to taste, vampire repellent optional)
• 1/2 tsp red pepper flakes (for a little kick, or omit if you’re spice-averse)
• Salt to taste (because bland food is sad food)
• 1/2 cup grated Parmesan cheese (for that cheesy goodness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the farfalle pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Tip: Don’t let the garlic burn, or you’ll have to start over (and nobody wants that).
3. Add the shrimp to the skillet, seasoning lightly with salt. Cook for 2-3 minutes per side until they turn pink and opaque. Tip: Overcooked shrimp are rubbery, so keep an eye on them.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
5. Add the cooked shrimp, pesto, and Parmesan cheese to the pasta, tossing to combine. If the mixture seems dry, add the reserved pasta water a little at a time until desired consistency is reached.

This Pesto Shrimp Farfalle is a symphony of textures, from the tender pasta to the juicy shrimp, all coated in a creamy, herby pesto sauce. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to sop up all that deliciousness, because let’s face it, you’re going to want every last bite.

Shrimp Scampi with Angel Hair Pasta

Who knew that a dish as fancy-sounding as Shrimp Scampi could be your weeknight superhero? This angel hair pasta version is here to save your dinner from the mundane, with garlicky, buttery shrimp that’ll have you forgetting all about takeout menus.

Ingredients

• 8 oz angel hair pasta (or any long pasta you adore)
• 1 lb large shrimp, peeled and deveined (because nobody likes a sandy bite)
• 3 tbsp unsalted butter (the richer, the better)
• 2 tbsp olive oil (or any neutral oil, but olive brings the flavor)
• 4 garlic cloves, minced (measure with your heart)
• 1/2 cup dry white wine (a splash for the pan, a sip for you)
• 1/4 tsp red pepper flakes (adjust to taste, spice wimps)
• 1/4 cup fresh parsley, chopped (for that pop of color and freshness)
• Salt to taste (because seasoning is key)
• 1/2 lemon, juiced (brightness is non-negotiable)

Instructions

1. Bring a large pot of salted water to a boil. Cook angel hair pasta according to package instructions until al dente, about 4 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil and 2 tbsp butter in a large skillet over medium heat until butter melts.
3. Add shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
4. In the same skillet, add garlic and red pepper flakes. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
5. Pour in white wine and lemon juice. Simmer for 2 minutes to reduce slightly.
6. Return shrimp to the skillet along with the remaining 1 tbsp butter, parsley, and reserved pasta water. Toss to combine and create a light sauce.
7. Add cooked pasta to the skillet, tossing gently to coat everything in that garlicky, buttery goodness. Season with salt as needed.

Now, the moment of truth: twirl that fork and dive into a plate of perfectly al dente pasta draped in a silky, garlic-infused sauce, with plump shrimp that are just begging to be devoured. Serve it with a crusty baguette to sop up every last drop, because let’s be real, you’ll want to.

Sun-Dried Tomato and Shrimp Orzo

Sun-dried tomato and shrimp orzo is the kind of dish that makes you want to cancel your dinner plans just to stay in and twirl your fork around this glorious pile of carbs. Seriously, it’s a one-pan wonder that’s as easy on the eyes as it is on your schedule.

Ingredients

• 1 cup orzo pasta (because size matters when it comes to pasta shapes)
• 1 lb shrimp, peeled and deveined (fresh or thawed, but let’s not tell the shrimp they’re optional)
• 1/4 cup sun-dried tomatoes, chopped (the chewy, flavor-packed jewels of this dish)
• 2 tbsp olive oil (or any oil that’s not judging your life choices)
• 2 cloves garlic, minced (because vampires are real, and so is flavor)
• 1/2 tsp red pepper flakes (adjust to taste, unless you’re into fiery surprises)
• 2 cups chicken broth (the liquid gold that’ll cook your orzo to perfection)
• 1/4 cup grated Parmesan cheese (the salty, nutty sprinkle that ties it all together)
• Salt and pepper to taste (because seasoning is not a suggestion)

Instructions

1. Heat olive oil in a large skillet over medium heat. This is where the magic starts.
2. Add the shrimp, seasoning with salt and pepper, and cook until pink, about 2 minutes per side. Don’t overcook, or you’ll summon the rubbery shrimp gods.
3. Remove shrimp and set aside. They’re taking a quick nap while the orzo gets its turn.
4. In the same skillet, add a bit more oil if needed, then toss in the garlic and red pepper flakes. Cook until fragrant, about 30 seconds. Your kitchen should smell like an Italian grandma’s hug.
5. Stir in the orzo, sun-dried tomatoes, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Patience is key here.
6. Once the orzo is al dente and the liquid is absorbed, stir in the Parmesan cheese. This is the glue that binds our deliciousness.
7. Return the shrimp to the skillet, stirring gently to warm through. They’ve napped enough.

What you’ve got now is a dish that’s creamy, tangy, and with just the right kick. Serve it straight from the skillet for that ‘I meant to do that’ rustic charm, or plate it like you’re on a cooking show—no judgment here.

Shrimp and Spinach Tortellini

Kick off your culinary adventure with this Shrimp and Spinach Tortellini, a dish that’s as fun to make as it is to devour. Perfect for those nights when you want to impress without the stress, this recipe is a guaranteed crowd-pleaser that’ll have everyone asking for seconds.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 9 oz cheese tortellini (fresh or frozen, but fresh is chef’s kiss)
• 2 cups fresh spinach (baby spinach works best, no stems)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (more if you’re a garlic fiend)
• 1/2 cup heavy cream (for that luxurious texture)
• 1/4 tsp red pepper flakes (adjust to taste, spice wimps)
• Salt and pepper (as much as your heart desires)
• 1/4 cup grated Parmesan (plus extra for serving, because why not?)

Instructions

1. Bring a large pot of salted water to a boil over high heat. This is your tortellini’s spa day.
2. Add the tortellini to the boiling water and cook according to package instructions, usually about 3-4 minutes for fresh, 7-8 for frozen. Taste one to avoid a mushy disaster.
3. While the tortellini cooks, heat olive oil in a large skillet over medium heat. Add the shrimp in a single layer, seasoning with salt and pepper. Cook for 2 minutes per side until pink and opaque. Overcooked shrimp are sad shrimp.
4. Remove the shrimp and set aside. In the same skillet, add the garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Don’t let the garlic burn, or you’ll have to start over.
5. Stir in the heavy cream and Parmesan, letting it simmer for 2 minutes until slightly thickened. This is your sauce, so no rushing.
6. Add the spinach and cooked tortellini to the skillet, tossing gently until the spinach wilts, about 1 minute. The spinach should be just wilted, not a soggy mess.
7. Return the shrimp to the skillet, giving everything a final toss to coat in the sauce. Heat through for another minute.

Creamy, garlicky, with a hint of spice, this dish is a texture dream—tender tortellini, juicy shrimp, and just-wilted spinach. Serve it straight from the skillet for that ‘I just whipped this up’ vibe, or plate it fancy with extra Parmesan and a sprinkle of red pepper flakes for the ‘gram.

Roasted Red Pepper Shrimp Rigatoni

Let’s dive into a dish that’s as vibrant as your last summer vacation—Roasted Red Pepper Shrimp Rigatoni. This pasta is a saucy, shrimp-loaded masterpiece that’ll have you forgetting all about that sad desk lunch.

Ingredients

• 1 lb rigatoni pasta (or any tube pasta you’ve got hiding in the pantry)
• 1 lb large shrimp, peeled and deveined (because no one likes a sandy bite)
• 2 cups roasted red peppers, chopped (jarred is fine, we’re not judging)
• 3 cloves garlic, minced (more if you’re feeling bold)
• 1/2 cup heavy cream (for that luxe, velvety sauce)
• 1/4 cup olive oil (or any neutral oil)
• 1 tsp red pepper flakes (adjust to taste, spice wimps)
• Salt and freshly ground black pepper (to taste, but be generous)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because cheese)
• Fresh basil leaves, for garnish (optional, but pretty)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook according to package instructions until al dente, about 12 minutes. Drain and set aside, reserving 1 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp, season with salt and black pepper, and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the minced garlic and red pepper flakes. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Add the chopped roasted red peppers to the skillet and cook for 2 minutes, stirring occasionally. Pour in the heavy cream and bring to a simmer. Let it cook for 3 minutes to thicken slightly.
5. Return the cooked shrimp to the skillet, along with the drained rigatoni. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
6. Stir in the grated Parmesan cheese until melted and the sauce is creamy. Taste and adjust seasoning with more salt, black pepper, or red pepper flakes if desired.
7. Garnish with fresh basil leaves and extra Parmesan cheese before serving.

Every bite of this Roasted Red Pepper Shrimp Rigatoni is a creamy, spicy, and utterly satisfying experience. Serve it with a crisp white wine and watch as your dinner guests silently thank you with their eyes.

Shrimp and Artichoke Linguine

Ready to dive fork-first into a dish that’s as easy on the eyes as it is on the palate? Let’s talk about a linguine that’s got more flair than a summer blockbuster, starring shrimp and artichokes in a creamy, dreamy sauce that’ll have you writing home about it.

Ingredients

• 8 oz linguine (or any long pasta you’ve got lurking in the pantry)
• 1 lb large shrimp, peeled and deveined (because nobody likes a surprise tail)
• 1 can (14 oz) artichoke hearts, drained and quartered (jarred works too, but let’s keep it simple)
• 2 tbsp olive oil (or any neutral oil, but olive’s got that fancy factor)
• 3 cloves garlic, minced (more if you’re into that sort of thing)
• 1/2 cup heavy cream (because we’re not here to skimp)
• 1/4 cup grated Parmesan (plus extra for sprinkling, because why not?)
• Salt and pepper to taste (adjust to taste, but don’t be shy)
• 1 tbsp lemon juice (for that zesty zing)
• Fresh parsley, chopped (for garnish, aka the green confetti)

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 9-11 minutes. Tip: Reserve 1/2 cup of pasta water before draining; it’s liquid gold for sauces.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the garlic and sauté for 30 seconds until fragrant. Tip: Don’t let it brown, or it’ll taste bitter.
4. Add the artichoke hearts and cook for 2 minutes, stirring occasionally. Pour in the heavy cream and bring to a simmer.
5. Stir in the Parmesan until melted and smooth. Add the lemon juice, then season with salt and pepper. Tip: Taste as you go; you can always add more, but you can’t take it out.
6. Return the shrimp to the skillet and add the drained linguine. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
7. Garnish with fresh parsley and extra Parmesan before serving.

Get ready to twirl your fork into a dish that’s creamy, tangy, and packed with textures from tender shrimp to hearty artichokes. Serve it up with a side of garlic bread to sop up every last drop of that sauce, or go rogue and pair it with a crisp white wine for an instant dinner party vibe.

Cajun Shrimp Pasta

Get ready to spice up your dinner routine with a dish that’s as bold and lively as a Mardi Gras parade! This Cajun Shrimp Pasta is a creamy, spicy, and utterly irresistible meal that’ll have you dancing in your kitchen.

Ingredients

• 8 oz fettuccine pasta (or any pasta you love)
• 1 lb large shrimp, peeled and deveined (for that perfect bite)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 cup heavy cream (for that dreamy texture)
• 1 tbsp Cajun seasoning (adjust to taste, but don’t be shy)
• 1/2 cup grated Parmesan cheese (the salty, nutty kick we crave)
• Salt and pepper to taste (because seasoning is key)
• Fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and Cajun seasoning, cooking until shrimp are pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, stirring to combine with the garlic. Tip: Keep the heat medium to prevent the cream from separating.
4. Stir in Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
5. Return the cooked shrimp to the skillet, tossing to coat in the sauce. Add the drained pasta, tossing everything together until well combined. Tip: A pair of tongs is your best friend here for even mixing.
6. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This Cajun Shrimp Pasta is a symphony of creamy, spicy, and savory flavors, with the pasta perfectly coated in that luxurious sauce. Serve it with a side of crusty bread to sop up every last drop, or go all out with a crisp green salad for contrast.

Shrimp and Zucchini Noodles

Kick your dinner routine up a notch with this light yet satisfying dish that swaps out heavy pasta for crisp zucchini noodles, perfectly paired with succulent shrimp. It’s a meal that’ll have you feeling fancy without the fuss, and yes, it’s as delicious as it is Instagram-worthy.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 4 medium zucchinis, spiralized (about 4 cups of noodles)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (because garlic is life)
• 1/2 tsp red pepper flakes (adjust to taste for spice lovers)
• Salt and freshly ground black pepper (to taste, but don’t be shy)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp fresh lemon juice (about 1 lemon, because freshness counts)
• 2 tbsp chopped fresh parsley (for that pop of color and flavor)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Tip: A hot pan is key to getting that perfect sear on your shrimp.
2. Add the shrimp to the skillet in a single layer, seasoning with salt and pepper. Cook for 2 minutes per side, or until pink and opaque. Tip: Don’t overcrowd the pan, or you’ll steam the shrimp instead of searing them.
3. Remove the shrimp from the skillet and set aside. In the same skillet, add the garlic and red pepper flakes, cooking for 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Add the zucchini noodles to the skillet, tossing to coat with the garlic and oil. Cook for 2-3 minutes, just until the noodles are tender but still have a bit of crunch.
5. Return the shrimp to the skillet, adding the lemon juice, Parmesan cheese, and parsley. Toss everything together until well combined and heated through, about 1 minute.

Unbelievably easy, right? The zucchini noodles offer a fresh, crisp contrast to the tender, garlicky shrimp, while the Parmesan adds a salty depth that ties it all together. Serve it up in a big bowl with extra Parmesan on the side, because let’s be honest, there’s no such thing as too much cheese.

Shrimp Carbonara

Who knew that shrimp and carbonara could be the dynamic duo your pasta night was missing? This twist on the classic is like giving your taste buds a vacation to Flavor Town, with a side of beachy vibes thanks to those succulent shrimp.

Ingredients

• 8 oz spaghetti (because life’s too short for less pasta)
• 2 large eggs (the glue that holds our dreamy sauce together)
• 1/2 cup grated Parmesan cheese (plus extra for that Instagram-worthy sprinkle)
• 4 slices bacon, chopped (or pancetta for a fancy pants version)
• 1/2 lb shrimp, peeled and deveined (size matters, go for medium to large)
• 2 cloves garlic, minced (because garlic is life)
• 1/4 tsp red pepper flakes (adjust to scare away the bland)
• Salt and freshly ground black pepper (to make everything better)
• 2 tbsp olive oil (or any oil that’s not judging your life choices)

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Tip: Save 1/2 cup of pasta water before draining; it’s liquid gold for your sauce.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5 minutes. Tip: Resist the urge to snack on the bacon; it’s a test of willpower.
3. Add shrimp to the skillet with bacon. Cook until shrimp are pink and opaque, about 2-3 minutes per side. Remove shrimp and bacon from skillet; set aside.
4. In the same skillet, add minced garlic and red pepper flakes. Cook for 30 seconds until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter and judge you.
5. In a small bowl, whisk eggs and Parmesan cheese together. Slowly whisk in 1/4 cup of the reserved pasta water to temper the eggs.
6. Remove skillet from heat. Quickly add drained spaghetti, shrimp, and bacon back to the skillet. Pour egg mixture over, tossing rapidly to coat the pasta without scrambling the eggs. Tip: If the sauce is too thick, add more pasta water a tablespoon at a time.
7. Season with salt and plenty of black pepper. Serve immediately, garnished with extra Parmesan and a sprinkle of red pepper flakes for those who dare.

Rich, creamy, and with just the right amount of kick, this Shrimp Carbonara is a textural dream. Serve it with a crisp white wine and pretend you’re dining al fresco in Italy, even if it’s just your backyard.

Shrimp and Broccoli Rabe Orecchiette

Just when you thought pasta couldn’t get any more delightful, along comes this Shrimp and Broccoli Rabe Orecchiette to prove you wrong. It’s a dish that marries the earthy bitterness of broccoli rabe with the sweet, succulent shrimp, all tangled up in those adorable little ear-shaped pasta—because yes, even your food can be cute.

Ingredients

• 1 lb orecchiette pasta (or any small pasta shape you fancy)
• 1 lb shrimp, peeled and deveined (because nobody likes a sandy bite)
• 1 bunch broccoli rabe, trimmed and chopped (about 4 cups)
• 3 cloves garlic, minced (more if you’re garlic-obsessed)
• 1/4 cup olive oil (or any neutral oil, but olive adds nice flavor)
• 1/2 tsp red pepper flakes (adjust to taste, spice wimps)
• Salt to taste (don’t be shy, but don’t overdo it either)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because cheese is life)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orecchiette and cook according to package instructions until al dente, about 10 minutes. Tip: Save a cup of pasta water before draining; you might need it later.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Tip: Keep an eye on the garlic to prevent burning—it turns bitter faster than a scorned lover.
3. Add the shrimp to the skillet, seasoning with salt. Cook for 2-3 minutes per side until they turn pink and opaque. Tip: Don’t overcrowd the shrimp; give them space to breathe and sear properly.
4. Toss in the broccoli rabe, stirring to combine. Cook for another 3-4 minutes until the greens are wilted but still vibrant. Tip: If the skillet seems dry, add a splash of the reserved pasta water to loosen things up.
5. Drain the pasta and add it to the skillet, tossing everything together. Sprinkle with Parmesan cheese, giving it a good mix to melt the cheese slightly. Tip: The pasta water helps the cheese create a silky sauce that coats every nook and cranny.

Every bite of this dish is a little party in your mouth—the tender shrimp, the slightly bitter greens, and the chewy pasta all dancing together in harmony. Serve it with an extra sprinkle of Parmesan and a glass of white wine for that ‘I’m a gourmet chef’ feeling, even if you’re just in your pajamas.

Shrimp and Pea Risotto Style Pasta

Howdy, risotto rebels and pasta pioneers! Today, we’re tossing the rulebook out the kitchen window and marrying the creamy dreaminess of risotto with the quick-and-easy vibes of pasta. Get ready for a dish that’s as fun to make as it is to devour—no risotto stirring marathons here!

Ingredients

• 8 oz pasta (like penne or fusilli, because life’s too short for boring shapes)
• 1 tbsp olive oil (or whatever oil you’ve got that won’t judge you)
• 1 cup peas (fresh or frozen, because we’re not picky)
• 1/2 lb shrimp, peeled and deveined (size doesn’t matter, but let’s not go microscopic)
• 2 cloves garlic, minced (or more, because garlic is life)
• 1/2 cup heavy cream (for that lush, velvety sauce we’re all here for)
• 1/2 cup grated Parmesan (the real deal, please—no cardboard shakers)
• Salt and pepper (to make your taste buds do a happy dance)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, then drain and set aside. Tip: Save a cup of pasta water for later—it’s liquid gold for sauces.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside. Tip: Don’t overcrowd the shrimp, or they’ll steam instead of sear.
3. In the same skillet, add garlic and peas, sautéing for 1-2 minutes until garlic is fragrant. Tip: Frozen peas? No need to thaw—just toss ’em in straight from the freezer.
4. Lower heat to medium-low and stir in heavy cream and Parmesan until cheese melts and sauce thickens slightly, about 2 minutes. Season with salt and pepper.
5. Add cooked pasta and shrimp back to the skillet, tossing everything to coat in the sauce. If needed, loosen with reserved pasta water a tablespoon at a time. Tip: The sauce should cling to the pasta, not pool at the bottom of the pan.

Get ready to plate up a dish that’s creamy, dreamy, and packed with pops of sweet peas and succulent shrimp. Serve it up in a big bowl with extra Parmesan on top, because if there’s one thing we believe in, it’s more cheese. Go ahead, twirl that fork and dive in—your taste buds will thank you.

Shrimp and Asparagus Tagliatelle

Kick off your culinary adventure with this Shrimp and Asparagus Tagliatelle that’s bound to make your taste buds dance faster than a TikTok trend. Perfect for those who think pasta is a food group, this dish marries the succulence of shrimp with the crisp-tender charm of asparagus, all tangled up in silky tagliatelle.

Ingredients

• 8 oz tagliatelle pasta (or any long pasta you fancy)
• 1 lb large shrimp, peeled and deveined (because nobody likes a sandy bite)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces (say goodbye to the woody ends)
• 2 tbsp olive oil (or any neutral oil, but olive oil brings the flavor)
• 3 cloves garlic, minced (more if you’re a garlic fiend)
• 1/2 tsp red pepper flakes (adjust to taste, unless you’re into fire-breathing)
• 1/2 cup heavy cream (for that luxurious sauce)
• 1/2 cup grated Parmesan cheese (plus extra for sprinkling like snow)
• Salt and freshly ground black pepper (to taste, but don’t be shy)
• 1 tbsp lemon juice (for a zesty kick)
• 2 tbsp chopped fresh parsley (because green confetti makes everything better)

Instructions

1. Bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the asparagus and cook until bright green and slightly tender, about 3 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add the garlic and red pepper flakes to the skillet, sautéing until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
5. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
6. Return the shrimp to the skillet, along with the cooked tagliatelle. Toss everything together until well coated in the sauce. Finish with lemon juice, salt, and pepper to taste.
7. Garnish with chopped parsley and extra Parmesan before serving. For a dramatic effect, twirl the pasta onto plates with tongs.

Feast your eyes on this creamy, dreamy dish where the shrimp are plump, the asparagus snaps with freshness, and the pasta is perfectly sauced. Serve it with a crisp white wine and watch as your dinner guests forget their phones exist.

Shrimp and Cherry Tomato Bucatini

Kickstart your culinary adventure with this vibrant Shrimp and Cherry Tomato Bucatini, a dish that’s as fun to make as it is to devour. Perfect for those nights when you want to impress without the stress, this recipe is a guaranteed crowd-pleaser with its juicy shrimp and burst-in-your-mouth tomatoes.

Ingredients

• 8 oz bucatini pasta (or any long pasta you love)
• 1 lb large shrimp, peeled and deveined (for less fuss, buy them pre-cleaned)
• 2 cups cherry tomatoes, halved (they’re like nature’s candy, right?)
• 3 cloves garlic, minced (because more garlic is always better)
• 1/4 cup olive oil (or any neutral oil, but olive brings the flavor)
• 1/2 tsp red pepper flakes (adjust to taste, unless you’re a heat seeker)
• Salt to taste (don’t be shy, pasta water should taste like the sea)
• 1/4 cup fresh basil, chopped (for that Instagram-worthy garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook according to package instructions until al dente, about 9 minutes. Tip: Save a cup of pasta water before draining; it’s liquid gold for sauces.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Tip: Don’t overcrowd the pan, or you’ll steam the shrimp instead of searing them.
3. Remove the shrimp from the skillet and set aside. In the same skillet, add the garlic and red pepper flakes, cooking until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
4. Add the cherry tomatoes to the skillet and cook until they start to burst, about 3 minutes. Use the back of a spoon to gently press some tomatoes to release their juices.
5. Return the shrimp to the skillet, along with the drained pasta and a splash of reserved pasta water. Toss everything together until well coated and heated through, about 1 minute.
6. Stir in the fresh basil and season with salt to taste. Serve immediately.

Lusciously twirlable bucatini meets the sweet pop of cherry tomatoes and the tender bite of shrimp in every forkful. For an extra touch of elegance, serve with a sprinkle of Parmesan and a glass of crisp white wine.

Shrimp and Olive Spaghetti

Yikes! If you’re staring into your fridge wondering how to jazz up your pasta night, let me introduce you to a dish that’s as easy to love as it is to make—Shrimp and Olive Spaghetti. It’s the kind of meal that whispers ‘fancy’ but shouts ‘I got this’ with every bite.

Ingredients

• 8 oz spaghetti (or any long pasta you have lurking in your pantry)
• 1 lb shrimp, peeled and deveined (because nobody likes a sandy bite)
• 1/2 cup Kalamata olives, pitted and halved (or black olives if you’re feeling rebellious)
• 3 tbsp olive oil (or any neutral oil, but olive oil loves the spotlight here)
• 3 cloves garlic, minced (more if you’re garlic-obsessed)
• 1/4 tsp red pepper flakes (adjust to taste, unless you’re a heat seeker)
• Salt to taste (because seasoning is not optional)
• 1/4 cup parsley, chopped (for that pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining; it’s liquid gold for sauces.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for about 30 seconds until fragrant—don’t let the garlic turn brown, or it’ll taste bitter.
3. Add the shrimp to the skillet, seasoning with salt. Cook for 2-3 minutes per side until they’re pink and opaque. Tip: Overcooked shrimp are as sad as forgotten leftovers, so keep an eye on them.
4. Toss in the olives and cooked spaghetti, adding a splash of reserved pasta water to help everything come together beautifully. Stir well to coat the pasta in all the flavorful goodness.
5. Finish by sprinkling with chopped parsley, giving it one final toss. Tip: A squeeze of lemon juice can add a bright twist if you’re feeling zesty.

Glorious! This dish is a delightful dance of briny olives and succulent shrimp atop perfectly al dente spaghetti. Serve it with a side of crusty bread to sop up any rogue sauce, or go rogue yourself and add a sprinkle of feta for an extra tangy kick.

Shrimp and Basil Whole Wheat Pasta

Feast your eyes on this dish that’s about to make your taste buds do a happy dance! Perfect for those nights when you’re craving something fancy but are too lazy to put on pants, this shrimp and basil whole wheat pasta is a game-changer.

Ingredients

• 8 oz whole wheat pasta (or whatever pasta makes your heart sing)
• 1 lb shrimp, peeled and deveined (because no one likes a sandy bite)
• 2 tbsp olive oil (or any oil that’s not judging you)
• 3 cloves garlic, minced (more if you’re fighting off vampires)
• 1/2 tsp red pepper flakes (adjust if you’re not into the spicy life)
• 1 cup fresh basil leaves, chopped (because dried basil is sad basil)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• Salt to taste (but let’s be honest, you’re going to oversalt it)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water because we’re not savages.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the garlic and red pepper flakes. Cook until fragrant, about 30 seconds, stirring constantly to avoid burning the garlic (because burnt garlic is a crime).
4. Return the shrimp to the skillet, add the cooked pasta, and toss to combine. If the pasta seems dry, add the reserved pasta water a little at a time until desired consistency is reached.
5. Remove from heat and stir in the fresh basil and Parmesan cheese. Taste and adjust seasoning with salt if necessary (but we all know it’s necessary).

Craving something that’s a symphony of flavors and textures? This dish delivers with the perfect chew from the pasta, the succulent shrimp, and the fresh pop of basil. Serve it with a side of garlic bread to carb-load like a champion or enjoy it straight from the pan—we won’t judge.

Conclusion

Savory and sumptuous, these 20 Italian shrimp pasta recipes are a treasure trove for seafood enthusiasts. Whether you’re craving creamy Alfredo or zesty marinara, there’s a dish to delight every palate. We’d love to hear which recipe becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

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