Old Bay Garlic Shrimp Pasta is a bright, briny, and comforting weeknight pasta that marries the classic Old Bay spice blend with garlic, lemon, and tender shrimp. It’s quick enough for a busy weeknight yet bold enough to serve when guests drop by. The shrimp sear quickly, the garlic-butter sauce finishes with a hit of lemon and reserved pasta water for silkiness, and a sprinkle of parsley (and Parmesan, if you like) brings it all together. If you enjoy seafood sauces like a lemon beurre blanc, this dish hits a similar bright-savory note with less fuss — see a nice reference for that style here.
Why you’ll love this dish
This recipe balances big, comforting flavors with total speed. Old Bay gives shrimp a warm, savory backbone that contrasts perfectly with lemon and garlic. Because the pasta cooks separately and you finish everything in the skillet, the whole meal comes together in about the same time it takes to boil noodles.
“Bold enough to feel special, simple enough to make every week — the Old Bay and lemon make the shrimp sing.” — a quick-testimonial from a home cook
Reasons to try it:
- Super fast: shrimp sear in 1–2 minutes per side.
- Minimal cleanup: one skillet for sauce and shrimp.
- Flexible: easy to adjust heat, add cream, or swap proteins.
- Crowd-pleaser: kids and adults both like the garlicky, lemony flavor profile — similar comfort to classic shrimp recipes like this shrimp francese.
Step-by-step overview
This is the high-level flow so you know what to expect before you start:
- Boil pasta in well-salted water until al dente; save ½ cup of the starchy cooking water.
- Toss raw shrimp with Old Bay, salt, and olive oil.
- Sear shrimp quickly in a hot skillet and remove them.
- Lower heat, melt butter, and sauté garlic until just fragrant.
- Stir in lemon juice, lemon zest, red pepper flakes, the remaining Old Bay, and reserved pasta water to make a silky sauce.
- Return shrimp and add pasta to the skillet; toss to coat and warm through.
- Finish with chopped parsley and grated Parmesan if desired.
What you’ll need
- 12 oz linguine or spaghetti (use your preferred long pasta)
- 1 lb large raw shrimp, peeled and deveined (16–20 count works well)
- 1½ tbsp Old Bay seasoning, divided (1 tbsp for shrimp, ½ tbsp for sauce)
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced (about 1½–2 tsp)
- Juice and zest of 1 lemon
- ½ tsp salt (adjust to taste; pasta water is salty too)
- ¼ tsp red pepper flakes (optional; add or omit for heat)
- ¼ cup chopped fresh parsley
- Grated Parmesan, optional (for serving)
- ½ cup reserved pasta water
Ingredient notes and swaps:
- Swap linguine for spaghetti, fettuccine, or a short pasta like penne.
- For gluten-free, use gluten-free pasta and a little extra pasta water to help the sauce cling.
- If you prefer less sodium, cut Old Bay to 1 tbsp total and season more lightly with salt.
- For a creamier sauce, stir in 2–3 tbsp heavy cream with the pasta water.
Step-by-step instructions
- Bring a large pot of water to a rolling boil. Salt generously (about 1–1½ tbsp per 4 quarts). Add pasta and cook until al dente according to package directions. Before draining, scoop out and reserve ½ cup of the starchy pasta water. Drain pasta and set aside.
- While the pasta cooks, toss the shrimp with 1 tbsp Old Bay, ½ tsp salt, and 2 tbsp olive oil in a bowl so they’re evenly coated.
- Heat a large skillet over medium-high heat. When hot, add the shrimp in a single layer. Sear 1–2 minutes per side until the shrimp are opaque, pink, and just firm. Do not overcook. Remove shrimp to a plate and tent loosely with foil.
- Reduce the skillet heat to medium. Add 2 tbsp butter. Once melted, add the minced garlic and cook 1–2 minutes until fragrant but not browned.
- Stir in the juice and zest of 1 lemon, the remaining ½ tbsp Old Bay, red pepper flakes if using, and the reserved ½ cup pasta water. Bring to a gentle simmer and let the sauce reduce for about 1 minute to marry flavors.
- Add the drained pasta and the seared shrimp back to the skillet. Toss well until everything is coated and warmed through. If the sauce seems thin, add a splash more pasta water. If too loose, simmer 30–60 seconds to concentrate.
- Remove from heat, stir in chopped parsley, and top with grated Parmesan and extra lemon wedges if desired. Serve immediately.
Best ways to enjoy it
This pasta shines hot from the pan. Plate it simply with a sprinkling of fresh parsley and a little grated Parmesan. Some pairing ideas:
- Crisp green salad with lemon vinaigrette to complement the citrus.
- Roasted asparagus or sautéed spinach for a quick veg side.
- A chilled, light white wine (Sauvignon Blanc or Pinot Grigio) pairs nicely.
For a fun twist at gatherings, serve family-style in the skillet and let guests help themselves — it looks impressive and keeps the pasta warm. If you want other crowd-pleasing seafood sides or retro seafood salads, check this classic shrimp mold-style inspiration.
Storage and reheating tips
- Refrigerate: store leftovers in an airtight container within 2 hours of cooking. Use within 3–4 days.
- Freeze: you can freeze the cooked pasta (best quality within 1 month). Freeze in a shallow, airtight container and thaw overnight in the fridge before reheating. Note: texture may change slightly after freezing.
- Reheat: gently rewarm in a skillet over medium-low with a splash of water or broth to loosen the sauce. Microwave reheating is okay for quick single portions—stir once halfway through to reheat evenly.
- Safety note: always refrigerate seafood promptly and discard if left out more than 2 hours (or 1 hour above 90°F).
Helpful cooking tips
- Hot skillet, short sear: make sure the pan is hot so shrimp get a quick golden sear without overcooking.
- Don’t crowd the pan: if your skillet is small, cook shrimp in batches to avoid steaming.
- Save the pasta water: that starchy water is the secret to a glossy, clingy sauce. Start with ½ cup and add more as needed.
- Watch the garlic: garlic burns fast and turns bitter — cook only until fragrant.
- Taste as you go: adjust salt, lemon, and Old Bay at the end to balance flavors.
- Shrimp doneness: shrimp are done when opaque and just firm; remove them promptly to prevent rubberiness.
Creative twists
- Creamy Old Bay: stir 2–3 tbsp heavy cream into the sauce for a richer finish.
- Spicy tomato version: add a small can (6–8 oz) crushed tomatoes and a pinch more red pepper flakes for a fra diavolo vibe.
- Add sausage: slice and sear 8 oz smoked sausage or kielbasa with the shrimp for a heartier dish. (For a sausage-focused twist see a similar pairing in this shrimp & sausage pasta recipe.)
- Gluten-free or veggie: use gluten-free pasta, or swap shrimp for roasted mushrooms or cauliflower for a vegetarian option.
- Herb swaps: swap parsley for basil or tarragon for a different herbaceous lift.
Common questions
Q: How long does this take from start to finish?
A: About 20–25 minutes total. Pasta boiling time plus quick sear and sauce finishing — perfect for weeknights.
Q: Can I use frozen shrimp?
A: Yes. Thaw completely and pat dry before seasoning and searing. Excess moisture prevents a good sear.
Q: Is Old Bay strongly spiced?
A: Old Bay is savory and aromatic with mild heat. If you’re sensitive to spice, start with 1 tbsp total and add more to taste.
Q: Can I make this ahead?
A: You can prepare components (peel shrimp, zest lemon, chop parsley) ahead. Cooked pasta and shrimp are best fresh, but leftovers reheat well for lunches.
Q: What if my sauce separates?
A: Stir in a small splash of reserved pasta water while heating and whisk; the starch helps re-emulsify the sauce.
Conclusion
This Old Bay Garlic Shrimp Pasta is a fast, flavorful weeknight winner that feels special without the fuss. If you want a slightly different take or inspiration for variations, you can compare a similar approach at Old Bay Garlic Shrimp Pasta – The Bold Appetite and explore a hearty protein pairing in this Delicious Shrimp & Sausage Pasta Recipe. Enjoy, and adjust lemon, Old Bay, or chili to match your family’s taste.
Old Bay Garlic Shrimp Pasta
Ingredients
Pasta and Shrimp
- 12 oz linguine or spaghetti Use your preferred long pasta.
- 1 lb large raw shrimp, peeled and deveined (16–20 count)
Seasoning and Sauce
- 1.5 tbsp Old Bay seasoning, divided 1 tbsp for shrimp, ½ tbsp for sauce
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced (about 1½–2 tsp)
- 1 juice and zest of 1 lemon
- 0.5 tsp salt Adjust to taste; pasta water is salty too.
- 0.25 tsp red pepper flakes Optional; add or omit for heat.
- 0.25 cup chopped fresh parsley
- Grated Parmesan, optional for serving
- 0.5 cup reserved pasta water
Instructions
Preparation
- Bring a large pot of water to a rolling boil. Salt generously (about 1–1½ tbsp per 4 quarts). Add pasta and cook until al dente according to package directions. Reserve ½ cup of starchy pasta water before draining.
- Toss raw shrimp with 1 tbsp Old Bay, ½ tsp salt, and 2 tbsp olive oil in a bowl until evenly coated.
Cooking
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer. Sear for 1–2 minutes per side until opaque and pink. Remove shrimp to a plate and tent loosely with foil.
- Reduce skillet heat to medium. Add 2 tbsp butter and once melted, add minced garlic and cook for 1–2 minutes until fragrant but not browned.
- Stir in lemon juice, lemon zest, remaining ½ tbsp Old Bay, red pepper flakes if using, and reserved pasta water. Simmer for about 1 minute.
- Return seared shrimp and drained pasta to the skillet. Toss well to coat and heat through. Add more pasta water if sauce seems thin.
Finishing Touches
- Remove from heat, stir in chopped parsley, and top with grated Parmesan and extra lemon wedges if desired. Serve immediately.