Quick, garlicky, and ready in about 20 minutes, this shrimp pasta is the kind of weeknight dinner that feels a little special without any fuss. Tender shrimp, a hit of garlic, a splash of chicken broth to loosen the sauce, and parsley for brightness — it’s a shortcut to a restaurant-style plate at home.
What makes this recipe special
This recipe nails three things most home cooks want: speed, big flavor, and very few ingredients. You don’t need cream or butter to get a silky coating on the pasta — the olive oil, garlic, and a bit of chicken broth do the job. It’s perfect for last-minute gatherings, busy weeknights, or when you want a seafood dinner that doesn’t demand finesse.
“We tossed this together after soccer practice and everyone cleared their plates — bold garlic, tender shrimp, and a sauce that clung to every forkful.” — a quick-test review
How this recipe comes together
In plain terms: cook the pasta, sauté garlic, sear shrimp, deglaze with broth, then toss everything together. There’s no separate sauce to make, and the whole process is one skillet plus a pot for pasta. That means fewer dishes and a faster cleanup — ideal when time is short but you still want a flavorful meal.
Key ingredients
- 8 oz pasta (spaghetti, linguine, or your favorite long pasta)
- 1 lb shrimp, peeled and deveined (medium or large)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup chicken broth
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Notes and substitutions:
- Shrimp: fresh is great, but thawed frozen shrimp works fine. Pat dry before cooking so they sear instead of steam.
- Broth: chicken broth adds a savory lift; vegetable broth or white wine can substitute. For more on basic liquid swaps or quick broths, check these soup-making tips.
- Pasta: any shape is fine — shorter noodles will collect sauce differently, but will still be delicious.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook 8 oz pasta according to package directions until al dente. Drain and set aside, reserving about 1/4 cup pasta water if the pasta seems dry.
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add minced garlic and sauté about 1 minute until fragrant. Don’t let it brown or it will taste bitter.
- Add the shrimp in a single layer. Cook until pink and opaque, about 2–3 minutes per side depending on size. Shrimp are done when they reach an internal temp of 145°F or the flesh is uniformly opaque.
- Pour in 1/4 cup chicken broth and add red pepper flakes (if using), plus salt and pepper to taste. Let the broth simmer 30–60 seconds to warm through and pick up any browned bits.
- Add the cooked pasta to the skillet and toss to coat. If it looks dry, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
- Serve immediately, garnished with chopped fresh parsley.
Best ways to enjoy it
This pasta is flexible. Plate it simply with an extra drizzle of olive oil and lemon wedges for brightness. For a fuller meal:
- Serve with a crisp green salad and crusty bread to soak up the sauce.
- Roast or steam asparagus or broccolini for a quick veggie side.
- If you want a family-friendly drink pairing, try a light homemade fruit punch — this non-alcoholic punch with apple juice plays well with garlicky seafood.
Storage and reheating tips
- Refrigerator: Cool the pasta to room temperature within two hours of cooking and store in an airtight container for up to 3 days.
- Freezing: Shrimp pasta doesn’t freeze well; the shrimp will get rubbery and the texture will suffer. If you must freeze, omit the shrimp and freeze the pasta with a little extra broth. Add cooked shrimp after thawing and reheating.
- Reheating: Gently reheat on the stovetop over low heat with a splash of chicken broth or olive oil to restore moisture. Microwaving works in a pinch — cover and heat in 30-second bursts, stirring between intervals.
Food safety note: shrimp should be cooked thoroughly and refrigerated promptly. Discard any leftovers kept at room temperature longer than two hours.
Pro chef tips
- Dry your shrimp: Pat shrimp thoroughly with paper towels before cooking to get a quick sear and better texture.
- Garlic timing: Add garlic to the hot oil and watch it closely — it goes from fragrant to burnt in seconds.
- Don’t overcrowd the pan: If you add too many shrimp at once, they’ll steam rather than sear. Cook in batches for a crisp edge.
- Finish with acid: A squeeze of lemon right before serving brightens the whole dish.
- Taste as you go: Shrimp and pasta need salt at different stages — season the pasta water, and adjust seasoning after the shrimp and broth are added.
- For a silkier sauce without cream, reserve a little pasta water; the starch helps bind the oil and broth to the pasta.
Also, if you like garlicky handhelds for parties, try these garlic-parmesan cheeseburger bombs as an appetizer.
Creative twists
- Lemon-garlic: Add zest and extra lemon juice for a brighter profile.
- Creamy version: Stir in 2–3 tbsp mascarpone or a splash of cream at the end for a richer sauce.
- Spicy kick: Increase red pepper flakes or add a dash of smoked paprika for depth.
- Veg-forward: Toss in halved cherry tomatoes and spinach for color and nutrients; add them after the shrimp so they just wilt.
- Keto swap: Use zucchini noodles and omit pasta for a low-carb plate. Adjust cooking time for the zoodles so they don’t get soggy.
Common questions
Q: How long does this take from start to finish?
A: About 18–25 minutes. Pasta cooking time is the longest single step, but shrimp cook very quickly.
Q: Can I use frozen shrimp?
A: Yes. Thaw completely, pat dry, and proceed. If the shrimp are still icy, they will steam instead of sear.
Q: Is chicken broth necessary?
A: It adds savory depth and helps create a light sauce. If you prefer not to use it, substitute vegetable broth, white wine, or a bit of reserved pasta water plus a pinch of salt.
Q: Can I make this ahead?
A: You can prepare components (peel/devein shrimp, mince garlic) ahead, but cook shrimp and toss with pasta right before serving for best texture.
Q: My sauce is too thin — what do I do?
A: Toss in a little more cooked pasta (if available) or simmer briefly to reduce. A tablespoon of mashed pasta water can help thicken and bind.
Conclusion
If you want more quick garlic shrimp ideas, this Garlic Shrimp Spaghetti {15 Minute Dinner!} – Feel Good Foodie offers a buttery twist that’s just as fast. For a slightly different 30-minute approach with extra seasoning notes, see Garlic Shrimp Pasta Recipe (30-Minute Meal)- Chef Billy Parisi.
Quick Garlic Shrimp Pasta
Ingredients
Pasta and Shrimp
- 8 oz pasta (spaghetti, linguine, or your favorite long pasta)
- 1 lb shrimp, peeled and deveined (medium or large) Fresh is great, but thawed frozen shrimp works fine.
Sauce Ingredients
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup chicken broth Can substitute with vegetable broth or white wine.
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil. Cook 8 oz pasta according to package directions until al dente. Drain and set aside, reserving about 1/4 cup pasta water if the pasta seems dry.
Sautéing Shrimp and Garlic
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add minced garlic and sauté about 1 minute until fragrant. Don’t let it brown or it will taste bitter.
- Add the shrimp in a single layer. Cook until pink and opaque, about 2–3 minutes per side depending on size.
Making the Sauce
- Pour in 1/4 cup chicken broth, add red pepper flakes (if using), plus salt and pepper to taste. Let the broth simmer 30–60 seconds.
- Add the cooked pasta to the skillet and toss to coat. If it looks dry, add reserved pasta water a tablespoon at a time.
Serving
- Serve immediately, garnished with chopped fresh parsley.