This post may contain affiliate links, read my disclosure policy for details.

This Garlic Parmesan Shrimp Spaghetti is so easy to make and comes together really quickly. This shrimp spaghetti comes together in less than 30 minutes and is packed with flavor. Be prepared to have your kids asking for seconds!

I love a simple easy dinner and this shrimp spaghetti is perfect if you’re short on time and need to whip up a meal fast! It’s a favorite as my kids always eat every last bite without any complaints. If you’ve got some shrimp in your freezer then this is the recipe to make for dinner tonight!

top down shot of shrimp spaghetti in a skillet
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

If you are looking for more pasta recipes, why not also try my Jalapeño Mac and Cheese or my Creamy Red Pepper Pasta! They’re super quick to make and can be easily made with pantry staples.

Why You’ll Love This Pasta Recipe

  • Quick cooking protein: I love making shrimp spaghetti because the shrimp cooks up so quickly. It’s perfect for last minute meals!
  • Simple recipe: If you’re a looking for a beginner friendly recipe then this is it! This shrimp pasta is so easy to make and the instructions are straightforward.
  • Kid-friendly: I love sharing kid-friendly recipes that adults love as well. This pasta with shrimp has the seal of approval from my kiddos.

What You’ll Need

garlic shrimp spaghetti ingredients laid out
  • Spaghetti — you can also use angel hair pasta, linguine, or fettuccini if you prefer.
  • Shrimp — deveined, peeled, tail off
  • Black pepper
  • Pepper flakes
  • Onion powder
  • Salt
  • Lemon juice — freshly squeezed
  • Paprika
  • Pasta water — preserved from pasta
  • Butter — unsalted to avoid making this recipe too salty
  • Olive oil
  • Garlic
  • Fresh parsley — chopped
  • Parmesan cheese — grated

How To Make Garlic Parmesan Shrimp Spaghetti

  • Cook the pasta: cook according to package directions. Reserve around 1 cup of pasta water.
  • Marinate the shrimp: marinate with lemon juice, paprika, onion powder, black pepper, salt, pepper flakes (optional).
  • Cook the aromatics: In a large skillet over medium heat, melt the butter and add the olive oil. Add in the minced garlic. Sauté for 10-15 seconds until fragrant.
  • Cook the shrimp: Add in the raw shrimp and cook for 5-7 minutes until browned, flipping the pieces of shrimp occasionally to cook on both sides.
garlic shrimp spaghetti in a pan topped with parsley
  • Deglaze the pan and combine: Add in the pasta water and mix to deglaze the pan. Then add in the cooked pasta, grated parmesan cheese and toss together to evenly coat the pasta. Add in the fresh parsley and mix. Cover and cook on low heat for 2-3 minutes then remove from heat.
  • Garnish: garnish with some fresh parsley and freshly grated parmesan cheese, pepper flakes (optional) and serve to enjoy.
garlic shrimp spaghetti in a pan

Tips and Notes

  • You can purchase shrimp with their tails removed and deveined to save yourself time!
  • I recommend using freshly squeezed lemon juice as you get way better flavor from it. It’s brighter and lighter than bottled preserved lemon juice.
  • Make this spicier with a splash of hot sauce to the pan sauce.
  • Shrimp is cooked once it turns opaque. Do not let the shrimp overcook or it will be rubber-like in texture.
  • Want to add more flavor? Add in some fresh herbs. Basil is a great addition to the dish.
  • Got shrimp that are frozen in your freezer? Thaw it quickly by adding the bag of shrimp by placing it in cold running water. The shrimp should thaw in 30 minutes.
shrimp pasta in a white plate

FAQs

How do I store leftovers? Can I make this ahead of time?

Be sure to place any leftovers in an airtight container in the fridge. If you’re making this shrimp pasta ahead of time, you can make it 3 days or so ahead of time. When reheating, use a pan and add a splash of liquid to loosen up the pasta before stirring until warmed through. You don’t want to accidentally overcook the shrimp so be careful.

What else can I add to this?

I like to change things up by adding some greens like spinach, broccoli, or kale to the pasta. Just add a handful at the end and let the greens cook through as you stir so you can sneak in an extra serving of vegetables!

You can make this dish into a creamy shrimp pasta dish by adding in a little bit of heavy cream. You may also use cream cheese instead of heavy cream. This recipe is super versatile and you can play around with it without worry.

What shrimp should I use?

Feel free to use fresh or frozen shrimp. The size of the shrimp it up to you. As I mentioned earlier, deveined and tail-off shrimp makes prep time for this shrimp spaghetti even shorter.

side shot view of shrimp pasta in a skillet

Want More Delicious Pasta Recipes?

I hope you enjoy all the recipes I share with you, including this delicious Garlic Parmesan Shrimp Spaghetti recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM so I can see your delicious recreations. Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.

5 from 48 votes

Garlic Parmesan Shrimp Spaghetti

A delicious and easy to make spaghetti without the traditional red spaghetti sauce! Lightly cheesy but full of delicious flavors.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients 

  • 8 oz. spaghetti, uncooked
  • 1.5 lbs. raw shrimp, deveined, peeled, tail off
  • ½ tsp. black pepper, or more to taste
  • ½ tsp. pepper flakes, or more, optional
  • ¾ tsp. onion , powder
  • ½ tsp. salt, or more to paste
  • 2 tbsps. lemon juice, fresh squeezed
  • 1 tsp. paprika
  • 1 cup pasta water, preserved from pasta
  • 3 tbsps. butter, unsalted
  • 2 tbsps. olive oil
  • 2 tbsps. fresh garlic, minced, about 4 large cloves
  • 1 tbsp. fresh parsley, chopped
  • 1 cup parmesan cheese, grated
  • More chopped parsley, for garnishing
  • Fresh grated parmesan cheese, for garnishing
  • Pepper flakes, optional, for garnishing.

Instructions 

  • Cook pasta according to package directions. Preserve 1 cup of pasta water.
  • Marinate the shrimp with the lemon juice, paprika, onion powder, black pepper, salt, pepper flakes (optional) .
  • In a large skillet over medium heat, melt the butter and add the olive oil. Add in the minced garlic. Sauté for 10-15 seconds until fragrant.
  • Add in the raw shrimp and cook for 5-7 minutes until browned, flipping the pieces of shrimp occasionally to cook on both sides.
  • Add in the pasta water and mix to deglaze the pan. Then add in the cooked pasta, grated parmesan cheese and toss together to evenly coat the pasta. Add in the fresh parsley and mix. Cover and cook on low heat for 2-3 minutes then remove from heat.
  • Garnish with some fresh parsley and freshly grated parmesan cheese, pepper flakes (optional) and serve to enjoy.

Video

Notes

  • Use more parmesan cheese if you like.
  • You can purchase shrimp with their tails removed and deveined to save yourself time!
  • I recommend using freshly squeezed lemon juice as you get way better flavor from it. It’s brighter and lighter than bottled preserved lemon juice.
  • Make this spicier with a splash of hot sauce to the pan sauce.
  • Shrimp is cooked once it turns opaque. Do not let the shrimp overcook or it will be rubber-like in texture.
  • Want to add more flavor? Add in some fresh herbs. Basil is a great addition to the dish.
  • Got shrimp that are frozen in your freezer? Thaw it quickly by adding the bag of shrimp by placing it in cold running water. The shrimp should thaw in 30 minutes.
 

Nutrition

Serving: 4servings | Calories: 492kcal | Carbohydrates: 22g | Protein: 44g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 474mg | Sodium: 1962mg | Potassium: 302mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1534IU | Vitamin C: 17mg | Calcium: 559mg | Iron: 5mg
Like this recipe? Rate and comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




30 Comments

  1. 5 stars
    I’ve been making this like 2-3 times a week since I found it Im so obsessed. honestly might be my favourite pasta to date

  2. 5 stars
    This is the easiest and BEST dish ever!!! I never post (seriously) but this is the one pasta dish that is my family’s favorite and it is so incredibly easy!! Thank you!!!

  3. 5 stars
    Hi Mima,

    I tried this last night and it was super awesome (pic in URL).
    Didnt have onion powder so i replaced it with garlic powder.
    But still it was super.

    Thank you so much.

    Have a great weekend

    1. Hi Akash!
      Glad you enjoyed the recipe. You can always replace onion powder with a little bit of minced onion. Just sauté it first so that it’s tender.

  4. 5 stars
    I’ve tried this twice now and both times my family absolutely loved it! I actually wanna try this recipe but with chicken now for a different spin.

  5. 5 stars
    Just tried this being I had left over spaghetti noodles. Perfect. I put some cayenne as well as pepper flakes. Got heat!! So tasty! Thank you for sharing!!!

    1. Hi Zoha,

      Any size you want. Just add more in if you use small because they shrink. I usually use large or jumbo shrimp for all my recipes.

  6. I made this but mine was dry. Should I add more or less of something. I think I may have had too many noodles. Is it supposed to be a dry type of pasta?

    1. Hi Melissa,
      Yes this is more of a non-creamy pasta. You can always add 1 cup of heavy cream with more parmesan cheese to make it a little creamy.

  7. I made this last night and it was delicious. The only mistake I made was using dried minced onion instead of a fresh one. But it was good and I would make it again.

      1. Hi Trenda,
        No, you didn’t miss anything. There are no onions but you can sure add some based on your preference.

    1. Hi Joan!
      Glad you enjoyed the recipe! It’s okay you can always use fresh ones next time if you prefer to add the onions. I love onions and only cook with fresh ones. If you have a minute please leave a star rating on the recipe card.