This easy shrimp pasta is perfect for enjoying dinner al fresco with a glass of Topo Chico! It comes together in 30 minutes and is a family favorite that we make over and over again.
It's sometimes hard to find easy pasta recipes with shrimp. But I have your back! If you're close to water, I would suggest getting the most fresh shrimp as you can to make this recipe. I do not have this luxury, so I have found that my favorite shrimp for this pasta in particular is salad shrimp. Yes, the itty bitty ones!
I have to use frozen seafood here, and sometimes shrimp can be tricky to not overcook. So I get the precooked salad shrimp in the frozen section and I've never had a chewy shrimp going this route!
Tips for success -
- Remember that salad shrimp tip above, unless you're near where shrimpers live 😁
- I thaw the shrimp partially in my sink (still in the bag) and then toss it in the pan with the bell peppers and oil to thaw the rest of the way. Don't stress if it's not completely thawed, the recipe will work just fine.
- To give this pasta a refresh on days 2-3, add a little olive oil to your bowl before warming.
How to store -
- Like most pastas, this dish will need to be stored in an airtight storage container in the fridge. I recommend enjoying within 3-4 days! And maybe don't reheat at work because....shrimp 🤪
Ok, I'm in. What should I make next?
The following will go perfectly with this easy summer shrimp pasta -
- Roasted Broccoli
- Greek Slaw
- Roasted Asparagus
- And for light dessert - Palmiers!
Easy Summer Shrimp Pasta
- 1 pound thin spaghetti
- 1.5 tablespoon olive oil or avocado oil or more as needed
- ½ cup chopped onion I used frozen
- 1 cup red bell pepper julienned
- 3 roasted garlic cloves chopped
- 2 tablespoons salted butter
- 10 oz bag frozen salad shrimp precooked and partially thawed
- 1 teaspoon dried parsley or 1 tablespoon fresh
- 1 teaspoon dried basil or 1 tablespoon fresh
- ½ teaspoon coarse salt
- ¼ teaspoon black pepper
- ¼ cup shredded parmesan cheese + more for topping
- Heat a large skillet or saute pan on medium heat and add olive oil.
- In another pot, boil thin spaghetti noodles per the box instructions. Drain and lightly toss with olive oil. Keep in the strainer.
- Once the skillet is warm, add onions and red bell pepper to the skillet and cook for 10 minutes, stirring often.
- Add in the roasted garlic cloves, butter, salad shrimp, basil, parsley, salt and pepper to the skillet. Cover completely and let cook for 5-7 minutes, still on medium heat. Stir every 2 minutes.
- Turn fire to medium low. Add in the thin spaghetti noodles and toss to coat. Add in an additional tablespoon of salted butter if desired and add in parmesan cheese.
- Turn fire to lowest setting, cover completely and let the pasta warm for 5 minutes.
- Serve and top with more parmesan cheese and black pepper if desired!
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