If there’s one meal that never fails to impress both guests and family, it’s Shrimp Spaghetti. Picture juicy shrimp nestled among strands of perfectly cooked spaghetti, all bathed in a garlicky tomato-wine sauce that’s both tangy and rich. With just the right kick from a dash of red pepper and the fresh pop of parsley, this dish is a celebration of vibrant flavor and simplicity. Shrimp Spaghetti feels like a touch of coastal Italy on a busy weeknight, delivering that restaurant-quality wow factor with minimal effort right in your own kitchen.

Ingredients You’ll Need

The beauty of Shrimp Spaghetti is in its balance of just a handful of bold, colorful, and fresh ingredients. Every item in this dish plays its part, whether it’s adding depth to the sauce, silkiness to the mouthfeel, or a burst of aroma to the finished plate.

Spaghetti (12 oz): This pasta is your delicious foundation, ready to soak up all that vibrant sauce.
Olive oil (1 tablespoon): Adds fruity richness and helps bring the flavors together while sautéing.
Large shrimp, peeled and deveined (1 pound): Tender, quick-cooking protein that absorbs the sauce beautifully.
Garlic, minced (4 cloves): Brings an aromatic punch that makes the sauce irresistibly savory.
Red pepper flakes (1/4 teaspoon, optional): Lends a gentle kick, totally adjustable for your spice comfort zone.
Diced tomatoes with juice (1 14.5-oz can): The juicy, tangy base for your sauce; use the juice for extra flavor.
Dry white wine or chicken broth (1/2 cup): De-glazes the pan and adds a layer of complexity; both options work like magic.
Dried Italian seasoning (1 teaspoon): Gives an herbal backbone and rounds out the sauce.
Salt and black pepper, to taste: Essential for seasoning each layer and letting those flavors shine.
Butter (2 tablespoons): Finishes the sauce with silky richness and a little gloss.
Fresh parsley, chopped (2 tablespoons): Adds freshness and color right at the end.
Grated Parmesan cheese, for serving (optional): A savory finishing touch for those who love cheesy pasta.

How to Make Shrimp Spaghetti

Step 1: Boil the Pasta

Start by bringing a generous pot of salted water to a boil. Toss in the spaghetti and cook until it’s just al dente—the pasta will finish mingling with the sauce, so don’t overcook it now. Drain and set it aside, keeping a little pasta water in reserve if you like your sauce extra silky.

Step 2: Sauté the Shrimp

In a roomy skillet over medium heat, pour in the olive oil. Once shimmering, add your shrimp in a single layer. Season with a pinch of salt and black pepper. Sauté for 2 to 3 minutes per side, just until the shrimp turn opaque and curl into gentle “C’s.” Remove them from the pan and set aside so they don’t overcook.

Step 3: Build the Sauce

Using the same skillet, add the minced garlic and red pepper flakes (if you’re feeling spicy). Stir them around for about 30 seconds, just until fragrant but not golden. Then pour in the diced tomatoes (with their juice), white wine or chicken broth, and Italian seasoning. Bring this to a simmer and let it cook for 6 to 8 minutes, allowing the sauce to reduce and flavors to meld.

Step 4: Finish the Sauce and Reunite Everything

Stir in the butter, letting it melt into the sauce for that luscious, smooth finish. Return the cooked shrimp (and any juices that gathered) to the skillet. Toss to coat them well in that punchy sauce.

Step 5: Toss with Spaghetti

Add the drained spaghetti right into the pan. Use tongs to toss everything together so that every noodle is kissed with the vibrant sauce and those tender shrimp. If things look a little dry, splash in some reserved pasta water.

Step 6: Garnish and Serve

Finish with a blanket of fresh chopped parsley and—if you’re a cheese fan—a generous shower of grated Parmesan. Serve it up piping hot and watch it disappear.

How to Serve Shrimp Spaghetti

Garnishes

A final sprinkle of parsley does wonders for color and freshness. For an extra flourish, offer more Parmesan at the table and maybe even a touch of fresh cracked black pepper. If you love a lemony brightness, a wedge alongside can add a zippy accent that plays well with shrimp.

Side Dishes

Shrimp Spaghetti feels like a whole meal, but you can boost the spread with a simple green salad drizzled with balsamic or a crusty loaf of bread to sop up the sauce. Steamed or sautéed veggies like zucchini, asparagus, or a sprinkle of roasted cherry tomatoes will make your plate sing with color—and help any extra sauce find a happy home.

Creative Ways to Present

For a fun twist, swirl portions of Shrimp Spaghetti into little nests using tongs for an elegant look on each plate. Elevate the presentation by serving it in shallow bowls and drizzling a touch of olive oil over the top. Or pile everything into a family-style platter topped with extra herbs for that “feast in the Tuscan countryside” vibe.

Make Ahead and Storage

Storing Leftovers

Got extras? Store leftover Shrimp Spaghetti in an airtight container in the refrigerator for up to two days. The flavors will deepen as they rest, making for a satisfying lunch or speedy dinner later on.

Freezing

While shrimp itself can be frozen, the texture tends to suffer with reheating, so I don’t recommend freezing Shrimp Spaghetti for optimal freshness. That said, you can freeze just the sauce (without the shrimp or pasta) in a sealed container for up to two months. When ready to eat, thaw and finish with fresh shrimp and pasta.

Reheating

To gently revive Shrimp Spaghetti, reheat it in a skillet over low heat with a splash of broth or water until warmed through. This helps keep the pasta tender and the shrimp juicy. Avoid microwaving, which can make shrimp rubbery.

FAQs

Can I use frozen shrimp for Shrimp Spaghetti?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking. This helps keep them tender and prevents watering down the flavorful sauce.

What’s a good substitute for white wine?

Chicken or vegetable broth makes a wonderful stand-in for white wine. For an extra zesty twist, try a splash of lemon juice, which brightens the sauce without overpowering the shrimp.

Can I add more vegetables to this dish?

Definitely! Shrimp Spaghetti is versatile. Throw in baby spinach, diced zucchini, bell peppers, or even mushrooms for a boost of color and nutrition—just soften the veggies with the garlic before adding tomatoes.

Is this recipe spicy?

The red pepper flakes add a gentle warmth, but they’re totally optional. Leave them out for a mild version, or sprinkle in extra if you love a bit more heat with your shrimp pasta.

What kind of shrimp is best for Shrimp Spaghetti?

Large or extra-large shrimp work best, as they remain juicy and don’t overcook in the quick simmer. Fresh or frozen both work—just make sure they’re peeled and deveined for easiest eating.

Final Thoughts

This Shrimp Spaghetti is seriously one of those recipes you’ll come back to again and again, whether you’re hoping to wow dinner guests or just treat yourself to a simple comfort meal. If you love classic flavors and fuss-free cooking with impressive results, give this a try—you might just find your new go-to favorite!

Shrimp Spaghetti Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 27 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This shrimp spaghetti recipe is a flavorful and quick dish perfect for a weeknight dinner. Succulent shrimp, garlic, tomatoes, and a hint of white wine come together to create a delicious sauce that coats each strand of pasta. Garnish with parsley and Parmesan for a touch of freshness.

Ingredients

Scale

Spaghetti:

12 oz spaghetti

Shrimp:

1 tablespoon olive oil
1 pound large shrimp (peeled and deveined)

Sauce:

4 cloves garlic (minced)
1/4 teaspoon red pepper flakes (optional)
1 (14.5 oz) can diced tomatoes (with juice)
1/2 cup dry white wine or chicken broth
1 teaspoon dried Italian seasoning
Salt and black pepper to taste
2 tablespoons butter
2 tablespoons fresh parsley (chopped)
Grated Parmesan cheese for serving (optional)

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Instructions

Cook Spaghetti: Boil salted water and cook spaghetti until al dente. Drain and set aside.
Cook Shrimp: Sauté shrimp in olive oil until pink; set aside.
Make Sauce: Sauté garlic and pepper flakes, add tomatoes, wine/broth, seasoning. Simmer. Add butter.
Combine: Toss shrimp, spaghetti, and sauce together until heated through. Garnish and serve.