16 Scrumptious Shrimp Pasta Recipes
- Oops!Something went wrong.Please try again later.
Spicy or creamy, rich with tomatoes or dressed simply with lemon butter, there are lots of ways to love shrimp and pasta. We've got dishes that stick exclusively to shrimp, like risotto-style orzo with buttery shrimp, or you can mix it up with an array of seafood, as in shrimp and squid fideuà. Most of these shrimp pasta recipes come together in less than an hour, making them great mid-week go-to meals. Get some shrimp, stock your pantry with pasta, and get cooking!
Air Fryer Shrimp Scampi
This shrimp scampi recipe has it all — it's buttery, garlicky, lemony, and gets a hint of heat from crushed red pepper and bright herbal flavor from basil. The air fryer makes it especially easy. You start the sauce in a pan in the air fryer, then add the shrimp and remaining sauce ingredients. Once the shrimp is cooked, just toss it with cooked linguine and you're ready to go.
Linguine with Shrimp and Creamy Roasted Tomatoes
Grape tomatoes get roasted with olive oil and thyme, then are cooked with cream and gently crushed to make a luscious sauce for this shrimp linguine. The roasted tomatoes can be prepared ahead and refrigerated overnight.
Lemon Spaghetti with Shrimp
Fried capers add a crisp, pungent hit to Giada De Laurentiis' lovely seafood pasta. The sauce that coats the spaghetti is a simple mix of olive oil, Parmesan, and lemon.
Linguine and Shrimp with Sauce Vierge
Sauce vierge, named after England's Queen Elizabeth I (also known as the Virgin Queen), is a fresh chopped tomato sauce with roots in southwestern France. Whether referred to as "virgin" due to being uncooked or because of the addition of extra virgin olive oil, this sauce is a wonderful example of how minimal preparation and perfect seasoning allow seasonal ingredients to shine.
Orzo Risotto with Buttery Shrimp
When chef Ryan Poli and his kitchen staff tried finishing orzo risotto-style (stirring the cooked orzo with stock until creamy), they got fantastic results with impressive speed. It's served with a sprinkling of freshly grated Parmesan for extra umami.
Penne with Shrimp and Spicy Tomato Sauce
Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. The spicy sauce is delicious on shrimp, but can also be used on a wide range of foods.
Squid and Shrimp Fideuà with Allioli
In this one-skillet main course inspired by winemaker Mireia Taribó's homeland of Catalonia in northeastern Spain, slowly sautéed squid and shrimp nestle into a bed of short, thin noodles. The fideuà noodles soak up the seafood stock and onions as they cook, their flavor intensifying as they crisp on the bottom of the pan.
Pasta Shells with Shrimp and Garlicky Breadcrumbs
Parmesan and a lemon-anchovy dressing coat shells, shrimp, and curly endive for a pasta salad that's second cousin to a shrimp Caesar. Instead of big croutons, sautéed breadcrumbs make a crisp topping.
Bucatini Talay
Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell
Al dente bucatini soaks up a hot and sour tom yum paste-laced sauce in this fresh seafood pasta recipe from Ann Ahmed, chef at Minneapolis' Khâluna. "It’s a dish that is comforting and yet, with its many layers of flavor, incredibly complex," writes F&W restaurant editor Khushbu Shah. "Though the dish is neither 'authentically' Laotian or Italian, it is 100% itself: an unapologetic bowl of flavor and innovation."
Angry Shrimp Spaghettini
Panko added to the garlicky shrimp sauté gives great texture to this spaghettini from F&W culinary director at large Justin Chapple.
Fettuccine with Shrimp
Justin Chapple mixes plenty of scallions, creamy mascarpone cheese, and fresh spinach into this super-easy pasta.
Spicy Garlic Shrimp and Tomato Spaghetti
Chef Scott Conant's 25-minute pasta dish is incredibly simple and flavorsome. Use a mix of yellow and red tomatoes to add extra aesthetic interest.
Spaghetti with Shrimp, Lemon, Mint, and Pecorino
Roman chef Angelo Troiani riffs on the classic spaghetti ajo, ojo, e peperoncino (garlic, oil, and chile), embellishing it with shrimp, lemon, pecorino, almond, and mint.
Spaghettini with Shrimp, Tomatoes, and Chile Crumbs
New York City chef Dan Kluger adds crunch to this delicious shrimp and summer tomato pasta with crisp lemon-chile crumbs.
Fusilli with Shrimp and Lemon Butter
Chef Joe Cicala uses the excellent dried corn pasta produced by Rustichella d'Abruzzo. Because of its deep corn flavor, he pairs it with foods that are delicious with polenta, like shrimp.
Capellini with Shrimp, Capers, and Tomatoes
This recipe can easily be made in just 10 minutes using leftover sautéed garlic shrimp.
For more Food & Wine news, make sure to sign up for our newsletter!
Read the original article on Food & Wine.
