15 Easy Shrimp Pasta Recipes: Quick, Healthy & Pinterest-Worthy Weeknight Dinners

There’s something comforting, effortless, and a little indulgent about a bowl of perfectly sauced pasta topped with tender shrimp — and these shrimp pasta recipes are built to deliver that feeling without the fuss. Whether you’re racing home from work, cooking for a date night, or meal-prepping for lunches, these recipes bring big flavor with minimal stress.

I wrote this collection for real cooks who want healthy, satisfying dinners that photograph beautifully for Pinterest and taste even better on the plate. Each recipe focuses on simple ingredients, quick techniques, and balanced nutrition so you can feel good about eating pasta and protein together. Expect lemony brightness, garlicky warmth, creamy yet light sauces, and veggie-packed options that keep these shrimp pasta recipes fresh and family-friendly.

Shrimp cooks fast, so these recipes are perfect when time is short but flavor is non-negotiable. Many are ready in 20–30 minutes and use pantry staples plus a few fresh touches — herbs, citrus, and seasonal vegetables — to keep the plates vivid.

You’ll find sheet-pan, skillet, baked, and one-pot ideas in this collection; each recipe includes an ingredient list and clear step-by-step instructions so even beginners can nail the results. The texture of shrimp paired with the toothsome bite of quality pasta creates satisfying contrast that helps control portions and reduce over-eating. These shrimp pasta recipes are flexible — swap pasta shapes, use whole-grain or legume-based noodles, and adjust spice levels to suit your household. You can also try dinner recipes for weight loss.

Why these shrimp pasta recipes work

Shrimp is high in protein and cooks quickly, making it ideal for busy evenings. Pairing shrimp with vegetables and whole-grain or legume pastas increases fiber and nutrient density, supporting satiety and steady energy. These recipes prioritize flavor-building techniques — searing, deglazing, bright citrus finishes — so you use less heavy cream and more fresh ingredients while keeping meals satisfying. Each shrimp pasta recipe below includes practical tips for timing, reheating, and storing so your weeknight routine becomes smoother.

Also try: 15 Healthy Toddler Snacks

How to use this collection

Choose one quick skillet, one veggie-forward bowl, and one make-ahead bake to rotate during a week. Many of these shrimp pasta recipes reheat well and pair beautifully with a simple salad, steamed greens, or roasted vegetables. Refer to the short table below for a fast overview of style and timing.

1 — Lemon Garlic Shrimp Linguine

Ingredients

• 8 oz linguine (whole-grain optional)
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• Zest and juice of 1 lemon
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup chopped parsley
• Salt and freshly ground black pepper

Instructions

Bring a large pot of salted water to a boil and cook linguine until al dente; reserve 1 cup pasta water and drain. While pasta cooks, heat 2 tablespoons olive oil in a wide skillet over medium-high heat. Season shrimp with salt and pepper and add to hot pan in a single layer; sear 1–2 minutes per side until pink and just cooked through; transfer to a plate.

Reduce heat to medium, add remaining olive oil and garlic; sauté until fragrant and golden but not burnt, about 1 minute, then add red pepper flakes and lemon zest. De-glaze the pan with 1/2 cup reserved pasta water and lemon juice, scraping up any browned bits for flavor; simmer briefly to thicken slightly. Return linguine and shrimp to the skillet, toss to coat, adding more pasta water as needed to create a silky sauce that clings to the pasta. Stir in chopped parsley, adjust salt and pepper, and serve immediately with extra lemon wedges.

This is a perfect weeknight showstopper: bright, garlicky, and light enough to eat without regret. The reserved pasta water binds the sauce naturally so you don’t need butter or cream, and the lemon keeps the dish lively. For meal prep, pack shrimp separately from pasta if storing more than a day to preserve texture. This technique — sear shrimp quickly, make sauce in the same pan, toss with pasta — is the backbone of many great shrimp pasta recipes because it’s fast and maximizes flavor.

Also try: 15 Healthy Salmon Recipes

Benefits

Shrimp provides lean protein with minimal calories, helping you feel satisfied. Olive oil supplies heart-healthy monounsaturated fats that improve nutrient absorption. Pasta delivers complex carbohydrates for steady energy; choose whole-grain for extra fiber. Lemon and garlic provide antioxidants and brighten flavor without added salt. Parsley offers vitamin K and a freshness boost. This dish supports balanced meals that keep you full and energized.

2 — Creamy Tomato Shrimp Penne (Lightened)

Ingredients

• 8 oz penne (whole-grain or chickpea)
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup low-fat Greek yogurt or light cream
• 1 tsp dried oregano
• Fresh basil for garnish
• Salt and pepper

Instructions

Cook penne according to package instructions; reserve 1 cup pasta water and drain. Warm oil in a sauté pan, add onion and sauté until translucent; add garlic and cook until aromatic. Add crushed tomatoes and oregano; simmer 8–10 minutes to reduce and concentrate the flavors.

Meanwhile, season shrimp with salt and pepper and sauté in a separate skillet for 1–2 minutes per side until just pink; set aside. Stir Greek yogurt into the tomato sauce off heat, whisking to create a creamy texture without curdling; add a splash of reserved pasta water if needed to loosen. Combine sauce with penne and gently fold in cooked shrimp to heat through; garnish with basil and cracked pepper before serving.

This version delivers the comfort of a creamy pasta but uses Greek yogurt to reduce saturated fat while maintaining silkiness. Tomato adds natural acidity that balances the richness of the shrimp and yogurt. To adapt, add sautéed spinach or zucchini to increase veg volume and fiber. This technique — making a tomato base and finishing with a cultured dairy — appears in many shrimp pasta recipes as a healthier way to achieve indulgent mouthfeel.

Benefits

Greek yogurt reduces saturated fat while contributing protein and probiotics. Tomatoes offer lycopene, an antioxidant linked to heart health. Shrimp adds lean protein for satiety and muscle maintenance. Whole-grain pasta increases fiber for steady digestion and fullness. The meal balances macros to prevent midday energy dips. Using lighter creamy elements supports weight-conscious eating without sacrificing texture.

3 — Garlic Butter Shrimp Spaghetti

Ingredients

• 8 oz spaghetti
• 1 lb shrimp, peeled and deveined
• 3 tbsp unsalted butter or olive oil
• 5 garlic cloves, thinly sliced
• 1/2 cup dry white wine or low-sodium chicken broth
• 2 tbsp chopped parsley
• Salt and pepper to taste
• Lemon wedges

Instructions

Cook spaghetti until al dente, reserving 1 cup pasta water. Melt butter in a large skillet over medium heat and add garlic; sauté until fragrant and lightly golden. Add shrimp, season, and cook 1–2 minutes per side until turning pink; remove shrimp and set aside.

Pour in white wine (or broth) to deglaze the pan, simmering until reduced by half to concentrate flavor. Add drained spaghetti to the skillet with a splash of pasta water and toss to coat; return shrimp to pan and mix gently to combine. Finish with parsley, a squeeze of lemon, and more cracked pepper. Serve hot with a light green salad.

This is pure comfort: garlicky, buttery, and satisfying. You can reduce butter and swap in olive oil for a lighter version; the wine adds acidity that cuts richness. The fundamental approach — cooking aromatics, deglazing, tossing spaghetti in pan juices — is classic for many shrimp pasta recipes and ensures every strand is coated with flavor.

Benefits

Butter in modest amounts gives mouthfeel and helps absorption of fat-soluble vitamins from any added veggies. Shrimp provides protein for satiety and lean muscle support. Garlic offers immune-boosting compounds and flavor without salt. Whole-grain pasta (if used) increases fibers to steady blood sugar. The dish is simple yet filling, promoting portion control and reduced snacking later.

4 — Spicy Cajun Shrimp Alfredo (Light)

Ingredients

• 8 oz fettuccine or linguine
• 1 lb shrimp, peeled and deveined
• 1–2 tbsp Cajun seasoning (blend to taste)
• 1 tbsp olive oil
• 1 cup low-fat milk + 1 tbsp flour (or light cream)
• 1/4 cup grated Parmesan
• 2 garlic cloves, minced
• Salt and pepper

Instructions

Cook pasta until al dente; reserve 1 cup pasta water. Toss shrimp with Cajun seasoning and sear in hot oil 1–2 minutes per side until just cooked, keep warm. In the same pan, sauté garlic then whisk in milk mixed with flour to create a light béchamel; simmer until slightly thickened. Stir in Parmesan until melted and a glossy sauce forms; add pasta and toss to coat, adding pasta water to reach desired consistency. Gently fold in shrimp and check seasoning; serve with a sprinkle of parsley.

This spicy twist gives you Alfredo satisfaction with reduced fat by using milk and a touch of flour to thicken. Cajun spices add smoky heat and aromatic depth so you rely less on heavy butter and cream. Adjust heat by reducing or increasing seasoning; serve with steamed broccoli to add fiber and color.

Benefits

Spices like paprika and cayenne can boost metabolism modestly and enhance flavor so less fat is needed. Using low-fat milk decreases calories compared to classic Alfredo while Parmesan adds savory richness and calcium. Shrimp keeps protein high to stabilize appetite. Pairing with vegetables increases volume and nutrients. This version supports weight-aware indulgence without losing creamy texture.

5 — Pesto Shrimp Linguine with Cherry Tomatoes

Ingredients

• 8 oz linguine or spaghetti
• 1 lb shrimp, peeled and deveined
• 3 tbsp basil pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 2 tbsp toasted pine nuts (optional)
• Grated Parmesan and basil for garnish

Instructions

Cook pasta until al dente and reserve 1 cup pasta water. Warm oil in a skillet and quickly sauté cherry tomatoes until they blister; remove and set aside. Sear seasoned shrimp 1–2 minutes per side until opaque; set aside. Reduce heat, add pesto to the pan with a few tablespoons of reserved pasta water to loosen. Toss pasta in pesto, fold in blistered tomatoes and shrimp, and finish with toasted pine nuts and grated Parmesan. Serve immediately with basil leaves.

Pesto delivers concentrated herb flavor with minimal steps and pairs beautifully with sweet tomatoes and shrimp. Using pasta water is key to making a glossy, clingy pesto coat without adding extra oil. The result is fresh, green, and warm — one of the more vibrant shrimp pasta recipes.

Benefits

Basil pesto supplies antioxidants and healthy fats from olive oil and nuts. Shrimp provides lean protein for satiety. Tomatoes add vitamins and lycopene. Whole-grain pasta increases fiber for better digestion. Pine nuts contribute healthy fats and satiety. This is a flavorful, vegetable-forward pasta that balances indulgence and nutrition.

6 — Lemon-Caper Shrimp Orzo (One-Pot)

Ingredients

• 1 1/2 cups orzo
• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 2 tbsp capers, drained
• Zest and juice of 1 lemon
• 3 cups low-sodium chicken or vegetable broth
• 1/4 cup chopped parsley, salt and pepper

Instructions

Heat olive oil in a deep skillet or shallow pot and sauté garlic until fragrant. Add orzo and toast briefly for a nutty flavor, then pour in broth and bring to a simmer. Cook orzo ~8–9 minutes until nearly tender, stirring occasionally to prevent sticking. Nestle shrimp and capers into the cooking orzo, cover, and cook 2–3 minutes until shrimp are pink and orzo is al dente. Remove from heat, stir in lemon zest and juice, and fluff with a fork; fold in parsley and season to taste. Serve warm with extra lemon wedges.

This one-pot approach minimizes cleanup and maximizes flavor because the shrimp cooks in the orzo’s starch-thickened broth, creating a silky finish. Capers add briny brightness that complements lemon and shrimp beautifully. Orzo’s rice-like texture is hearty and comforting, while the one-pot technique nods to many efficient shrimp pasta recipes that fit busy weeknights.

Benefits

One-pot cooking concentrates flavors and retains nutrients. Lemon and capers add acidity without calories, improving flavor so less fat is needed. Orzo provides quick carbs for energy; choose whole-grain if available. Shrimp adds lean protein to maintain fullness. Minimal oil keeps calories moderate. This dish suits meal prep and reheats well for lunches.

7 — Shrimp & Broccoli Whole-Wheat Penne with Sun-Dried Tomatoes

Ingredients

• 8 oz whole-wheat penne
• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 1/3 cup chopped sun-dried tomatoes (packed in oil, drained)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Crushed red pepper (optional), grated Parmesan

Instructions

Cook penne until al dente, adding broccoli florets in last 3 minutes of cooking; drain and reserve pasta water. In a large skillet, heat olive oil and sauté garlic, add sun-dried tomatoes, then add shrimp and cook until opaque. Toss penne and broccoli into the skillet, adding reserved pasta water to form a light sauce that coats the pasta. Finish with crushed red pepper and Parmesan, adjust seasoning, and serve hot.

Sun-dried tomatoes bring concentrated umami and sweetness that pairs with shrimp and bitter broccoli for a balanced plate. Whole-wheat penne adds nutty flavor and texture, increasing fiber to keep you satisfied longer. This is a sturdy, family-friendly shrimp pasta recipe that adapts well to extra vegetables.

Benefits

Whole-wheat pasta increases fiber and slows carbohydrate absorption. Broccoli adds vitamins and fiber while being low in calories. Shrimp supplies lean protein and essential nutrients. Sun-dried tomatoes provide concentrated antioxidants. Olive oil offers healthy fats. This combination supports steady energy and fullness, helpful for weight control.

8 — Thai-Inspired Shrimp Pad-Style Pasta (Rice Noodles)

Ingredients

• 8 oz rice noodles or thin spaghetti alternative
• 1 lb shrimp, peeled and deveined
• 2 tbsp fish sauce
• 1 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 2 tbsp brown sugar or palm sugar
• 2 garlic cloves, 1 small chili, sliced (optional)
• 1 cup bean sprouts, chopped scallions, crushed peanuts

Instructions

Soak rice noodles according to package and drain. In a wok or large skillet, stir-fry garlic and chili in a little oil, add shrimp and cook until pink; remove. Add fish sauce, soy, lime juice, and sugar to the pan and bring to a quick simmer. Toss in noodles and bean sprouts, returning shrimp to the wok and tossing everything to coat in the sauce. Top with scallions and crushed peanuts and serve immediately with lime wedges.

This pad-style pasta borrows Thai pantry flavors for a bright, tangy, slightly sweet dish. Using rice noodles makes it gluten-free and lighter in texture. The balance of sweet, salty, sour, and heat mirrors many popular shrimp pasta recipes that lean into global flavors.

Benefits

Fish sauce and lime provide intense flavor with minimal calories. Shrimp contributes lean protein and key micronutrients. Rice noodles supply quick energy and are gluten-free. Bean sprouts add crunch and vitamins. Peanuts add healthy fats and protein, increasing satiety. This dish supports flavor-first, balanced meals without heavy sauces.

9 — Sunflower Pesto Shrimp Pasta (Nut-Free)

Ingredients

• 8 oz fusilli or penne
• 1 lb shrimp, peeled and deveined
• 1 cup fresh basil leaves
• 1/3 cup roasted sunflower seeds
• 2 garlic cloves
• 1/3 cup olive oil
• 1/4 cup grated Parmesan (optional)
• Salt and pepper

Instructions

Cook pasta until al dente and reserve pasta water. Make sunflower pesto by blending basil, sunflower seeds, garlic, olive oil and a pinch of salt until smooth; stir in Parmesan if using. Sear shrimp quickly in a hot skillet until just cooked and set aside. Toss pasta with pesto, thinning with reserved pasta water as needed, then fold in shrimp. Serve with extra sunflower seeds for texture and cracked pepper.

This nut-free pesto keeps the herby richness while accommodating tree-nut allergies and is an excellent way to vary pesto-based shrimp pasta recipes. Sunflower seeds deliver a toasty flavor and creamy texture when blended, and the pesto requires no cooking so it’s fast.

Benefits

Using sunflower seeds avoids tree nuts while providing healthy fats and vitamin E. Basil offers antioxidants and bright flavor. Shrimp provides high-quality protein and essential nutrients. Olive oil encourages absorption of fat-soluble vitamins. Whole-grain pasta boosts fiber for fullness. Simple, allergy-friendly, and nutrient-dense.

10 — Roasted Red Pepper & Shrimp Orecchiette

Ingredients

• 8 oz orecchiette or small shells
• 1 lb shrimp, peeled and deveined
• 1 cup roasted red peppers (jarred or homemade)
• 1 small shallot, minced
• 1/4 cup low-fat cream or Greek yogurt
• 2 tbsp olive oil
• Salt, pepper, parsley

Instructions

Cook pasta until al dente and reserve pasta water. Puree roasted red peppers with shallot and olive oil until smooth for a quick sauce; stir in cream or Greek yogurt off heat. Sear shrimp in a hot skillet then remove. Toss pasta with red pepper sauce and add reserved pasta water to reach desired consistency. Stir in shrimp and garnish with parsley and cracked black pepper.

Roasted red pepper gives a sweet smokiness that pairs beautifully with shrimp’s briny sweetness. Using Greek yogurt lightens the sauce while keeping it velvety and luscious — a technique used often in health-focused shrimp pasta recipes.

Benefits

Roasted red peppers are rich in vitamin C and antioxidants. Shrimp supplies lean protein and minerals like selenium. Greek yogurt reduces saturated fat while adding creaminess and protein. Whole-grain orecchiette contributes fiber and texture. Olive oil provides healthy fats. Together they form a balanced, flavorful meal that supports fullness.

11 — Shrimp Scampi with Zucchini Noodles (Low-Carb)

Ingredients

• 4 medium zucchinis, spiralized
• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil or butter
• 4 garlic cloves, minced
• 1/4 cup white wine or broth
• Zest and juice of 1 lemon
• Chopped parsley, salt and pepper

Instructions

Pat shrimp dry, season lightly and sauté in hot oil until pink; remove. Add garlic to the pan and cook briefly before deglazing with wine or broth and lemon juice, reducing slightly. Add zucchini noodles and toss for 2 minutes to warm but not overcook, then return shrimp to pan and toss to combine. Finish with zest and parsley; serve immediately to preserve zucchini’s texture.

Using zucchini noodles cuts carbs dramatically while preserving the classic scampi flavors of garlic, lemon, and butter. Zoodles cook fast and pair perfectly with tender shrimp for a light, bright plate.

Benefits

Zucchini noodles drastically reduce carbohydrate load while adding vitamins and water for hydration. Shrimp adds lean protein to keep hunger at bay. Garlic and lemon offer antioxidants and bright flavor with negligible calories. Using moderate fat aids satiety and nutrient absorption. Low-carb option supports weight-loss or low-carb plans while keeping intense flavor.

12 — Italian Sausage & Shrimp Rigatoni (Surf & Turf Pasta)

Ingredients

• 8 oz rigatoni
• 1/2 lb mild Italian sausage, casing removed
• 1/2 lb shrimp, peeled and deveined
• 1 cup marinara sauce
• 1/4 cup grated Parmesan
• 2 garlic cloves, olive oil, basil

Instructions

Cook rigatoni until al dente. Brown sausage in a skillet, breaking it up, then add garlic and shrimp and sauté briefly until shrimp are pink. Stir in marinara, simmer to marry flavors, then toss with drained rigatoni and Parmesan. Garnish with basil and serve immediately.

Combining sausage and shrimp creates a satisfying surf-and-turf experience. The sausage brings savory depth while shrimp adds a sweet briny contrast; pair with a green salad to balance the plate.

Benefits

Mixing leaner shrimp with moderate-fat sausage balances protein and flavor while letting you control portions of richer meat. Marinara adds vegetables and antioxidants. Using whole-grain pasta increases fiber. This dish satisfies cravings for richness without leaning entirely on high-calorie sauces. Portion control and a veggie side keep the meal balanced.

13 — Coconut Lime Shrimp Pasta with Cilantro

Ingredients

• 8 oz linguine or rice noodles
• 1 lb shrimp, peeled and deveined
• 1 cup light coconut milk
• Zest and juice of 1 lime
• 1 tbsp fish sauce (optional)
• 1/4 cup chopped cilantro, 2 garlic cloves

Instructions

Cook pasta per package and reserve pasta water. Sauté garlic and shrimp in a little oil until cooked; remove shrimp. Stir coconut milk with lime zest and juice in the pan and simmer to meld. Toss pasta in coconut-lime sauce, adding pasta water as needed for consistency, fold in shrimp and cilantro, and serve with extra lime.

This tropical pasta balances creamy coconut with bright lime and fresh cilantro, making it vibrant and aromatic. Lighter coconut milk keeps calories manageable while providing luscious texture.

Benefits

Coconut milk offers medium-chain triglycerides for satiety when used sparingly. Lime and cilantro add vitamin C and antioxidants. Shrimp gives lean protein. Whole-grain pasta increases fiber for fullness. The exotic flavors help you feel indulged while maintaining portion control.

14 — Garlic Lemon Butter Shrimp & Spinach Capellini

Ingredients

• 8 oz capellini (angel hair) or thin spaghetti
• 1 lb shrimp, peeled and deveined
• 3 tbsp unsalted butter or olive oil
• 4 garlic cloves, minced
• 2 cups baby spinach
• Zest and juice of 1 lemon
• Salt, pepper, parsley

Instructions

Cook capellini until al dente and reserve pasta water. Sauté garlic in butter until fragrant, add shrimp and cook quickly; remove. Add spinach to wilt, return shrimp and pasta, add lemon juice and zest, and toss to coat using pasta water for silkiness. Garnish with parsley and serve immediately.

Capellini’s delicate noodles pair perfectly with quick shrimp and leafy spinach for a light, elegant meal that’s ready fast.

Benefits

Spinach offers iron and phytonutrients while adding volume to reduce calorie density. Shrimp provides lean protein. Lemon enhances flavor without calories. Using smaller amounts of butter or olive oil balances mouthfeel and calories. Quick-cooking preparation preserves nutrients. The dish supports filling, nutrient-rich, low-effort meals.

15 — Baked Parmesan Shrimp Pasta Casserole

Ingredients

• 8 oz short pasta (penne or rigatoni)
• 1 lb shrimp, peeled and deveined
• 1 1/2 cups marinara sauce
• 1/2 cup part-skim mozzarella, shredded
• 1/4 cup grated Parmesan
• 1/3 cup ricotta (optional)
• Italian seasoning, salt and pepper

Instructions

Preheat oven to 375°F (190°C). Cook pasta until slightly under al dente and drain. Mix pasta with marinara, ricotta (if using), and half the mozzarella; fold in shrimp. Transfer mixture to a greased baking dish, top with remaining mozzarella and Parmesan, and bake 15–18 minutes until cheese is bubbly and golden. Let rest 5 minutes before serving.

This oven-baked casserole turns shrimp into a comforting, shareable baked pasta that reheats well and works for family dinners. Use a light hand with cheese and emphasize vegetables for a balanced dish.

Benefits

Baked casserole format is great for portion control and batch cooking. Shrimp offers low-calorie protein and key nutrients. Tomato sauce adds vitamins and antioxidants. Using part-skim cheeses reduces saturated fat while maintaining creaminess. Whole-grain pasta boosts fiber. The dish balances comfort and nutrition, making it a practical meal for weeknights.

Conclusion

These 15 shrimp pasta recipes give you a full arsenal of weeknight winners: quick skillet meals, light and creamy sauces, veggie-forward bowls, tropical inspiration, and a cozy baked casserole for company. Shrimp’s rapid cook time and lean protein make it an ideal partner for pasta, and with simple techniques — searing, deglazing, roasting, or tossing with fresh herbs — you achieve restaurant-worthy flavors in home-friendly ways. Rotate a few of these shrimp pasta recipes into your weekly plan to keep dinners exciting, nutritious, and efficient.