Garlic Shrimp Pasta

This Garlic Shrimp Pasta is perfect for summer. Made with grilled shrimp, minced garlic, olive oil, and fresh herbs, it's light, fresh, and perfectly seasoned. Garnish it with fresh shaved Parmesan for extra delicious flavor!

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Prep Time: 10

Cook Time: 20

Servings:

Calories: 404kcal

Author: Cathy Trochelman

Ingredients

1/2 pound pasta
1 pound shrimp raw, peeled & deveined
1/2 cup olive oil
1/4 cup lemon juice
6 cloves garlic
2 Tablespoons fresh herbs minced
1 teaspoon salt
1 teaspoon pepper
1/2 cup Parmesan freshly grated

Instructions

Cook the shrimp following my recipe for Grilled Shrimp OR cook in a skillet or air fryer.
Boil the pasta according to package instructions. Drain and return to saucepan or skillet.
To the saucepan or skillet with the pasta, add the cooked shrimp, olive oil, lemon juice, garlic, herbs, salt & pepper. Heat over medium heat until warmed through.
Garnish with fresh shaved Parmesan and additional fresh herbs.

Notes

Recipe Variations

- Use any type of pasta

- Add sautéed veggies, such as bell peppers, tomatoes, mushrooms, asparagus, or zucchini

- Stir in ricotta cheese or heavy cream

- Add crushed red pepper flakes for a spicy kick

- Add any of your favorite fresh herbs, such as basil, oregano, or thyme

- Add a splash of white wine for extra flavor

- Add finely chopped bacon or pancetta

Storing & Reheating

Leftover Garlic Shrimp Pasta can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, transfer to a small saucepan or skillet and heat over medium-low heat until warmed through. Garnish with additional Parmesan and herbs as desired.

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