Shrimp Pasta

I rarely post entrées on my blog because we tend to eat later in the evening and by the time dinner is prepared, it’s too dark in my kitchen to photograph. However, sometimes our schedules work out to my advantage and we are able to nosh before the sun sets.

Yesterday, I made a simple shrimp pasta that fulfilled my garlic craving and was so scrumptious I just had to share it with you! I thought I could snap a few photos using natural light, but it just did not work out. Since this was so delicious I decided head into the garage to lug out the Lowel Ego Lights to capture a few pics.

I served this alongside crunchy garlic bread and a fresh mixed greens salad. For dessert we had rich, decadent chocolate souffle, so stay tuned for that recipe!

Thanks for stopping by and have a fantastic day!

Shrimp Pasta


Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup dry white wine
the fresh lemon juice from 1/2 lemon
1/3 cup peas
1/4 cup canned mushrooms (what I had on hand…sauteed would be much better)
1/8 teaspoon hot red pepper flakes


1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.

3. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily!

4. Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.

5. Add wine and cook for about 30 seconds.

6. Remove from the heat, add the parsley, lemon zest, lemon juice, peas, mushrooms and red pepper flakes. Toss to combine.

7. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.


- This is VERY garlicy, so if you are not a garlic lovah, cut it back a tad maybe 2-3 cloves as opposed to 4.
- Next time I may add a tad more lemon juice, but check out Ina’s recipe which uses more lemon juice and no wine.

- from Ina Garten


20 Responses to “Shrimp Pasta”

  1. AaronxFlavored — August 6, 2009 at 10:55 am

    Ooh, this looks delicious! I might have to make this for my parents; they absolutely LOVE shrimp, and it'd be a nice treat for them.

    I must ask, though, where do you find your plates and bowls? I've been looking through your older posts, and I just adore them.


  2. Jamie — August 6, 2009 at 11:13 am

    Thanks for visiting! I get asked this question a lot, so I started providing prop info before each recipe. I just happened to forget this time, but it is now added!



  3. Ingrid — August 6, 2009 at 11:34 am

    Yum, thanks for posting my family (especially the twins) loves shrimp. I'm gonna take a good look at the recipe as I think I can quickly whip it up after football/cheerleading practice at 9pm!


  4. Tracey — August 6, 2009 at 11:44 am

    I love shrimp and pasta together! You can never go wrong with the combo. I'll definitely try this!


  5. k.a.r.e.n — August 6, 2009 at 12:14 pm

    Mmmmmmmm!!! Shrimp! Pasta! Perfect together.


  6. sweetopia — August 6, 2009 at 12:42 pm

    Mmmm, Ina Garten's shrimp scampi recipe! (I LOVE her recipes. they always turn out!) One of my easy but delicious dinner go-to's. I'll have to try it with your alterations; they look yummy. Thanks for sharing!


  7. ~Mrs. Guru~ — August 6, 2009 at 12:44 pm

    Looks so good!


  8. Rosa's Yummy Yums — August 6, 2009 at 1:27 pm

    A fabulous combination! I love shrimps and pasta, so that dish is for me!




  9. pigpigscorner — August 6, 2009 at 3:01 pm

    Shrimps and pasta! Love that combo!


  10. Finsmom — August 6, 2009 at 3:24 pm

    A beautiful family meal!


  11. Barbara Bakes — August 6, 2009 at 5:05 pm

    You got a beautiful picture. Well worth the effort I think!


  12. Palidor — August 7, 2009 at 5:41 am

    I also love my pasta loaded with garlic.


  13. Artistic Accents by Darla — August 7, 2009 at 9:31 am

    I will definitely try this one! Thanks!


  14. Gina — August 7, 2009 at 12:45 pm

    This looks great!! Love garlic!! Love your blog :)


  15. Pamela — August 7, 2009 at 8:45 pm

    Looks incredible! I can see why you got the lights out, it's gorgeous! Thanks for sharing!


  16. TeaLady — August 11, 2009 at 10:32 am

    That looks wonderful. Next time I have shrimp (and there is some in the freezer) this is it.


  17. gracie — October 29, 2009 at 9:31 pm

    hi there

    hw many servings for this recipe?



  18. Renee — September 6, 2010 at 9:06 pm

    This was fabulous! I’m a recent reader of your blog and I will be back! This was my first recipe and I must say…well done! I sauteed my mushrooms and added a little more lemon juice as you suggested, but otherwise, the recipe was as is! It was so good. My husband’s word at first bite was “Yum!” That was done with eyes half-closed…you know the look! Anyway, thanks for sharing this!


  19. Niki — May 15, 2014 at 11:12 pm

    Just had to say I googled shrimp pasta and the pic for this dish popped up at the top. I was in a rush and didn’t check to see the reviews. Normally I don’t cook recipes off the net unless they have at least a hundred reviews and 4 and a half stars. Well I’m glad I missed the lack of comments and tried it! Perfect instructions – sooooo good. I personally added too many peas and cooked it too long, which reduced the sauce, I won’t do that again. I did sauté mushrooms. The seasoning was on spot, don’t change a thing except add a little cheese, thank you so so much! Will be checking your other ‘pes. :)



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