Garlic Shrimp Pasta

Garlic Shrimp Pasta
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Garlic Shrimp Pasta is definitely one romantic-sounding dish! It has a rich, flavorful taste, which is to be expected with all the garlic, shrimp, pasta, and the delicacy’s Italian history.

But don’t just throw everything into the saucepan and boil!

Take a minute to read through our carefully prepared Garlic Shrimp Pasta recipe. Follow it and you just might end up with that perfect DIY (Do It Yourself) dish you were searching for!


The things you’ll need for making a good Garlic Shrimp Pasta are few and easy to come by, regardless of your skill level in the hot room (or the escape room) also known as the kitchen. They are:

A stove/cooker with good temperature control
A saucepan
A big spoon or ladle
Some bowls and, for the sake of being thorough;
A fork

The ingredients for making the Garlic Shrimp Pasta should be selected with a keen eye. Do not neglect to have fun as you closely examine them before purchase at your usual grocery store.

(We like to turn them this way and that way, searching for flaws that only we can seem to find, you know, just to get a feel of the whole thing. But one thing we never forget to look out for – the most important thing – is freshness; because the fresher the shrimps are, the more flavorful they will be, and the cloves of garlic should be as fresh as possible as well; they should not be dry. The same thing applies to the herbs.)

To make the Garlic Shrimp Pasta, you’ll need:

1 lb medium shrimp, deveined and with their tails removed
(Do remember, the fresher they are, the better.)

1 lb spaghetti noodles
(The quantity can be more or less, depending on family size)

6 -8 garlic cloves minced
(The amount of garlic cloves can vary according to personal taste, but remember that this dish is called the Garlic Shrimp Pasta. You’ll need a few cloves of garlic, there’s no way around it.)

1/4 cup butter
Olive oil (you are going to need enough to give you about it 3 drizzles.)
Italian seasoning
(Remember the rich Italian history?

Well, don’t skimp on the Italian seasoning and you won’t be able to forget it.)

Fresh ground pepper (as fresh as possible to give your Garlic Shrimp Pasta that spicy zing.)
Red pepper flakes (to taste)
Salt (to taste)
Herbs (also according to taste. Our suggestions are thyme, rosemary, ginger, parsley, basil and zucchini. You don’t have to get all of them, just one or two…or three will suffice, but you have to like them, and you have to like the flavor they’ll add to the food.)


We have come to the hardest part of this recipe. This is the part where your patience will be put to the test, but you’re just going to have to trust us, trust the process and have a little bit of faith in yourself. It’s not always easy to follow directions, but a simple trick that might help make things easier is clearing out your counter beforehand (like before all this), wiping it down, and then carefully laying all the individual ingredients out on that sparkling, tidy surface.

Separate those ingredients, people!

Do muddle them together!

And try giving them some space.

You want to be able to think in your kitchen, and to be able pick out each individual ingredient, so that when it’s time to add the fresh ground pepper, you don’t pour in the salt by mistake.

Now, take a deep breath.


First, we start with the pasta/ spaghetti noodles. Boil the pasta in water till tender, save 1 cup of pasta water for use later. (I always put some oil, salt, and fresh herbs in with my pasta when I boil it. While you may choose not to start seasoning the pasta, it is very much advised to add a few drizzles of oil, which will prevent the pasta strands from easily clomping together when cooling).
While pasta is boiling, wash the shrimp. (You can use salt to clean the shrimp under running water.)
Back to the pasta, drain and set it aside when done (Don’t forget to set aside 1 cup of the pasta water for later use.)
Melt the butter in a skillet over medium heat. Then add the shrimp and let it simmer.
Let it cook till the shrimp are a little pink in color and they start to curl.
Then add garlic (all 6-8 cloves, or more or less, depending on your personal preference.)
Cook for 5-7 minutes; add in 2-3 drizzles of oil, or less, depending on how much oil you can eat in your pasta. Continue to stir till shrimp is pink and curled.
(Bear in mind that the longer you let it simmer on medium heat, the softer the shrimp gets and the thicker the mixture gets, which has an effect on the flavor, you can taste the mixture to ascertain, but in our experience, thicker usually means a richer and more flavorful taste, but not necessarily as sharp.)

Now, you’ll add the cooked and drained pasta/ spaghetti noodles to the simmering shrimp/butter/garlic/ oil mixture in the skillet. Add seasonings (meaning; the Italian seasoning, fresh ground pepper, red pepper flakes, salt and selected herbs. Add them sparingly, or according to taste.)
Add in just enough saved pasta water till the mixture isn’t swimming in liquid but not dry either.
(Depending on amount of pasta this requires 1/2 the saved cup of pasta water or all of it. Start with adding 1/4 of the water then work up from there.

Note that this recipe is pretty flexible, and can be adjusted to fit the amount of servings required.)

Keep tossing all ingredients around in skillet till all the condiments are incorporated. (By now, your entire kitchen should be filled with the mouth-watering aroma of the garlic shrimp pasta, but take care that the pasta doesn’t get too soggy…except of course, you like it that way.)
Serve while hot, and though you don’t need to be told, dig in!
Interestingly, each serving of the Garlic Shrimp Pasta contains 312.1 calories!

We hope you enjoy the mouthwatering Garlic Shrimp Pasta!

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