Olive Oil Shrimp Pasta

A little weekend prep means a fantastic dinner is just minutes away on a busy weeknight. Having your shrimp peeled and your garlic minced makes tossing together this olive oil shrimp pasta a true breeze. It’s the kind of meal that feels like a warm hug at the end of a long day, yet it’s so simple to pull together. I think that’s the magic of a great recipe—it meets you right where you are, in your real kitchen, with your real schedule.

This olive oil shrimp pasta is my go-to when I crave something that tastes special but requires minimal effort. It’s a celebration of simple, good ingredients: plump shrimp, golden garlic, a splash of white wine, and a generous pour of olive oil that ties it all together. It’s a cornerstone of easy, healthy dinner recipes that don’t skimp on flavor. If you love the bright, clean tastes of Mediterranean diet recipes, this dish will feel right at home on your table. It’s comfort food, made easy, and it’s ready to become your new favorite weeknight hero.

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Ingredients List

This olive oil shrimp pasta comes together with a handful of simple, flavorful ingredients. The beauty is in their quality and how they work together.

• 1 pound large shrimp, peeled and deveined (tails on or off)
• 12 ounces linguine or spaghetti
• 1/2 cup extra virgin olive oil, plus more for finishing
• 6-8 cloves garlic, thinly sliced
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 1 lemon, zested and juiced
• 1/2 cup fresh parsley, finely chopped
• Salt and freshly ground black pepper

Smart Swaps & Notes:

• Pasta: Use whole wheat or gluten-free pasta for a different twist.
• Shrimp: For a variation, try using bay scallops instead for a different texture—check out our other seafood inspirations like our One Pan Garlic Butter Shrimp for more simple ideas.
• Wine: If you prefer not to cook with wine, substitute with an equal amount of low-sodium chicken or vegetable broth plus an extra tablespoon of lemon juice.
• Heat: Omit the red pepper flakes for a mild version, or add more for a real kick.

Timing

This olive oil shrimp pasta is famously quick, making it perfect for those nights when time is short but a homemade meal is non-negotiable.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

That’s about 30% faster than many traditional pasta dishes that require a long-simmered sauce. You can have this elegant, restaurant-quality olive oil shrimp pasta on the table in less time than it takes for delivery to arrive.

Step-by-Step Instructions

Follow these simple steps for a perfectly cooked olive oil shrimp pasta every time.

1. Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. This liquid gold is key for creating a silky, cohesive sauce for your olive oil shrimp pasta.

2. Sauté the Aromatics: While the pasta cooks, heat the 1/2 cup of olive oil in a large skillet or Dutch oven over medium-low heat. Add the sliced garlic and red pepper flakes. Cook, stirring frequently, for 2-3 minutes until the garlic is fragrant and just starting to turn golden. Do not let it brown or it will become bitter. This gentle infusion is the flavor foundation of the dish.

3. Cook the Shrimp: Increase the heat to medium-high. Pat the shrimp very dry with paper towels—this ensures a good sear. Season them well with salt and pepper. Add them to the skillet in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Remove the shrimp to a plate and set aside. They will finish cooking later when added back to the sauce.

4. Build the Sauce: Pour the white wine into the same skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until reduced by about half. Stir in the lemon zest and half of the lemon juice.

5. Bring It All Together: Add the drained pasta directly to the skillet with the sauce. Toss everything together, adding splashes of the reserved pasta water as needed to loosen the sauce and help it cling to the noodles. Return the shrimp to the skillet along with most of the chopped parsley. Toss gently to combine and warm through.

6. Finish and Serve: Remove from heat. Give the olive oil shrimp pasta a final drizzle of good olive oil, a squeeze of the remaining lemon juice, and a final sprinkle of parsley. Taste and adjust seasoning with salt and pepper. Serve immediately.

Nutritional Information

A serving of this olive oil shrimp pasta is not only delicious but offers a balanced profile thanks to its simple, wholesome ingredients.

• Calories: ~520
• Protein: 28g
• Carbohydrates: 48g
• Fat: 22g

This dish is a great example of how Mediterranean recipes can be both satisfying and nutritious. The olive oil provides heart-healthy monounsaturated fats, the shrimp is an excellent source of lean protein and selenium, and the garlic offers beneficial compounds. It’s a flavorful entry point into healthy dinner recipes that the whole family will enjoy.

Equipment Needed

You don’t need any fancy gadgets for this olive oil shrimp pasta. Just a few trusty kitchen staples.

• Large Pot: For boiling the pasta.
• Large Skillet or Dutch Oven: Essential for cooking the shrimp and building the sauce. A wide surface area is best for sautéing.
• Tongs or a Pasta Fork: For tossing and serving.
• Chef’s Knife & Cutting Board: For prepping the garlic, parsley, and lemon.
• Measuring Cups & Spoons
• Microplane or Zester: For getting the finest lemon zest without the bitter white pith.

Why You’ll Love This Recipe

This olive oil shrimp pasta earns a permanent spot in your dinner rotation for so many reasons.

• Weeknight Fast, Weekend Special: It’s elegant enough for company but simple enough for a Tuesday. The entire olive oil shrimp pasta comes together in about 25 minutes.
• Endlessly Adaptable: It’s a perfect canvas. Add sun-dried tomatoes, spinach, or artichoke hearts. Swap the protein. It welcomes your creativity.
• Minimal Cleanup: With just one main skillet and a pot for pasta, cleanup is a breeze.
• The Flavor is Unbeatable: The combination of garlic, white wine, lemon, and good olive oil creates a bright, sophisticated sauce that feels luxurious.
• Meal-Prep Friendly: You can prep the shrimp and aromatics ahead, making assembly on a busy night instantaneous.

Healthier Alternatives for the Recipe

This olive oil shrimp pasta is already quite wholesome, but here are easy tweaks to fit various dietary needs.

• Gluten-Free: Use your favorite gluten-free pasta. Brown rice or chickpea pasta works beautifully here.
• Lower-Carb: Swap the traditional pasta for zucchini noodles (zoodles) or spaghetti squash. Prepare your veggie noodles separately and toss with the finished sauce and shrimp.
• Dairy-Free: This recipe is naturally dairy-free! The richness comes solely from the olive oil.
• Higher-Protein: Increase the shrimp to 1.5 pounds or add a can of rinsed cannellini beans when you toss the pasta with the sauce. For another high-protein pasta idea, our Creamy Garlic Chicken Pasta is a fantastic option.

Serving Suggestions

This olive oil shrimp pasta is a complete meal on its own, but a few simple additions can make it even more special.

• With Bread: A crusty loaf of warm bread is non-negotiable for sopping up every last drop of the glorious garlicky oil.
• A Simple Salad: Serve it alongside a crisp arugula salad with a lemon vinaigrette to cut through the richness. A classic Caesar salad also pairs wonderfully.
• Vegetable Sides: Roasted asparagus, broccoli, or cherry tomatoes make excellent, easy sides.
• For a Crowd: Double the recipe and serve it family-style in a big, beautiful bowl. It’s a guaranteed crowd-pleaser, much like our vibrant Pesto Pasta Salad Mozzarella is for potlucks.

Common Mistakes to Avoid

A few simple tips will guarantee your olive oil shrimp pasta turns out perfectly.

• Overcooking the Shrimp: Shrimp cook incredibly fast. Remove them from the pan as soon as they turn pink and opaque to prevent them from becoming rubbery.
• Burning the Garlic: Cook the garlic over low to medium-low heat. Golden and fragrant is the goal; brown and bitter will ruin the sauce.
• Skipping the Pasta Water: The starchy pasta water is the secret to a silky, emulsified sauce that coats each strand. Don’t drain it all away!
• Using Pre-Minced Garlic: For the best flavor, take the extra minute to thinly slice fresh garlic cloves. The taste difference in your olive oil shrimp pasta is profound.
• Crowding the Pan: When searing the shrimp, give them space. If you add too many at once, they’ll steam instead of sear.

Storing Tips for the Recipe

This olive oil shrimp pasta is best enjoyed fresh, but leftovers can still be delicious with proper handling.

• Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta will absorb the sauce, so when reheating, add a splash of water, broth, or a little more olive oil to loosen it up.
• Reheating: Gently reheat in a skillet over medium-low heat, adding a bit of liquid as needed. Avoid the microwave, as it can make the shrimp tough.
• Freezing: I don’t recommend freezing the fully assembled olive oil shrimp pasta, as the texture of the shrimp and pasta can suffer. However, you can freeze the cooked, seasoned shrimp separately for up to a month. Thaw in the fridge overnight and quickly reheat in a skillet before adding to freshly cooked pasta and sauce.
• Make-Ahead: You can peel and devein the shrimp 1-2 days in advance. Store them in a sealed container in the fridge. You can also slice the garlic and chop the parsley ahead of time.

Conclusion

This olive oil shrimp pasta is more than just a recipe; it’s a reliable path to a delicious, satisfying dinner that honors the simplicity of good cooking. It proves that with a few quality ingredients and a straightforward method, you can create something truly wonderful any night of the week. It’s the epitome of regular kitchen, regular time, great results.

I hope this dish brings as much joy to your table as it does to mine. It’s a testament to how easy and rewarding Mediterranean recipes can be. If you’re looking for more quick, flavor-packed seafood dinners, you’ll love our Lemon Garlic Shrimp Orzo or our classic Tuna Pasta Salad Peas for a no-cook option.

Let me know how your olive oil shrimp pasta turns out in the comments below! And if you share a photo of your creation, don’t forget to tag @HarmonyMeal. Happy cooking.

FAQs about Olive Oil Shrimp Pasta

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