A Little History of Italian Shrimp Pasta
Italian shrimp pasta combines the Mediterranean love for seafood with classic pasta traditions. Coastal regions of Italy, especially along the Amalfi Coast and Sicily, often paired freshly caught shrimp with simple ingredients like olive oil, garlic, and herbs. Unlike cream-heavy sauces from Northern Italy, Southern recipes focused on light, tomato-based sauces highlighting natural flavors. Over time, Italian-American kitchens embraced shrimp pasta, making it a popular weeknight dish that’s both elegant and quick.
Italian Shrimp Pasta – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Italian Shrimp Pasta is vibrant, fresh, and full of Mediterranean charm. Juicy shrimp are tossed with spaghetti (or linguine) in a garlicky tomato sauce, finished with fresh basil and parmesan. It’s the perfect recipe for spring and summer when you crave something light yet satisfying. Best of all, it comes together in just 30 minutes, making it a wonderful option for busy weeknights, family dinners, or even casual entertaining.
Ingredients
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8 oz spaghetti or linguine
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1 lb shrimp, peeled and deveined
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3 tbsp olive oil
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4 cloves garlic, minced
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1 can (14 oz) diced tomatoes
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½ tsp red pepper flakes (optional)
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1 tsp dried oregano
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Salt and black pepper, to taste
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¼ cup fresh basil, chopped
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Grated parmesan cheese, for serving
Instructions
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Cook pasta according to package directions; reserve ½ cup pasta water. Drain and set aside.
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Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant.
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Stir in shrimp and cook 2–3 minutes per side until pink. Remove and set aside.
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Add diced tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer 5–7 minutes.
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Return shrimp to skillet, then toss in pasta. Add reserved pasta water if sauce is too thick.
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Stir in fresh basil and garnish with parmesan before serving.
Notes
Use cherry tomatoes instead of canned for a fresher taste.
Swap shrimp for scallops or chicken.
Add spinach or zucchini for extra veggies.
