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Shrimp Pasta Recipes
I love Italian recipes and this recipe is one of the best shrimp and pasta recipes ever!
This proper Italian shrimp spaghetti is exactly like how it’s served in restaurants in Italy.
I spoke to chefs, home cooks and restaurateurs while traveling in Italy. I have learned so much about cooking pasta and how to make easy shrimp pasta, just like the Italians!
The recipe is 100% authentic, homemade and takes less than 20 minutes.
The taste is spot on and this is the BEST pasta I have ever made in my life!
Other Shrimp Pasta Recipes You Might Like
How to Make Shrimp Spaghetti?
For the most amazing shrimp and pasta recipes, here are my cooking tips and techniques:
- Cook the spaghetti al dente. Al dente in Italy is completely different from al dente in America. You want to under cook the spaghetti pasta slightly so every strand of has a firm bite.
- For the best results, use big shrimp or jumbo prawn. Shrimp imparts a sweet and briny taste to the sauce, making this recipe absolutely delicious.
- Do not use frozen shrimp in a bag. They are mostly tasteless and had been treated with chemicals. Buy fresh shrimp with shells and heads, if you can. I used frozen shrimp in a paper box from Asian stores, imported from Central America. I shelled and deveined the shrimp and butterflied them. They are sweet and briny, very close to the amazing sweet and fresh shrimp found in Italy.
- You may cut the shrimp into big pieces or butterfly the shrimp. I chose to butterfly them as they look pretty.
- Use Campari tomatoes for the best flavors as they are high in sugar level and low acidity.
Red Sauce (tomato Sauce)
I love healthy pasta with tomato red sauce, with sweet and fresh taste of tomatoes.
Now, how do you make red pasta sauce? Here are the ingredients to make the pasta tomato sauce:
- Extra virgin olive oil.
- Minced garlic.
- Ripe and red fresh tomatoes, preferably Campari tomatoes for the sauce. Ripe tomatoes are juicier and sweeter. The sweetness of the tomatoes will make the pasta sauce red in color and full of flavors.
- Chicken broth.
- Chicken bouillon powder. This is the secret ingredient that chefs used in Italy, to complete the taste of the pasta. I used Knorr Chicken bouillon powder.
- Salt and freshly ground black pepper.
Traditional Italian Meal Structure
Italians take their meals very seriously. Traditional Italian meals start with Antipasti (starter or appetizer).
Your main course begins with Primi, which includes various kinds and shapes of pasta, risotto, polenta and gnocchi. The course of meal continues to Secondi, which is a meat or seafood option.
The rest of the meals include Contorni (Side Dishes), Insalata (Salad), Formaggi (Cheese), Dolce (Dessert), Caffe (Coffee) and Digestivo (Alcohol Drinks).
Eating is a serious business in Italy and I absolutely love that. That’s why Italy is my #1 European country. I absolutely love Italy!
Frequently Asked Questions
Is Shrimp and Pasta Healthy?
Yes, this recipe is very healthy because the ingredients are healthy, for examples: olive oil and tomatoes.
Can I Make This Recipe Creamy?
Yes, you can.
To make this into creamy shrimp pasta, add 2 tablespoons of whipping cream to the tomato sauce.
How Many Calories per Serving?
This recipe is only 298 calories per serving.
What Dishes to Serve with This Recipe?
This Italian dish is best served with focaccia bread, garlic bread. For a wholesome Italian meal and easy weeknight dinner at home, I recommend the following recipes.
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Italian Shrimp Pasta
Ingredients
- 4 oz. spaghetti pasta
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic (finely minced)
- 4 oz. Campari tomatoes, cut into thin wedges
- 1/4 cup chicken broth
- 1/2 teaspoon chicken bouillon powder
- 4 oz. peeled and deveined shrimp or jumbo prawn, butterflied
- 3/4 teaspoon salt or more to taste
- freshly ground black pepper
- 1 teaspoon chopped Italian parsley
Instructions
- Bring a pot of salted water to boil. Cook the spaghetti al dente, according to package instruction.
- In a skillet or pan on medium-low heat, add the extra virgin olive oil. Saute the garlic until sizzling but not browned. Add the tomatoes, chicken broth and chicken bouillon. As soon as it bubbles, add the shrimp. Cook and stir until the shrimps are cooked and the tomatoes break down.
- Add the spaghetti, salt and generous dose of freshly ground black pepper. Stir to combine well. Turn off the heat.
- Top the Shrimp Pasta with chopped Italian parsley and serve immediately.
Video
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
My new favorite pasta dish, thanks for sharing!
Thanks!😊
We loved it since the first time. It is our favorite. Easy to make and so tasty.
Awesome!
I tried the recipe. Initially I was worried that my husband and my 6yo daughter might not love it cuz they usually prefer having tomato sauce base . BUT, my husband and all of us loved it and we finished everything,
I have tried a few recipes with Rasa Malaysia and it never failed on me. Thank you for inspiring me , someone who has only started cooking in the past year and yr recipes have encouraged me because it always turn out great and my family loves it,
Made this for dinner tonight, EXCELLENT!! I didn’t have any ripe tomatoes so I used 2 14oz cans of cento diced tomatoes. Everything else I kept the same and it was delicious. My 5 year old is on her third bowl!!
That’s awesome!
This is an easy very delicious recipe. I do use frozen prawns – but only if defrosted the Japanese way. Rinse the prawns in salted warm water to remove any ice or particles from the surface. Then wrap in paper towels and defrost in the fridge. Prawns will then taste as good as fresh ones. I use this method for frozen fish too. I saw a segment on this on an NHK cooking show some years back and have used this method ever since.
Awesome thanks for your tips Lynn.
I’m going to try that! I made this recipe exactly as written and it was delicious. My eighteen-year-old son, the world’s pickiest eater, loved it. I served it with garlic bread and a salad. Thank you so much for the recipe. Oh, I did use frozen shrimp but thawed them in the microwave.
This recipe is excellent as published. I added a chunk of Ahi Tuna and a large hand full of fresh spinach! Perfect!
A bit confusing if i may explain. Chicken boullion powder? I know of no Italian even us ItalianAmericans here in the USA that would add Chicken or any other bouillions or stock to a seafood and tomato sauce. Standard rules are a white wine or just the tomatoes. I’d be curious which chefs/regions gave you that “secret”. Al Dente in the USA is the same as in Italy…i means just barely cooked so you finish it in the sauce…Many Americans simply overcook their pasta because they don’t follow instructions lol.
seafood stews on the other hand would get a stock. the bouillion not really.
Hi Peter, why don’t you try it, it makes everything better. You can certainly skip if if you like.
peter f battaglia:
This reply is in regards to the comment about the above pasta recipe. It is not meant to be demining or derogatory toward the poster in any way. I grew up eating true Italian pasta and have traveled all over Italy so I have had the opportunity to experience the many different tastes and verities from different parts of the country.
Regarding the use of chicken broth and chicken powder. Many Asian dishes use chicken broth to enhance the flavors of their dishes, as far as the the chicken powder goes ? I’m not a fan of this product because so many of the providers of this ingredient include MSG as an additive for flavor enhancement I am not going to name them just read the label before you buy.
I tried this recipe last night using the frozen in the bag shrimp I had on hand, I prefer a chicken broth I buy in a jar that is pure chicken broth not from bullion and I must say I was very impressed with the flavor.
Sir I suggest you just try it and if you really don’t like it that is what the can that goes out each week is for.
I do not know Rasa personally, nor am I being paid for my remarks. I have tried a few of her recipe’s and have been personally impressed with the way they turned out.
Hi Loren, thanks for your supportive comment. Yes chicken broth works better for sure. The chicken bouillon I used is free of MSG, I made sure it doesn’t make MSG and it works like wonders. Sometimes I just don’t have chicken broth but I always have the chicken bouillon in the pantry. I am glad that my recipes work out for you! :)
Good morning Rasa
Here is a little tip for you, as winter approaches a worm bowl of soup comes to mind on a cold afternoon or evening. If you have a Costco in your area they sell a Wonton Ramen Authentic Asia soup, for a quick meal or pick me up. The instructions call for water to be added to the line, instead if you use my favorite bullion from the jar dissolved in 1 cup of water and add it to the soup prior to microwaving it really makes the soup delicious, just using the water method taste like dishwater.
Try it you will like it
Happy holidays
Loren
Thanks Loren.
I actually prefer boullion with msg and i recommend it. It adds umami and the myth that msg is harmgul has been debunked a long time ago
Agree. Nothing wrong with MSG. In fact it adds umami.
Hi,
This is regarding the chicken Bouillon powder. Knorr has msg, it also has maltodextrin and the unnamed natural flavour. Most bouillon cubes and powders have these ingredients.
The ones I bought has the word NO MSG on the bottle…lol. Anyway, it’s great, restaurants use it.
Many restaurants use Chicken Stock in their sauces but the public doesn’t know that. I’ve worked in many restaurants for many years. Try it you might like t?
Right!
Dottie:
Thank you for confirming my comment regarding the use of chicken broth. I also learned long ago that using Chicken broth when making Spanish rice or Chinese dishes such as Fried rice the use of the broth adds flavor.
Yes chicken broth makes everything better.
Now I am Hungary and miss Italy I have to agree they do the best.
Yes. So good!
Thank you for the lovely recipe. My three children give me the a big thumbs up. One of them is a chef!
Thank you again Rasa Malaysia
😊👍
can i use canned tomatoes instead
Yes.
How thin should you cut the Campari tomato wedges?
It doesn’t matter.