5 Ingredient Garlic Shrimp Pasta Recipes

GARLIC SHRIMP PASTA

Steps:

• Cook pasta in a large pot of boiling water with vegetable oil until al dente.
• Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink. Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water.
• In a microwave safe bowl, mix butter or margarine and minced garlic. Microwave on high for 45 seconds, or until melted. Stir.
• Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese. Serve warm.

5-INGREDIENT GARLICKY SHRIMP PASTA

Steps:

• Fill a medium pot with water. Bring to a boil and season with salt. It should taste as salty as the sea. Because we're only using 1/2 lb of pasta, you do not need to fill a HUGE pot with water, you want the water to be starchy since we're using it in the sauce. I like for the water to only come up about 1/2-inch over the pasta.
• Heat a large skillet to a medium heat. Add 4 tablespoons butter. Once butter melts, add garlic. Saute for 2 minutes. Be careful not to burn.
• While the garlic cooks, season the shrimp on both sides with salt and pepper. Add shrimp to the skillet with the butter and garlic. At the same time, add the pasta to the boiling water. Cook shrimp until bright pink and curled up, about 3-4 minutes. Cook pasta until aldente.
• Once the shrimp are done, if the pasta isn't cooked yet, remove from heat. (You don't want them to overcook. When the pasta is done, add to the shrimp, garlic, and butter, return to the heat but reduce it to low. Add red pepper flakes and 1/2 cup of pasta water. Toss to combine, and then add remaining 1 tablespoon of butter, toss again. If needed, add more pasta water to create desired consistency (I added another 1/2 cup). Season pasta with salt and pepper.

5-INGREDIENT GARLIC SHRIMP PASTA

Steps:

• cook pasta according to package directions.
• drain.
• clean and deveine shrimp.
• mince garlic.
• melt butter in large skillet.
• add garlic, dried pepper flakes and shrimp.
• cook til shrimp turns pink and is done.
• pour over cooked pasta
• toss.
• serve.

EASY GARLIC-SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• While pasta is cooking, heat butter and 2 tablespoons olive oil in a large pan over medium heat. Add garlic and cook until fragrant, making sure not to burn, about 2 minutes. Add shrimp, salt, and pepper. Cook for 2 minutes; add tomatoes and capers. Cover and cook over medium-low heat until shrimp are completely pink, about 3 minutes more.
• Drain the penne and return it to the empty pot; toss with 1/2 tablespoon olive oil. Keep warm.
• Pour 1 inch of water into a pot and add a steamer basket. Bring water to a boil and add asparagus. Cover the pot and steam until al dente, about 3 minutes.
• Scoop 1/4 of the spaghetti onto a plate. Add 1/4 of the asparagus and 1/4 of the shrimp mixture, making sure to include the butter sauce as well. Sprinkle with Parmesan cheese and serve with a lemon wedge. Repeat with remaining spaghetti, asparagus, shrimp, Parmesan, and lemon wedges for each serving.

GARLIC SHRIMP PASTA

Steps:

• In a small skillet, cook garlic in butter for 1 minute. Whisk in cream, parsley, dill, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for about 13 minutes or until sauce is thickened, stirring occasionally. Add shrimp to pan. Cook and stir for about 2 minutes or until shrimp turn pink. Pour over pasta; toss to coat. Serve immediately.

LEMON-GARLIC SHRIMP & GARLIC BUTTER PASTA RECIPE - (4.6/5)

Steps:

• Season the shrimp with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the shrimp, garlic, and cayenne and cook until the shrimp are done, 3 to 4 minutes, stirring constantly. (May need to reduce the heat a little to keep the garlic from burning.) Remove from the heat and stir in 3 tablespoons water, the lemon juice, and parsley. Season with salt and pepper and serve immediately. For the pasta: Cook the pasta in boiling, salted water as directed on package. Meanwhile, melt the butter in a small saucepan, or microwave it in a bowl. Stir in the garlic powder and set aside until pasta is done. When pasta is done, drain well in a colander. Pour pasta back into the cooking pot; drizzle the garlic butter over it and toss around until pasta is coated. Season with salt and pepper, if desired. To serve, plate individual servings of the pasta; sprinkle with Parmesan cheese, if desired. Top with shrimp and serve immediately.

ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
• Drain and set pasta aside.
• In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
• Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
• Add oregano and spinach, cook until wilted.
• Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
• When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
• Enjoy!

ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
• Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
• Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
• Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
• Remove the shrimp and place in a small bowl to the side.
• Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
• Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
• Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
• Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
• Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
• Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
• Enjoy!

HEALTHY GARLIC SHRIMP PASTA

Steps:

• In a small bowl add shrimp, 2 cloves of minced garlic, lemon zest, 1/2 T of oil, salt and pepper. Mix all together, and set aside to marinate for 15 minutes.
• Bring a pot of water to a boil, add tomatoes. Boil for 2 minutes, then remove from water, run under cold water, until tomatoes are cooled, then peel the skin and chop. Set aside.
• In a skillet, heat 1 T oil, Add in Shrimp, cook only 3-5 minutes, until shrimp is pink. Remove and set aside.
• In the skillet, there will be residue from the shrimp. Heat back up, add the other 2 cloves of minced garlic, and pepper flakes, once there is an aromatic smell, add the tomatoes, Italian spice, and oregano. Turn the heat down to Med Low, and cook the tomatoes slowly for about 10-15 minutes. Once they have broken down a bit, add the spinach on top of the tomatoes, and cover with a lid. Let it cook for 5-10 minutes on Medium Low. Once the spinach has wilted, mix into the tomatoes, add the lemon juice,and a little salt. Serve over your pasta, and add shrimp. A sprinkle of parm is good to add on top.

QUICK GARLIC-SHRIMP PASTA

Steps:

• Cook pasta in large saucepan as directed on package, omitting the salt and adding the broccoli to the boiling water for the last 2 min.
• Drain pasta mixture; place in large bowl. Add remaining ingredients; mix lightly.

GARLIC SHRIMP RECIPE - (4.5/5)

Steps:

• The only real debate revolves around whether to cook shrimp first, and then add the garlic; or sauté the garlic first, and then cook the shrimp. I've used and enjoyed both methods, but I think I prefer the one shown here. If you cook the garlic first, it mellows out the flavor, and gives it a little sweeter aspect, but it also increases the risk of browning it too much, which is the only way to screw this up. Besides that, it prevents getting any kind of color on the seafood. By searing the shrimp first, you'll get some nice caramelization, which I think really adds to the depth of flavor. Speaking of flavor, I can't believe I'm giving away my caper brine secret; but I decided it's just too good to not share. The little splash of salty goodness does something that's easier to taste than explain.