Spaghetti With Shrimp Recipe Italian: Garlic-Infused Coastal Elegance

This dish brings coastal Italian simplicity to your table with minimal effort. Fresh shrimp, al dente pasta, and a garlic-infused olive oil sauce create a restaurant-quality meal at home.

I developed this recipe during my Charleston apprenticeship, learning that simple ingredients often yield the most impressive results. The key is perfectly cooked shrimp and the right pasta-to-sauce ratio.

The garlic melts into the oil, creating a fragrant base that coats every strand of spaghetti. Finish with lemon zest and parsley for brightness that cuts through the richness.

Serve immediately while the pasta is hot and the shrimp are at their peak tenderness. This is Italian comfort food at its finest.

Ingredients for Spaghetti with Shrimp Recipe Italian

Coastal Italian flavors with shrimp, pasta, and garlic-infused olive oil for elegant simplicity.

The shrimp are the star here. Wild-caught from the seafood counter at Whole Foods or a trusted fishmonger (ask for 16/20 count for even cooking). Look for translucent flesh and a mild ocean scent—avoid anything that smells fishy. For the pasta, De Cecco or Barilla spaghetti holds up well to the sauce. The garlic should be fresh, firm, and fragrant. Old cloves turn bitter when cooked.

No white wine? Substitute chicken or vegetable broth with a splash of lemon juice for acidity. Fresh parsley is ideal, but dried at one-third the amount works in a pinch. If you can’t find fresh shrimp, frozen thawed in cold water is fine—just pat them completely dry before cooking. The Parmesan can be swapped for Pecorino Romano for a sharper bite.

This reheats best gently in a skillet with a splash of water. Keeps 2-3 days in the fridge, but the shrimp are best fresh. Don’t freeze assembled dishes with shrimp—they turn rubbery. Leftovers? Toss cold pasta with extra olive oil and lemon for a refreshing next-day meal.

Step-by-Step Instructions for Spaghetti With Shrimp

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook the Pasta to Al Dente Perfection

Bring a large pot of water to a rolling boil and salt it generously with 1.5 tsp Kosher Salt. Add the 12 oz Spaghetti Pasta and cook until just al dente, about 1 minute less than package directions.

Reserve 0.5 cup Reserved Pasta Water before draining—this starchy liquid is essential for creating a silky sauce. Drain the pasta but don’t rinse it; the surface starch helps the sauce cling beautifully to each strand.

Step 2: Sauté Shrimp and Infuse the Oil

While the pasta cooks, heat 0.5 cup Extra-Virgin Olive Oil in a large skillet over medium heat. Add the 1 lb Large Shrimp, seasoned with 1 tsp Freshly Ground Black Pepper, and cook for 2-3 minutes per side until pink and opaque.

Remove the shrimp with a slotted spoon and set aside. In the same oil, add the 6 cloves Garlic Cloves and 0.5 tsp Red Pepper Flakes. Sauté for 30-45 seconds until the garlic is fragrant and just golden—don’t let it brown or it’ll turn bitter.

Step 3: Deglaze and Build the Sauce

Pour in the 0.5 cup Dry White Wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half. This step extracts maximum flavor from the shrimp and garlic.

Add the zest and juice of the 1 whole Fresh Lemon. Stir in 0.5 cup Grated Parmesan Cheese and 0.5 cup Reserved Pasta Water, mixing until the cheese melts and the sauce becomes glossy and slightly thickened.

Step 4: Combine and Finish

Return the shrimp to the skillet and add the cooked 12 oz Spaghetti Pasta. Toss everything together vigorously for 1-2 minutes until the pasta is well-coated and the sauce clings to each strand. If the sauce seems too thick, add a splash more Reserved Pasta Water.

Remove from heat and stir in the 0.5 cup Fresh Flat-Leaf Parsley. Taste and adjust seasoning if needed. The parsley adds a fresh, vibrant note that brightens up the dish.

Dietary Considerations for These Flavors

Pescatarian Friendly

This dish fits perfectly into a pescatarian diet, offering a protein-rich meal without any meat. The 1 lb Large Shrimp provides all the necessary amino acids while keeping the dish light and coastal-inspired. It’s one of my go-to meals when I want something nourishing yet elegant. 💪

Gluten-Free Adaptation

For those avoiding gluten, simply swap the 12 oz Spaghetti Pasta for a high-quality gluten-free pasta like Barilla’s gluten-free spaghetti. Cook it according to package instructions, as gluten-free pasta often requires slightly different timing to achieve that perfect al dente texture.

Dairy-Free Option

To make this dish dairy-free, omit the 0.5 cup Grated Parmesan Cheese or replace it with a vegan Parmesan alternative. The lemon zest and garlic-infused olive oil will still deliver plenty of flavor. I’ve served this version to dairy-sensitive friends, and they never miss the cheese.

Low-Carb Variation

If you’re watching carbs, try using zucchini noodles or spaghetti squash instead of traditional pasta. Sauté the zucchini noodles for just 1-2 minutes in the garlic oil before adding the shrimp and sauce. It’s a lighter take that still satisfies. ✨

Shellfish Allergy Note

This recipe contains shrimp, so it’s not suitable for those with shellfish allergies. If you need a seafood-free alternative, consider substituting the shrimp with chicken breast or white beans for a similar texture and protein boost.

Wine Substitution

If you prefer to avoid alcohol, replace the 0.5 cup Dry White Wine with an equal amount of vegetable or chicken broth mixed with 1 tbsp lemon juice. This maintains the acidity and depth needed for the sauce.

Frequently Asked Questions