This garlic shrimp pasta is our go-to dinner for really busy nights. A generous amount of garlic is gently sautéed in olive oil. Then the shrimp is cooked in this delicious oil, lightly seasoned with salt, black and crushed red pepper and tossed with pasta. That’s it. Quick, easy and the family loves it. So keep this garlic shrimp pasta recipe handy, the next time you need a quick dinner, you’ll have it covered. Enjoy!
16 oz. Package Spaghetti, cooked to package directions for al-dente
1 lb. Large Shrimp, peeled and deveined
8 tbsp. Extra Virgin Olive Oil
6-8 Large Garlic Cloves, minced
½ tsp. Kosher or Sea Salt, plus a pinch or two
Pinch Fresh Ground Black Pepper, or to taste
Pinch Crushed Red Pepper, or to taste, plus a little for serving
2 tbsp. Parmesan Cheese, plus a little for serving
Clean and peel the shrimp, season with a pinch of salt and black pepper and set aside.
Fill a large pot with water, cook the pasta to package directions for al-dente. Remember to salt the water.
While the pasta is cooking make the shrimp
Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, but not smoking, add the garlic. Cook gently, stirring almost constantly for 1-2 minutes until the garlic is fragrant. Take care to not burn the garlic; it will become bitter, and pretty much inedible.
Add the shrimp to the skillet. Cook the shrimp, stirring and turning them frequently for approximately 5 minutes or until cooked through.
The cooking time will vary, depending on the size of the shrimp. When cooked through, the shrimp will no longer be translucent, will curl and will turn a nice, pink color. Look for these signs, as they will be a more accurate indication that the shrimp are done than the cooking time.
Make the garlic shrimp pasta
When the shrimp is cooked through, remove the skillet from the heat, add another pinch of salt and black pepper and crushed red pepper. Add the drained pasta to the skillet, toss to coat well. Stir in the Parmesan cheese, toss well and serve immediately.