Shrimp Pasta

Bright Shrimp Pasta
Katie Workman /
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
585 Calories
13g Fat
87g Carbs
29g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 585
% Daily Value*
Total Fat 13g 16%
Saturated Fat 2g 10%
Cholesterol 113mg 38%
Sodium 563mg 24%
Total Carbohydrate 87g 32%
Dietary Fiber 4g 15%
Protein 29g
Calcium 85mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You should definitely serve this with a hunk of crusty bread to soak up all the delicious sauce. It may look like a lot of garlic for little palates, but when it is gently cooked it loses its bite and becomes mellower and sweeter. A pinch of hot pepper flakes boosts the flavor, but of course, if you have heat-sensitive offspring, skip it. The scallions add nice color and a bit of freshness, but there’s no point in adding them if it means you’ll be fighting with your kids about the green flecks in their food. If that’s not a problem be sure to sprinkle over some minced parsley or maybe basil or dill at the end for even more bright, fresh flavor.


  • 1 pound fettuccine (or other long thin pasta)
  • Kosher or coarse salt (to taste)
  • 3 tablespoons olive oil
  • 3 teaspoons finely minced garlic
  • 1 ½ pounds of extra large (21/25 count) shrimp (peeled and deveined)
  • 4 scallions, white and halfway up the green part (sliced, optional)
  • Big pinch red pepper flakes (optional)
  • 1 cup chicken broth (preferably low sodium)
  • 2 tablespoons fresh lemon juice (about 2 lemons)
  • Freshly ground black pepper (to taste)

Steps to Make It

  1. Cook the pasta according to package directions, making sure to salt the cooking water generously.  Drain and place in a shallow serving bowl.

  2. Meanwhile, heat the olive oil in large skillet over medium-low heat. Sauté the garlic for 2 minutes, until softened (do not allow it to brown). Turn the heat to medium-high, add the shrimp, and scallions and pepper flakes, if using, and cook, stirring frequently, until the shrimp just turn pink and cook through, about 4 minutes. Remove to a bowl.

  3. Don’t wipe out the pan! Return it to medium-high heat, add the broth, bring to a simmer then add the lemon juice, and season with salt and pepper. Return the shrimp mixture to the pan, then pour the whole thing over the cooked pasta, toss well, and serve it up (adding in any fresh minced herbs you like).

You Might Also Like

Pasta With Ramps, Edamame and Sugar Snap Peas 

Pasta With Creamy Sundried Tomato and Scallion Sauce 

Baked Macaroni and Cheese With Panko Crust