This post may contain affiliate links. Please read my privacy policy.
This easy and healthy Italian shrimp pasta is one of the best shrimp pasta recipes ever! This shrimp and pasta is made of spaghetti and homemade tomato sauce.
Shrimp Pasta Recipes
I love Italian recipes, and this recipe is one of the best shrimp and pasta dishes ever!
This authentic Italian shrimp spaghetti is just like how it’s served in restaurants in Italy.
I spoke to chefs, home cooks, and restaurateurs while traveling in Italy. I 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!
For more easy shrimp recipes, check out my sauteed shrimp and Shrimp and Spinach Pasta recipes!
Ingredients
- Shrimp
- Garlic
- Ground black pepper
- Salt
- Extra virgin olive oil
- Campari tomato
- Chicken broth
- Chicken bouillon powder
- Spaghetti
- Italian parsley
See the recipe card for full information on ingredients.
How To Make Shrimp Spaghetti
Step 1: Bring a pot of salted water to boil. Cook the spaghetti al dente, according to package instruction.
Step 2: 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.
Step 3: Add the spaghetti, salt and generous dose of freshly ground black pepper. Stir to combine well. Turn off the heat.
Step 4: Top the Shrimp Pasta with chopped Italian parsley and serve immediately.
Cooking Tips
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.
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
Yes, this recipe is very healthy because the ingredients are healthy, for examples: olive oil and tomatoes.
Yes, you can.
To make this into creamy shrimp pasta, add 2 tablespoons of whipping cream to the tomato sauce.
This recipe is only 397 calories per serving.
What 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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Shrimp Pasta Recipes You Might Like
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. shrimp , peeled and deveined, 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 a boil. Cook the spaghetti until al dente, according to the package instructions.
- In a skillet or pan over medium-low heat, add the extra virgin olive oil. Sauté the garlic until sizzling but not browned. Add the tomatoes, chicken broth, and chicken bouillon. Once it starts to bubble, add the shrimp. Cook and stir until the shrimp are cooked through and the tomatoes break down.
- Add the spaghetti, salt, and a generous dose of freshly ground black pepper. Stir to combine well, then turn off the heat.
- Top the shrimp pasta with chopped Italian parsley and serve immediately.
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
This is one of our go to pasta recipes. We love shrimp and this is perfect. Sometimes we add red peppers flakes to spice it up. We always double it because it tastes even better the next day.
Thanks.