This recipe is quick, flavorful, and uses minimal ingredients to deliver maximum taste. It’s perfect for seafood lovers and makes a great gluten-free option when served with gluten-free pasta. With its zesty, garlicky sauce and tender shrimp, this dish is refreshing, filling, and incredibly easy to make. It’s also flexible—perfect for customizing with vegetables, herbs, or extra spice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Spaghetti (gluten-free if needed)
Raw shrimp (peeled and deveined)
Olive oil
Garlic (minced)
Crushed red pepper flakes
Salt and black pepper
Fresh lemon juice
Fresh parsley (chopped)
Optional: grated Parmesan or dairy-free cheese alternative
Directions
Cook the spaghetti according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
Add the shrimp in a single layer. Season with salt and pepper.
Cook shrimp for 2–3 minutes per side, or until they’re pink and opaque.
Add the cooked spaghetti to the skillet along with a splash of the reserved pasta water. Toss to combine.
Squeeze in fresh lemon juice and sprinkle with chopped parsley.
Taste and adjust seasoning as needed.
Serve hot, topped with optional grated Parmesan if desired.
Servings and timing
This recipe serves 4. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Creamy version: Add a splash of cream or coconut milk for a richer sauce.
Zoodle option: Replace pasta with zucchini noodles for a low-carb version.
Extra veggies: Toss in spinach, cherry tomatoes, or asparagus for more color and nutrition.
Spicy twist: Increase the red pepper flakes or add a dash of hot sauce.
Garlic butter: Use half olive oil and half butter for a more indulgent flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat with a splash of water or olive oil. Avoid microwaving the shrimp for too long, as it can become rubbery. This dish is best enjoyed fresh but can be stored short-term for quick leftovers.
FAQs
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking for best texture.
Is this dish gluten-free?
It is when made with certified gluten-free spaghetti. Be sure to check labels on pasta and any cheese or seasoning blends.
What type of shrimp should I buy?
Medium to large shrimp, peeled and deveined, work best for this dish. Tail-on or tail-off is up to your preference.
Can I make this dish dairy-free?
Yes, the base recipe is dairy-free. Just skip the Parmesan or use a dairy-free alternative.
How do I prevent the garlic from burning?
Cook it on medium to low heat and stir constantly once added. Burnt garlic will taste bitter.
Can I use pre-cooked shrimp?
You can, but add them at the very end to just warm through—overcooking will make them tough.
How do I add more sauce?
Reserve more pasta water or add a bit of white wine or broth for a saucier consistency.
What herbs pair well with this?
Parsley is classic, but basil, thyme, or oregano also work well in this dish.
Can I serve this cold?
While meant to be served warm, leftovers can be enjoyed chilled as a pasta salad with an extra splash of lemon juice and olive oil.
What side dishes go well with garlic shrimp spaghetti?
Serve with a fresh green salad, roasted vegetables, or gluten-free garlic bread for a full meal.
Conclusion
Garlic Shrimp Spaghetti is a quick, flavorful dish that proves simplicity can be truly delicious. With its tender shrimp, garlicky kick, and light lemon finish, this pasta recipe is both refreshing and satisfying. Whether you’re cooking for guests or enjoying a solo dinner, it’s a go-to seafood dish that’s sure to impress.
Garlic Shrimp Spaghetti is a light, flavorful pasta dish made with tender shrimp sautéed in garlic, olive oil, and red pepper flakes. Tossed with gluten-free spaghetti, fresh lemon juice, and parsley, it’s an elegant yet easy dinner ready in under 30 minutes.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main
Method:Stovetop
Cuisine:American, Italian
Diet:Gluten Free
Ingredients
8 oz gluten-free spaghetti
1 lb raw shrimp, peeled and deveined
3 tbsp olive oil
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes (adjust to taste)
Salt and black pepper, to taste
2 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
Optional: grated Parmesan or dairy-free cheese alternative
Instructions
Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat.
Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.
Add shrimp in a single layer. Season with salt and pepper. Cook 2–3 minutes per side, until pink and opaque.
Add cooked spaghetti to the skillet along with a splash of reserved pasta water. Toss everything to combine.
Add lemon juice and parsley. Toss again and adjust seasoning if needed.
Serve immediately, topped with grated Parmesan or dairy-free cheese if desired.
Notes
Use gluten-free pasta to keep the dish gluten-free.Thaw and pat dry frozen shrimp before cooking for best texture.Don’t overcook shrimp—remove from heat once they’re opaque and pink.Add more pasta water or a splash of broth for a saucier finish.Use half butter and half olive oil for a richer garlic butter flavor.
