Easy Garlic Shrimp Pasta

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Easy Garlic Shrimp Pasta

Since I came home from Italy, I’ve added pasta to the weekly rotation. Who am I? While I sit in my existential crisis, let’s talk about this easy garlic shrimp pasta.

I say crisis because before I went and ate in the land of noodles, I had to steer clear of anything but chickpea pasta stateside because, to quote D, it would otherwise smell like “my insides are rotting.”

It really was always that bad.

But, when in Rome, almost literally, I dove in head first and ordered a hearty plate of linguini with clams at our first stop in Procida. I held my breath, and prayed that my dinner decision would not inflict torture on my fellow shipmates later that evening. And you know what? 

I was fine.  

Turns out the anecdote that those who can’t eat the carbs/gluten/you name it here at home do a-ok..pretty much anywhere else.

Makes one wonder. 

And so from now on, I buy imported pasta. 

easy garlic shrimp pasta

Anyway, before diving into a rant, I’ll say this: my biggest take home from our time on the coast this spring was that simplicity shines. It helps when you have the freshest ingredients in the world to start with, but it was a reminder that not every recipe has to have 50 ingredients, or an alphabet of spices or needs to take all hours in the kitchen to be wonderfully satisfying.

This easy garlic shrimp pasta dish is the perfect example of that, and if you stock your freezer and pantry like I do, chances are you may have all or most of the building blocks to make this when your next best option is a bowl of cereal.

No disrespect to the cereal for dinner crowd. I’m one with you.

Frozen shrimp, frozen broccoli, noodles, garlic, lemon and Parm.  Olive oil, S&P. Done and dusted.

It’s really that easy. 

Let the simplicity shine!

shrimp pasta

Note – I know this seems like a lot of shrimp for two people but 1) As a raised-by-the-ocean kid, there is no such thing as too much shrimp and 2) a girl needs her protein, and shrimp is my favorite way to get it.

Easy Garlic Shrimp Pasta

September 15, 2023
: 2
: 45 min
: 20 min
: 1 hr 30 min
: Easy
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Pantry and freezer staples comes together to make this easy garlic shrimp pasta with little effort and few ingredients for a simple, filling and delicious dish for any night of the week.

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Ingredients
  • 3 cups frozen broccoli
  • 2 TB olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 pound large frozen Gulf shrimp, thawed and shells removed
  • 4 ounces imported spaghetti or fettuccini noodles
  • 2 TB high quality olive oil
  • 6 cloves garlic
  • 1 lemon
  • 2 tsp crushed red pepper flakes
  • 1/2 cup shredded Parmesan
Directions
  • Step 1 Preheat the oven to 350F.
  • Step 2 In an oven safe dish, add the broccoli, 2 TB olive oil, salt and pepper. Roast until brown, about 45 min. Set aside.
  • Step 3 With about 15 minutes to go until the broccoli is done, cook the noodles to package directions.
  • Step 4 Once the noodles have cooked, drain them and rinse with cold water. Set aside.
  • Step 5 Dry out your noodle pot, and to that over medium heat, add the olive oil and garlic. Let cook about 2 minutes until the garlic starts to brown and become fragrant. Add the shrimp in an even layer and cook until pink, about 1-2 minutes a side (it’ll be quick!).
  • Step 6 Add the lemon and add the noodles back to the pan. Add the roasted broccoli and red pepper flakes. Mix everything together well, toss with parmesan and divide onto two plates, adding extra salt and pepper if desired. Serve immediately.

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