Shrimp Spaghetti

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This Shrimp Spaghetti and Garlic is made using a homemade marinara sauce seasoned with oregano, basil, and herbs for ultimate flavor. This one-pot dish is the perfect combination of succulent shrimp, al dente pasta, and savory sauce that everyone will love.

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What Type of Pasta to Use

I’m using spaghetti pasta. Choose a pasta shape that complements the size and texture of the shrimp, and one that you enjoy both in terms of taste and presentation. You can use whatever type of pasta you like including whole wheat (cook in accordance with the instructions on the package) or low carb spiralized vegetables. Here are more options:

• Linguine: Similar to spaghetti but slightly wider. It has a slightly flatter profile that can hold onto the sauce and shrimp.
• Fettuccine: Wider and thicker than linguine or spaghetti. It creates a hearty and satisfying base for your shrimp and sauce.
• Angel Hair: For a lighter option, you can use angel hair pasta. It’s very thin and delicate, cooking quickly and providing a delicate texture.
• Bowtie (Farfalle): A fun and versatile choice.
• Penne: Has a tube-like shape that can hold sauce and shrimp. It’s a great option if you want a more substantial pasta shape.

What Type of Shrimp to Use

• Size: Larger shrimp are generally preferred for shrimp spaghetti because they offer a meatier texture and more prominent flavor. Some people also prefer medium-sized shrimp because they are easier to eat with pasta in a single bite. Pick what you prefer and check out our Shrimp Size and Count Per Pound Guide.
• Peeling and Deveining: For convenience, consider using peeled and deveined shrimp. This will save you time and effort during preparation.
• Fresh vs. Frozen: If you have access to fresh, high-quality shrimp, that’s the best option. However, frozen shrimp can work well too, especially if they are frozen shortly after being caught to preserve their quality. Thaw frozen shrimp before using them in the recipe.
• Tail-On or Tail-Off: The choice of whether to leave the tails on or off is largely a matter of personal preference. Leaving the tails on can enhance the presentation of the dish, but removing them will make eating more convenient.

Do You Break the Spaghetti in Half

People often break their spaghetti in half so that it will fit in the pot they are using to cook the pasta. I find I don’t need to do this and it’s frowned upon, especially in Italian culture. Some even consider it bad luck. The pasta is meant to be eaten by twirling it around your fork. It’s hard to do that if you have smaller pieces.

It won’t harm the pasta if you do! So if you must, feel free!

Use a pot that is large enough to fill 5-7 quarts of water. Once you add the spaghetti to boiling water it will wilt down quickly and fit the pot.

Add Salt to the Water When Cooking the Pasta

The salt will keep the pasta from being sticky and slimy. I usually add a teaspoon.

What Type of Pot to Use

I’m a huge fan of making this a one-pot recipe. I go for this 7-quart Dutch oven. It’s large enough to cook the pasta in and it can withhold higher heat for sauteeing the vegetables and shrimp. If you want to make this using one pot, grab one that’s large enough and retains heat well.

If you use a smaller pot, the pasta has less water to cook in. This results in a higher amount of starch in the pot, which will cause your pasta will to come out sticky after you drain the water. To be safe, always go for a big pot, even if you’re only cooking a small amount of pasta. You can read about more Common Mistakes When Cooking Pasta here.

Homemade Marinara vs Store Bought Sauce

You can use any of your favorite store-bought marinara sauce for this recipe. I like to make my own because it’s really simple to do. Here are the key ingredients:

• Crushed Tomatoes
• Dry White Wine (I use Pinto Grigio)
• Basil
• Oregano
• Bay Leaf
• Italian Seasoning
• Onions
• Garlic

How to Make Shrimp Spaghetti

Full detailed instructions are below in the recipe card.

1. Cook the spaghetti in accordance with the instructions on the package.
2. Place a large pot or Dutch oven on medium-high heat
3. Season the shrimp with Italian Seasoning, salt, and pepper to taste.
4. Add the seasoned shrimp to the pot and cook.
5. Remove the shrimp from the pan and set aside. Add in onions, green peppers, red peppers, and garlic. Saute.
6. Add in crushed tomatoes, Italian seasoning, bay leaf, oregano, basil, salt, pepper, and wine. Stir.
7. Fold in the cooked spaghetti and stir.
8. Cover and simmer.
9. Open the pot and remove the bay leaf. Add the cooked shrimp to the pot and serve.

Avoid Overcooking the Shrimp

Here are some things you should look for when cooking shrimp:

• Cooked shrimp will turn pink and opaque. The shrimp will also become firm when you touch it.
• Perfectly cooked shrimp usually has a C-shape, as opposed to a tightly curled O shape.
• For perfectly cooked shrimp, a meat thermometer is a wonderful tool. Ensure that the shrimp has reached an internal temperature of 145°F.
• You can also cut the shrimp open by making a small cut into the shrimp. If it’s cooked, the shrimp should be white and opaque all the way through.

Overcooked shrimp is grayish-white in color. The flesh is tough and rubbery. A bland taste and a lack of sweetness is a sign the shrimp has been cooked too long.

Check out our guide on How to Tell if Shrimp is Cooked.

Additional Toppings and Substitution Ideas

• Scallops
• Crab
• Lobster
• Fresh Grated Parmesan
• Crushed Red Pepper
• Cajun Seasoning
• Mushrooms
• Spinach
• Broccoli
• Black Olives

How to Store and Reheat

Leftovers can be stored in the fridge tightly sealed for 3-4 days. I reheat in the microwave. It will maintain its consistency and flavor if eaten within 3-4 days. It often tastes even better the next day because the flavors have gotten a chance to really sink in.

I recommend heating the shrimp separately from the pasta. As noted above, shrimp cooks fast. You will only need to reheat it for a short time, but the pasta and sauce may require a longer time to reheat and you don’t want to risk ruining the shrimp.

Freezer Tips

You can freeze the dish tightly covered and sealed up to 2 months. With pasta, the faster you eat it after freezing, the better the texture and consistency.

Pair With These Recipes

Air Fryer Garlic Bread
Air Fryer Roasted Garlic
Roasted Brussels Sprouts with Garlic

More Pasta Recipes

Lobster Ravioli with Tomato Cream Sauce
Shrimp Risotto
Cajun Shrimp and Sausage Pasta
Crab Risotto
Scallops and Pasta in White Wine Sauce