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shrimp spaghetti with garlic in a white bowl

Shrimp Spaghetti

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.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course dinner, lunch
Cuisine American
Servings 5 servings
Calories 318 kcal

Equipment

Ingredients
  

  • 8-10 oz spaghetti pasta See notes.
  • 1 teaspoon olive oil
  • 1 pound raw shrimp Peeled and deveined.
  • 1 teaspoon Italian Seasoning
  • salt and pepper to taste
  • 1/2 cup chopped onion
  • 1/2 cup chopped green peppers
  • 1/2 cup chopped red peppers
  • 4 garlic cloves Minced

Homemade Marinara Sauce (Feel free to use jarred, store-bought sauce if you wish).

  • 28 oz canned crushed tomatoes
  • 1 teaspoon ground oregano
  • 3 fresh basil leaves (chiffonade, sliced into strips) 1/2 – 1 teaspoon if using dried. Adjust to taste.
  • 1/3 cup dry white wine I use Pinot Grigio
  • 1/2-1 teaspoon Italian Seasoning Adjust to suit your taste.
  • salt and pepper to taste
  • 1 bay leaf

Instructions
 

  • Cook the spaghetti in accordance with the instructions on the package. Prep your vegetables while the spaghetti cooks.
    8-10 oz spaghetti pasta
  • Place a large pot or Dutch oven on medium-high heat (I use the same one I used to cook the pasta) with olive oil.
    1 teaspoon olive oil
  • Season the shrimp with Italian Seasoning, salt, and pepper to taste.
    1 pound raw shrimp, 1 teaspoon Italian Seasoning, salt and pepper to taste
  • Add the seasoned shrimp to the pot and cook for 3-5 minutes or until it is pink and opaque.
  • Remove the shrimp from the pan and set aside. Add in the onions, green peppers, red peppers, and garlic. Saute until the onions and garlic are fragrant.
    1/2 cup chopped onion, 1/2 cup chopped green peppers, 1/2 cup chopped red peppers, 4 garlic cloves Minced
  • Add in the crushed tomatoes, Italian seasoning, bay leaf, oregano, basil, salt, pepper, and wine. Stir.
    28 oz canned crushed tomatoes, 1 teaspoon ground oregano, 3 fresh basil leaves, 1/3 cup dry white wine, 1/2-1 teaspoon Italian Seasoning, salt and pepper to taste, 1 bay leaf
  • Taste repeatedly and adjust spices as necessary to suit your taste. The taste of the sauce is key to the overall taste of the dish.
  • Fold in the cooked spaghetti and stir.
  • Adjust the heat to medium-low and place the lid on the pot. Simmer and cook for 15-20 minutes.
  • Open the pot and remove the bay leaf. Add the cooked shrimp to the pot and serve.

Notes

  • Use less pasta if you like really saucy spaghetti and 10oz if you like an equal balance of sauce and pasta.
  • Feel free to omit the wine if it isn’t your thing.
  • Some people like sweet spaghetti sauce. Feel free to add sugar or sweetener if that's how you like it.
  • I’m a huge fan of making this a one-pot recipe. I go for a 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.
  • As always, feel free to use a store-bought sauce if that’s your preference and you want to save some time.
  • 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.
 

Nutrition

Serving: 1servingCalories: 318kcalCarbohydrates: 43gProtein: 21gFat: 3g
Keyword garlic shrimp pasta, shrimp pasta recipes, shrimp spaghetti
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