HOME > Chowhound > Home Cooking >


Pasta with Shrimp

  • k

Someone in my household wants pasta with shrimp for supper. I do not want pasta with shrimp so I am looking for a little inspiration. I do have plenty of shells in the freezer to make stock. Please post your suggestions!

  1. Click to Upload a photo (10 MB limit)
  1. simple is good. lemon-cream pasta with shrimp won't take a moment. but since you have shells you could bump it up.

    melt some garlic in butter, add cream and reduce slightly. (here if you want add shells for a bit then strain) add lemon zest. briefly/barely cook shrimp in cream. remove shrimp and add pasta and coat thoroughly. plate and add shrimp.

    1 Reply
    1. My first close-but-no-cigar thought was Pad Thai.

      A shrimp and macaroni main dish (cold) salad. Serve with hot soup, lentil or bean of some kind?

      3 Replies
      1. re: blue room

        any go-to mac salad with shrimp sounds really good!

        1. re: appycamper

          I use this
          shrimp salad recipe--then just mix with cooked cooled macaroni. The dill in it is wonderful.

          1. re: blue room

            that sounds wonderful but I am going to wait for spring!

      2. This is a variation on one of Giada De Laurentiis' recipes.

        Tomatoes & Shrimp with Baby Bowtie Pasta

        The juices from the tomatoes, along with the olive oil and starch from the pasta, provide an almost creamy consistency without adding any butter or milk/cream. This amount makes 2 very large servings. Cook time: about 10-15 min.

        (All measurements are definitely approximate)

        Dressing (make ahead):

        2 tbl extra virgin olive oil
        1 tbl lemon juice
        1 tea capers
        Pinch of red pepper flakes, salt and pepper

        Mix together and pour over dish *after* cooking, but still in pan - heat through


        Olive Oil
        1 clove garlic - minced or pressed
        12 - 14 large cherry tomatoes, cut in half
        1/2 lb shrimp - peeled, deveined and cut into bite size pieces
        A handful of Italian parsley, chopped.
        1/2 cup (*uncooked) baby bowtie pasta - these are only about 1/2 inch long
        Salt and pepper

        *Make the pasta ahead - drain, but do not rinse

        Over medium low heat, saute garlic in olive oil. Add tomatoes and cook until some of their juices are released, but not so much to break down. Increase heat to medium high, add shrimp and cook until done.

        Add dressing and drained pasta and toss to heat through (while still on stove). Add parsley and toss. Serve.

          1. re: chef chicklet

            that is really appealing, maybe I am just wanting something spicy!

            1. re: Kater

              It hit me as appealing, I'm making this sans chicken on Saturday. My hubby will love it.

          2. I sometimes add grilled/broiled shrimp to linguine w/ pesto, which might hold your interest if you're not feeling the shrimp end of things.

            1. we have shrimp and pasta every 10 days or so and i am almost always torn between making an oil/butter/lemon/red flake sauce or a quick, light tomato sauce. both are better with fresh pasta. the lemon version is particularly good if you make some fastish shrimp stock with the shells--and a few veggies from the fridge--and then use that in the pan sauce where you might otherwise use a bit of the pasta water.

              1. I also make a shrimp dish with oregano, basil, garlic, dry white wine,white pepper red pepper flakes, and butter and olive oil, scallions. Served with cappelini, toss pass the pepper gringer. You can add about 2 T of heavy cream or not, either way its good.
                There's also a dish called shrimp pescatore sort of has the same ingredients except tomatoes, and most of the time, clams or mussels, or scallops. Good stuff too.

                1. One of our favorites is angel hair with shrimp, fresh tomatoes basil and feta. It takes about 20 minutes to make too. Just saute a shallot in some olive oil, add the shrimp and a splash of white wine. Then throw in a few ripe chopped tomatoes. Let it cook a few minutes. Add a good bunch of torn basil leaves and the crumble in lots of feta. Season with pepper (the feta gives it enough salt). It gets a nice taste from the feta and the tomatoes and basil always remond me of summer!