13 Quick Shrimp Pasta Meals Ready in Under 30 Minutes

Nothing beats a delicious shrimp pasta dinner when you need something satisfying fast. These protein-packed meals combine tender shrimp with flavorful sauces and pasta for weeknight wins.

Each recipe delivers restaurant-quality results in your own kitchen, proving that quick cooking doesn’t mean sacrificing taste or nutrition.

01. Garlic Butter Shrimp with Spiralized Zucchini

Classic shrimp scampi gets a healthy twist with zucchini noodles replacing traditional pasta. Cherry tomatoes add bursts of sweetness while Parmesan brings rich, nutty flavors to every bite.

Ingredients: 1 pound large shrimp (peeled and deveined), 4 medium zucchini (spiralized), 4 cloves garlic (minced), 3 tablespoons butter, ¼ cup white wine, 1 cup cherry tomatoes (halved), ½ cup grated Parmesan cheese, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Garlic Butter Shrimp with Spiralized Zucchini

1. Pat shrimp completely dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering, then add shrimp in a single layer without overcrowding.

2. Cook shrimp for 2 minutes per side until pink and cooked through, then transfer to a plate. Add butter to the same skillet and let it melt, creating a flavorful base for your sauce.

3. Stir in minced garlic and cook for 30 seconds until fragrant but not browned. Pour in white wine and let it bubble for 1 minute to cook off the alcohol while scraping up any browned bits.

4. Add cherry tomatoes and zucchini noodles to the skillet, tossing gently for 2-3 minutes until tomatoes start to soften and zucchini is just tender but still has a slight bite.

5. Return cooked shrimp to the pan and toss everything together for 1 minute to heat through. Remove from heat and sprinkle with Parmesan cheese, letting it melt slightly before serving immediately.

02. Creamy Lemon Basil Shrimp Pasta

Greek yogurt creates an unexpectedly rich and tangy cream sauce without the heaviness. Fresh basil and bright lemon juice make this whole wheat pasta dish feel light and refreshing.

Ingredients: 12 ounces whole wheat penne pasta, 1 pound medium shrimp (peeled), ¾ cup plain Greek yogurt, 2 lemons (juiced and zested), ¼ cup fresh basil leaves (chopped), 3 cloves garlic (minced), 3 tablespoons olive oil, ½ cup pasta cooking water, salt and pepper to taste.

How To Make Creamy Lemon Basil Shrimp Pasta

1. Cook pasta according to package directions until al dente, reserving ½ cup of the starchy cooking water before draining. This pasta water will help create a silky sauce that clings perfectly to every piece.

2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then cook for 2 minutes per side until pink and just cooked through.

3. Add minced garlic to the shrimp and cook for 30 seconds until aromatic. Remove the skillet from heat to prevent the yogurt from curdling in the next step.

4. Whisk Greek yogurt with lemon juice and zest in a small bowl until smooth. Slowly add the warm pasta water while whisking to create a creamy, pourable sauce consistency.

5. Add the drained pasta to the skillet with shrimp, then pour the yogurt mixture over everything. Toss gently over low heat for 1-2 minutes until the sauce coats the pasta beautifully.

6. Remove from heat and stir in fresh basil, letting the residual heat wilt the leaves slightly. Serve immediately while the sauce is creamy and the pasta is perfectly coated.

03. Smoky BBQ Shrimp with Orzo and Vegetables

Cajun-spiced shrimp meets sweet barbecue glaze in this colorful one-skillet dinner. Whole grain orzo and fresh vegetables make it a complete, satisfying meal that’s ready in minutes.

Ingredients: 1 pound large shrimp (peeled), 1 cup whole grain orzo pasta, 1 medium zucchini (diced), 1 red bell pepper (diced), 3 tablespoons barbecue sauce, 1 teaspoon paprika, ½ teaspoon cayenne pepper, 2 tablespoons olive oil, 2 cups chicken broth, salt to taste.

How To Make Smoky BBQ Shrimp with Orzo and Vegetables

1. Combine paprika, cayenne, and salt in a bowl, then toss shrimp with this spice blend until evenly coated. The spices will create a beautiful crust and add serious flavor to every bite.

2. Heat olive oil in a large skillet over medium-high heat. Cook seasoned shrimp for 2 minutes per side until they develop a nice crust and turn pink throughout, then transfer to a plate.

3. Add diced zucchini and bell pepper to the same skillet, cooking for 3-4 minutes until vegetables start to soften but still retain some crunch for texture contrast.

4. Stir in orzo pasta and chicken broth, bringing the mixture to a boil. Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until orzo is tender and has absorbed most of the liquid.

5. Return shrimp to the skillet and drizzle barbecue sauce over everything. Toss gently for 1-2 minutes until the sauce glazes the shrimp and everything is heated through and beautifully coated.

04. One-Pot Creamy Penne with Shrimp and Vegetables

This satisfying pasta dish combines fresh spinach, red peppers, and broccoli with succulent shrimp. The secret is using starchy pasta water to create a light, creamy sauce with Parmesan cheese.

Ingredients: 12 ounces penne pasta, 1 pound medium shrimp (peeled), 2 cups fresh spinach, 1 red bell pepper (sliced), 2 cups broccoli florets, 1 cup grated Parmesan cheese, 3 cloves garlic (minced), 3 tablespoons olive oil, 4 cups chicken broth, salt and pepper to taste.

How To Make One-Pot Creamy Penne with Shrimp and Vegetables

1. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season shrimp with salt and pepper, then cook for 2 minutes per side until pink and cooked through, then set aside.

2. Add bell pepper and broccoli to the same pan, cooking for 3-4 minutes until vegetables begin to soften. The slight char from the pan adds incredible depth to the overall flavor.

3. Stir in minced garlic and cook for 30 seconds until fragrant. Add penne pasta and chicken broth, bringing everything to a rolling boil while stirring occasionally to prevent sticking.

4. Reduce heat to medium and simmer for 12-15 minutes, stirring frequently, until pasta is tender and most liquid has been absorbed, creating a naturally creamy base.

5. Add fresh spinach and cooked shrimp back to the pan, stirring until spinach wilts completely. Remove from heat and gradually stir in Parmesan cheese until melted and creamy.

6. Let the pasta rest for 2-3 minutes to allow the sauce to thicken slightly, then serve immediately while everything is hot and the cheese is perfectly melted throughout.

05. Korean-Style Shrimp Ramen Bowls

Transform instant ramen into something special with kimchi’s tangy heat and tender shrimp. These portable mason jar meals make perfect grab-and-go lunches for busy weekdays.

Ingredients: 4 packages instant ramen noodles (discard seasoning packets), 1 pound cooked shrimp (peeled), 1 cup kimchi (chopped), 4 green onions (sliced), 2 tablespoons soy sauce, 1 tablespoon sesame oil, 4 soft-boiled eggs, 1 sheet nori (cut into strips).

How To Make Korean-Style Shrimp Ramen Bowls

1. Cook ramen noodles according to package directions but drain them 1 minute early so they stay slightly firm. Rinse with cold water to stop cooking and toss with sesame oil to prevent sticking.

2. If making jar meals, layer ingredients starting with cooked noodles on the bottom, followed by chopped kimchi and cooked shrimp. The acidic kimchi will keep everything fresh and flavorful.

3. Add sliced green onions and nori strips, then drizzle soy sauce over everything. When ready to eat, add boiling water to cover ingredients by 1 inch and let steep for 3 minutes.

4. For immediate serving, place noodles in bowls and top with warm shrimp, kimchi, and green onions. Pour hot broth over everything and top with a soft-boiled egg and nori strips for authentic Korean flavors.

06. Lemon Asparagus Pasta with Shrimp and Feta

Spring asparagus and bright lemon create the perfect backdrop for succulent shrimp in this one-pot wonder. Crumbled feta adds creamy saltiness that ties all the fresh flavors together beautifully.

Ingredients: 12 ounces linguine pasta, 1 pound large shrimp (peeled), 1 pound fresh asparagus (trimmed and cut into 2-inch pieces), 2 lemons (juiced and zested), ½ cup crumbled feta cheese, 3 cloves garlic (minced), ¼ cup olive oil, 3 cups chicken broth, salt and pepper to taste.

How To Make Lemon Asparagus Pasta with Shrimp and Feta

1. Heat olive oil in a large, deep skillet over medium-high heat. Season shrimp with salt and pepper, then cook for 2 minutes per side until pink and just cooked through, then transfer to a plate.

2. Add asparagus pieces to the same skillet and cook for 3-4 minutes until bright green and crisp-tender. The asparagus should still have a slight bite for the best texture contrast.

3. Stir in minced garlic and cook for 30 seconds until aromatic. Add linguine and chicken broth, bringing to a boil while stirring to prevent pasta from clumping together.

4. Reduce heat to medium and cook for 10-12 minutes, stirring frequently, until pasta is tender and most liquid has been absorbed, creating a silky, concentrated sauce.

5. Return shrimp to the skillet and add lemon juice and zest, tossing everything together for 1-2 minutes until heated through and beautifully combined.

6. Remove from heat and sprinkle crumbled feta over the top, letting it soften slightly from the residual heat. Serve immediately while the pasta is creamy and the flavors are bright and fresh.

07. Mediterranean Shrimp Puttanesca

Fresh refrigerated pasta cooks quickly in this bold Italian-inspired dish. Briny olives, capers, and artichoke hearts create a robust sauce that perfectly complements sweet shrimp and tangy tomatoes.

Ingredients: 1 pound fresh fettuccine pasta, 1 pound large shrimp (peeled), 1 can diced tomatoes (14 oz), ½ cup Kalamata olives (pitted and halved), ¼ cup capers, 1 cup frozen artichoke hearts (thawed), 4 cloves garlic (minced), ¼ cup olive oil, red pepper flakes to taste.

How To Make Mediterranean Shrimp Puttanesca

1. Bring a large pot of salted water to boil for the fresh pasta. Fresh pasta cooks much faster than dried, so have everything else ready before you add it to the water.

2. Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then cook for 2 minutes per side until pink and cooked through, then set aside on a plate.

3. Add minced garlic and red pepper flakes to the same skillet, cooking for 30 seconds until fragrant but not browned. The oil will carry these flavors throughout the entire dish.

4. Stir in diced tomatoes, olives, capers, and artichoke hearts. Simmer for 5-6 minutes until the sauce thickens slightly and the flavors meld together into a rich, complex base.

5. Cook fresh pasta according to package directions, usually just 2-3 minutes until al dente. Reserve ½ cup pasta water before draining to help bind the sauce.

6. Add drained pasta and cooked shrimp to the sauce, tossing with pasta water as needed to create a glossy coating. Serve immediately while the pasta is perfectly tender and the sauce clings beautifully.

08. Japanese Shrimp Yakisoba Stir-Fry

This Japanese-inspired noodle dish brings restaurant flavors to your home kitchen. Precooked yakisoba noodles and bottled sauces make this authentic-tasting stir-fry surprisingly quick and easy to prepare.

Ingredients: 2 packages precooked yakisoba noodles (14 oz total), 1 pound medium shrimp (peeled), 2 cups coleslaw mix, 1 red bell pepper (sliced), 3 green onions (chopped), 3 tablespoons yakisoba sauce, 2 tablespoons vegetable oil, 1 tablespoon soy sauce, sesame seeds for garnish.

How To Make Japanese Shrimp Yakisoba Stir-Fry

1. Heat vegetable oil in a large skillet or wok over high heat until smoking. High heat is essential for proper stir-frying and achieving that characteristic slightly charred flavor.

2. Add shrimp to the hot oil and cook for 2 minutes per side until pink and cooked through. The high heat will give them a beautiful sear while keeping them tender inside.

3. Push shrimp to one side of the pan and add bell pepper and coleslaw mix to the empty space. Stir-fry vegetables for 2-3 minutes until they start to soften but still retain some crunch.

4. Add yakisoba noodles to the pan, breaking them apart gently with tongs or chopsticks. Stir-fry everything together for 2-3 minutes until noodles are heated through and slightly crispy in spots.

5. Pour yakisoba sauce and soy sauce over the noodle mixture, tossing quickly to coat everything evenly. The sauce should sizzle and create an aromatic steam when it hits the hot pan.

6. Remove from heat and sprinkle with chopped green onions and sesame seeds. Serve immediately while the noodles are hot and the vegetables still have a pleasant bite.

09. Surf and Turf Alfredo Pasta

This luxurious pasta combines tender chicken and succulent shrimp in a rich, homemade Alfredo sauce. Fresh fettuccine makes this restaurant-quality dish perfect for entertaining or special weeknight dinners.

Ingredients: 1 pound fresh fettuccine, ¾ pound large shrimp (peeled), 2 boneless chicken breasts (sliced thin), 1 cup heavy cream, ¾ cup grated Parmesan cheese, 4 tablespoons butter, 3 cloves garlic (minced), 2 tablespoons olive oil, salt and pepper to taste, fresh parsley for garnish.

How To Make Surf and Turf Alfredo Pasta

1. Bring a large pot of salted water to boil for the pasta. Season chicken slices and shrimp generously with salt and pepper, ensuring even coverage for maximum flavor in every bite.

2. Heat olive oil in a large skillet over medium-high heat. Cook chicken pieces for 3-4 minutes per side until golden brown and cooked through, then transfer to a plate and cover to keep warm.

3. Add shrimp to the same skillet and cook for 2 minutes per side until pink and cooked through. The residual chicken flavors in the pan will enhance the shrimp’s natural sweetness.

4. Reduce heat to medium and add butter to the skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant, creating the aromatic base for your Alfredo sauce.

5. Pour in heavy cream and bring to a gentle simmer, whisking constantly. Let it bubble for 2-3 minutes until slightly thickened, then gradually whisk in Parmesan cheese until smooth and creamy.

6. Cook fresh fettuccine according to package directions until al dente, then drain and add to the Alfredo sauce along with the cooked chicken and shrimp. Toss everything together until beautifully coated and serve immediately with fresh parsley.

10. Oregano Shrimp with Cauliflower Gnocchi

Store-bought cauliflower gnocchi transforms into an elegant dinner with herb-crusted shrimp. This lighter alternative to traditional potato gnocchi cooks quickly and absorbs the Mediterranean-inspired flavors beautifully.

Ingredients: 2 packages cauliflower gnocchi (12 oz each), 1 pound large shrimp (peeled), ¼ cup panko breadcrumbs, 2 tablespoons fresh oregano (chopped), 3 cloves garlic (minced), ¼ cup olive oil, 2 tablespoons lemon juice, ¼ cup white wine, salt and pepper to taste.

How To Make Oregano Shrimp with Cauliflower Gnocchi

1. Cook cauliflower gnocchi according to package directions until golden and crispy on the outside. Don’t overcrowd the pan – work in batches if necessary for the best texture and browning.

2. While gnocchi cooks, combine panko breadcrumbs with chopped oregano, salt, and pepper in a shallow dish. Pat shrimp dry and press each piece into the breadcrumb mixture, coating both sides evenly.

3. Heat olive oil in a large skillet over medium-high heat. Cook breaded shrimp for 2-3 minutes per side until the coating is golden brown and shrimp are cooked through.

4. Add minced garlic to the pan and cook for 30 seconds until aromatic. Pour in white wine and lemon juice, letting the mixture bubble and reduce slightly while scraping up any flavorful browned bits.

5. Return cooked gnocchi to the skillet and toss gently with the shrimp and pan sauce for 1-2 minutes until everything is heated through and well combined. Serve immediately while the gnocchi are crispy and the flavors are bright.

11. Classic Shrimp Scampi with Zucchini Spirals

Traditional garlicky shrimp scampi gets a healthy makeover with spiralized zucchini noodles. Properly prepared zoodles mimic pasta’s texture while absorbing all the buttery, wine-infused flavors without the carbs.

Ingredients: 1 pound large shrimp (peeled and deveined), 4 large zucchini (spiralized), 6 cloves garlic (minced), ½ cup white wine, 4 tablespoons butter, 3 tablespoons olive oil, ¼ cup fresh parsley (chopped), 1 lemon (juiced), red pepper flakes to taste, salt to taste.

How To Make Classic Shrimp Scampi with Zucchini Spirals

1. Place spiralized zucchini in a colander and toss with 1 teaspoon salt. Let drain for 15 minutes, then squeeze gently with paper towels to remove excess moisture and prevent a watery final dish.

2. Pat shrimp completely dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering, then add shrimp in a single layer without overcrowding.

3. Cook shrimp for 2 minutes per side until pink and just cooked through, then transfer to a plate. The key is not to overcook them since they’ll heat through again later.

4. Add butter to the same skillet and let it melt and foam. Stir in minced garlic and red pepper flakes, cooking for 30 seconds until fragrant but not browned.

5. Pour in white wine and let it bubble vigorously for 1-2 minutes, reducing slightly and cooking off the alcohol while creating a flavorful base for the sauce.

6. Add drained zucchini noodles and toss for 1-2 minutes until just heated through and tender. Return shrimp to the pan with lemon juice and parsley, tossing quickly before serving immediately.

12. Pesto Orzo Salad with Shrimp

This vibrant pasta salad combines tender orzo with basil pesto and perfectly cooked shrimp. Using a quality pesto mix saves time while still delivering fresh, herbaceous flavors in every bite.

Ingredients: 1 pound orzo pasta, 1 pound medium shrimp (peeled), 1 package pesto sauce mix, ⅓ cup olive oil, 2 tablespoons pine nuts, ½ cup cherry tomatoes (halved), ¼ cup sun-dried tomatoes (chopped), ¼ cup grated Parmesan cheese, 2 tablespoons lemon juice, salt and pepper to taste.

How To Make Pesto Orzo Salad with Shrimp

1. Cook orzo according to package directions until al dente, then drain and rinse with cold water to stop cooking. This prevents the pasta from becoming mushy in the finished salad.

2. Prepare pesto sauce mix according to package directions using olive oil and any other required ingredients. The mix provides consistent flavor while saving prep time on busy weeknights.

3. Season shrimp with salt and pepper, then cook in a large skillet over medium-high heat for 2 minutes per side until pink and cooked through. Let cool slightly before adding to the salad.

4. In a large bowl, combine cooled orzo with prepared pesto, tossing until every piece is well coated with the vibrant green sauce.

5. Add cooked shrimp, cherry tomatoes, sun-dried tomatoes, and pine nuts to the pasta. Drizzle with lemon juice and toss gently to combine all ingredients evenly without breaking the delicate shrimp.

13. Fresh Herb Linguine with Garlic Shrimp

This elegant pasta showcases the beauty of fresh herbs paired with perfectly seasoned shrimp. Simple ingredients come together quickly for a restaurant-quality meal that’s surprisingly easy to make at home.

Ingredients: 1 pound linguine pasta, 1 pound large shrimp (peeled), ¼ cup fresh basil (chopped), 2 tablespoons fresh oregano (chopped), 2 tablespoons fresh parsley (chopped), 6 cloves garlic (minced), ½ cup olive oil, ¼ cup white wine, 1 lemon (zested and juiced), ½ cup grated Parmesan cheese, salt and pepper to taste.

How To Make Fresh Herb Linguine with Garlic Shrimp

1. Bring a large pot of salted water to boil and cook linguine according to package directions until al dente. Reserve 1 cup pasta cooking water before draining to help create a silky sauce.

2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant and just beginning to turn golden around the edges.

3. Season shrimp with salt and pepper, then add to the garlic oil. Cook for 2 minutes per side until pink and cooked through, allowing the garlic oil to infuse the shrimp with incredible flavor.

4. Pour white wine into the skillet and let it bubble for 1 minute, deglazing the pan and creating a light, aromatic sauce base that complements the herbs perfectly.

5. Add drained linguine to the skillet along with ½ cup of the reserved pasta water. Toss everything together, adding more pasta water as needed to create a glossy, cohesive sauce.

6. Remove from heat and stir in all fresh herbs, lemon zest, and lemon juice. Add Parmesan cheese and toss gently until melted, then serve immediately while the herbs are vibrant and aromatic.

Final Thoughts

These quick shrimp pasta recipes prove that delicious, satisfying dinners don’t require hours in the kitchen. Each dish combines simple techniques with bold flavors for maximum impact.

Whether you’re craving something light and fresh or rich and comforting, these versatile recipes will become your go-to solutions for busy weeknight cooking success.