Easy Stovetop Shrimp and Pasta

We’ve all had those days.

It’s late afternoon, you’re starting to think about dinner, and you realize… nothing is planned.

That’s exactly when I turn to meals like this.

This easy stovetop shrimp and pasta is one of those dependable dinners I can make from what I usually have on hand. It comes together quickly, doesn’t require much prep, and still feels like a real meal—not something thrown together at the last minute.

A Quick, Easy, Shrimp Weeknight Dinner 

Frozen shrimp is always on hand in my freezer because it is the perfect protein to reach for when you want a quick and easy dinner that seems a little special.

This Stovetop Shrimp and Pasta dish is a quick, easy, and special dinner. 

This dish is E-A-S-Y.

For this stove-top shrimp and pasta dinner, I used frozen, uncooked, cleaned, and shelled shrimp.  The only preparation was to count the number of shrimp to defrost.

Really, friends, I promise.  This meal is so easy you won't believe it. It is so easy, you could even cook it on a hot plate!

Tips for Success

You can use any size of shrimp you prefer. I usually buy the 16-20 or the 21-25 sizes of shrimp whenever they are on sale.

Buy your shrimp cleaned and shelled.  That will cut down the amount of prep work you will need to do, making this dish even easier for a weeknight meal.

Only cook your pasta for half the time recommended on the package. That's because the pasta will finish cooking in the sauce. As the pasta finishes cooking in the sauce, it absorbs the flavors from the tomatoes, wine, and seasonings.  

I like linguine for this recipe, but any kind of pasta you like will work well.

Add some freshly grated Parmesan cheese, chopped parsley, and chopped basil at the end for garnish. Yum!

Easy Stove-Top Shrimp and Pasta

Serves 4

• 

  Shrimp and Pasta Ingredients

  1 pound linguine
• 3 Tbsp olive oil
• 1/2 tsp crushed red pepper flakes
• 1/4 cup white wine
• 1/4 cup fresh parsley, chopped
• 3 large cloves garlic, chopped fine
• 1 28-ounce can of diced tomatoes
• 1 tsp salt
• 1/4 tsp black pepper
• 1 pound shrimp, cleaned and shelled
• grated Parmesan cheese, for garnish
• chopped fresh parsley for garnish
• Fresh chopped basil for garnish

Directions
Measure out all your ingredients and have them ready by the stove.

This meal comes together very quickly, so everything must be ready to go ahead of time.

Cook your pasta in salted water for half the time directed on the package.

Start making the sauce when you put your pasta in the water to begin cooking.

Put the olive oil in a large skillet (with a cover) over medium heat.  Add the crushed red pepper and garlic.

Cook for one minute, being careful the garlic doesn't brown.

Simmer the Garlic, White Wine, Tomatoes, and Parsley

Add the white wine and cook for one minute more.

Add the diced tomatoes, salt, black pepper, and chopped parsley.

Cook together, uncovered, until the pasta is done (half the time on the package).

Drain the pasta.  Add the shrimp to the pan with the sauce and simmer for one minute.

Cook the Shrimp in the Sauce

Then add the pasta to the pan, right on top of the shrimp.

Finish Cooking the Pasta in the Sauce

Cover the pan.  Let the sauce, shrimp and pasta simmer together for 2 minutes.

Stir the pasta, sauce, and shrimp and continue simmering for 8 more minutes with the cover on the pan.

All the goodness of the shrimp and sauce will be absorbed in the final minutes of cooking the pasta, adding to the overall yumminess of this dish.

Garnish with grated Parmesan cheese and chopped parsley.

Would you like to try a different shrimp and pasta recipe?  Try Linguine and Shrimp Scampi.  It is just as easy and delicious as stovetop shrimp and pasta. 

The Stovetop Shrimp & Pasta Recipe

Yield: 4

Author: Donna Urso

Easy Stovetop Shrimp & Pasta

An easy and flavorful one-pan, shrimp and pasta entree made on a stove top, hot plate, or electric frying pan.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1 pound linguine
• 3 Tbsp olive oil
• 1/2 tsp crushed red pepper flakes
• 1/4 cup white wine
• 1/4 cup fresh parsley, chopped
• 3 large cloves garlic, chopped fine
• 1 28-ounce can of diced tomatoes
• 1 tsp salt
• 1/4 tsp black pepper
• 1 pound shrimp, cleaned and shelled
• grated Parmesan cheese, for garnish
• chopped fresh parsley for garnish
• Fresh chopped basil for garnish

Instructions

1. Measure out all your ingredients and have them ready by the stove.
2. Cook your pasta in salted water for half the time directed on the package.
3. Start making the sauce when you put your pasta in the water to begin cooking.
4. Put the olive oil in a large skillet (with a cover) over medium heat. Add the crushed red pepper and garlic. Cook for one minute, being careful the garlic doesn't brown.
5. Add the white wine and cook for one minute more.
6. Add the diced tomatoes, salt, black pepper, and chopped parsley.
7. Cook together, uncovered, until the pasta is done (half the time on the package).
8. Drain the pasta. Add the shrimp to the pan with the sauce and simmer for one minute. Then add the pasta to the pan, right on top of the shrimp.
9. Cover the pan. Let the sauce, shrimp, and pasta simmer together for 2 minutes.
10. Stir the pasta, sauce, and shrimp, and continue simmering for 8 more minutes with the cover on the pan.
11. Garnish with grated Parmesan cheese and chopped parsley.

Recommended Products

Knife Set

Electric Skillet

Rachel Ray 14-Inch frying pan

Nutrition Facts

Calories

724

Fat (grams)

16 g

Sat. Fat (grams)

3 g

Carbs (grams)

102 g

Fiber (grams)

8 g

Net carbs

94 g

Sugar (grams)

12 g

Protein (grams)

43 g

Sodium (milligrams)

1124 mg

Cholesterol (grams)

189 mg

Please use this nutritional information as a guide only.

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©Just One Donna

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