How to make shrimp spaghetti pasta recipe
Welcome back to my kitchen! Today we’re twirling up a bowl of pure comfort: Garlic Shrimp Spaghetti. Think juicy shrimp, al dente spaghetti, and a glossy garlic-butter sauce with a little soy-kissed umami and a pop of veggies. It’s fast enough for busy weeknights and fancy enough for guests.
Why you’ll love it
20–25 minutes from start to finish
Everyday ingredients, big flavor
Beginner-friendly with clear, simple steps
Ingredients (Serves 2–3)
225 g spaghetti
400 g shrimp/scampi, peeled & deveined
4 cloves garlic, finely minced
2 tbsp olive oil
2 tbsp butter
3 tbsp cooking oil (any neutral oil)
1 tbsp soy sauce
1 onion, thinly sliced
1 capsicum/bell pepper, thinly sliced
50 g broccoli, small florets
1 tsp chili flakes (adjust to taste)
Salt & black pepper, to taste
Step-by-step Instructions
1) Cook the pasta
Bring a large pot of well-salted water to a boil.
Add 225 g spaghetti and cook until al dente (check the package; usually 8–10 minutes).
Drain, reserving ½ cup (120 ml) of the starchy pasta water. Set aside.
2) Season & sear the shrimp
Pat 400 g shrimp dry; season with salt & pepper.
Heat 1 tbsp olive oil + 1 tbsp butter in a large pan over medium-high heat.
Add shrimp in a single layer. Sear 2–3 minutes per side until pink and just cooked.
Transfer shrimp to a plate (keep the tasty juices in the pan!).
3) Build the garlicky base
In the same pan, add remaining 1 tbsp olive oil, 2 tbsp cooking oil, and the minced garlic.
Cook 30 seconds until fragrant (don’t brown the garlic).
4) Stir-fry the veggies
Add onion, capsicum, and broccoli.
Stir-fry 3–4 minutes until crisp-tender.
5) Sauce it up
Pour in 1 tbsp soy sauce, add 1 tsp chili flakes, and season with salt & pepper.
Return the shrimp (plus any juices) to the pan and toss.
6) Bring it all together
Add the cooked spaghetti to the pan.
Add a splash of reserved pasta water (start with 2–3 tbsp) to loosen and gloss the sauce.
Stir in the remaining 1 tbsp butter (from your 2 tbsp total if you saved it) until silky.
7) Taste & serve
Adjust salt, pepper, and chili to your liking.
Plate immediately. Optional: finish with a squeeze of fresh lemon and a sprinkle of parsley.
Pro Tips
Dry your shrimp well—moisture prevents a good sear.
Don’t overcook: shrimp turn rubbery if left too long; take them off as soon as they’re pink.
Sauce too thick? Add a bit more pasta water. Too thin? Simmer 1–2 minutes.
Variations & Swaps
Extra veg: add mushrooms, spinach, or cherry tomatoes.
More heat: boost chili flakes or add a dash of hot sauce.
No soy? Use a pinch of salt + a squeeze of lemon for brightness.
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm gently in a pan with a splash of water to loosen the sauce.
🎥 Watch it cooked step-by-step on my channel:
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