In a world obsessed with complex sauces and fancy ingredients, I keep coming back to this shrimp pasta made with just good olive oil. It’s honest, straightforward, and somehow elevates humble pantry staples into something you want to savor on a busy weeknight or a lazy weekend. There’s a quiet magic in how the simple sweetness of shrimp and the fruity richness of good olive oil can turn plain pasta into a satisfying dish that feels like a small celebration.

I love the way the aroma of garlic and shrimp mingle in the pan, filling the kitchen with a warm, inviting scent. This dish isn’t about fussing over every detail, but about embracing the beauty of simplicity. It’s a reminder that sometimes, the best meals are the ones that come together quickly, with ingredients I trust and flavors I know intimately.

Focusing on the overlooked beauty of simple ingredients—how a handful of shrimp and good olive oil can transform a basic pasta into a comforting, memorable dish.

Celebrating Simplicity with Shrimp and Olive Oil

This dish reminds me of summer evenings by the coast, where the aroma of shrimp and olive oil fills the air.
Cooking this pasta feels like a small rebellion against complicated recipes, celebrating honest ingredients.
I’ve always loved how a simple splash of good olive oil can bring so much life to a quick meal.
There’s a quiet pride in turning everyday pantry staples into something that feels special and satisfying.

The story behind this recipe

This recipe was born out of a night when I had almost nothing in the fridge except some frozen shrimp and a bottle of good olive oil. I was craving something quick but flavorful, and I wanted to remind myself that simple ingredients can shine on their own. Cooking this dish feels like a little ritual—an honest celebration of what’s right in front of me, no fuss, just flavor. It’s become a go-to when I need comfort without the hassle.

Contextual origin, trivia, or history

This dish traces its roots to coastal Mediterranean regions where fresh seafood and olive oil are staples of everyday cooking.
Historically, simple pasta dishes like this emerged as humble, quick meals for fishermen and working folk, emphasizing freshness over complexity.
The use of high-quality olive oil in pasta is a tradition that dates back centuries, reflecting regional pride and a focus on flavor purity.
In recent years, this straightforward style has gained popularity worldwide as a celebration of minimalism and ingredient honesty.

Key ingredients and tips

Shrimp: I prefer tender, deveined shrimp with a bit of a natural sweetness—aim for fresh or properly thawed. Skip the pre-cooked ones, or they get rubbery. A quick sear brings out a smoky aroma that makes this dish special.
Extra Virgin Olive Oil: The fruity, grassy notes of good olive oil really make or break this. Use a robust brand—it’s the backbone of flavor. If it feels too pungent or dulls when heated, switch to a milder one or add a splash at the end.
Garlic: I love crushing garlic just before cooking—it releases the most aroma. Don’t overcook it or it turns bitter. When it turns golden and fragrant, you know it’s ready for the shrimp.
Pasta: I go for a good quality spaghetti or linguine. Salt the water generously—think seawater—and cook until just al dente. It should have a slight bite, as it’ll finish cooking in the sauce.
Lemon: A squeeze of fresh lemon brightens everything up. I add it just before serving for that zesty pop. If you prefer a less tangy dish, hold back a bit and taste as you go.
Salt & Pepper: Use sea salt and freshly cracked pepper. Too much salt and it’s overwhelming; too little and it feels flat. Adjust at the end for perfect balance.
Red Pepper Flakes (optional): A pinch adds a subtle heat that complements the shrimp. Adjust based on your spice tolerance—start small and go slow.

Spotlight on key ingredients

Shrimp:

I prefer tender, deveined shrimp with a bit of a natural sweetness—aim for fresh or properly thawed. Skip the pre-cooked ones, or they get rubbery. A quick sear brings out a smoky aroma that makes this dish special.
Extra Virgin Olive Oil: The fruity, grassy notes of good olive oil really make or break this. Use a robust brand—it’s the backbone of flavor. If it feels too pungent or dulls when heated, switch to a milder one or add a splash at the end.
Garlic: I love crushing garlic just before cooking—it releases the most aroma. Don’t overcook it or it turns bitter. When it turns golden and fragrant, you know it’s ready for the shrimp.

Olive Oil:

The rich, fruity aroma of good olive oil is essential. It transforms as it heats, becoming fragrant and slightly smoky—use a quality brand for best flavor.
Lemon: Brightens everything with a fresh, zesty punch. Add just before serving to keep that zing lively and clear, not dull or flat.

Notes for ingredient swaps

Seafood Swap: Use scallops or firm white fish instead of shrimp. They’ll cook quickly and lend a different, but still rich, flavor.
Olive Oil Variations: If you prefer a milder taste, opt for a light or blended olive oil. For a more intense, fruity aroma, stick with extra virgin.
Garlic Alternatives: Garlic powder or garlic-infused oil can substitute fresh garlic—less pungent, but still flavorful. Adjust quantities accordingly.
Pasta Options: Whole wheat or gluten-free pasta work well if you want more fiber or need to avoid gluten, though they may alter texture slightly.
Citrus Choice: Lemon is classic, but lime or orange zest and juice can add a different bright note. Use sparingly and taste as you go.
Spice Level: Red pepper flakes can be replaced with smoked paprika or cayenne for a different heat profile. Adjust to taste.
Herb Boost: Fresh parsley or basil can be swapped with dried herbs for convenience, but fresh brings a brighter flavor and aroma.

Equipment & Tools

Large pot: Boil pasta efficiently
Wide skillet or pan: Sear shrimp, toss pasta, develop flavor
Slotted spoon: Remove shrimp without excess oil
Measuring spoons: Accurately add lemon juice, salt, pepper
Tongs or fork: Toss pasta and ingredients together

Step-by-step guide to shrimp pasta

Fill a large pot with water, salt generously—think seawater. Bring to a boil at 100°C / 212°F, about 10 minutes.
While waiting, peel and devein the shrimp if needed. Pat dry with paper towels. Set aside.
When water boils, add pasta—about 400g/14 oz—and cook until just al dente, roughly 8 minutes. Drain, reserve a cup of pasta water.
Heat a wide skillet over medium heat, about 160°C / 320°F. Add 3 tbsp good olive oil, swirl to coat.
Once oil shimmers and smells fruity, add 3-4 minced garlic cloves. Sauté until golden, about 30 seconds to 1 minute. Watch for a fragrant aroma and light crackle.
Increase heat slightly, add shrimp in a single layer. Cook until pink and opaque, about 2-3 minutes per side. The shrimp should develop a slight smoky sear. If overcooked, shrimp turn rubbery—reduce heat and cook a bit less next time.
Toss cooked pasta into the skillet with shrimp. Add a splash of reserved pasta water—about 2-3 tbsp—to loosen the sauce. Mix well, letting flavors meld for 1-2 minutes. The pasta should glisten, and the garlic and shrimp should be fragrant and slightly caramelized.
Squeeze fresh lemon juice over the top, about 1 tbsp, and season with salt and pepper to taste. If you like heat, sprinkle red pepper flakes now. Stir to combine and taste for balance.
Remove from heat. Rest for 1 minute—this helps flavors settle. Plate immediately, drizzling with any remaining olive oil or a squeeze of lemon for extra brightness.
Check for doneness: shrimp should be firm and opaque, pasta tender but with a slight bite, and the dish fragrant with garlic and olive oil. Serve hot.

Rest the pasta for a minute off heat, then serve immediately, drizzled with extra olive oil and a squeeze of lemon for brightness.

How to Know It’s Done

Shrimp is firm, opaque, and lightly seared with a smoky aroma.
Pasta is al dente, with a slight bite, coated in a shiny sauce.
The dish smells fragrant, with garlic and olive oil blending harmoniously.

Simple Shrimp Pasta with Olive Oil

This dish features tender shrimp sautéed in fragrant garlic and fruity olive oil, tossed with al dente pasta for a quick, satisfying meal. The focus is on fresh ingredients and straightforward techniques, resulting in a glossy, flavorful dish with a beautiful balance of sweetness, aroma, and brightness.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 550

Ingredients Equipment Method

Ingredients

400 g spaghetti or linguine preferably good quality
300 g shrimp deveined and peeled, fresh or properly thawed
3 tbsp olive oil preferably extra virgin, fruity and flavorful
4 cloves garlic crushed just before adding
1 tbsp lemon juice freshly squeezed
to taste salt sea salt preferred
to taste black pepper freshly cracked
1/4 tsp red pepper flakes optional, for heat

Equipment

Large pot
Wide skillet or pan
Slotted spoon
Measuring spoons
Tongs or fork

Method

Bring a large pot of salted water to a rolling boil, about 10 minutes. Add the pasta and cook until just al dente, around 8 minutes. Drain, reserving a cup of pasta water, and set aside.
Peel and devein the shrimp if needed, then pat them dry with paper towels. Prepare garlic by crushing the cloves and set aside.
Heat a wide skillet over medium heat. Add 3 tablespoons of good olive oil and swirl to coat the pan. Once shimmering and fragrant, add the crushed garlic and sauté until golden and aromatic, about 30 seconds to 1 minute.
Increase the heat slightly, add the shrimp in a single layer, and cook until pink and opaque, about 2-3 minutes per side. You should hear a gentle sizzle and see the shrimp develop a slight smoky sear.
Add the cooked pasta to the skillet with the shrimp. Pour in a splash of the reserved pasta water—about 2-3 tablespoons—and toss everything together with tongs or a fork. Let it cook for another 1-2 minutes until the flavors meld and the pasta is glossy.
Squeeze fresh lemon juice over the pasta, stir well, and season with salt and freshly cracked black pepper to taste. If you like a bit of heat, sprinkle red pepper flakes now. Toss gently to combine.
Remove from heat and let rest for a minute to allow flavors to settle. Drizzle with a little extra olive oil and an optional squeeze of lemon for extra brightness.
Serve immediately, garnished with additional herbs or lemon if desired, and enjoy this simple yet flavorful shrimp pasta.

Pro tips for perfect shrimp pasta

Use high-quality olive oil—its fruity aroma deepens with heat, adding smoky richness to the dish.
Sear the shrimp over medium-high heat until just pink and slightly caramelized—avoid overcooking to keep them tender.
Crush garlic just before adding—releases the most fragrant oils, turning golden and aromatic within seconds.
Reserve pasta water—its starchy, salty goodness helps loosen the sauce and cling to the noodles.
Add lemon juice off the heat—brightens flavors without dulling the fresh, vibrant taste of the ingredients.
Keep a close eye on garlic and shrimp—quick, fragrant moments prevent bitterness and rubbery textures.
Finish with a light drizzle of olive oil and a squeeze of lemon—heightens freshness and adds a glossy finish.

Common mistakes and how to fix them

FORGOT to check shrimp color—ensure they turn opaque and pink, not rubbery or gray.
DUMPED all pasta water at once—save some to loosen the sauce, about 2-3 tbsp is ideal.
OVER-TORCHED the garlic—keep it golden and fragrant, or it turns bitter; reduce heat if needed.
MISSED the seasoning step—adjust salt and lemon at the end for balanced flavor.

Quick fixes and pantry swaps

When shrimp turn gray, splash them with lemon juice to revive their color and brightness.
If pasta clumps, dump in hot water, then toss with olive oil to separate strands quickly.
Over-torched garlic? Patch it with a squeeze of lemon and fresh herbs for a brighter flavor.
Forgot to reserve pasta water? Use a splash of broth or plain hot water as a quick fix.
Splash a bit of good olive oil if the dish seems dull or dry—shimmer and flavor boost in seconds.

Prep, store, and reheat tips

Peel and devein the shrimp ahead of time; keep refrigerated for up to 1 day to maintain freshness and avoid sliminess.
Cook the pasta al dente, then toss with a little olive oil to prevent sticking; store in an airtight container in the fridge for up to 2 days.
Prepare garlic and lemon zest in advance; store separately in small jars to save time and keep flavors bright.
Refrigerate cooked pasta and shrimp separately; reheat in a hot skillet with a splash of olive oil for the best texture and aroma.
Reheat gently to avoid overcooking shrimp or drying out the pasta; aim for a warm, fragrant dish with a slight shimmer of olive oil.