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There’s something magical about the combination of fresh shrimp and pasta on a warm summer day.
Whether you’re planning a backyard dinner, a quick weeknight meal, or a picnic-style pasta salad, shrimp adds the perfect touch of protein and elegance to any summer pasta dish.
It’s light yet satisfying, quick to cook, and pairs beautifully with vibrant summer produce and zesty sauces.
In this roundup, we’re serving up 25+ Summer Shrimp Pasta Recipes that are as easy to make as they are delicious to eat.
From citrusy garlic butter sauces to creamy avocado blends, and from pesto-packed plates to tropical twists with mango and lime, there’s something here for every craving and every occasion.
So grab your fork, and let’s dive into a sea of flavor!
25+ Flavorful Summer Shrimp Pasta Recipes to Keep You Cool & Satisfied
Whether you’re a seafood lover or simply looking for fresh inspiration for your summer menu, these 25+ summer shrimp pasta recipes are sure to impress.
Each one offers a unique take on a seasonal favorite, combining vibrant ingredients with easy cooking methods to bring restaurant-quality flavor to your home kitchen.
These recipes are perfect for outdoor gatherings, weeknight dinners, or lazy weekend lunches.
So fire up that stovetop (or even your grill!), chill your favorite white wine, and get ready to enjoy summer one shrimp pasta dish at a time.
Lemon Garlic Shrimp Linguine
Bright, zesty, and packed with the punch of garlic and citrus, this Lemon Garlic Shrimp Linguine is the perfect dish for a warm summer evening.
It’s light yet satisfying, and the refreshing lemon flavor complements the tender shrimp perfectly. Whether you’re hosting friends on the patio or looking for a quick weeknight meal, this dish brings elegance without the fuss.
Ingredients:
- 12 oz linguine
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley
- Freshly grated Parmesan, for garnish
Instructions:
- Cook linguine according to package directions. Reserve 1/2 cup of pasta water and drain.
- In a large skillet over medium heat, heat olive oil. Add garlic and red pepper flakes; sauté for 30 seconds.
- Add shrimp, season with salt and pepper, and cook until pink and opaque (2–3 minutes per side).
- Stir in lemon juice and zest, then add cooked pasta. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
- Sprinkle with parsley and Parmesan before serving.
With its fresh ingredients and quick prep, this dish becomes an instant go-to for anyone craving flavor without the weight.
The brightness of lemon and the simplicity of garlic allow the shrimp to shine, creating a memorable meal that tastes like summer on a plate.
Creamy Avocado Shrimp Penne
This Creamy Avocado Shrimp Penne is a luscious twist on classic pasta. Instead of heavy cream, ripe avocado creates a silky, nutrient-rich sauce that feels indulgent without the guilt.
Paired with juicy shrimp and tender penne, it’s a vibrant and satisfying meal that’s both healthy and deeply comforting on a summer evening.
Ingredients:
- 12 oz penne pasta
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 ripe avocados, peeled and pitted
- 1/4 cup fresh basil leaves
- 2 tbsp lemon juice
- 2 cloves garlic
- Salt and pepper, to taste
- 1/4 cup grated Parmesan (optional)
- Cherry tomatoes, halved (optional garnish)
Instructions:
- Cook penne pasta until al dente. Drain and set aside.
- In a blender or food processor, blend avocados, basil, lemon juice, garlic, salt, and pepper until smooth. If needed, add a splash of water or olive oil to achieve creamy consistency.
- In a skillet, heat olive oil over medium heat. Cook shrimp for 2–3 minutes per side until pink and opaque.
- Toss pasta with the avocado sauce and cooked shrimp. Add Parmesan if using.
- Garnish with cherry tomatoes for a pop of color and sweetness.
This dish is a beautiful balance of creamy and light, indulgent and clean.
Avocado adds richness without overwhelming the palate, making it an ideal comfort dish for health-conscious food lovers. It’s a unique summer recipe that feels both innovative and familiar.
Spicy Cajun Shrimp Fettuccine
If you’re in the mood for bold flavor, this Spicy Cajun Shrimp Fettuccine will not disappoint. It’s smoky, spicy, and full of that deep Southern comfort vibe, yet still summery enough to enjoy with a cold drink and a breeze.
The creamy sauce offsets the heat, creating a perfectly balanced and crave-worthy pasta.
Ingredients:
- 12 oz fettuccine
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 tbsp Cajun seasoning
- 1 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- Chopped green onions or parsley, for garnish
Instructions:
- Cook fettuccine according to package instructions. Drain and set aside.
- Toss shrimp with Cajun seasoning. In a skillet, heat olive oil and cook shrimp for 2–3 minutes per side. Remove and set aside.
- In the same pan, melt butter and sauté onion until soft. Add garlic and cook 1 more minute.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan and cook until sauce thickens.
- Add pasta and shrimp back into the skillet. Toss to coat everything evenly.
- Garnish with green onions or parsley before serving.
This pasta is a celebration of bold summer flavor, bringing heat and creaminess together in a delicious harmony.
It’s a comforting and robust meal that feels indulgent and festive — ideal for a summer night with friends or a spicy solo dinner to treat yourself.
Shrimp and Pesto Farfalle
Fresh, fragrant, and full of vibrant flavors, Shrimp and Pesto Farfalle is a delightful summer pasta dish that highlights the freshness of basil pesto.
The combination of succulent shrimp and the bold, aromatic pesto sauce makes for a satisfying yet light meal perfect for any outdoor gathering or dinner on the patio.
Ingredients:
- 12 oz farfalle pasta
- 1 lb shrimp, peeled and deveined
- 1/4 cup olive oil
- 1/2 cup basil pesto
- 1 tbsp lemon juice
- Salt and pepper, to taste
- 1/4 cup sun-dried tomatoes, chopped (optional)
- Fresh Parmesan, for garnish
Instructions:
- Cook farfalle pasta according to package directions. Reserve 1/4 cup pasta water and drain the rest.
- Heat olive oil in a skillet over medium heat. Add shrimp and cook for 2–3 minutes per side, until pink and opaque. Season with salt and pepper.
- Toss the cooked pasta and shrimp with pesto sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Add lemon juice, and toss in sun-dried tomatoes if using.
- Garnish with fresh Parmesan and serve.
The earthy flavors of pesto paired with the freshness of shrimp create a light yet flavorful dish that’s perfect for any summer meal.
The addition of sun-dried tomatoes and a touch of lemon adds extra layers of depth to this simple, elegant pasta. This dish can be served hot or cold, making it versatile for both a cozy dinner or a picnic meal.
Shrimp and Tomato Cream Pasta
Rich, creamy, and comforting, Shrimp and Tomato Cream Pasta is the ultimate summer indulgence.
The sauce, made with ripe tomatoes and cream, creates a velvety texture that’s perfect for coating the shrimp and pasta. This dish is easy to prepare, making it a perfect choice for a weeknight meal that feels like a restaurant-worthy treat.
Ingredients:
- 12 oz spaghetti
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 pint cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup tomato paste
- Salt and pepper, to taste
- Fresh basil leaves, chopped (for garnish)
- Grated Parmesan, for serving
Instructions:
- Cook spaghetti according to package directions. Reserve 1/4 cup of pasta water and drain.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2–3 minutes per side until pink. Remove shrimp and set aside.
- In the same skillet, add garlic and sauté until fragrant. Add the cherry tomatoes and cook for 3–4 minutes until softened.
- Stir in tomato paste, then pour in heavy cream and season with salt and pepper. Simmer for 3–5 minutes until the sauce thickens slightly.
- Add the cooked pasta, shrimp, and reserved pasta water to the skillet. Toss to coat and combine everything evenly.
- Garnish with fresh basil and Parmesan before serving.
This dish is a luxurious and creamy delight that combines the sweetness of tomatoes with the richness of cream.
The fresh basil adds a touch of herbaceous brightness, making every bite feel fresh and indulgent at the same time. It’s perfect for a cozy dinner or when you want to impress guests without too much effort.
Mediterranean Shrimp Orzo Salad
If you’re looking for a cool, refreshing pasta salad that’s perfect for hot summer days, this Mediterranean Shrimp Orzo Salad is the ideal dish.
Packed with vibrant flavors, including olives, feta, and cucumbers, this salad is a light yet filling option for a summer meal. The shrimp brings protein, while the tangy dressing ties all the Mediterranean flavors together.
Ingredients:
- 12 oz orzo pasta
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 cucumber, diced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh parsley, chopped
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Cook orzo according to package directions. Drain and rinse under cold water to stop the cooking process. Set aside.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add shrimp and cook for 2–3 minutes per side until pink and cooked through. Set aside.
- In a large bowl, combine the cooked orzo, cucumber, olives, feta, red onion, and parsley.
- In a small bowl, whisk together lemon juice, red wine vinegar, 2 tbsp olive oil, salt, and pepper to create the dressing.
- Toss the orzo mixture with the dressing, then add the cooked shrimp and gently toss again.
This dish is refreshing and vibrant, with a perfect balance of tangy, salty, and fresh ingredients. The Mediterranean-inspired flavors bring a summery feel, making this shrimp orzo salad a great choice for barbecues, picnics, or a light meal on its own.
The zesty dressing and creamy feta bring everything together beautifully.
Shrimp Scampi with Zucchini Noodles
A healthy twist on the classic shrimp scampi, this dish swaps traditional pasta for zucchini noodles, creating a lighter, gluten-free option that’s just as flavorful.
The garlic butter sauce is still rich and indulgent, while the zucchini noodles provide a refreshing crunch. Perfect for a low-carb summer meal, this dish delivers all the bold flavors without the heaviness.
Ingredients:
- 4 medium zucchinis, spiralized into noodles
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup white wine or chicken broth
- 1/4 cup fresh lemon juice
- 1/4 tsp red pepper flakes
- Salt and pepper, to taste
- 2 tbsp unsalted butter
- Fresh parsley, chopped (for garnish)
- Grated Parmesan (optional)
Instructions:
- Spiralize the zucchinis into noodles and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- Pour white wine (or chicken broth) and lemon juice into the skillet, scraping any bits from the bottom. Let it simmer for 2-3 minutes.
- Stir in butter and let it melt into the sauce.
- Add the zucchini noodles to the skillet and cook for 2-3 minutes until slightly softened.
- Return the shrimp to the skillet, toss everything together, and season with salt and pepper.
- Garnish with fresh parsley and Parmesan if desired.
This Shrimp Scampi with Zucchini Noodles is a perfect summer dinner that’s both light and flavorful. The combination of buttery garlic sauce with the fresh crunch of zucchini noodles gives you the best of both worlds – indulgence and freshness.
Plus, it’s a great low-carb alternative that doesn’t sacrifice any flavor!
Shrimp and Corn Pasta with a Basil Cream Sauce
The sweetness of fresh corn paired with the savory shrimp creates a beautiful contrast in this summer-inspired pasta dish.
Tossed in a rich basil cream sauce, this recipe is packed with flavor and texture. It’s a perfect choice for when corn is in season and you want to create something a little different but still indulgent.
Ingredients:
- 12 oz rigatoni pasta
- 1 lb shrimp, peeled and deveined
- 1 cup fresh corn kernels (from about 2 ears of corn)
- 2 tbsp olive oil
- 3/4 cup heavy cream
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Freshly grated Parmesan, for garnish
Instructions:
- Cook rigatoni according to package instructions. Reserve 1/4 cup pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove from the skillet and set aside.
- In the same skillet, add garlic and cook for 1 minute until fragrant. Add corn kernels and cook for 2-3 minutes, just until slightly tender.
- Stir in heavy cream and let it simmer for 2 minutes. Add lemon juice and season with salt and pepper.
- Add pasta to the skillet, tossing with the creamy sauce. If the sauce is too thick, add some reserved pasta water to loosen it.
- Return shrimp to the skillet, tossing everything together. Stir in chopped basil.
- Serve with freshly grated Parmesan on top.
This Shrimp and Corn Pasta with Basil Cream Sauce is an absolute summer favorite.
The sweet crunch of corn complements the tender shrimp, while the creamy basil sauce ties it all together with a fresh, aromatic finish. It’s perfect for a summer dinner that’s both cozy and bright, with just the right balance of richness and freshness.
Shrimp and Asparagus Pasta with Lemon Butter Sauce
This shrimp and asparagus pasta is light yet flavorful, with a tangy lemon butter sauce that brings out the natural sweetness of the shrimp and the crispness of the asparagus.
A perfect balance of simple, fresh ingredients, this dish can be served as a quick weeknight meal or a light but satisfying dinner for entertaining guests.
Ingredients:
- 12 oz spaghetti
- 1 lb shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 tbsp butter
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan, for serving
Instructions:
- Cook spaghetti according to package directions. Reserve 1/4 cup of pasta water and drain.
- Blanch asparagus in boiling water for 2–3 minutes, until bright green and tender. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Season with salt and pepper.
- Stir in lemon zest and juice, then add the cooked spaghetti and asparagus to the skillet.
- Toss everything together, adding reserved pasta water as needed to create a smooth sauce.
- Garnish with fresh parsley and Parmesan before serving.
This Shrimp and Asparagus Pasta with Lemon Butter Sauce is the epitome of light summer dining. The combination of shrimp and asparagus with the bright lemony butter sauce creates a dish that feels fresh and satisfying without being heavy.
The fresh herbs and Parmesan finish off the dish with just the right amount of flavor, making it a perfect summer staple.
Shrimp and Mango Pasta Salad
This Shrimp and Mango Pasta Salad combines the sweetness of ripe mangoes with the savory shrimp and a tangy dressing, making it a perfect dish for hot summer days.
It’s a refreshing twist on the classic pasta salad, and the balance of flavors—tropical, savory, and tangy—makes every bite delightful. This recipe is perfect for picnics, barbecues, or a casual summer dinner.
Ingredients:
- 12 oz fusilli or rotini pasta
- 1 lb shrimp, peeled and deveined
- 1 ripe mango, peeled and diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp honey
- Salt and pepper, to taste
- 1/4 cup crumbled feta cheese (optional)
Instructions:
- Cook pasta according to package directions. Drain and set aside to cool.
- While pasta is cooking, heat olive oil in a skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Season with salt and pepper, then set aside to cool.
- In a large bowl, combine the cooled pasta, shrimp, diced mango, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together lime juice, honey, olive oil, salt, and pepper to make the dressing.
- Toss the pasta mixture with the dressing until well coated. If desired, sprinkle with crumbled feta for extra creaminess.
- Serve chilled.
This Shrimp and Mango Pasta Salad is the ultimate summer dish, combining light and fresh ingredients with a touch of sweetness.
The mango adds a delightful tropical twist to the shrimp and pasta, making it an exciting and healthy choice for any summer occasion. The tangy lime dressing ties everything together perfectly.
Shrimp and Roasted Red Pepper Pesto Pasta
This Shrimp and Roasted Red Pepper Pesto Pasta brings a smoky and creamy twist to traditional pesto.
The roasted red peppers add a sweet and earthy flavor to the basil pesto, giving it a unique depth of taste. It’s a bold yet light dish that’s perfect for summer evenings when you want something flavorful but not too heavy.
Ingredients:
- 12 oz penne or spaghetti
- 1 lb shrimp, peeled and deveined
- 1 jar (about 12 oz) roasted red peppers, drained and chopped
- 1/4 cup fresh basil leaves
- 1/4 cup Parmesan cheese, grated
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper, to taste
- Fresh basil leaves for garnish
Instructions:
- Cook pasta according to package directions. Reserve 1/4 cup pasta water and drain.
- In a food processor, combine roasted red peppers, fresh basil, Parmesan cheese, garlic, pine nuts, and olive oil. Blend until smooth and creamy. Add salt and pepper to taste.
- Heat olive oil in a skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from heat.
- Toss the cooked pasta with the red pepper pesto, adding reserved pasta water a little at a time to achieve your desired sauce consistency.
- Add shrimp and gently toss everything together.
- Garnish with fresh basil and serve.
This Shrimp and Roasted Red Pepper Pesto Pasta offers an exciting twist on traditional pesto with the addition of roasted red peppers.
The creamy, smoky pesto brings bold flavors to the shrimp and pasta, creating a dish that’s satisfying and full of character. It’s a beautiful option for an evening dinner or an elegant meal to share with friends.
Shrimp and Lemon Orzo with Arugula
This Shrimp and Lemon Orzo with Arugula is a simple yet flavorful dish that highlights the delicate taste of shrimp, the zesty punch of lemon, and the peppery bite of fresh arugula.
It’s light and refreshing, perfect for a hot summer day when you want something healthy, bright, and easy to prepare.
Ingredients:
- 12 oz orzo pasta
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 2 cups fresh arugula
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- Freshly grated Parmesan (optional)
Instructions:
- Cook orzo according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from heat.
- In the same skillet, stir in lemon zest and lemon juice, scraping any bits from the bottom of the pan. Season with salt and pepper.
- Toss the cooked orzo with the lemon sauce in the skillet, adding the arugula and parsley. Toss until the arugula wilts slightly.
- Add shrimp back into the skillet and gently toss to combine.
- Serve with freshly grated Parmesan, if desired.
This Shrimp and Lemon Orzo with Arugula is a refreshing and satisfying dish that’s perfect for summer.
The tangy lemon pairs beautifully with the sweetness of the shrimp, while the peppery arugula adds a burst of flavor. It’s light enough to be served as a side or hearty enough for a main dish, making it versatile for any summer meal.
Shrimp and Spinach Fettuccine Alfredo
This Shrimp and Spinach Fettuccine Alfredo is a creamy, comforting dish with a burst of freshness from the spinach. The rich Alfredo sauce pairs beautifully with plump shrimp and tender fettuccine, while the spinach adds a pop of color and a nutritious element.
Perfect for a cozy evening or a more formal dinner, this dish is guaranteed to please everyone at the table.
Ingredients:
- 12 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook fettuccine pasta according to package directions. Reserve 1/4 cup of pasta water and drain.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Set aside.
- In the same skillet, add garlic and sauté for 1 minute until fragrant. Add spinach and cook until wilted, about 2 minutes.
- Stir in heavy cream and butter, allowing the cream to simmer for 2-3 minutes. Add Parmesan cheese and stir until the sauce thickens slightly.
- Add the cooked fettuccine and toss to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water to reach desired consistency.
- Return shrimp to the skillet, toss everything together, and season with salt and pepper.
- Garnish with fresh parsley and serve.
The Shrimp and Spinach Fettuccine Alfredo is the perfect balance of indulgent creaminess and freshness. The shrimp provide a wonderful contrast to the richness of the sauce, while the spinach adds a lovely green element that lightens the dish.
It’s ideal for when you’re craving comfort food with a summer twist.
Shrimp and Pineapple Curry Pasta
For something a little different and adventurous, this Shrimp and Pineapple Curry Pasta combines the warmth of curry with the tropical sweetness of pineapple.
The creamy coconut milk sauce is rich and flavorful, with a delightful balance of spicy, sweet, and savory notes that make it perfect for a summer evening when you want something unique and vibrant.
Ingredients:
- 12 oz spaghetti or linguine
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 cup pineapple chunks (fresh or canned)
- 2 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 2 tbsp fish sauce (or soy sauce)
- 1 tbsp lime juice
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Cook pasta according to package directions. Reserve 1/4 cup pasta water and drain.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Set aside.
- In the same skillet, add red curry paste and cook for 1 minute until fragrant.
- Pour in coconut milk, fish sauce, and lime juice, and bring the sauce to a simmer. Cook for 3-4 minutes to thicken slightly.
- Add the pineapple chunks and toss them into the sauce, cooking for an additional 2 minutes.
- Add cooked pasta to the skillet, tossing to coat in the curry sauce. If the sauce is too thick, add reserved pasta water to loosen it.
- Return shrimp to the skillet, toss everything together, and season with salt and pepper.
- Garnish with fresh cilantro before serving.
This Shrimp and Pineapple Curry Pasta brings a vibrant, exotic flavor to your summer dinners.
The sweet pineapple balances the heat from the curry, while the creamy coconut milk sauce makes the dish velvety and indulgent. It’s a wonderful, fresh twist on traditional curry dishes and is sure to surprise and delight.
Shrimp and Cherry Tomato Pesto Pasta
Bursting with the sweetness of ripe cherry tomatoes and the rich flavors of basil pesto, this Shrimp and Cherry Tomato Pesto Pasta is a quick and flavorful dish that captures the essence of summer.
The juicy tomatoes and succulent shrimp pair perfectly with the fragrant pesto, making this dish as easy as it is satisfying.
Ingredients:
- 12 oz penne or farfalle pasta
- 1 lb shrimp, peeled and deveined
- 1 pint cherry tomatoes, halved
- 3 tbsp olive oil
- 1/4 cup basil pesto
- 2 cloves garlic, minced
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
- Fresh basil leaves for garnish
- Grated Parmesan, for serving
Instructions:
- Cook pasta according to package directions. Reserve 1/4 cup pasta water and drain.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
- In the same skillet, add garlic and sauté for 1 minute until fragrant. Add halved cherry tomatoes and cook for 2-3 minutes until they start to soften.
- Stir in pesto and balsamic vinegar, then add the cooked pasta to the skillet. Toss everything together, adding reserved pasta water as needed to coat the pasta in the sauce.
- Return shrimp to the skillet and toss to combine. Season with salt and pepper.
- Garnish with fresh basil leaves and grated Parmesan before serving.
The Shrimp and Cherry Tomato Pesto Pasta is a fresh and vibrant dish that brings together the sweetness of ripe tomatoes, the bold flavors of pesto, and the tender shrimp.
It’s an easy-to-make yet elegant dish that captures the flavors of summer and is sure to become a favorite on warm evenings.
Shrimp and Avocado Pasta with Lime Dressing
This Shrimp and Avocado Pasta with Lime Dressing is a refreshing, creamy, and tangy dish that’s perfect for summer.
The cool, creamy avocado pairs beautifully with succulent shrimp and a zesty lime dressing. It’s light yet satisfying, making it a perfect choice for a warm weather meal.
Ingredients:
- 12 oz spaghetti or angel hair pasta
- 1 lb shrimp, peeled and deveined
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup lime juice
- 1/4 cup Greek yogurt or sour cream
- 1 tsp honey
- Salt and pepper, to taste
- Lime wedges, for garnish
Instructions:
- Cook pasta according to package directions. Reserve 1/4 cup pasta water and drain.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from the skillet and set aside.
- In a small bowl, whisk together lime juice, Greek yogurt (or sour cream), honey, salt, and pepper to make the dressing.
- In a large bowl, toss the cooked pasta with the lime dressing. If the sauce is too thick, add reserved pasta water to reach desired consistency.
- Gently stir in the diced avocado and cilantro.
- Return shrimp to the pasta and toss everything together. Serve with lime wedges for an extra burst of citrus.
This Shrimp and Avocado Pasta with Lime Dressing is light, creamy, and packed with flavor.
The avocado adds richness, while the lime dressing brings brightness, making it a refreshing summer dish that’s both satisfying and nourishing.
Shrimp and Lemon Capellini with Garlic Butter
Light and zesty, this Shrimp and Lemon Capellini with Garlic Butter is a simple but flavorful dish that allows the fresh ingredients to shine.
The delicate capellini pasta, the rich garlic butter sauce, and the citrusy zing of lemon come together beautifully, making this the perfect meal for any summer evening.
Ingredients:
- 12 oz capellini (angel hair) pasta
- 1 lb shrimp, peeled and deveined
- 3 tbsp butter
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup dry white wine (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan (optional)
Instructions:
- Cook capellini according to package instructions. Reserve 1/4 cup pasta water and drain.
- In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Season with salt and pepper.
- Add white wine (if using), lemon zest, and lemon juice to the skillet, stirring to combine. Let it simmer for 1-2 minutes.
- Add the cooked capellini to the skillet, tossing everything together. If the sauce is too thick, add reserved pasta water to loosen it.
- Garnish with fresh parsley and Parmesan, if desired.
The Shrimp and Lemon Capellini with Garlic Butter is a light, flavorful dish that’s perfect for summer.
The delicate pasta, zesty lemon, and buttery shrimp make for a satisfying yet fresh meal that’s ideal for any occasion. It’s quick to prepare but feels elegant and indulgent.
Shrimp and Pesto Pasta with Sun-Dried Tomatoes
This Shrimp and Pesto Pasta with Sun-Dried Tomatoes is a vibrant and flavorful dish that combines the savory richness of pesto with the sweet-tart intensity of sun-dried tomatoes.
It’s a wonderful, simple way to enjoy the bold flavors of summer in a quick and easy pasta dish.
Ingredients:
- 12 oz penne or rigatoni pasta
- 1 lb shrimp, peeled and deveined
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup pesto (store-bought or homemade)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated
- Salt and pepper, to taste
- Fresh basil leaves for garnish
Instructions:
- Cook pasta according to package instructions. Reserve 1/4 cup pasta water and drain.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove from the skillet and set aside.
- In the same skillet, add sun-dried tomatoes and cook for 1-2 minutes.
- Stir in pesto and toss the pasta into the skillet, adding reserved pasta water as needed to achieve a silky sauce.
- Return shrimp to the skillet, tossing to combine. Season with salt and pepper to taste.
- Garnish with grated Parmesan and fresh basil leaves.
The Shrimp and Pesto Pasta with Sun-Dried Tomatoes brings a delicious depth of flavor to the table. The sun-dried tomatoes add a wonderful tangy sweetness that pairs perfectly with the richness of the pesto, while the shrimp add a delicate sweetness to the mix.
This dish is sure to be a hit with everyone who loves bold, fresh flavors.
Shrimp and Zucchini Noodles with Lemon Garlic Sauce
This Shrimp and Zucchini Noodles with Lemon Garlic Sauce is a light, healthy alternative to traditional pasta. The zucchini noodles are crisp and refreshing, while the shrimp bring protein and flavor to the dish.
The lemon garlic sauce ties everything together with a bright, zesty finish, making this a perfect choice for a low-carb, fresh summer meal.
Ingredients:
- 2 large zucchinis, spiralized into noodles
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup chicken broth or white wine
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan (optional)
Instructions:
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Add chicken broth (or white wine) and lemon zest and juice. Bring to a simmer and cook for 2-3 minutes to let the flavors combine.
- Add zucchini noodles to the skillet and toss to coat in the sauce. Cook for 2-3 minutes, just until the noodles soften slightly but retain their crunch.
- Return shrimp to the skillet and toss everything together. Season with salt and pepper to taste.
- Garnish with fresh parsley and Parmesan, if desired.
This Shrimp and Zucchini Noodles with Lemon Garlic Sauce is a refreshing, guilt-free dish that’s perfect for summer.
The zucchini noodles are a wonderful alternative to regular pasta, and the light, zesty sauce makes it both flavorful and healthy. It’s a great way to enjoy seafood while keeping the dish light and vibrant.
Shrimp and Corn Pasta with Basil Cream Sauce
The sweetness of fresh summer corn and shrimp come together beautifully in this Shrimp and Corn Pasta with Basil Cream Sauce.
The rich, creamy basil sauce is full of flavor, while the corn adds a touch of sweetness and crunch to the dish. It’s the perfect combination of fresh ingredients and comfort food, perfect for a summer dinner.
Ingredients:
- 12 oz farfalle or fusilli pasta
- 1 lb shrimp, peeled and deveined
- 2 ears of fresh corn, kernels cut off
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated
- Salt and pepper, to taste
- Fresh basil leaves for garnish
Instructions:
- Cook pasta according to package directions. Reserve 1/4 cup pasta water and drain.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
- In the same skillet, add garlic and sauté for 1 minute. Then add corn kernels and cook for 2-3 minutes, until the corn is slightly tender.
- Stir in heavy cream and cook for 2 minutes, allowing the sauce to thicken.
- Add the cooked pasta to the skillet, tossing to coat with the creamy sauce. If the sauce is too thick, add reserved pasta water to reach the desired consistency.
- Stir in chopped basil and grated Parmesan. Return shrimp to the skillet and toss to combine. Season with salt and pepper to taste.
- Garnish with fresh basil leaves before serving.
The Shrimp and Corn Pasta with Basil Cream Sauce is a comforting and flavorful dish with the perfect balance of sweetness from the corn and richness from the cream.
The fresh basil adds a burst of summer flavor, making this dish a delightful choice for any summer evening.
Shrimp and Cucumber Pasta with Dill Yogurt Sauce
Light and refreshing, this Shrimp and Cucumber Pasta with Dill Yogurt Sauce is a fantastic option for a healthy summer meal.
The crisp cucumber adds a refreshing crunch, while the dill yogurt sauce provides a tangy, creamy base that’s full of flavor. The shrimp add protein and richness, making this dish both satisfying and refreshing.
Ingredients:
- 12 oz fusilli or rotini pasta
- 1 lb shrimp, peeled and deveined
- 1 cucumber, thinly sliced
- 1 cup Greek yogurt
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh dill sprigs for garnish
Instructions:
- Cook pasta according to package directions. Reserve 1/4 cup pasta water and drain.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
- In a small bowl, combine Greek yogurt, chopped dill, lemon juice, garlic, salt, and pepper to make the dill yogurt sauce.
- Toss the cooked pasta with the dill yogurt sauce, adding reserved pasta water a little at a time to achieve the desired sauce consistency.
- Add thinly sliced cucumber to the pasta and toss gently.
- Return shrimp to the skillet or serving dish, tossing everything together. Garnish with fresh dill sprigs.
This Shrimp and Cucumber Pasta with Dill Yogurt Sauce is a cool, refreshing, and creamy dish that’s perfect for summer.
The yogurt-based sauce with fresh dill brings a tangy, creamy twist to the shrimp and pasta, while the cucumber adds a crisp, refreshing texture. It’s a light and healthy dish that still feels indulgent!
Shrimp and Mango Pasta with Cilantro Lime Dressing
This Shrimp and Mango Pasta with Cilantro Lime Dressing is a vibrant and tropical dish that bursts with flavor.
The sweetness of fresh mango complements the shrimp, while the zesty cilantro lime dressing ties it all together, creating a refreshing, light, and slightly tangy meal perfect for a warm summer day.
Ingredients:
- 12 oz spaghetti or linguine
- 1 lb shrimp, peeled and deveined
- 1 ripe mango, peeled and diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup lime juice
- 1 tbsp honey
- 2 tbsp olive oil (for the dressing)
- Salt and pepper, to taste
- Lime wedges, for garnish
Instructions:
- Cook pasta according to package directions. Reserve 1/4 cup pasta water and drain.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from the skillet and set aside.
- In a small bowl, whisk together lime juice, honey, olive oil, chopped cilantro, salt, and pepper to make the dressing.
- Add the cooked pasta to the skillet, tossing it with the reserved pasta water to coat the noodles.
- Gently fold in the diced mango and shrimp.
- Drizzle the cilantro lime dressing over the pasta and toss to combine.
- Garnish with lime wedges and additional cilantro, if desired.
The Shrimp and Mango Pasta with Cilantro Lime Dressing is a tropical delight with the sweetness of mango balancing out the savory shrimp and the tangy, refreshing lime dressing.
This dish is perfect for summer when you want something light, vibrant, and packed with fresh ingredients.
Shrimp and Asparagus Pasta with Lemon Parmesan Sauce
This Shrimp and Asparagus Pasta with Lemon Parmesan Sauce is a sophisticated yet simple dish, combining tender shrimp and asparagus with a creamy lemon-infused Parmesan sauce.
The freshness of the asparagus adds a lovely crunch, while the lemon and Parmesan bring out the best in this flavorful pasta.
Ingredients:
- 12 oz penne or rigatoni pasta
- 1 lb shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook pasta according to package directions. Reserve 1/4 cup pasta water and drain.
- In a large skillet, heat 2 tbsp olive oil over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp olive oil and sauté garlic for 1 minute until fragrant.
- Add the asparagus and cook for 3-4 minutes, until tender but still crisp.
- Stir in heavy cream, Parmesan cheese, lemon zest, and lemon juice. Let it simmer for 2-3 minutes to thicken the sauce.
- Add the cooked pasta to the skillet, tossing it in the creamy sauce. Add reserved pasta water if the sauce needs to be thinned.
- Return shrimp to the skillet and toss everything together. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
The Shrimp and Asparagus Pasta with Lemon Parmesan Sauce is a perfect summer dish, combining fresh, crunchy asparagus with the richness of the lemon Parmesan sauce.
The shrimp bring protein and flavor to the mix, while the lemony sauce adds a refreshing, zesty finish to this savory meal.
Shrimp and Broccoli Pasta with Garlic Parmesan Sauce
This Shrimp and Broccoli Pasta with Garlic Parmesan Sauce is a nutritious and delicious combination that’s both hearty and light.
The garlic Parmesan sauce is rich and savory, while the broccoli adds a satisfying crunch and a dose of veggies. It’s a quick and easy dish, ideal for a weeknight summer dinner.
Ingredients:
- 12 oz farfalle or rotini pasta
- 1 lb shrimp, peeled and deveined
- 2 cups broccoli florets
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook pasta according to package directions. In the last 3 minutes of cooking, add broccoli florets to the boiling water. Reserve 1/4 cup of pasta water and drain.
- In a large skillet, heat 2 tbsp olive oil over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp olive oil and sauté garlic for 1 minute until fragrant.
- Stir in heavy cream and Parmesan cheese, cooking for 2 minutes until the sauce thickens slightly.
- Add the cooked pasta and broccoli to the skillet, tossing to coat with the sauce. Add reserved pasta water to adjust the consistency of the sauce.
- Return shrimp to the skillet and toss everything together. Season with salt, pepper, and lemon juice.
- Garnish with fresh parsley before serving.
This Shrimp and Broccoli Pasta with Garlic Parmesan Sauce is a satisfying, well-rounded dish that combines the richness of garlic and Parmesan with the crunch of broccoli.
The shrimp adds protein and flavor, making it a complete meal that’s easy to prepare but full of delicious flavors perfect for summer.
