Easy Garlic Shrimp Pasta

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IMG_3594xMy family doesn’t eat a lot of shrimp. We like it (even my kids!) but I don’t always think about fixing it for dinner. Lately, however, this dish has become a favorite for hot summer days. It’s light, but filling. And, best of all, it cooks up quickly on the stove. You probably don’t need a recipe for it, but I wrote up some details of what I do for this mild, tasty dish. Why not make it for lunch, too?

Easy Garlic Shrimp Pasta


1 lb. uncooked shrimp, fresh or frozen
3 TBSP butter
1 TBSP olive oil
4 garlic cloves, finely chopped
7 oz. rice noodles


  1. In a large bowl, pour boiling water over rice noodles and soak for about 10 minutes. Drain water from noodles and set aside.
  2. Prepare the shrimp, if necessary. If frozen, thaw first. Remove tail, shell, and devein.
  3. In a medium to large skillet, heat butter and olive oil over moderate heat. Add the garlic and cook one or two minutes, until aromatic.
  4. Raise the heat to medium or medium-high and add the shrimp. Saut√© the shrimp in the garlic butter until the shrimp turns pink — about five minutes.
  5. Place the noodles, now hydrated, in the skillet and toss. Cook for a few minutes until they are heated through. Serve and enjoy. ūüôā

Additional Notes:

  • Serves 4.
  • I like to buy uncooked shrimp, but pre-cooked shrimp works, too. Just don’t cook it as long. It only needs to be heated through for a few minutes.
  • To thaw frozen shrimp, place in a colander over a bowl and put in the refrigerator overnight. Or, if you’re like me, wait until dinner time. Then, place the frozen shrimp in a colander over a bowl and fill with cold water. Change the water every five minutes until shrimp is thawed, usually 15-20 minutes.
  • Any rice noodles will work, but I particularly like Thai Kitchen Wide Rice Noodles.

For more gluten-free dinner ideas, check out today’s edition of “What Can I Eat That’s Gluten-Free?” at The Gluten-Free Homemaker.



Several of mine don’t like shrimp, but I can definitely see having this for lunch. Thanks for sharing it.


I made pasta tonight and we tried a brown rice pasta – DeBowles Angel Hair. It tasted great but broke into little pieces. I like this brand in the penne but not the angel hair. Your noodles look so much better – I’ve had a different brand of wide rice noodles and they were great.


That’s a great idea to just use Asian-style rice noodles and sautee them in the pan with the shrimp. So easy! It sounds great.


that looks yummy. dh likes shrimp (I’m allergic) but I try to be kind to him from time to time…=)


You need a new post for me to comment on. Nudge. Nudge.

BTW, my husband informed me the other day that he tried some shrimp at a friends house and it wasn’t so bad! Maybe I’ll make this for dinner after all.


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Finally made this tonight. Not everyone liked the shrimp, but my 15yo said he wants to have this for dinner on his birthday in Nov. I loved it.


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your recipe looks quick, yummy and easy to make. thanks for the great info.


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