Hey there pasta lovers! I’ve experimented with countless shrimp pasta recipes over the years, and I’m excited to share everything I know about using cooked shrimp in pasta dishes. Whether you’ve got frozen cooked shrimp or leftover cooked shrimp, I’ll show you how to turn them into amazing pasta meals!
Why Use Cooked Shrimp in Pasta?
- Saves tons of cooking time – perfect for busy weeknights
- Already perfectly cooked – no risk of raw seafood
- Super convenient – can keep frozen shrimp on hand
- Budget-friendly – often cheaper than raw shrimp
- Great protein boost – adds ~20g protein per serving
Best Ways to Prepare Cooked Shrimp
Thawing Methods
-
Refrigerator Method (Recommended)
- Place frozen shrimp in container
- Let thaw overnight (6-8 hours)
- Maintains best texture and flavor
-
Quick-Thaw Method
- Put shrimp in colander
- Run cold water over them for 5-7 mins
- Gently toss until fully thawed
- Pat dry before using
❌ Never thaw at room temperature – bacteria risk!
Adding to Pasta Dishes
The key is adding cooked shrimp at the very end to just warm through Here’s my foolproof method
- Cook pasta according to package
- Make your sauce
- Add thawed shrimp during final 2-3 minutes
- Toss everything together
- Serve immediately
Best Pasta Types for Shrimp
| Pasta Type | Best For |
|---|---|
| Linguine | Light sauces |
| Fettuccine | Cream sauces |
| Penne | Chunky sauces |
| Angel hair | Olive oil based |
| Fusilli | Cold pasta salads |
5 Quick & Easy Shrimp Pasta Recipes
1. Simple Garlic Shrimp Pasta
- 8 oz pasta of choice
- 1 lb cooked shrimp
- 4 cloves minced garlic
- 2 tbsp olive oil
- Red pepper flakes
- Fresh parsley
- Salt & pepper
2. Creamy Shrimp Alfredo
- 8 oz fettuccine
- 1 lb cooked shrimp
- 1 cup heavy cream
- 1/2 cup parmesan
- 2 tbsp butter
- 2 cloves garlic
3. Lemon Shrimp Pasta
- 8 oz angel hair pasta
- 1 lb cooked shrimp
- Juice of 2 lemons
- 3 tbsp olive oil
- Fresh basil
- Cherry tomatoes
4. Pesto Shrimp Pasta
- 8 oz fusilli
- 1 lb cooked shrimp
- 1/2 cup pesto
- Baby spinach
- Pine nuts
- Parmesan
5. Cold Shrimp Pasta Salad
- 8 oz rotini
- 1 lb cooked shrimp
- Italian dressing
- Bell peppers
- Cucumber
- Red onion
Pro Tips for Amazing Shrimp Pasta
-
Don’t Overcook!
- Cooked shrimp only needs warming
- 2-3 minutes max in hot sauce
- Remove from heat once warm
-
Season Well
- Garlic & herbs
- Lemon juice
- Red pepper flakes
- Quality olive oil
-
Sauce Pairings
- Light: garlic & oil, lemon butter
- Rich: alfredo, vodka sauce
- Fresh: pesto, olive oil based
Common Questions
Q: Can I use frozen cooked shrimp directly in sauce?
A: We don’t recommend it. Always thaw first for best texture and to avoid watering down your sauce.
Q: How long can I store leftover shrimp pasta?
A: Keep in fridge 3-4 days max. Reheat gently to avoid rubbery shrimp.
Q: What size shrimp works best?
A: Medium to large (31/40 or 26/30 count) are perfect for pasta dishes.
My Final Tips
After making countless shrimp pasta dishes, here’s what I’ve learned:
- Quality matters – get good shrimp
- Don’t skip proper thawing
- Season generously
- Keep it simple – let shrimp shine
- Serve immediately when hot
How to Make Creamy Shrimp Pasta
- In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
- In a skillet over medium heat, melt the butter, and add olive oil. Cook the shrimp for a minute, then season with salt, pepper, and Old Bay Seasoning or paprika if using.
- Continue to cook the shrimp until it’s pink. Do this in batches if you’re worried that you may overcook the shrimp. Remove the shrimp onto a plate and set aside.
- In the same pan, melt butter and add garlic, cook for 30 seconds or until it’s fragrant. Add the heavy cream, and with the spatula deglaze the pan.
- Add parmesan, let it melt then loosen the sauce with reserved pasta water and allow to simmer for a minute. Taste the sauce and see if more salt and pepper is needed.
- Toss the pasta with the sauce until it’s well coated. Add the shrimp back in to reheat it gently, garnish with freshly chopped parsley and serve.
- Cook the pasta until just al dente. You will toss the pasta with the sauce over a gentle heat, and you want to avoid getting overcooked pasta.
- If you cook the shrimp from frozen, you will have liquid coming out and that’s ok as it will take about a minute to simmer it down (not enough to overcook the shrimp). However, it’s recommended to thaw the shrimp completely before cooking so it’s as dry as possible for better results.
- Don’t forget to reserve about a cup of the pasta cooking water, it’s quite starchy and great for loosening up the sauce. You will most probably need much less than a cup, but to stay on the safe side I always reserve 1 cup and drain the rest.
- This pasta makes 4 normal servings, or 3 big ones.
Storage and Reheating Instructions
- Fridge: Store in the fridge in a sealed container for up to 3 days.
- Reheat: Reheat the pasta in a skillet over low-medium heat, and add a splash of water to loosen the sauce. Do the same if using the microwave.
- Freezer: I don’t recommend freezing this creamy shrimp pasta.
