Shrimp Pasta Recipes

Food & Wine’s Justin Chapple cooks chorizo in oil, then uses that oil to cook shrimp and garlic, infusing this entire dish with excellent smoky flavor.

Fried capers add a crisp, pungent hit to De Laurentiis's lovely seafood pasta. The sauce that coats the spaghetti is a simple mix of olive oil, Parmesan and lemon.

Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients (see Variations).

Parmesan and a lemon anchovy dressing coat shells, shrimp, and curly endive for a pasta salad that's second cousin to a shrimp Caesar. Instead of big croutons, sauteed bread crumbs make a crisp topping.

This is an easy version of a classic dish from Spain called fideus, which requires toasting pasta in a pot on the stove, stirring constantly. This pasta simply gets baked in the oven until it's wonderfully crisp.

A blender makes quick work of this clever harissa sauce, which is spicy and bright and laced with delicious spices. It's excellent tossed with warm pasta.

Panko added to the garlicky shrimp saut? gives great texture to this spaghettini from F&W's Justin Chapple.

When Ryan Poli and his kitchen staff tried finishing orzo risotto-style (stirring the cooked orzo with stock until creamy) they got fantastic results with impressive speed.

The thin strands of pasta soak up this spicy tomato sauce to form a flavorful mound punctuated with shrimp.

F&W's Justin Chapple mixes plenty of scallions, creamy mascarpone cheese and fresh spinach into this supereasy pasta.