Pink Shrimp Pasta is a quick and easy dinner that feels a little fancy without any extra fuss! Tender shrimp and pasta are tossed in creamy vodka sauce for a simple meal that's on the table in about 20 minutes. The best part? We're using jarred sauce and cooking the shrimp right in it. Now that's a weeknight win!
Why Pink Shrimp Pasta is irresistible
It's hard to resist a dinner that delivers big flavor with so little effort! Jarred vodka sauce keeps things ridiculously easy, and the shrimp cooks right in the sauce, saving an extra step and another dirty pan. It's creamy, comforting, and ready in about 20 minutes.
Pink Shrimp Pasta
Equipment
- 1 Large skillet
- 1 large stockpot
Ingredients
- 12 oz pasta
- 1 tablespoon butter
- ½ yellow onion sliced
- ¼ teaspoon red pepper flakes
- 1 pound *raw shrimp peeled & deveined
- 25 ounce jar vodka sauce
- ¼ cup heavy whipping cream
- ½ cup pasta water
- Parmesan and minced parsley for topping optional
Instructions
- Place a large pot over high, season with salt and cook pasta to al dente. Drain well, saving ½ cup of pasta water.
- While the pasta is cooking, place a large skillet over medium heat, add butter, sliced onions and red pepper flakes. Saute for 4-5 minutes until the onions soften. Add the vodka sauce and warm through.
- Next add the raw shrimp directly to the sauce. Simmer 3-5 minutes until pink and cooked through, remove from heat.
- Toss in pasta and stir to coat. Be sure to mix it together well. Add the heavy whipping cream and about ¼ cup pasta water. Again toss and coat the pasta. You want the pasta plenty saucy!
- Top with Parmesan and minced parsley. Serve and enjoy!
Notes
Nutrition
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Ingredients
Please refer to the printable recipe card for the exact measurements for this recipe.
Frequently asked questions (FAQ's)
Absolutely! Thaw the shrimp completely and pat them dry before adding them to the sauce.
I used linguine, but penne, rigatoni, rotini, or bow tie pasta are all great choices. Use whatever you have on hand.
The shrimp will turn pink and opaque when cooked. They only need a few minutes, so keep an eye on them to avoid overcooking.
It's best served fresh since shrimp can become tough when reheated. Leftovers can be refrigerated for up to 2 days and gently reheated.
Deb's top tips
Keep the heat at medium or medium-low. A hard boil can make shrimp rubbery. Gentle simmer = tender shrimp.
Test kitchen notes
Shrimp cook fast. Like blink-and-they're-done fast! As long as the sauce is gently simmering (not a volcanic boil), they'll cook beautifully and stay tender.
More shrimp dinner recipes
If you love quick shrimp dinners, my Shrimp Scampi with Vegetables is another 20-minute meal with pasta, tender shrimp, and a light lemon garlic sauce. For something creamy with a little kick, try Shrimp and Chicken Cajun Pasta or the spicy Voodoo Pasta with shrimp and andouille sausage.
And when you want to skip the pasta altogether, Honey Butter Old Bay Shrimp is an easy 15-minute dinner that's packed with flavor.
Serving suggestions
Keep dinner simple with Air Fryer Garlic Bread for soaking up every bit of that creamy sauce. For something fresh on the side, Roasted Asparagus and Tomatoes or Pan Roasted Vegetables would be delicious. A crisp Caesar or simple green salad would also balance out the richness perfectly.
Dinner doesn't get much easier than this
When you need dinner on the table fast, this one is hard to beat! It's creamy, delicious, and just fancy enough to feel like a treat, even though it takes about 20 minutes to make. Add some garlic bread and dinner is done. Easy peasy!
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