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Crispy Shrimp Pasta

5 from 1 vote
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Crispy Shrimp Pasta

  • 1 pound raw, deveined shrimp (tails removed)
  • 2 tablespoons olive oil
  • 3 tablespoons flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 pound whole wheat fettuccine, or pasta of choice

Arugula Pesto Cream Sauce

  • 1 6- ounce bag of arugula
  • 1/3 cup asiago cheese, you can sub parmesan if you’d like
  • 1 garlic clove
  • 1/4 cup olive oil + more if needed
  • salt and pepper to taste
  • 1/4 cup heavy cream


Crispy Shrimp Pasta

  • Boil water for pasta and begin to cook according to directions.
  • Make sure shrimp is clean and completely dry. Combine salt, pepper, and garlic powder and sprinkle it over the shrimp. Add the flour to a small bowl, and dredge the shrimp through the flour to get a very light coating on it. Heat a skillet on medium high heat and add the olive oil. Once hot, add the shrimp and brown on each side, about 2-3 minutes per side. Drain cooked pasta and add pasta to the shrimp. Top with pesto. To serve, garnish with fresh parmesan.

Arugula Pesto Cream Sauce

  • In a food processor, combine garlic, arugula and cheese. Pulse until combined. Stream in olive oil one tablespoon at a time until the pesto becomes smooth. Taste and season with salt and pepper if desired. Add pesto to a large bowl and stir in cream, using a large spoon. Add to shrimp and pasta when ready.


Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

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