Looking for some delicious Italian shrimp recipes? We have a few great ideas to try!
Packed with protein and low in calories, shrimp is a wonderful option to use when cooking. Best of all, it is incredibly versatile and can be enjoyed in so many ways.
Shrimp cooks incredibly quickly and lends itself well to all kinds of dishes and flavors, so you can have fun experimenting!
From spicy to zesty and everything in between, it can be hard to choose which recipe to make when preparing shrimp.
We particularly enjoy Italian shrimp recipes, which tend to pair fresh flavors with juicy shrimp for light yet delicious meals.
Prepared in just 10 minutes, this bruschetta shrimp recipe is fresh, flavorful and can be served with rice, pasta or even crusty bread.
Or - for a twist on a classic Alfredo - try this shrimp spinach bacon alfredo. It's a pasta-lovers dream!
More Italian Shrimp Recipes
Why not also try the Italian shrimp appetizer and main course dishes below? After all, there is no such thing as too much shrimp!
This shrimp scampi tortellini recipe is amazingly delicious and a crowd pleaser every single time. It makes a perfect dinner served simply with a green salad on the side.
- 10 ounces Tortellini Pasta with Cheese Filling
- 2 tablespoons Olive Oil
- 2 teaspoons Crushed Garlic
- 1 large Tomato, Chopped
- 3/4 cup White Cooking Wine
- 1 pound Large Shrimp, Peeled and deveined
- 1 Lemon, Small, juiced
- 1 tablespoon Dried Parsley
- 2 tablespoons Salted Butter
- Salt and Red Pepper, To taste
- Fresh Parsley, Chopped, for garnish
Cook tortellini al dente in a pot of boiling water according to package instructions.
In a large sauté pan, heat olive oil on medium heat. Add garlic and tomatoes. Sauté for 5 minutes or until tomatoes start to wilt. Add cooking wine and cook for a few minutes until liquid starts to simmer. Add shrimp, lemon juice and parsley. Cook shrimp for about 3 to 5 minutes or until they turn pink.
Add butter to the pan and cook for a few minutes until the butter is melted. Mix in cooked tortellini and heat until butter is bubbly.
Season with salt and pepper to taste. Garnish with parsley before serving.
If you love a delicious, hearty soup this shrimp fra diavolo is a must! It has a spicy tomato broth that is savory and delicious.
Loaded with shrimp, it's a fairly simple recipe using just a handful of ingredients like crushed tomatoes, garlic and white wine. We think it's best served with a loaf of crusty Italian bread.
- 2 pounds Large Shrimp, 26 to 30 per pound with the shell on
- 3/4 teaspoon Kosher Salt, Or sea salt
- 1 28 ounce can Whole Peeled Tomatoes
- 3 tablespoons Vegetable Oil, Divided
- 1 cup Dry White Wine, I used Casillero del Diablo Sauvignon Blanc
- 6 cloves Garlic, Peeled and minced
- 2 1/2 teaspoons Dried Basil
- 1-2 teaspoons Crushed Red Pepper Flakes
- 1 teaspoon Dried Oregano
- 2 fillets Anchovy, Rinsed, patted dry, and minced
- 1/4 cup Fresh Parsley, Chopped
- 1 1/2 teaspoons Pepperoncini Pepper, Minced, plus 1 teaspoon brine from pepperoncini jar
Peel and devein the shrimp, reserving the shells and tails in a small bowl as you go. Place the cleaned shrimp in a large bowl and sprinkle with the salt; toss and set aside.
Set a colander over a large bowl. Pour the tomatoes and their juices into the colander. Use the side of a rubber spatula to pierce the tomatoes; press down and stir to release the juices inside of the tomatoes. Transfer the drained tomatoes to a small bowl, reserve the juices, and set the colander aside without washing it.
Heat 1 tablespoon of the vegetable oil in a 12-inch skillet over high heat. Once the oil starts to shimmer, add the shrimp shells and cook until they turn brown in spots, stirring often, 2-4 minutes. Carefully add the wine to the skillet and let it bubble until it is reduced by at least three-quarters, 2-4 minutes. Pour in the reserved tomato juice, then reduce heat and allow to simmer for 5 minutes.
Set the colander back over the large bowl and pour everything in the skillet into the colander. Press down gently on the shells to drain any liquid that may be hanging out inside of them. Discard the shells and save the shrimp-tomato broth.
If the skillet has any residual pieces of shell on the bottom or sides, use a paper towel to wipe it out. Set the skillet back over medium heat and add the remaining 2 tablespoons of oil. Add garlic, basil, chile flakes (use less if you’re sensitive to spicy foods), and oregano and saute, stirring occasionally, until garlic just starts to color and smells good, 1 to 2 minutes. Add anchovies and stir for another 30 seconds.
Add the reserved drained tomatoes and use a potato masher to smash them until only a few large chunks remain. Stir in the reserved shrimp-tomato broth. Increase the heat to medium-high and allow everything to simmer until mixture has thickened slightly, about 5 minutes.
Add the shrimp to the skillet and simmer gently, stirring and turning shrimp often, until they are just cooked through, 4 to 5 minutes.
Remove the pan from the heat. Stir in the parsley, pepperoncini and brine.
Serve over warm pasta or with a loaf of crusty bread for mopping up the glorious juices.
We love shrimp cooked so many ways! This sheet pan shrimp stir fry makes an amazing weeknight dinner.
If you love a little spice in your life, this recipe for Paleo blackened shrimp is right up your alley! It's incredible served in leaf lettuce cups.
Finally, our garlic rosemary shrimp is served alongside potatoes and green beans for a dinner your whole family will love.