Easy Shrimp & Noodles

Heads up, ya'll. This is the ultimate quick-fix meal—fast, flavorful, and oh-so-satisfying! Succulent shrimp, tender pasta, it all comes together in minutes, a weeknight winner. Whether you're feeding the family or just yourself, this one-pot wonder proves that easy can still be downright delicious. Real food, real fast, really good!

Memorable Homestyle Whole Food, Little Effort, Big Reward. Real Food, Fresh & Comforting, Mere Minutes to the Table. One (Pot) & Done (In 30 Minutes). Another Quick Supper, a Kitchen Parade Specialty. Budget Friendly. Weeknight Easy, Weekend Special. Perfect When Cooking for One or Two. High Protein. What're you waiting for?! So Good!!

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Impromptu Dinner —> Weeknight Staple

My husband is the master of pulling together a meal with "what we've got". He may use twenty-five two skillets and two saucepans but it's a feast and usually completely different than anything I might come up with.

Last fall, he cooked a late supper for himself, peeling some pricey shrimp to simmer their shells for a briny stock. After a bit, he pulled out the shells and cooked pasta in the shrimp stock, finally adding the shrimp to cook just until pinky plump.

I'd already eaten but stuck my spoon in the pot for a quick taste test.

Dang, it was good. And definitely worth repetition. Part of the magic? The small size of the pasta, specifically, small shells that cup bits of shrimp in creamy liquid.

So me being me, and the kind of cook I am, writing for cooks I believe you all to be, I wanted to see if I could simplify the ingredients with frozen shrimp and streamline the prep for a single pot — without sacrificing taste and texture.

I gave it some thought, then gave it a shot. And wow. It works.

COMPLIMENTS!

• "I didn't think this would work. But you nailed it." ~ One happy husband.

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Recipe Overview: Easy Shrimp & Noodles

• This is pure comfort food, slurpy noodles in a creamy liquid, studded with bites of tender shrimp. It calls for just five ingredients. It's made on the stove in a single pot. It's on the table in 30 minutes. It's what I call a "Quick Supper," a Kitchen Parade specialty. These recipes go easy on the budget, the clock, the waistline and the dishwasher. I started this category after finding myself with a sinkful of dishes with Rachael Ray's "30 minute" recipes.

• When to Serve = For me, this is the food to turn to for sustenance at the end of a hard day or a lonely Friday night, anytime I'd just as soon stop for carryout or order a pizza but know that this will be not only better but faster. You don't even have to thaw the shrimp.
• Diet Choices = It's pescatarian, that's the one where people eat fish and seafood but not chicken or red meat.
• Distinctive Ingredients = frozen shrimp + pasta + cream
• Short Ingredient List = all the above + butter + spinach (optional) + salt + white pepper
• For Garnish = None needed but a few fresh herbs look pretty especially if skipping the spinach.
• Kitchen Tools = a big pot such as a Dutch oven for cooking + a slotted spoon for lifting the shrimp out of the pot once they've thawed enough to cut into bites.
• Hands-On Time = Allow about 15 minutes of hands-on time over 30 minutes. There's lots of time to pour a glass of wine, call your sister, empty the dishwasher, change into sweats, make a salad, etc.
• Tasting with our Eyes = The dish is extra-pretty with the spinach ribbons and besides, doesn't a little spinach qualify as "salad"?
• Texture = The noodles are soft and wet and slurpy, the shrimp bites are tender and briney.
• Taste = Salt is important here, it adds to that shrimpy brininess.
• Techniques = The pasta is cooked with the cold-start method. That's where the salted water and pasta are brought to a boil together. (Usually, salted pasta water is brought to a boil before the pasta is added.)
• Time Friendly = This recipe is a time-friendly recipe, what I call a Quick Supper.
• Shop Your Pantry = This recipe is a pantry-friendly recipe, it leans on frozen shrimp, dried pasta and cream and butter.
• Watching Our Waistlines = This recipe is a calorie-friendly, at least for a pasta recipe. First it uses an entire pound of protein-packed shrimp. Second it allows for only two ounces of pasta per serving, that's about half the usual amount in other recipes. Honestly? I think you could drop this down to one ounce of pasta per serving, just use four ounces; I'd probably also use 3 cups of water instead of 5 cups with four ounces of pasta.
• Staying Cost Conscious = This recipe is a budget-friendly recipe, again, inexpensive pasta and frozen shrimp.
• Makes = The recipe yields more than 7 cups, usually I'd say that's 7 servings and with a nice dinner salad, a cup is probably enough. But really? Comfort food.
• Small Households = This recipe works especially well for those Cooking for One or Two. It's easily halved or even quartered.
• So good! I hope you love it!


• If you like this recipe, you may also fall for Quick 'n' Easy Shrimp Bisque.
• Not quite what you're looking for? Check out my other recipes using shrimp or my other main dish pasta recipes.

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Hungry Yet?
A Simple Menu for a Low-Key Valentines
(or More Likely, A Random Wednesday)

A Deep-Cold, Bone-Dry White Wine
Simple Arugula Salad

Easy Shrimp & Noodles
(recipe below)

Citrus Slices with Orange Flower Water, Spices & Chocolate Shavings

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Why I Love This Recipe & You Might Too

• ... total comfort food totally fast
• ... those slurpy noodles!
• ... easy to throw together, just from the fridge, freezer and pantry

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How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this recipe inspires you, please do save and share! I'd be honored ...

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EASY SHRIMP & NOODLES

Hands-on time: 15 minutes
Time-to-table: 30 minutes
Makes about 7-1/2 cups to serve about 4

NOODLES & SHRIMP
• 5 cups water
• 3 teaspoons kosher salt (assumes Diamond Crystal, use 2-1/4 teaspoons Morton's Kosher Salt)
• 8 ounces (225g) small dried pasta (we love mini shells here)
• Shrimp "chips" (if found with frozen shrimp, see ALANNA's TIPS)


• 1 pound (450g) still-frozen shrimp (shelled, deveined, tails off)

TO FINISH
• 2 tablespoons butter
• 2 tablespoons heavy cream
• 2 ounces (57g) fresh sturdy spinach leaves, stems removed, cut into ribbons, optional but delicious
• Additional salt to taste (be generous)
• A tiny sprinkle of white pepper (black pepper works too)

COOK THE NOODLES (THE COLD START METHOD MINUS TWO MINUTES) In a large pot, measure out the water, salt, pasta and shrimp "chips". Bring the water to a boil. Immediately turn the heat down to maintain a simmer, then set the timer for the number of minutes specified on the pasta package less 2 minutes. (For example, if the pasta box says to cook the pasta for 8 minutes, bring the salted water and pasta to a boil together, then immediately turn the heat down to maintain a simmer and set the timer for 6 minutes.)

COOK THE SHRIMP BUT JUST PARTWAY Add the shrimp, pushing them into the water to submerge. Cook the shrimp for just 2 minutes, just enough to thaw them. Carefully pull the shrimp out of the water, cut them up into small bites.

FINISH THE DISH Return the shrimp pieces to the pot. Immediately add the butter, cream and spinach and cook for 2-3 minutes more, until the shrimp pieces and spinach are fully cooked.

Taste and add salt to taste, also a sprinkle of pepper.

SERVE HOT Dig in! Slurp those noodles!

LEFTOVERS Gently rewarm or call me crazy, the leftovers are wonderful cold.

MAKE-AHEAD? Yes! Cook it all start to finish and refrigerate until ready to serve. The pasta will soak up the liquid so when reheating (the microwave is fine, so is the stovetop), you'll probably need to add a little milk or cream so that the noodles remain loose and slurpy.

TO START WITH FROZEN SHRIMP with SHELLS ON Allow extra time to thaw the shrimp, either by thawing in a bowl in the fridge for 24 hours or by thawing in a bowl of cold water (still in the package) on the counter for 60-90 minutes. Peel the shrimp, cut them into small pieces, refrigerate until ready to go into the pasta pot. If you like, use the shells to make a quick shrimp stock; just simmer the shells in 6 cups of water for 15-20 minutes, letting the liquid reduce to about 5 cups; remove the shells and use the shrimp stock to cook the pasta. Cook the shrimp pieces for 2 minutes, then carry on to finish with the butter, cream and spinach.

TO START WITH ALREADY-THAWED FRESH SHRIMP with SHELLS ON Peel the shrimp, cut them into small pieces, refrigerate until ready to go into the pasta pot. If you like, use the shells to make a quick shrimp stock; just simmer the shells in 6 cups of water for 15-20 minutes, letting the liquid reduce to about 5 cups; remove the shells and use the shrimp stock to cook the pasta. Cook the shrimp pieces for 2 minutes, then carry on to finish with the butter, cream and spinach.

ALANNA's TIPS What, you've never heard of shrimp "chips"? LOL, no wonder, I made it up. But when I open a bag of frozen shrimp, I often find little bits of frozen shrimp that aren't whole shrimp. So I throw them in the pot right at the start, this means the water starts to gain shrimp flavor right from the start. No shrimp chips? Just throw in one frozen shrimp along with the salted water and pasta. I suppose if you're buying little-bitty salad shrimp, you can probably skip the step of chopping up the shrimp. Admittedly, it's a bit fussy to pull the shrimp out of the hot water just to cut them up. Here's how to cut sturdy spinach (not baby spinach) into ribbons. First, for aesthetics, tear off the stems. Then stack up a dozen or more leaves, one on top of the other. With a sharp knife, cut through the stack in ribbons about 1/2 inch wide. No spinach? No problem. Just skip it. Or substitute some thinly sliced fennel or bok choy for the spinach or alternatively, stir in some fresh dill or another fresh herb into individual bowls just before serving. If you have baby spinach that's really intended for salads, cook it only for a minute, otherwise the leaves will turn to mush. Did you know? Unopened, cream keeps in the fridge for several weeks, maybe longer. I just learned this myself a couple of months ago and it's a pantry game-changer. (I'll do basically anything to avoid running to the grocery store for just one or two things.) I make sure to always keep a small carton at the ready. Once the carton is opened, it should be used up within about a week.

FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more. Confused about salt, these days? No wonder, it is confusing. Check out Salty Situation in my FAQs for an explanation. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See https://www.kitchenparade.com/2025/02/easy-shrimp-noodles.html .

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Calling All Shrimp Lovers

• THE COLLECTION Shrimp & Other Seafood Recipes from Kitchen Parade, super-organized, of course.
• SHRIMP IS JUST ONE INGREDIENT IN All Recipes, By Ingredient Helping home cooks save money on groceries, shop your pantry first.

• THE RECIPE Quick 'n' Easy Shrimp Bisque Part shrimp chowder, part traditional bisque. (PIN This)
• ANOTHER TAKE Finnish Salmon Soup (Lohikeitto) Finland's "soul food," fish and potatoes in a creamy chowder broth. (PIN This)

• THE RECIPE Warm Baked Feta & Tomatoes with Shrimp The TikTok phenomenon plus shrimp. (PIN This)
• ANOTHER TAKE Shrimp with Tomatoes, Spinach & Feta Shrimp cooked in a nest of tomatoes, spinach and feta cheese. (PIN This)

• THE RECIPE Shrimp Veracruz Another Quick Supper, straight out of Mexico. (PIN This)
• ANOTHER TAKE Stir-Fried Shrimp with Asparagus or Other Summer Vegetables Shrimp and vegetables tossed in an addictive sweet 'n' sour hot sauce. (PIN This)

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Shop Your Pantry First

(helping home cooks save money on groceries)

~ recipes using shrimp ~
~ main dish pasta recipes ~
~ recipes using spinach ~

~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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