Garlic Shrimp Spaghetti

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“This is always a hit if I have dinner guests who like shrimp. It's simple, but with a wonderful taste -- another great recipe from Canadian Living. I typically serve it with fresh bread, small steaks, salad, and I'll do roast potatoes if I have a guest who I know doesn't like seafood. Note: if you don't have the steaks, expect this to only serve 4; it's that good.”

Ingredients Nutrition


  1. Because this recipe is simple, it all depends on quality; don't skimp on any of the ingredients-- use good quality extra-virgin olive oil, fresh shrimp, fresh parsley, etc.
  2. And, yes, you read it right-- 14 cloves of garlic.
  3. Also note that you're not going to actually consume all that olive oil, a lot of it will pool into the bottom of the serving bowl-- of course, if you want to sop that lovely garlicky oil up with fresh bread, who am I to stop you!
  4. First, have everything ready-- shrimp peeled, parsley and garlic chopped, etc.
  5. Next, put a LARGE pot of water on, add about 2 tbsp salt to it, and get it on the heat to boil.
  6. Meanwhile, in a skillet, heat oil over low heat and cook the garlic, salt and pepper flakes, stirring occasionally, for about 15 minutes or until the garlic is golden, but NOT browned.
  7. Increase the heat to medium-high and add the shrimp; stirfry for about 3 minutes or until the shrimp have turned a light pink; don't overcook or the shrimp will be tough.
  8. Meanwhile, your spaghetti should be cooked al dente; drain it well then return to the pot.
  9. Pour the shrimp mixture over the cooked spaghetti, add the chopped parsley, and toss well.
  10. Serve immediately in a large, pre-warmed, shallow serving bowl.

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