Description
This Honey Garlic Shrimp Pasta features succulent shrimp coated in a sweet and savory honey garlic sauce, tossed with perfectly cooked pasta. Ready in just 20 minutes, it’s a quick weeknight dinner that tastes like takeout but is made fresh at home!
Ingredients
Scale
For the Pasta and Shrimp:
- 12 oz linguine or spaghetti
- 1 lb large shrimp (16-20 count), peeled and deveined
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ teaspoon garlic powder
- Pinch of paprika (optional)
For the Honey Garlic Sauce:
- ⅓ cup honey
- ¼ cup soy sauce (low-sodium preferred)
- 5-6 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon butter
- 1 teaspoon fresh ginger, grated (optional but recommended)
- ¼ teaspoon red pepper flakes (optional, adjust to taste)
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
For Garnish:
- 3 green onions, sliced
- Sesame seeds (optional)
- Fresh cilantro or parsley (optional)
Instructions
- Cook the Pasta – Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve 1 cup of pasta cooking water – you’ll need this! Drain pasta and set aside.
- Prepare the Shrimp – While pasta cooks, pat shrimp completely dry with paper towels (this is crucial for proper searing!). Season shrimp with salt, pepper, garlic powder, and a pinch of paprika if using. Set aside.
- Make the Sauce – In a small bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, grated ginger, and red pepper flakes if using. In a separate small bowl, mix cornstarch with 2 tablespoons water to create a slurry. Set both aside.
- Sear the Shrimp – Heat olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer, making sure they’re not overcrowded. Cook for 1-2 minutes on the first side without moving them (let them develop a nice sear), then flip and cook for another 1-2 minutes until pink and just cooked through. Don’t overcook – shrimp cook very quickly! Remove shrimp to a plate and set aside.
- Cook the Sauce – In the same skillet (don’t wipe it out – those browned bits are flavor!), reduce heat to medium-low. Add butter and let it melt. Pour in the honey garlic sauce mixture and bring to a gentle simmer, stirring constantly for about 1-2 minutes.
- Thicken the Sauce – Give the cornstarch slurry a quick stir, then pour it into the simmering sauce while whisking constantly. Cook for 30-60 seconds until the sauce thickens to a glossy, syrupy consistency. If the sauce seems too thick, add a splash of the reserved pasta water.
- Combine Everything – Add the cooked pasta to the skillet with the sauce. Toss everything together using tongs, adding reserved pasta water a little at a time if needed to help the sauce coat the pasta evenly. Add the cooked shrimp back to the pan and toss gently to coat everything in that gorgeous honey garlic sauce. Cook for just 1 minute to heat everything through.
- Serve – Remove from heat and serve immediately in bowls or on plates. Garnish generously with sliced green onions, sesame seeds, and fresh herbs if desired. Enjoy while hot!
Notes
- Shrimp Size Matters: Larger shrimp (16-20 count) work best and won’t overcook as easily. If using smaller shrimp, reduce cooking time accordingly.
- Don’t Overcook Shrimp: Shrimp are done when they turn pink and form a “C” shape. Overcooked shrimp become rubbery and tough.
- Sauce Consistency: The sauce should be thick enough to coat the pasta but still flow. Adjust with pasta water if too thick or simmer longer if too thin.
- Gluten-Free Option: Use tamari instead of soy sauce and gluten-free pasta.
- Make it Spicier: Increase red pepper flakes or add sriracha to the sauce for more heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: About 2 cups (¼ of recipe)
- Calories: 485
- Sugar: 19g
- Sodium: 785mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 195mg