Chimichurri shrimp pasta is bold, fresh, and packed with vibrant herb flavor. Tender shrimp are tossed with a garlicky homemade chimichurri sauce and silky pasta for a dinner that tastes bright and restaurant-worthy.
This dish brings together the punchy flavors of traditional chimichurri with the comfort of pasta. It’s light but satisfying, herbaceous but balanced, and ready in about 30 minutes.
If you love big flavor without heavy cream sauces, this chimichurri shrimp pasta is perfect for weeknights, casual entertaining, or warm-weather dinners.
Why You’ll Love This Recipe
- Fresh, vibrant herb flavor
- Ready in about 30 minutes
- No heavy cream or complicated sauces
- Perfect balance of garlic, citrus, and olive oil
- Easy enough for weeknights
- Impressive enough for guests
- Flexible with pasta shapes and add-ins
What Is Chimichurri Shrimp Pasta?
Chimichurri shrimp pasta combines classic Argentine chimichurri sauce with sautéed shrimp and pasta. Traditional chimichurri is made with fresh parsley, garlic, olive oil, vinegar, and oregano.
It’s typically served with grilled meats, especially steak. In this version, the bright herb sauce coats tender shrimp and warm pasta, creating a lighter, fresher take on a traditional shrimp pasta recipe.
The result is bold, garlicky, and full of fresh herb flavor without feeling heavy.
Ingredients (& What They Do)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Shrimp – Adds sweet, tender protein. Use peeled and deveined shrimp for convenience.
- Pasta – Carries the sauce. Linguine, spaghetti, or fettuccine work beautifully.
- Fresh Parsley – The backbone of chimichurri sauce. Use flat-leaf for best flavor.
- Garlic – Provides sharp, savory depth. Fresh cloves are best.
- Olive Oil – Binds the sauce and adds richness. Use good-quality extra virgin olive oil.
- Red Wine Vinegar or Lemon Juice – Brightens and balances the herbs.
- Dried Oregano – Adds earthy, traditional chimichurri flavor.
- Red Pepper Flakes – Optional heat and contrast.
- Salt and Black Pepper – Enhances and balances the flavors.
How to Make Chimichurri Shrimp Pasta
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water before draining.
- While the pasta cooks, prepare the chimichurri sauce by finely chopping parsley and garlic. Stir in olive oil, vinegar or lemon juice, oregano, salt, pepper, and red pepper flakes. Let it sit to develop flavor.
- Heat a skillet over medium-high heat with a drizzle of olive oil. Add the shrimp in a single layer.
- Cook for 1–2 minutes per side until pink, opaque, and lightly golden. Do not overcook. Remove from heat.
- Toss the drained pasta with the shrimp and chimichurri sauce. Add a splash of reserved pasta water if needed to loosen and coat evenly.
- Taste and adjust seasoning. Serve immediately while warm and glossy.
Recipe Tips
- Pat shrimp dry before cooking for better browning.
- Chop parsley finely so the sauce coats the pasta evenly.
- Let the chimichurri rest for at least 10 minutes to deepen the flavor.
- Reserve pasta water to help emulsify the sauce.
- Cook shrimp just until opaque to prevent a rubbery texture.
Substitutions and Variations
- Swap parsley for a mix of parsley and cilantro for a different herbal note.
- Use gluten-free pasta if needed.
- Add halved cherry tomatoes for sweetness.
- Stir in baby spinach at the end for extra greens.
- Use grilled shrimp instead of sautéed for smoky flavor.
What Can Go Wrong (& how to fix it)
Shrimp turned rubbery – You likely overcooked them. Next time, remove shrimp as soon as they turn opaque and curl into a loose C shape.
Sauce tastes too sharp – Add a splash more olive oil to mellow the acidity.
Pasta feels dry – Stir in reserved pasta water a tablespoon at a time until silky.
Herbs taste bitter – Use fresh parsley and avoid over-processing in a food processor [paid link].
What to Serve With Chimichurri Shrimp Pasta
- Garlic bread
- Simple arugula salad with lemon vinaigrette
- Roasted asparagus
- Grilled zucchini
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This dish is best fresh, but it can be reheated gently in a skillet over low heat. Add a splash of olive oil or water to loosen the sauce.
Freezing is not recommended, as the fresh herbs lose their bright flavor.
Time-Saving Tips
- Use peeled and deveined shrimp.
- Chop herbs in advance and refrigerate.
- Use pre-washed parsley to reduce prep.
- Cook the pasta while preparing the sauce to keep timing in sync.
Leftovers
Turn leftovers into a cold pasta salad by adding extra olive oil and a squeeze of lemon.
Stuff into warm pita bread with greens for a quick lunch wrap.
Toss with extra greens and serve as a chilled herb shrimp bowl.
People Also Ask (FAQs)
Can I make this ahead of time?
You can prepare the chimichurri sauce up to one day ahead. Store it in the refrigerator and bring to room temperature before using.
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking to ensure proper browning.
Is chimichurri spicy?
Traditional chimichurri has mild heat from red pepper flakes. Adjust to taste or omit for a milder version.
Can I use cilantro instead of parsley?
You can substitute some or all of the parsley with cilantro for a brighter, slightly different flavor profile.
What pasta works best?
Long pasta shapes like linguine or spaghetti hold the sauce well, but short shapes like penne also work.
Final Thoughts
Chimichurri shrimp pasta proves that simple ingredients can deliver bold, unforgettable flavor. Fresh herbs, tender shrimp, and perfectly cooked pasta come together in one vibrant dish.
If you try this recipe, leave a comment and let me know how it turned out. I love hearing how you make it your own.
Chimichurri Sauce Shrimp Pasta
Ingredients
For the Pasta
- 1 pound Pasta , any shape
- 1/4 cup kosher salt
For the Shrimp
- 2 teaspoons garlic , minced
- 2 tablespoons unsalted butter
- 1 1/2 pounds shrimp , peeled and deveined
- salt , to taste
- ground pepper , to taste
- 1/3 cup Chimichurri Sauce
- 1/4 cup Parmesan , grated
Instructions
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the pasta in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. (We like our pasta a little softer so we cook a few minutes longer).
- While the pasta cooks, prepare the shrimp. Set a 12-inch saute pan over medium-high heat. Add 2 teaspoons of the garlic and butter to the pan. Once the butter has melted, season the shrimp with salt and pepper then add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside.
- After the pasta is cooked top with shrimp and fresh chimichurri sauce. Add Parmesan cheese and toss to blend. Serve immediately.
Notes
- Use fresh parsley for the brightest flavor.
Do not overcook shrimp. Remove when just opaque.
Reserve pasta water to help emulsify the sauce.
Let chimichurri rest before tossing with pasta for deeper flavor.
Nutrition
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Made this again tonight and we still love it
I really didn’t think my kids would like it – but they did! Thanks for posting.
I love when my daughter tries something new and like it especially when it’s something I think she won’t touch. Congrats on your victory!
I made the Shrimp Pasta with Chimichurri sauce last night for dinner, and it was a big hit with my husband, our friend, and myself. It is a keeper here at our house.
I’m glad you liked it. The sauce is so flavorful my daughter eats it with a spoon when no one is looking.
This looks so tasty.
Thank you, Lloyd. It’s really one of our favorite summer recipes.