Looking for the best Moroccan Shrimp Pasta? One that’s quick and easy for your weekday menu? Look no further! Our savoury, succulent shrimp sizzling in a garlicky, lemony, herb sauce paired with spaghetti, is the recipe you’re looking for. This is one of the simplest shrimp recipes ever, and the payoff is delicious.
This Moroccan Shrimp Pasta Will Delight your Soul.
As of today, you no longer have to figure out what to do with those shrimp sitting in the back of your freezer. Say hello to the ultimate garlicky, lemony, herby sautéed shrimp and pasta recipe on the internet—and I’ll go ahead and say ‘you’re welcome’ right now. 😉
Seriously, can you think of anything better than you could make with a pound of shrimp and a pound of pasta other than creating soul-satisfy dinner? Doubtful. This is the kind of stuff that speaks to the soul with the first bit!
What You’ll Need for The Best Moroccan Shrimp Pasta
This shrimp pasta recipe is positively vibrating with flavour—it’s a big panful of Garlicy, herby, savoury, fresh, shrimp-y deliciousness. All this deliciousness thanks to a little secret sauce called chermoula.
If you aren’t already familiar with chermoula, which I’m assuming most of my readers aren’t. You’re in for a treat! Chermoula is a Moroccan condiment that is used as a marinade, base sauce for tagines or a topping for a bowl of soup. The flavours are excellent at pairing well with all sorts of fishes, meats, poultry and vegetables; the uses for this might sauce are unlimited!
The best part is the chermoula ingredients aren’t fussy—a quick trip to the store, and you’ll be ready to whip up a batch for yourself. Once you have a batch of Chermoula ready, you’ll only need two other ingredients. That’s right! Just 2 other ingredients.
Here’s what you need to make the Best Moroccan Shrimp Pasta:
- Olive oil
- Parsley & Cilantro
- Smoked paprika & cumin
- Lemon juice
How to cook Moroccan Shrimp Pasta
It’s as simple as these few steps, and you’re just 30 minutes away from wanting to jump on the next plane to Moroccan and bravely say “Screw COVID!” 😝 (Well, maybe not..but you can just your close and pretend you’re there!🐫🐪🐫)
- Boil your pasta. Make sure your water is salty as the sea and follow the timing on the bag of pasta.
- Whip up your chermoula. Stuff everything in a mini processor and blend away!
- Give the shrimp a quick saute, light cook the shrimp until they just start to turn pink.
- Pour in the magic. Empty all the chermoula on to the shrimp.
- Add in the cooked spaghetti on top of all that yummy sauce.
- Toss to combine until the sauce coats the spaghetti well.
- Always cook the pasta al-dente. Pasta should always have a bit of a chewy texture, it shouldn’t be overboiled as it results in a very mushy texture. However, in this recipe, it’s very important that the pasta is al-dente because you’ll be sauteing in the chermoula it after it boils.
- Thaw and dry frozen shrimp. Buying frozen shrimp is the best way to ensure your purchase the freshest shrimp possible. When using frozen shrimp, you must thaw, and dry it. So the excess moisture doesn’t affect the searing of the shrimp.
- Be careful not to overcook your shrimp. No one likes rubbery shrimp! They need just a few minutes of cooking until they are opaque pink in colour.
- Use pasta water for a creamy texture. If you find the sauce is a bit dry add a splash of pasta water. You’ll maintain all the yummy flavours without making it too oily.
Frequently asked questions
Are there other kinds of pasta I can use?
Try using Capellini and linguini are also great choices.
What can I serve with this pasta?
I love to add a simple garden salad, some pickles and olives. However, this pasta dish is a great meal by itself.
How long does shrimp last in the fridge?
This recipe is best straight out of the pan. If you actually have any leftovers, you can store them in an airtight container in the fridge for up to three days.
Looking for More Mediterranean Dinner Ideas?
Moroccan Shrimp Pasta
- 1/2 lb 454g of Shrimp
- 8 oz Spaghetti Pasta
- 1/2 cup Cilantro finely chopped (garnish)
- 1/2 cup Parsley finely chopped (garnish)
- 1/4 tsp Chilli Flakes optional
- Sea salt as needed, if need
- 3 tbsp Extra virgin olive oil
- 1/2 cup Cilantro finely chopped
- 1/2 cup Parsley finely chopped
- 4 cloves Garlic finely diced/pressed
- 2 tbsp Smoked Paprika
- 1 tbsp Cumin
- 1 tsp Sea Salt
- 1 "inch Fresh Ginger finely diced
- 1 Fresh Lemon juiced
- Boil your pasta. In a large pot, add hot water and bring to a boil. Salt your water, so it's salty like the sea (1-2 tbsp). Once the water is boiling, add the pasta and cook according to the manufacturer's timing (about 10-15 minutes). Once the pasta is finished, reserve 1 cup of water, Drain. Set aside.
- Blend the chermoula. Meanwhile, add all of the chermoula ingredients into a mini food processor, and give it a few pulses until well combined. We're for a pesto consistency, not a smoothie.
- Start cooking the shrimp when pasta is almost finished. Heat a large saucepan on medium-high, add 1 tbsp of olive oil to the pan. Toss in all the shrimp. Saute until the shrimp are just about to turn pink—about 3 minutes.
- Pour in the chermoula sauce. Coat the shrimp with the chermoula sauce and mix. Continue cooking for a few more minutes until the shrimp is done. Remove from heat.
- Add the cooked pasta. Empty all of the pasta into the pan with the shrimp, then add the extra parsley and cilantro.
- Combine everything. Give everything a really good mix. If pasta looks dry, add a splash of the pasta water. Taste and adjust salt⏤if needed.
- Serve. Scoop up a portion of pasta and place it in your favourite pasta bowl. Sprinkle the top with pepper flakes and enjoy!