Moroccan Shrimp Pasta

moroccan shrimp pasta on a plate with fork

5 from 5 reviews

Moroccan Shrimp Pasta is a quick and easy pasta dish for your weekday menu. Savoury, succulent shrimp sizzling in a garlicky herb sauce paired with spaghetti. Weekday cooking doesn’t get any better.



  • 1/2lb (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)

Herb Sauce:

  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the cooked pasta. Empty all of the pasta into the pan with the shrimp, then add the extra parsley and cilantro.
  6. 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.
  7. Serve. Scoop up a portion of pasta and place it in your favourite pasta bowl. Sprinkle the top with pepper flakes and enjoy!


Recipe tips:

When using parsley and coriander, only use leaves and small stems

Store leftovers in the fridge in an air-tight container for up to three days.

If you don’t like cilantro just use parsley, it will still taste good.

Pantry Tip:

To speed up your preparation time sort and wash the parsley & cilantro before storing it, you’ll be surprised at how much easier and quicker it makes things.

You can use peeled raw shrimp to save on time.

Chermoula can be made ahead of time and store up to five days in the fridge.

Keywords: Garlic shrimp pasta, chermoula shrimp pasta, mediterranean diet recipe, moroccan shrimp,