This page gathers five shrimp dishes that range from stovetop pasta to chilled dip and two easy slow cooker preparations. Each one uses a different way to build flavor, from garlic butter and Parmesan to Cajun seasoning and horseradish.
The recipes below show shrimp baked, tossed with spaghetti, folded into a creamy spread, or gently cooked until just pink and opaque. They offer flexible ways to serve shrimp as a main dish, appetizer, or simple warm bite.
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- Garlic Shrimp Pasta
- Garlic Parmesan Roasted Shrimp
- Savannah Shrimp Dip
- Slow Cooker 4-Ingredient Garlic Butter Shrimp
- Slow Cooker 5-Ingredient Garlic Butter Shrimp
Garlic Shrimp Pasta
Garlic Shrimp Pasta combines spaghetti with shrimp, garlic, butter, olive oil, Parmesan, and parsley for a simple skillet meal. The pasta is cooked separately in salted water until al dente, then reserved pasta water can be added later to loosen the sauce if needed. Garlic and red pepper flakes are sautéed briefly before the shrimp go in, helping the dish start with a fragrant base.
The shrimp cook quickly in the skillet, just 2–3 minutes per side, until pink and opaque. After that, the drained spaghetti is tossed with the shrimp mixture, seasoned with salt and Italian seasoning, and finished with Parmesan and chopped parsley. A final garnish of extra Parmesan or a squeeze of lemon adds another layer of flavor.
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Garlic Parmesan Roasted Shrimp
Garlic Parmesan Roasted Shrimp is built from shrimp, olive oil, minced garlic, Italian seasoning, Parmesan, salt, pepper, lemon juice, and parsley. The shrimp are mixed in a bowl so the coating clings evenly, then arranged in a single layer on a parchment-lined baking sheet to help them roast evenly without crowding.
The oven is set to 400°F so the shrimp cook quickly and the Parmesan turns golden. After about 10 minutes, the shrimp should be pink and opaque, then they are finished with fresh lemon juice and parsley. Served hot, they can stand alone as an appetizer or be paired with pasta, rice, or salad.
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Savannah Shrimp Dip
Savannah Shrimp Dip blends cream cheese, sour cream, horseradish, hot sauce, Cajun seasoning, dried parsley, and finely chopped cooked shrimp. The base is whisked until smooth before the seasoning ingredients are mixed in, creating a creamy dip with a sharp, savory edge. The shrimp are folded in gently so they stay evenly distributed through the mixture.
Once assembled, the dip is covered and refrigerated for at least 3 hours, which lets the flavors settle and the texture firm up. It is served chilled with crackers for dipping. Because the shrimp are already cooked, the final step is about chilling and combining, not further cooking.
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Slow Cooker 4-Ingredient Garlic Butter Shrimp
Slow Cooker 4-Ingredient Garlic Butter Shrimp uses frozen shrimp, melted salted butter, garlic, kosher salt, and Italian seasoning, with lemon juice and parsley optional at the end. The shrimp go straight into the slow cooker without thawing, making the method especially simple. The butter mixture is stirred separately before being poured over the shrimp.
The shrimp are gently stirred so the sauce reaches the bottom of the cooker, then cooked on low for 1 to 1 1/2 hours. About halfway through, they are stirred again, and they are done when pink, opaque, and just curled. The recipe notes turning off the slow cooker as soon as they are cooked through, then adding lemon juice or parsley if desired.
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Slow Cooker 5-Ingredient Garlic Butter Shrimp
Slow Cooker 5-Ingredient Garlic Butter Shrimp keeps the ingredient list brief with shrimp, melted butter, garlic, lemon juice, and salt and pepper. The shrimp are spread in the slow cooker, then coated with a simple butter mixture stirred together in a bowl. Red pepper flakes may also be added if desired, but the base method stays focused on garlic butter and lemon.
The shrimp cook on LOW for 1 to 2 hours, just until they turn pink and opaque. After cooking, they are stirred to coat in the sauce and the seasoning is adjusted to taste. This approach keeps the method straightforward and works best when the shrimp are watched closely so they do not overcook.
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