Honey Garlic Shrimp Spaghetti
Honey Garlic Shrimp Spaghetti is a quick and easy weeknight dinner with tons of sweet and savory flavors. Shrimp is one of the easiest meals to make on the grill and just takes a few minutes to cook. If you aren’t up to grilling, this recipe can be made just as easily on the stovetop.
Need more quick dinner recipes? We love this Hoisin Shrimp Stir Fry and Chicken Stir Fry is ready in 30 minutes beats take out every time and Korean Ground Beef and Broccoli is my go-to for busy nights.
Honey Garlic Shrimp Spaghetti ~ 30 Minute Dinner
When it’s time to change up the menu, this honey garlic shrimp spaghetti is just the ticket. Serve it up with garlic bread and a nice garden salad for a family favorite meal.
Ingredients Needed:
- Jumbo Shrimp
- Red Bell Peppers
- Honey
- Worcestershire Sauce
- Apple Cider Vinegar
- Granulated Garlic
- Kosher Salt
- Black Pepper
- Onion Powder
- Ground Ginger
- Ground Red Pepper
- Spaghetti
- Parsley
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How to Make Honey Garlic Shrimp Spaghetti:
- Mix the honey garlic sauce in a bowl by combining the honey, Worcestershire sauce, garlic, salt, pepper, onion and ginger. Whisk until well combined. Divide in half into two separate bowls.
- Pour one bowl of honey garlic sauce over the shrimp. Cover and refrigerate while you prepare a grill fire. If you are doing the stove top method, refrigerate about 20 – 30 minutes.
- Cook peppers on a grill pan for about 5 minutes.
- Move peppers to the side and add the shrimp, pouring the marinade over the top.
- Close the grill lid and cook about 4 minutes.
- Use a spatula to turn the shrimp and close the lid.
- Continue to cook the shrimp until it reaches about 140° using a digital thermometer.
- Remove shrimp and peppers from the grill.
Cook the spaghetti according to package directions and drain well.
Dice the peppers.
- Add remaining sauce to a large skillet and place over medium heat.
- When sauce starts to bubble, add the diced peppers and shrimp to the skillet and toss to coat.
- Mix in drained spaghetti, using tongs to toss the mixture until the spaghetti is well coated in the sauce and the shrimp and peppers are mixed into the spaghetti.
- Garnish with chopped parsley if desired.
- Serve immediately.
Stovetop Directions:
- Cook diced peppers with 1 tablespoon of olive oil in a skillet for about 5 minutes over medium heat. Add the shrimp and cook for 5 minutes, stirring frequently.
- Stir in the reserved honey garlic sauce and continue to cook until shrimp is pink and curled.
- Mix in cooked and drained spaghetti, tossing to coat in the sauce.
How to Store and Reheat:
Store leftovers in an airtight container in the refrigerator up to 2 days.
Reheat in a skillet with a tablespoon or two of water over medium heat. Stir continuously until heated through.
You might also like this Pasta with Clam Sauce for an easy weeknight meal that comes together in about 20 minutes.
More Shrimp Recipes You’ll Want to Try:
Fried Shrimp is one of my most requested recipes. Battered and deep fried with the most crispy crust that is even better than your favorite seafood restaurant!
Creamy Shrimp Pasta is a lightened up version of shrimp Alfredo and can be on the table in under 30 minutes. A weeknight favorite that you just have to try.
If you love shrimp scampi, this Grilled Garlic Shrimp needs to be on your grilling list. It’s made with the most flavorful garlic and herb butter and picks up smoky flavors from the grill.
Barbecue Grilled Shrimp is another quick and easy meal on the grill. We love to add these to grilled steaks for a surf and turf dinner.
Add this Honey Garlic Shrimp Spaghetti to the menu this week for a filling and flavorful dinner that is sure to be a real family pleaser.
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Honey Garlic Shrimp Spaghetti
Ingredients
- 2 pounds shrimp peeled and deveined
- 1 cup diced red bell peppers
- 1 cup honey
- 2 tablespoons Worcestershire Sauce
- 4 teaspoons apple cider vinegar
- 1 tablespoon granulated garlic
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1/4 teaspoon ground red pepper
- 1 pound spaghetti cooked and drained
- 1 tablespoon chopped parsley optional garnish
Instructions
- Mix honey with Worcestershire sauce, apple cider vinegar, garlic, salt, pepper, onion, ginger and red pepper. Whisk until well combined.
- Reserve half of the sauce and pour the other half over the shrimp and mix to combine. Cover and refrigerate the shrimp about 20 minutes.
- Prepare a grill fire with pecan or hickory chunks to about 325°, using a low fire will keep the honey from burning.
- Place sliced bell peppers onto a grill pan and cook about 5 minutes with the grill closed.
- Move the peppers to the side and add the shrimp in a single layer.
- Cook with the grill closed about 5 minutes.
- Flip the shrimp and continue to cook another 5- 6 minutes until shrimp reaches about 140° with a digital thermometer.
- Remove shrimp and peppers to a pan.
- Dice the peppers and set aside.
- Add reserved sauce to a large skillet and place over medium heat.
- As the sauce starts to bubble, add the shrimp and diced peppers and stir to coat.
- Mix in the cooked and drained spaghetti, tossing until well combined and the spaghetti is coated in the sauce.
- Garnish with parsley and serve immediately.
Notes
Stove Top Directions:
- Cook diced peppers with 1 tablespoon of olive oil in a skillet for about 5 minutes over medium heat. Add the shrimp and cook for 5 minutes, stirring frequently.
- Stir in the reserved honey garlic sauce and continue to cook until shrimp is pink and curled.
- Mix in cooked and drained spaghetti, tossing to coat in the sauce.
How to Store and Reheat:
- Store leftovers in an airtight container in the refrigerator up to 2 days.
- Reheat in a skillet with a tablespoon or two of water over medium heat. Stir continuously until heated through.
Nutrition
