Shrimp stir fry usually has an Asian flavor but we thought we'd give it an Italian flair. Instead of soy sauce and ginger, think garlic, lemon, and oregano. We substitute linguine for the rice and add the pasta directly into the shrimp stir fryThis is a quick one pan meal that takes less than 15 minutes to cook and only 30 minutes to prepare. And for those of you who are sticklers for accuracy, we know we use two pans, one for the pasta and one for the stir fry. You may use the same pot you used for the pasta. Whichever way you do it, we're sure Italian Style Shrimp Stir Fry will become a family favorite!
For this recipe you will need: linguine, shrimp, olive oil, butter, garlic, red pepper flakes, oregano, arugula, baby Bella mushrooms, diced tomatoes, parmesan cheese, Italian parsley, fresh lemon juice, salt, pepper.
Wild caught shrimp vs. farm-raised for the stir fry
As we mentioned in the Salmon with Pesto post, wild-caught is the best and it's the same with shrimp. We know cost is a factor; it's the same with us. But when you put the pros and cons side by side, wild-caught wins.
The main problems that shrimp farms post are environmental, community, and health. Let's take them one by one.
- Environmental: Shrimp farms threaten mangrove forests, coastal wetlands that provide vital habitat for natural fisheries and protect coastlines from damage to storms, hurricanes, and tsunamis. Farmed shrimp is unsustainable. After a few years, disease and pollution deplete the ponds. Farmers search for other areas and so they perpetuate the environmental destruction.
- Community: Shrimp farms takes a toll on the people of coastal communities. Fishing villages who rely on mangroves for food and resources remain poor and without alternatives. The farms also block access to coastal resources which limit access to fishing sites, building materials, food, and medicines.
- Health: Most shrimp farms are so crowded that producers must use high levels of pesticides, antibiotics, and other chemicals (many of them banned in the United States) in order to prevent disease. Here I'm speaking of imported shrimp.
Wild caught shrimp is seasonal
Just like the best fruit and vegetables are the ones that are in season, so are the wild-caught shrimp. Wild-caught shrimp is sweet, succulent, with a nice firm texture.
You can rest assured that there are no added antibiotics or growth hormones.
Shrimpers have to follow stringent regulations and shrimp season is marked and anyone disobeying is heavily fined. By purchasing wild-caught shrimp you are supporting the local economy of the shrimpers, fisheries, as well as the broader U. S. shrimp industry.
Wild caught for shrimp stir fry
Once you take your wild caught shrimp home, you'll need to peel them and set them in the fridge as you prepare your other ingredients ready.
The next steps go quickly.
- Clean and slice the baby Bella mushrooms.
- Measure out the already washed arugula.
- Open can diced tomatoes.
- Dice the fresh Italian parsley, peel and mince the garlic cloves, squeeze ½ lemon into a small measuring cup.
- Measure and place in prep dishes the Parmesan cheese, pepper flakes, dried oregano.
- Set out the olive oil and butter
- Get ½ of a 1 pound package of linguine.
- Fill a large pot with water for the pasta
Enjoy your Shrimp Stir Fry Italian Style
Everything is done at the last minute so be sure your table is set and your family is ready. All you have to do is call them to dinner.
Be prepared to get lots of "YUMS" when you serve this outstanding one pot meal. And the bonus? You don't have lots of pots and pans to clean up.
You can easily double this recipe depending on how many you want to feed.
Tutti a tavola è pronto.
Un caro saluto e alla prossima.
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This Le Creuset Signature Enameled Cast-Iron braiser pan was a Christmas gift from our oldest son. At the time we didn't realize how much we'd use it. It is enameled cast iron and it goes from stove top to the oven. It is wonderful to make one-pan meals and we use it at least once a week.
Shrimp Stir Fry Italian Style - Appetizing One Pan Meal
Stir fries are absolutely wonderful ways to get loads of veggies and protein into one delicious dish. We decided to shake things up a bit when we went for Italian flavors rather than Asian. Add any Italian vegetable you love. Go for zucchini or baby spinach and even fennel. Include your family's favorite pasta. We used what we had and so can you. I can guarantee your family will love this recipe!
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Shrimp Stir Fry Italian Style-Appetizing One Pan Meal
- 8 ounces linguine or your pasta of choice fresh or dry pasta
- 2 Tablespoons olive oil
- 3 Tablespoons unsalted butter divided
- 3 cloves garlic chopped
- ½ teaspoon red pepper flakes or more if you like it spicier
- 1 pound peeled uncooked wild-caught shrimp
- 1 teaspoon dried oregano
- 1 package arugula about 4 cups
- 1 package 8 ounces baby Bella mushrooms, washed and sliced
- 1 can 14.5 ounces diced tomatoes with basil and oregano
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh diced Italian parsley
- ½ lemon squeezed for lemon juice
- salt and pepper to taste
- In a large pot bring water to a boil, salt the water, add the pasta. Cook according to directions until al dente. ( we used our frozen homemade pasta for this dish.
- Drain the pasta and set aside.
- You can use the same pot for the rest of the dish but we used a large pan. On medium high heat the olive oil and 2 tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant being careful not to burn the garlic.
- Toss in shrimp, add salt and pepper to taste. Stir until shrimp start to turn pink. Remove the shrimp and set aside. Shrimp cooks fast and you don't want to overcook it.
- Add oregano and the fresh sliced mushrooms. Continue to stir until the mushrooms start to release their liquid. Add the canned tomatoes with juice and let simmer for 5 minutes more.
- Return cooked pasta to the pot, add the arugula and continue to mix. Once the arugula starts to wilt add the shrimp, remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
- Add lemon juice and mix again. Serve while hot! Buon appetito!
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This recipe has been updated from the original February 2017 version in order to provide a better experience for our readers. Last update February 2019.