In Greece, shrimp spaghetti, or garidomakaronada, is more than just a dish—it’s a celebration of summer. With its rich tomato sauce, delicate shrimp, and perfectly cooked pasta, it embodies the flavors of the Mediterranean in every bite.

This recipe is a favorite along the coast, where fresh seafood is always at hand, but it’s just as popular in homes across the country.

Whether shared at a seaside taverna with a chilled glass of white wine, or cooked at home for family and friends, garidomakaronada always brings people together.

What makes this dish so special is its balance: the sweetness of ripe tomatoes, the briny flavor of shrimp, and the comforting simplicity of pasta. It’s quick to prepare, deeply satisfying, and always leaves you wanting one more forkful.

In Greece, shrimp pasta has its moment of glory, especially during summer when seafood is at its freshest. It’s not just food—it’s part of the season’s rhythm, tied to gatherings, laughter, and long evenings around the table.

If you’ve never tried making it at home, this recipe is your chance to bring a taste of the Greek seaside to your kitchen.

Simple, flavorful, and unforgettable—just like a Greek summer.

Crockery & ingredients love using—find them all here:My Mediterranean Greek Pantry

400 g (14 oz) spaghetti

500 g (1 lb) large shrimp, cleaned and deveined (leave a few whole for presentation)

4 tbsp extra virgin olive oil

3 cloves garlic, finely chopped

1 small onion, finely chopped

400 g (14 oz) fresh ripe tomatoes, grated

½ cup white wine

A pinch of red pepper flakes (optional)

Salt and freshly ground black pepper

Fresh parsley, chopped

Extra olive oil for finishing

Directions

Cook spaghetti in salted boiling water until al dente. Reserve ½ cup of pasta water and drain.

In a large skillet, heat olive oil over medium heat. Add garlic and onion, sauté until fragrant.

Add shrimp (whole and cleaned) and cook for 2–3 minutes until pink. Remove shrimp and set aside.

Pour white wine into the pan, let it simmer until slightly reduced.

Add crushed tomatoes, season with salt, pepper, and red pepper flakes if using. Simmer for 10–12 minutes until thickened.

Return shrimp to the sauce and stir gently.

Toss in the cooked spaghetti, adding a splash of reserved pasta water if needed to loosen the sauce.

Serve warm, drizzled with extra olive oil and sprinkled with fresh parsley.