Pineapple Shrimp Pasta: A Tropical Delight

Name: Pineapple Shrimp Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 8 ounces linguine; 2 cups pineapple cubes; 2 tablespoons low sodium soy sauce; 1 teaspoon ground ginger; I pound large shrimp, peeled and deveined; 2 tablespoons canola oil; 2 cups pineapple juice; ½ teaspoon chili powder; 2 cups snow peas; ½ cup salted roasted peanuts, coarsely chopped; Lime wedges (for serving)

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This speedy recipe for pineapple shrimp pasta takes your weekday supper to the tropics with this combo of flavors!

Easy pineapple shrimp noodles on a plate.

Jump to:

Why we love this recipe
Ingredients you need
Ingredient notes and substitutions
Here’s how you make this recipe
Equipment we used for this recipe
Recipe FAQs
What to do with leftover ingredients
What to serve with this recipe
Other shrimp and pasta recipes we love!
We want to know what you think! 🤔
Pineapple Shrimp Pasta

Why we love this recipe

I love this recipe with my whole heart, because in the summer it feels so super summery, and in the winter it feels like you have been transported to a tropical island for dinner.

The combo of sweet pineapple and snow peas with a sauce that has a little naughty kick to it, all mixed up with tender shrimp and just the right amount of pasta to twirl? Yes please.

Oh, and did I mention that you can pretty much have this delicious noodle bowlon the table in about 30 minutes? I mean, aside from actually being magically transported to a tropical locale for dinner, this is pretty much as good as it gets.

So let’s get our tropics on with this supper!

Ingredients you need

Ingredients needed for pineapple shrimp pasta.

Ingredient notes and substitutions

Pasta: We love linguine for this recipe, but any long pasta (spaghetti, fettuccine) will work. You can also use soba or rice noodles if you like – just follow the directions on the package.
Shrimp: We recommend large shrimp to get the best seafood flavor. Fresh shrimp are the best if you can get them, otherwise frozen shrimp will work.
Pineapple: We always go for fresh pineapple cubes from an Actual Pineapple, but drained pineapple chunks from a can will also work.
Snow Peas: These flat, slightly sweet pea pods are in your produce aisle. You can swap different vegetables if you like – cooked broccoli, bell peppers, chopped onions or even crunchy cucumbers…you be you with the veggies!

See the recipe card for full information on ingredients and quantities and nutritional information.

Here’s how you make this recipe

STEP 1: Cook 8 ounces of linguine according to package directions and drain it. You can also use spaghetti, or soba noodles, or whatever your favorite long pasta is! I’m currently in love with bucatelli.

STEP 2: Meanwhile, toss 2 cups of cubed pineapple (either fresh or canned is fine), 2 tablespoons of soy sauce and a teaspoon of ground ginger in a large bowl.

STEP 3: Heat a little canola or vegetable oil in a large nonstick skillet over medium-high heat. Add the pineapple, leaving the sauce marinade mixture in the bowl, and cook just until it starts to turn brown. Scoop it out and set aside.

STEP 4: Toss a pound of peeled and deveined shrimp with the sauce that you saved from marinating the pineapple.

Pineapple and shrimp marinating in a bowl.

STEP 5: Add the shrimp to the skillet and toss until it is just cooked through, about 3 minutes. Scoop it out and add it to the pineapple.

STEP 6: Add 2 cups of pineapple juice and a half teaspoon of chili powder to the skillet and simmer for 5 minutes. Add the shrimp and pineapple back to the skillet and give it a good toss.

Skillet full of pineapple shrimp noodles.

STEP 7: Add the cooked pasta and snow peas and the peanuts and toss again. Divide among plates and drizzle any extra sauce on top. Sprinkle with scallions and serve with lime wedges on the side.

Pineapple Shrimp Pasta in a bowl on a wooden counter.

Doesn’t that look like something you might be noshing on while on your Carribean beach vacation?

Equipment we used for this recipe

These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!

Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
Pyrex Mixing Bowls: These classic sturdy bowls come in all different sizes, and are great for everything from mixing ingredients to being casual serving bowls.
Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
Tongs: We have this essential kitchen tool in all sizes from short to extra long.
Large Skillet: We have a drawer full of these, but this one is our fave.
Strainer: This sturdy strainer comes in all different sizes.

Recipe FAQs

How do I peel and devein shrimp?

Now, you don’t HAVE to take the vein (that dark line up the back of the shrimp) out, but lots of folks prefer their shrimpies that way. Pull off the shell by wiggling it apart at the bottom of the shrimp. Once the shell is off, cut a shallow line along the top of the shrimp where the vein is, pull it out with the tip of the knife and…you’re done! Put the shrimp shells in a zippered plastic bag when you toss them out, because if they sit in your trash can for more than a few hours…well, I’ll let you use your imagination.

Does it matter if I use canned or fresh pineapple?

I almost always go for fresh pineapple, just because I love putting a pineapple in my shopping cart, and because it means I will have leftover pineapple (yay!). Here’s a great way to cut up a fresh pineapple. But canned pineapple will work just fine, and is definitely a timesaver.

What kind of soy sauce should I use?

I always always ALWAYS go for low sodium soy sauce…it’s a salty condiment, and while you can always add salt you can’t take it out. So that’s my two cents on soy sauce.

Shouldn’t the snow peas be cooked more?

We love snow peas in their crunchy raw state, but if you want to soften them up a little, you can toss them in when you add the pineapple juice and chili powder.

Have a question that I didn’t cover?

Leave your question in the comments section below and I promise to answer pronto!

So the next time you want a quick and scrumptious seafood pasta supper that tastes like the beach, I hope you give this one a try!

What to do with leftover ingredients

Have some leftovers? Join our No Ingredient Left Behind Club with these recipe ideas!

Pineapple and Pineapple Juice: If you have leftovers of either or both, give this pineapple chicken a whirl, or this easy pineapple steak.
Shrimp: We always manage to eat ALL the shrimp, but if you have extra, this Shrimp Louie Salad is the perfect solution.
Snow Peas: This easy recipe for a shrimp dumpling stir fry calls for sugar snap peas, but it’s also perfect with snow peas!

What to serve with this recipe

Sheet pan focaccia is always perfect with a pasta supper, and if we feel like an extra veggie on the side, some simple carrots with thyme are just the ticket. A cool glass of strawberry lemonade is perfect on the side, and for dessert? Let’s have some peanut butter chocolate chip pie!

Other shrimp and pasta recipes we love!

We want to know what you think! 🤔

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.