love & harvest

Category: shrimp recipes

  • Easy Camping Shrimp Pasta

    Easy Camping Shrimp Pasta

    Some of our best family memories are made around a campfire with a cast iron pan and a bag of frozen shrimp. This Easy Camping Shrimp Pasta is proof that you don’t need a full kitchen to make something that feels restaurant-quality. Garlicky shrimp, nutty Manchego cheese, a bright hit of lemon, and the subtle warmth of Old Bay — all tossed with pasta in under 30 minutes. It’s become the most-requested dinner of every camping trip we take.

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    Shrimp rigatoni with red onion and herbs in a cast iron skillet on the grill

    Why This Shrimp Pasta Is Perfect for Camping

    When it comes to cooking while camping, I always look for recipes that are simple, delicious, and require minimal ingredients. This shrimp pasta has become a go-to for my family of five because it checks all the boxes.

    With frozen shrimp that naturally thaw by the time you’re ready to cook, a handful of bold flavours, and a quick assembly over the fire, this meal makes campsite cooking effortless. Plus, nothing beats enjoying a warm, garlicky, lemony pasta under the open sky!

    Creamy pasta with shrimp, herbs, and vegetables in a skillet, featuring pasta, seafood, and fresh garnish.

    Key Ingredients

    Ingredients

    Frozen Shrimp

    • Frozen shrimp (shell-off for convenience) are easy to store and naturally thaw by the time you’re ready to cook. They’re the ultimate camping protein — no cooler stress, no spoilage risk.

    Old Bay Seasoning

    • A mix of warm spices that complements the shrimp and brings out a slightly smoky depth. It’s the secret weapon in this dish. Keep a tin of Old Bay Seasoning in your camping kit at all times.

    Manchego Cheese

    • This cheese melts beautifully and adds a nutty, creamy finish to the pasta. It’s a slightly unusual choice for a camping pasta, but the nutty character pairs incredibly well with shrimp and lemon. Grated mozzarella works as a substitute if Manchego isn’t available.

    Garlic

    • Garlic infuses the dish with deep, savoury flavour that elevates the shrimp. Use freshly minced for the best result — pre-minced jarred garlic works in a pinch at the campsite.

    Lemon

    • The fresh acidity brightens the entire dish and balances the richness of the butter and cheese. Don’t skip it — it’s what makes this pasta feel light and fresh despite being hearty.

    We cook this in a quality Lodge 12″ Cast Iron Skillet which goes straight over the campfire. A set of silicone tongs makes handling the shrimp much easier over an open flame.

    Sweet shrimp pasta with fresh herbs in a cast iron skillet.

    Not Just for Camping — Make It at Home Too

    While this recipe shines as an easy camping meal, it’s just as fantastic for a quick weeknight dinner at home. Swap the campfire for your stovetop, and in under 30 minutes, you’ll have a restaurant-quality pasta that the whole family will love. The simplicity of ingredients and the bold, fresh flavours make this dish a staple, no matter where you cook it!

    Love camping recipes? Try our Lemongrass Chicken Drumsticks and Instant Pot Easy Chili for more campfire-ready meals the whole family will love.

    Sweet shrimp pasta salad with green olives and fresh herbs in a black skillet, perfect for summer meals.

    Frequently Asked Questions

    Can I use fresh shrimp instead of frozen?

    Yes! Fresh shrimp work perfectly in this recipe. If using fresh shrimp at a campsite, keep them in your cooler and use them on the first night of your trip. Fresh shrimp cook slightly faster than thawed frozen shrimp, so watch for them to turn pink and curl — usually 2–3 minutes per side.

    What pasta shape works best?

    Rigatoni or penne are ideal because their ridges and tubes hold onto the sauce beautifully. In a pinch, any short pasta works well — farfalle, rotini, or fusilli are all great camping choices because they pack easily and cook consistently. Avoid delicate long pasta shapes like spaghetti at a campsite as they’re harder to manage over a fire.

    Can I substitute the Manchego cheese?

    Absolutely. Grated Parmesan or Pecorino Romano are the closest substitutes in terms of flavour profile — both add a salty, nutty depth. Mozzarella melts more smoothly if you prefer a creamier texture. For camping convenience, pack pre-grated cheese in a ziplock bag.

    How do I keep the shrimp from getting rubbery?

    The key is not to overcook them. Shrimp are done the moment they turn fully pink and curl into a C-shape — usually just 2–3 minutes over medium-high heat. If they curl tightly into an O-shape, they are overcooked. Add them last and remove the pan from heat as soon as they are done.

    Pink pasta tossed in a creamy spinach and sour cream sauce

    Sweet shrimp pasta with fresh herbs in a cast iron skillet.

    Easy Camping Shrimp Pasta

    A quick and flavorful shrimp pasta that comes together in just 30 minutes, perfect for cooking over a campfire or on the stovetop. With frozen shrimp, Manchego cheese, and a touch of lemon, this dish is simple, delicious, and great for both camping and home cooking
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 30 minutes
    Total Time 55 minutes
    Servings: 5 servings
    Course: Main Course
    Calories: 440
    Ingredients Method

    Ingredients
      

    • ½ kg frozen shrimp (shell-off for convenience)
    • 450 g pasta of choice rigatoni or penne
    • 3 tbsp butter
    • 1 small onion, diced
    • 1 tsp Old Bay Seasoning see blog note
    • 3 cloves garlic, minced
    • 1 lemon, juiced
    • 1 cup manchego cheese, grate or grated mozzarella cheese
    • ¼ red onion, diced
    • ¼ cup olives

    Method
     

    1. Thaw the Shrimp – Take frozen shrimp out of the freezer 30-40 minutes before cooking.
    2. Cook the Pasta – Boil a pot of water over the fire or camp stove and cook the pasta until al dente (slightly undercooked is fine). Reserve 1 cup of pasta water, drain the rest, and set aside.
    3. In a cast iron pan over the fire, melt butter and sauté the diced onion until soft and fragrant.
    4. Add the shrimp to the pan, then season with bay spice blend, garlic, salt, and pepper. Cook until pink and slightly crispy on the edges.
    5. Add the cooked pasta, manchego cheese, and reserved cup of pasta water to the pan and toss everything together.
    6. Remove from heat and top with red onions and olives for a fresh, briny finish.
  • West Coast Jambalaya – No Pork

    West Coast Jambalaya – No Pork

    A hearty, soul-warming jambalaya inspired by a rainy day in Tofino, British Columbia — made without pork or sausage but packed with all the smoky, spicy depth you expect. One pot, big flavour, ready in 45 minutes.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Fresh seafood crab dish with vibrant vegetables in a rich, flavorful sauce.

    West Coast Best Coast

    It was a cold and rainy day in Tofino, British Columbia, where the Pacific Rim’s rugged coastline meets the endless stretch of ocean. I had just finished a morning of surfing, shivering and soaked, when I stumbled upon a small food stand with steam rising into the misty air. Their special of the day? Jambalaya.

    As I wrapped my hands around the steaming bowl, the first bite hit me like a warm hug. It was savoury, spicy, and jam-packed with flavour. Each spoonful was a revelation — the perfect blend of tender chicken, shrimp, and spices nestled in a bed of rice, all swimming in a deeply seasoned broth.

    Replicate Time

    I went back to that food stand three more times during my trip, determined to savour every detail and unlock its secrets. Back home, I worked tirelessly to recreate that magical experience. This recipe is my replica of their soulful jambalaya. It’s rich and hearty, perfect for those who can’t eat pork. Instead of using chorizo sausages, I’ve added all the spices that give chorizo its distinctive flavour directly into the soup.

    Crab pieces in an orange, tomato-based jambalaya sauce

    Why You Should Try This Recipe

    If you love hearty, one-pot meals that explode with flavour, this easy jambalaya is for you. It’s a crowd-pleaser, perfect for feeding a hungry family or impressing friends at a casual dinner. The mix of smoked paprika, fresh herbs, and a kick of cayenne brings the Louisiana bayou straight to your kitchen. Best of all, it’s ready in about 45 minutes.

    Ingredients

    Smoked Paprika

    • The backbone of the jambalaya spice blend — adds a deep, woody smokiness that mimics the complexity of pork sausage without any meat. Use a good-quality Carbon Steel Wok to toast it briefly and amplify the flavour.

    The Holy Trinity (Onion, Celery, Bell Pepper)

    • The Creole foundation of flavour. These three aromatics build the savoury base that every jambalaya depends on. Chop them uniform so they cook evenly and melt into the broth.

    Crab & Shrimp

    • West Coast proteins that replace pork completely. Crab adds sweet briny depth while shrimp cooks quickly and stays tender. Add shrimp in the final 5 minutes to avoid overcooking.

    Long-Grain Rice

    • Absorbs all the spiced broth as it cooks, making every grain flavour-packed. Do not stir once added — let it steam undisturbed for the best texture.

    Savory crab stew with rich, flavorful broth and tender crab meat. Perfect comfort food from Love & Harvest.

    Flavours of Jambalaya

    Jambalaya is all about balance. The smoky, spicy flavours of the sausage spices set the tone, while tender chicken and shrimp add heartiness. Aromatics like onion, celery, and bell peppers — known as the “Holy Trinity” of Creole cooking — form the flavourful base. Tomato and chicken broth bring richness, while spices like paprika, thyme, and cayenne create layers of complexity. The rice absorbs all these incredible flavours, tying the dish together.

    For a hearty Instant Pot chili with similar bold spices, or our Beer Batter Fish and Chips for another West Coast seafood favourite. You might also love this One Pot Lemon Garlic Chicken for an easy weeknight alternative.

    Grab a good Lodge Dutch Oven 5qt for the best one-pot results, and use a Lodge 12″ Cast Iron Skillet to sear your proteins first for deeper flavour.

    Frequently Asked Questions

    Can I make this jambalaya without seafood?

    Yes! You can substitute chicken thighs for the crab and shrimp. Cut into 1-inch pieces and brown them first before adding your vegetables. The cooking time stays the same.

    What makes this recipe “West Coast” style?

    Traditional Louisiana jambalaya uses pork sausage like andouille as its core protein. This version leans into Pacific Northwest seafood — crab and shrimp — and replaces sausage with a custom spice blend that delivers all the smoky depth without any pork.

    How do I prevent the rice from getting mushy?

    Add the rice after your broth comes to a simmer, reduce the heat to low, and resist stirring. Let it absorb the liquid undisturbed for about 20 minutes. The rice will steam perfectly and stay separate rather than turning starchy.

    Can I freeze leftover jambalaya?

    Yes. Let it cool completely, then freeze in airtight containers for up to 3 months. Reheat on the stovetop with a splash of broth or water to restore the consistency. The seafood may soften slightly after freezing.

    What is Cajun spice and can I make my own?

    Cajun spice is a blend of smoked paprika, garlic powder, onion powder, cayenne, oregano, and thyme. You can absolutely mix your own — combine 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cayenne, ½ tsp dried thyme, and ½ tsp dried oregano.

    Is this recipe gluten-free?

    Not as written: it uses ½ cup flour. Replace the flour with a 1:1 gluten-free flour blend, and make sure your stock and any sauces you add are labelled gluten-free.

    Crab pieces in an orange, tomato-based jambalaya sauce

    Jambalaya

    Delicous cramy Jambalaya packed with flavours without using pork sausages. Rest
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 1 hour 27 minutes
    Total Time 1 hour 42 minutes
    Servings: 6 people
    Course: Main Course
    Cuisine: American
    Calories: 480
    Ingredients Method

    Ingredients
      

    • 6 tbsp butter
    • 3 small crabs chopped into 4 large pieces
    • 1 large white onion
    • 2 carrots, chopped
    • 2 celery stalk, chopped
    • Jambalaya Spice see "Jambalaya Spice" below
    • 3 clove garlic
    • ½ cup flour
    • 1 cup red whine
    • 1 L stock / water / vegetable stock
    • 5 small potatoes, chopped
    • 1 cup rice
    • 2 fish fillet, cubed into 2"
    • 5 large shrimps head removed and deveined, shells peeled
    • 1 bell pepper, chopped
    • 1 cup heavy cream
    • sea salt
    • black pepper
    Spice
    • 1 tbsp cajan spice
    • dash of ground cinnamon
    • 1 tsp ground Mexican oregano
    • 1 tsp ground cumin
    • 2 tsp ground smoked paprika
    • 5 bay leaf
    • 2 tsp ground bell chile

    Method
     

    1. Heat butter in a large, deep skillet or pot over medium heat. Add the crab pieces and cook until golden on all sides. Remove and set aside.
    2. Add the onion, carrot, and celery to the skillet. Sauté until softened, about 5 minutes. Stir in the jambalaya spice and garlic and cook for another minute.
    3. Add the flour into the skillet and move it around until it clumps and turn brown or it starts to become aromatic. Quickly add the wine and using a whisk, break up the flour clumps. Add the chicken stock.
    4. Return the crabs to the skillet, and add the potatoes and rice. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
    5. Finally add the shrimp, fish fillet pieces, bell pepper, and heavy cream. Gently mixing them into the rice. Cover and cook for another 15 minutes, or until the shrimp are pink and cooked through. Salt and pepper to your preference.