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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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!

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.

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.

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.