Let me tell you—garlic butter shrimp pasta is my ultimate go-to when I need something fast, flavorful, and impressive. This dish has a magical mix of rich, buttery garlic sauce and juicy shrimp tossed with perfectly cooked pasta. It’s the kind of meal that feels like a treat but takes no time at all. Whether you’re cooking for your family or surprising guests, this recipe always hits the spot.
Garlic Butter Shrimp Pasta
Quick Overview
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
- Servings: 4
- Calories per Serving: ~520 kcal (approximate)
Ingredients
- 8 oz spaghetti or linguine
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 5 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional, for heat)
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- Juice of half a lemon
- 2 tbsp olive oil
- Optional: 1/4 cup white wine or chicken broth for deglazing
- Optional: Spinach or cherry tomatoes for a veggie boost
Equipment Needed
- Large pot for boiling pasta
- Large skillet or sauté pan
- Tongs or pasta fork
- Garlic press (optional)
- Cutting board and knife
- Colander
- Measuring cups and spoons
Instructions
Here’s a super easy, step-by-step breakdown to make this garlic butter shrimp pasta foolproof and tasty. Even if you’re new to the kitchen, you’ve got this!
Step 1: Boil the Pasta
Get the pasta going first—it’ll cook while you prep everything else.
Fill a large pot with water and bring it to a boil. Add a generous pinch of salt—it should taste like the sea! Once boiling, drop in your pasta and cook according to the package directions (usually about 8–10 minutes for spaghetti or linguine).
While the pasta’s cooking, stir it occasionally to prevent sticking. You want it al dente—firm to the bite but fully cooked. Once it’s done, reserve 1/2 cup of the pasta water, then drain and set aside. Don’t rinse it! That leftover starch helps the sauce stick better.
This step might seem basic, but it’s crucial. Properly salted pasta water and perfect timing make a huge difference in flavor and texture. So don’t skip this part or rush it.
Step 2: Sauté the Shrimp
Time to get those shrimp juicy and golden.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter’s melted and starts to sizzle, add the shrimp in a single layer. Sprinkle them with salt, pepper, and red pepper flakes if you’re using them.
Cook the shrimp for about 2 minutes per side, just until they turn pink and start to curl. Don’t overcook—they go from perfect to rubbery real fast.
Once they’re done, transfer the shrimp to a plate and cover them lightly with foil to keep warm. The leftover buttery bits in the pan? That’s gold. You’ll use it for the next step.
Step 3: Make the Garlic Butter Sauce
This is the heart of the dish—rich, buttery, and garlicky.
To that same skillet, add the remaining 2 tablespoons of butter and another tablespoon of olive oil. Toss in the minced garlic and sauté for about a minute, stirring constantly so it doesn’t burn.
If you’re using white wine or chicken broth, add it now to deglaze the pan. Scrape up those flavorful brown bits from the shrimp—that’s where the magic lives. Let the liquid simmer for about 2 minutes until it slightly reduces.
Now stir in the lemon juice and adjust seasoning with more salt and pepper if needed. This sauce smells amazing and is already packed with flavor.
Step 4: Combine and Toss Everything Together
Let’s bring it all together for a creamy, cohesive dish.
Add the cooked pasta to the skillet with the garlic butter sauce. If it feels dry, slowly stir in some of that reserved pasta water, a little at a time, until it reaches your preferred consistency.
Toss in the shrimp and give everything a good mix so the sauce coats each strand. Finish it off with Parmesan cheese and chopped parsley. Toss once more, and you’re done.
You’ve just created a restaurant-worthy garlic butter shrimp pasta in 15 minutes flat. Not bad, right?
Pro Tips and Variations
- Shrimp Tip: Use fresh or thawed frozen shrimp—avoid pre-cooked ones for the best flavor.
- Noodle Swap: Fettuccine, angel hair, or even zucchini noodles work great.
- Extra Veggies: Add spinach, kale, or cherry tomatoes in Step 3 for color and nutrition.
- Make it Creamy: Add 1/4 cup heavy cream to the sauce for a richer version.
- No Wine? Sub with chicken broth or just skip it.
- Vegan Version: Use plant-based butter and swap shrimp for mushrooms or tofu.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 kcal |
| Fat | 26g |
| Carbohydrates | 45g |
| Protein | 30g |
| Fiber | 3g |
| Sodium | 580mg |
Serving Suggestions
Serve this garlic butter shrimp pasta with a fresh garden salad and a slice of garlic bread for the ultimate comfort meal. A crisp glass of white wine, like Pinot Grigio or Sauvignon Blanc, pairs beautifully. Want to keep it light? Try sparkling water with lemon.
FAQs
Can I use frozen shrimp?
Yes! Just thaw them completely and pat dry before cooking.
How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water.
Can I use gluten-free pasta?
Absolutely! Just follow the cooking instructions on the package.
What if I don’t have Parmesan?
Try Pecorino Romano or even a sprinkle of nutritional yeast for a nutty kick.
Is this recipe spicy?
Only slightly if you use red pepper flakes. Skip them if you prefer it mild.
Conclusion
This garlic butter shrimp pasta is the kind of recipe you’ll come back to again and again. It’s quick, satisfying, and tastes like you spent hours in the kitchen—but you didn’t! I’d love to hear how yours turned out. Drop a comment below, share this recipe with a friend, or tag me in your photos on social media. Let’s get cooking!
