Garlic Butter Shrimp Pasta

I make this Garlic Butter Shrimp Pasta when I want something elegant yet incredibly easy to prepare. Juicy shrimp are sautéed in rich garlic butter, then tossed with tender pasta and a light, flavorful sauce. It’s a simple dish that feels restaurant-quality but comes together quickly at home.

Why You’ll Love This Recipe

I love how quickly this pasta comes together, especially on busy evenings when I still want something satisfying. The garlic butter creates a rich base, while the shrimp cook in just minutes and stay tender and flavorful.

I also appreciate how versatile it is. I can keep it light with a touch of lemon or make it richer with a splash of cream. It pairs beautifully with a simple salad or crusty bread, making it a reliable go-to meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 ounces spaghetti or linguine
1 pound large shrimp, peeled and deveined
3 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/2 cup chicken broth or white cooking wine
juice of 1/2 lemon
1/2 cup grated Parmesan cheese
salt to taste
black pepper to taste
2 tablespoons fresh parsley, chopped

Directions

1. I bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. I reserve about 1/2 cup of pasta water before draining.

2. While the pasta cooks, I pat the shrimp dry and season them lightly with salt and black pepper.

3. In a large skillet over medium heat, I melt the butter with the olive oil. I add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant.

4. I add the shrimp in a single layer and cook for about 2–3 minutes per side until pink and opaque. I remove them from the skillet and set them aside.

5. I pour the chicken broth or wine into the skillet and let it simmer for 2–3 minutes, scraping up any flavorful bits from the bottom. I stir in the lemon juice.

6. I return the shrimp to the skillet, then add the drained pasta. I toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.

7. I sprinkle in the grated Parmesan and chopped parsley, tossing again until well combined. I serve immediately.

Servings and Timing

Servings: 4 servings

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

I sometimes add cherry tomatoes or sautéed spinach for extra color and flavor. If I want a creamier version, I stir in a small splash of heavy cream before adding the pasta.

For a brighter finish, I add extra lemon zest. I also enjoy using fettuccine instead of spaghetti for a slightly heartier texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating, I warm the pasta gently in a skillet over medium-low heat with a splash of broth or water to prevent it from drying out. I can also microwave it in short intervals, stirring between each round.

I prefer not to freeze this dish, as shrimp can become slightly rubbery after thawing.

FAQs

Can I use frozen shrimp?

I can use frozen shrimp, but I make sure to thaw them completely and pat them dry before cooking.

How do I prevent overcooking the shrimp?

I cook the shrimp just until they turn pink and opaque. Overcooking can make them tough, so I keep a close eye on them.

Can I make this dairy-free?

I can replace the butter with additional olive oil and skip the Parmesan or use a dairy-free alternative.

What pasta works best?

I enjoy spaghetti or linguine, but fettuccine or even penne also work well.

Can I prepare this ahead of time?

I prefer serving it fresh, but I can prep the ingredients in advance to make the cooking process quicker.

Conclusion

I find this Garlic Butter Shrimp Pasta to be the perfect balance of simplicity and flavor. The rich garlic butter sauce, tender shrimp, and perfectly cooked pasta create a comforting yet refined dish. Whenever I want a quick meal that feels special, I turn to this recipe.

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