Garlic Butter Shrimp Pasta

When “simple” and “bliss in a bowl” can be used in the same sentence to describe a dish, you know it will be a hit! This Garlic Butter Shrimp Pasta is a delectable combination of juicy shrimp, perfectly cooked pasta, and a heavenly garlic butter sauce that seems like it should require more effort, but it comes together in about 20 minutes. I rely on this recipe when I want to spend more time with the people in my life instead of in the kitchen — AND serve something spectacular. This crowd-pleaser is sure to impress everyone at the table, whether you’re serving guests, loved ones or just treating yourself to a mini gourmet meal.

Beyond its deliciousness, one of this recipe’s best parts is that it primarily uses pantry staples, including shrimp, if you happen to keep some in the freezer like I often do. The garlic butter sauce tastes like something you might enjoy in a gourmet restaurant but is deceptively simple to prepare. Butter, olive oil, fresh garlic, lemon juice, Italian parsley, salt, ground black pepper and crushed red pepper are all it takes to create a rich, zesty, slightly creamy sauce that perfectly adheres to the pasta strands. For a little extra flavor, I often grate some parmesan cheese over the top just before serving.

First time cooking shrimp as a novice home cook and I was so nervous for no reason! Followed this recipe to a t and it came out wonderful. Shrimp were moist enough to stand up to microwave reheating the leftovers and still coming out delicious. Now use this recipe as a base and add on whatever vegetable tickles my fancy (tonight is zucchini, though the suggested spinach is also great).

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Garlic Butter Shrimp Pasta Ingredient List

• Spaghetti: I usually use spaghetti, but you can use any other long, thin pasta variety, like linguine or angel hair pasta (capellini).
• Butter: If possible, use high-fat, European-style butter to add a rich and creamy flavor to the sauce. (Its lower water content also makes it less likely to splatter.) You can also use unsalted butter and adjust the salt to taste.
• Olive Oil: I like to use good quality extra-virgin olive oil for a fruity and robust taste that complements the garlic and shrimp.
• Garlic: Use fresh garlic cloves for this dish – it’s one of the star ingredients! Pick firm, plump cloves with no signs of sprouting or soft spots.
• Crushed Red Pepper: Look for crushed red pepper flakes with vibrant color and a strong, spicy aroma to add a touch of spicy kick to the dish.
• Shrimp: I like using medium, raw shrimp (fresh, or frozen and thawed), with the shells and tails removed for convenience. You can also peel and devein them yourself Or peel and devein them yourself (see how with step-by-step photos in my Shrimp Tacos post.)
• Fresh Lemon Juice: Use freshly squeezed lemon juice for its bright, zesty flavors. Sometimes, I’ll finish the dish with lemon zest for extra flavor.
• Fresh Parsley: Opt for fresh, flat-leaf parsley (also called Italian parsley) with vibrant green leaves and no wilting.
• Parmesan Cheese: Good quality, freshly grated Parmesan cheese adds a wonderfully nutty, savory finish to the pasta. (I prefer Parmigiano-Reggiano or Grana Padano.)
• Kosher Salt and Freshly Ground Black Pepper

Tips and Tricks

• Don’t Overcook the Shrimp: To ensure tender and juicy shrimp, be careful not to overcook them. Shrimp cook quickly, so keep an eye on them and remove them from the heat as soon as they turn pink and opaque.
• Season the Pasta Water: Before adding the pasta to boiling water, season it generously with salt. This step enhances the pasta’s flavor and ensures it’s perfectly seasoned throughout.
• Save Pasta Water: Before draining the cooked pasta, be sure to reserve a cup (or more) of pasta water. The starchy water is added to the sauce to create a creamier consistency and help the sauce adhere to the pasta.
• Serve Immediately: This pasta is best enjoyed immediately. The flavors and textures are at their peak when served fresh from the stove.

Recipe Options

• If you prefer a milder dish, reduce the amount of crushed red pepper (or leave it out altogether). Or add a bit more for extra spicy kick.
• Add a splash of white wine for added flavor depth (just before adding the shrimp in step 2 of the recipe).
• For an extra burst of freshness, zest the lemon before juicing and sprinkle the zest over the finished dish.
• Make it a complete meal by adding sautéed spinach and/or mushrooms, cherry tomatoes, or roasted vegetables to the dish.

This Garlic Butter Shrimp Pasta is ideal whenever you want an extraordinary meal without any of the hassle. It works equally well for weekend entertaining as it does for busy weeknights when I need to get dinner on the table quickly. Half the fun of making this dish is the anticipation I feel knowing how much I will enjoy it!

How to Store and Reheat

Refrigerate any leftovers with a splash of the reserved pasta water in an airtight container for up to 3 days. Reheat in a saucepan over medium-low heat, stirring occasionally to prevent sticking, until warmed through.

Please note that Garlic Butter Shrimp Pasta does not freeze well, so it’s best to enjoy it fresh or refrigerate leftovers to reheat within a few days.

Serve With

• Little Gem Salad
• Arugula Salad
• Strawberry Spinach Salad

How to Make Garlic Butter Shrimp Pasta

Cook pasta according to package instructions in boiling, salted water until al dente. Drain, saving 1 cup of water.

Meanwhile, in a large skillet, heat butter and olive oil over medium-high heat. Add garlic and red pepper flakes and cook until fragrant. Add shrimp and stir until just cooked through. Remove from heat.

When pasta is ready, set skillet with shrimp over medium heat. Add drained pasta and ¼ cup of reserved water and toss to coat. Cook until heated through, adding more water if needed. Remove from heat, stir in lemon juice and parsley. Season with salt and pepper. Transfer to serving dish, top with grated parmesan if you like, and serve!