This post may contain affiliate links. Please read our disclosure policy.
In just 20 minutes, this Garlic Butter Shrimp Pasta delivers juicy shrimp and tender spaghetti in a rich, silky sauce for a restaurant-worthy weeknight dinner.
Light but satisfying, this Garlic Butter Shrimp Pasta is made with ingredients you probably already have, especially if shrimp is a freezer staple in your house like it is in mine. I rely on this recipe when I want to spend more time with the people I love instead of standing over the stove. It always tastes like it took more effort than it did. The secret is in the technique: creating a simple, one-skillet sauce while the pasta cooks and using a little of the starchy pasta water to create a silky sauce that perfectly clings to every noodle.
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).
aria
Table of Contents
Recipe at a Glance
- Hands-on time: 20 minutes
- Total time: 20 minutes
- Serves: 4
- Difficulty: Easy
- Special equipment: Large pot, large skillet
- Why you’ll love it: Weeknight-fast, restaurant-worthy flavor
Garlic Butter Shrimp Pasta Ingredients
- Shrimp: I use medium raw shrimp, fresh or thawed from frozen. The most important step is to pat them completely dry before cooking; this helps them sear beautifully instead of steaming. I also remove the tails before cooking for easier eating.
- Pasta: I usually use spaghetti, but any long pasta like linguine, fettuccine, or angel hair is perfect for catching the garlic butter sauce.
- Butter: I like using a good European-style butter here for its higher fat content, which creates a richer sauce that’s less likely to splatter.
- Garlic: Use fresh, firm cloves for the best flavor. This is a key ingredient, so avoid the pre-minced jarred kind if you can.
- Lemon Juice: Freshly squeezed lemon juice, added at the very end, is essential. It brightens up the entire dish and cuts through the richness of the butter.
- Reserved Pasta Water: Don’t skip this! The starchy water is the magic ingredient that helps the butter and oil emulsify into a silky, creamy sauce that clings to the pasta instead of pooling at the bottom of the pan.
Why This Recipe Works
- Perfectly Tender Shrimp: By cooking the shrimp just until they turn pink and form a “C” shape, they stay juicy and tender, never rubbery.
- A Silky, Not Oily, Sauce: The starchy pasta water is the key. It helps the butter and olive oil bind together into a smooth, emulsified sauce that coats every strand of pasta beautifully.
- Maximum Flavor in Minimal Time: The entire sauce comes together in one skillet while the pasta cooks, making it incredibly efficient for a 20-minute meal.
- Bright, Balanced Finish: Adding fresh lemon juice and parsley off the heat at the end preserves their bright, fresh flavors and keeps the dish from feeling heavy.
How to Make Garlic Butter Shrimp Pasta
Cook the Pasta. Bring a large pot of generously salted water to a boil. Cook your pasta according to the package directions until it’s al dente. Just before you drain it, be sure to reserve at least 1 cup of the starchy cooking water.
Sauté the Shrimp. While the pasta cooks, heat butter and olive oil in a large skillet. Add the minced garlic and red pepper flakes and cook for just 30 seconds until fragrant. Add the dry shrimp and cook, stirring, until they are just pink and opaque.
Combine and Finish the Sauce. Add the drained pasta directly to the skillet with the shrimp, along with ¼ cup of the reserved pasta water. Toss everything together over medium heat until the sauce thickens slightly and clings to the noodles. Remove the skillet from the heat, then stir in the fresh lemon juice and parsley.
Pro Tips
- The Secret to Perfectly Cooked Shrimp: Shrimp cook in minutes. Watch them closely and pull them from the heat as soon as they are no longer translucent. A perfectly cooked shrimp curls into a loose “C” shape. If it curls into a tight “O,” it’s overcooked and will be rubbery.
- Salt Your Pasta Water: It should taste like the sea! This is your only opportunity to season the pasta itself, and it makes a huge difference in the final dish.
- Don’t Fear the Pasta Water: Start with ¼ cup, but don’t be afraid to add another splash or two if the sauce seems too thick or isn’t coating the pasta well. The starch in the water is what makes the sauce perfectly silky.
- Serve Immediately: This pasta is at its absolute best right after it’s made, when the sauce is warm and creamy.
Recipe Variations
- Add a Splash of White Wine: For more depth, pour in a splash of dry white wine (like Pinot Grigio or Sauvignon Blanc) after the garlic cooks and let it reduce for a minute before adding the shrimp.
- Stir in Vegetables: Wilt in a few handfuls of fresh spinach at the end, or add sautéed mushrooms, zucchini, or halved cherry tomatoes with the shrimp.
- Swap the Protein: This garlic butter sauce is also delicious with bay scallops or thinly sliced chicken breast.
Storage and Reheating
- Storage: Refrigerate any leftovers in an airtight container for up to 3 days. The butter sauce will solidify when chilled.
- Reheating: Reheat gently in a skillet over low heat. Add a tablespoon or two of water to help loosen the sauce and bring it back to its original silky consistency. I don’t recommend microwaving, as it can make the shrimp rubbery. This pasta does not freeze well.
FAQ
You can, but the flavor and texture are much better with raw shrimp. If using precooked, add them at the very end with the pasta, just long enough to warm them through to avoid overcooking.
This almost always happens when pasta water is skipped. The starch in the pasta’s cooking water is essential for emulsifying the butter and oil into a cohesive, creamy sauce. Without it, the fats will separate and feel greasy.
Spaghetti is my favorite, but any long, thin pasta is great for swirling in the garlic butter sauce. Linguine, angel hair, fettuccine, or even bucatini would be excellent choices.
Yes. Use a good quality dairy-free butter substitute or simply use all olive oil. Skip the optional parmesan cheese at the end.
Serve With
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!
More Must Try Garlic Butter Recipes!
Garlic Butter Shrimp Pasta
Video
Ingredients
- 12 ounces dried spaghetti or other long, thin pasta
- 3 tablespoons butter
- 2 tablespoons olive oil
- 5 large garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes or more
- 1 pound medium shrimp peeled and deveined
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley
- kosher salt and freshly ground black pepper to taste
- 1 ounce parmesan cheese freshly grated, optional
Instructions
- Bring a large pot of salted water to boil. Cook pasta in boiling water until al dente (firm to the bite), about 8 minutes. Drain, reserving 1 cup of cooking water.
- While the pasta cooks, heat butter and olive oil in a large skillet over medium-high heat until sizzling. Add garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add shrimp; cook and stir until shrimp is just cooked through, 3 to 4 minutes. Remove from heat.
- After you've drained the pasta, set skillet with shrimp mixture over medium heat and add drained, cooked pasta and 1/4 cup of reserved cooking water; toss to coat. Cook and stir until combined and heated through, adding more cooking water as needed if pasta seems too dry.
- Remove skillet from heat and stir in fresh lemon juice and parsley. Season to taste with salt and pepper. Transfer to platter or serving bowl and top with grated parmesan cheese (if using); serve.
Notes
- Use any long, slender pasta you like for this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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).
I love this, Aria! I’m so happy you’re enjoying this and adding your own twists.
I don’t think it can get much more delicious than garlic butter with shrimp. Oh wait, add pasta! 😉 Seriously, this is a favorite combination. ~Valentina
haha…in our house too! Thank you, Valentina.
I love weeknight meals that are also packed with flavor! This one is a classic, and I’m pretty sure I could eat this for several nights in a row and not get tired of it! 🙂
Thanks so much, David! I hope you’ll love it.
Fabulous! I love that you include crushed red pepper. So perfect.
Thank you, Mimi! I do love a touch of spice.
Can you do with cooked shrimp
Hi Bonnie! Raw shrimp are definitely better for this recipe – better flavor and texture. But if you have precooked, just toss them in at the very end with the pasta to heat through. Don’t cook them longer or they’ll get rubbery.